My Great Aunt lost both arms in a farm accident. She gave up baking for a long time and got depressed. Eventually, she learned to use her feet to knead the dough and to stir by holding utensils between her toes. Her sourdough bread was marvelous, but you had to watch for toenails.

@Doodlebug1948

24 күн бұрын

Great story. I just had to chuckle about the toenails part. Happy Baking, my Dear!!!!

This is a game-changer for me. I have lost hope for my 15+-year-old that I made a new one recently, again with so-so results. I moved from the East Coast to Metro Manila and I thought it was the temperature change. Anyways, last night I fed my old gal Breadah Kahlo with 1:5:5 ratio that you demonstrated. This morning it greeted me with all those bubbles and more than double rise. I am so happy that I used it ofor today's bake. Thank you again!

I applied your technique, and I have had nothing but success. Thank you so much for explaining it easily and clearly.!

@LeejaeOliveri

3 ай бұрын

How often do you feed with this method?

@turnerfarm

3 ай бұрын

@@LeejaeOliveri every day :)

Hi from Ontario 🇨🇦 I have had all of the sourdough 'tools' for about 2 years now. I even spent a fortune on a new dutch oven and some 100 year old starter🙄 and here I sit watching another video on how to make this sourdough bread and I am just so intimidated by the whole process. You explain things so well. Maybe this year will be the year I make the scary sourdough loaf lol.

@DebraUlrich-om3uk

2 ай бұрын

I’m in the same boat!

@Tonya7219

Ай бұрын

Me too!!! ❤ from Arkansas 🇺🇸

@MackBolan1

23 күн бұрын

Every loaf you make is like going to bread making class. You learn, make again. And keep going. It’s fun.

@lisa-gayeshearing4940

21 күн бұрын

I thought long and hard before launching into sourdough bread making and was very fearful the first go round which was a few months ago, BUT I finally gathered up my courage and got going, and have been enjoying the process ever since. I do keep my starter in the fridge so I’m not having to feed my starter every day and I’m not wasting flour. I do have to plan ahead though adding a day at the beginning of my weekly bread making cycle for “waking up” the starter.

@kirstenmartin2650

19 күн бұрын

keep going. I started 8 years ago.....because I cant eat enough I dont get to it every week....it is fun...I am always learning....and enjoying it. I live in London Ontario and am able to get great flour at Area Flour mill....organic and fresh stone ground, ancient grains.....lovely lovely and not expensive!! Makes the best bread!! I used to bring it back to Alberta when I lived there....the only thing in my suitcase!!!

I so needed those tips right now! Thank you

Ash, this is great! Thank you for sharing! 🍞

Thanks for the tips

Sooooooo grateful for this video 😮

Your videos are amazing and so easy to understand it all!!!

I have got some of the absolute best information from you!

Interesting method! I’ll have to give it a try!

I just watched another of your videos and now I feel like I know how to get my starter (Martin) back on track. Thanks so much!!

This is the holy Grail of information! Thank YOU for sharing. It has completely transformed my bread!

Thanks for great explanations. Very helpful information.

Excellent video!

Omg you are amazing, the way you have explained it all, now i know where i have been going wrong.. Thank you so much..

Thank you so much for this video!! 🥰

Such a great video!!!!

I can’t believe you are in Nova Scotia! I just stumbled upon your channel in my sourdough starter research. I live and always have in New York but my parents purchased a tiny beach cottage in Nova Scotia about 32 years ago for summers.

Thank you for this video and your one on starting a sourdough starter. I feel that I understand more about the whole process now and I was not liking how much flour I was going through. This makes much more sense.

You are truly a human encyclopedia

I live in Brazil, and it's so hot in here. I'm struggling to get a good levain. I'm definitely going to try like this. It makes sense for getting a strong levain. Thank you for sharing it with us.

Winner winner chicken dinner!!! Thank you for the information. Worked perfectly!!

Splendid 👏🏻

Terrific guide and very thorough explanation. Thank you for sharing your method.

The Weck jars are AMAZING!

I always get the best info from your videos. They're really good and right to the point. Excellent job. (I used to work in television.) Thank you!

@turnerfarm

3 ай бұрын

You're welcome!

Got so excited to see a new video. Love your channel and your style. Always appreciate your topics and clarity with which you explain. Many thanks and more please!!

@turnerfarm

3 ай бұрын

thanks for being here!

This was well done. Is it possible for you to replicate the video but for someone that only wants to feed their starter once a week and wants to keep it in the fridge? How would that change things? And how would you prepare the levain to ensure it is strong enough to make bread?

@lokelani3337

2 ай бұрын

You might want to check out this video. She feeds a starter/levain from fridge for 3 days before baking. The concepts are the same. kzread.info/dash/bejne/lJl_3MWIlZndj9I.htmlsi=vDNxjnqfrDoyvi-g

@turnerfarm

2 ай бұрын

you could take it from the fridge, feed it and let it get active, then make your leaven from the active starter :)

@Szeejk1

2 ай бұрын

@@turnerfarm and how long it can sit in the fridge without using it? When it statys inside for about 3-4 days, ill feed part of it in ratio 1:5:5? The rest i can throw away if im not using it? And when it gets active im making leaven and rest from leaven starter goes to fridge? i mean which starter should i put to fridge after i use old 3-4 days one. Cause i m assuming that ill bake fresh bread once per 3-4 days.

@seaslife60

Ай бұрын

​@@Szeejk1I have fed my starter once a week and as long as 4 weeks in between. Feed, wait for it to double and stick it back in the fridge.

@KA2022___

Ай бұрын

Just to confirm, do you follow the 1:5:5 ratio even when getting things going for the first time with a dehydrated starter? Thank you so much for these amazing videos and for making sourdough feel attainable! So excited to get started and feeling less intimidated for the first time in WEEKS! 😂

Never thought about using a new jar each time definitely going to try😀

Great tips

New sub. Great tutorial, thanks. ?: When the starter crocks become available will you have a link in your video description/s to purchase?

I am so glad that I found your videos... I have been heart broken, last year I was making some amazing bread... I moved and well its been horrible... I even went as far as buying a steam oven to see if that was the issue... new place old oven... still horrible bread... its my STARTER! I used to have central air, now I dont and its been getting up to 90 in the day where I am... so I need to change my ratio and use your levin ratio as well... I started this today so will be excited to try it out tomorrow! Thank you so much!

I have been using lots of whole meal to feed my starter - into the same jar. 🤦🏼‍♀️ With limited success. I’ve been so discouraged I really wanted to give up. Now I learned a big reason why….. thank you so much!! (Subscribed)

@turnerfarm

3 ай бұрын

youre welcome!!

I have been soooo confused by this entire process! Thank you for this video because it was so simply put and explained! I appreciate you! Do you keep your starter on the counter everyday? Or put it in the fridge over night?

Question - would sifting the whole wheat flour to remove most of the bran work? Thank you for your expertise. I'm so glad I found your channel. 🥰

Do you have a sourdough recipe?? Been making sourdough for several years now. But your videos have transformed my baking already! I love making discard dinners for my family and kept using the same jar. This totally makes sense and my starter and levin is already so much stronger!

🤯 Wow! I so wish I had this a month ago when I started this sourdough journey. Now what do I do with all my big jars and all my starter. I’m going to have to watch this a few more times to grasp this concept. Sounds ridiculous but a picture chart would help people like me a lot. LoL. I’ll forget it out. Thanks for this. Maybe I’ll wait for your jars to come out.

Thank you so much, I just found you. YaY!

I love your demonstration and I am excited to try many of what you have recommended. Unfortunately I am currently live overseas and the maximum protein percentage was 11.5%. I am not sure what should I use to overcome that.

Hey Ashley! Thank you so much for this video! How do you feel about hard red whole wheat bread flour? Is it ok to start to switch to the high protein flour when I started with the whole wheat bread flour?

thank you for this tutorial. very helpful. Question: Do I feed my discard that I keep in the fridge?

Hello! I think your videos are excellent and very educational. My one question which I haven’t been able to figure out is: Can I use the discard in the fridge to begin a starter at a later date? If so, what do I need to be doing to the discard to make that possible in the future? Thanks!

I wanted to see what you do in this process if you are making your levin??? What would you feed in the jar to make the levin vs discarding it???

I’m in Canada as well and am curious what brand of flour you prefer? 🥰❤️🇨🇦🍁🙏🏻 Thank you for the info!

Hi Ashley, thanks so much for your videos. Such helpful information. I like to keep my house cooler at around 70 degrees Fahrenheit. Should I still keep it on my granite countertops? I was afraid it would be too cold. I put it in my microwave. But is it too warm in there and “eat it’s food too fast” like you mentioned in more humid climates?

Thank you for these wonderful videos! I'm excited to incorporate your 3 jar method. Can you please tell me where you get those great little glass jars with the lids?

@TheRealMarla

3 ай бұрын

Those are Weck brand, in the tulip shape. 😊

@kendraespinoza8634

3 ай бұрын

Thank you!!

I’ve been obsessing about measuring to the exact gram. I like that this just sort of eyeballs the ratios

Great video. Finally, no more "gallons" of sourdough to deal with!

@turnerfarm

3 ай бұрын

amen to that!

Awesome video! I am also in Nova Scotia!! My wife and I live in Dartmouth. I’ve just started my journey with sourdough and been a little unsuccessful the first two times but will try and implement some of these tips regarding just bread flour feeding and optimal Levene time.

@jonlast88

3 ай бұрын

I notice you said you do classes?

@Sam-gc8xu

3 ай бұрын

She does online classes thru zoom. Really informative. I’m from Ontario and love learning from a fellow Canadian 😊@jonlast88

@jonlast88

3 ай бұрын

@@Sam-gc8xu awesome!! I’ll check them out! Thanks for heads up and glad you enjoyed learning with her classes. 🇨🇦🇨🇦

@turnerfarm

3 ай бұрын

@@jonlast88 you can find all my classes at turnerfarm.ca!

@jonlast88

3 ай бұрын

@@turnerfarmjust out of interest, what flour do you use locally for bread flour and all purpose? I’ve been using speermill whole white for the bread flour and organic all purpose from Robin Hood

Thank you so much for explaining it in a way that's really easy to understand!! You got a new fan to your KZread channel 👍 ❤

I keep mine in refrigerator since I don’t bake weekly. I feed it weekly sometimes I’ll forget and do every 2 weeks. It’s always worked well when baking bread. My question is… with the small amounts you use to feed it is that enough starter after it’s active to make bread? Some of my recipes will call for 1/2 cup-1 cup of starter. I feed my starter using equal parts water, flour, starter. I use 150 gms of each to feed it. I would love to use less of each but worry about having enough to bake with. Thank you for your videos!

@angieholder

3 ай бұрын

I was wondering the same thing ?

@amynazza

2 ай бұрын

If your recipe calls for more starter, mix in the amount needed of flour and water to equal the called for amount. So for example if your recipe calls for 1 cup starter, take 1 tablespoon of your growing active starter, combine it with 100 grams water and 100 grams flour, mix and let it grow. Then when ready to mix your dough, take out 1 tablespoon starter to keep in the fridge and use the remaining amount in your recipe.

I like to keep a lot of discard because I love to make discard items more than bread!

@turnerfarm

3 ай бұрын

this method is perfect for you then!

@user-ut1iy2hw1v

Ай бұрын

How long can you keep the discard in the fridge?

@SamanthaH

Ай бұрын

@@user-ut1iy2hw1vmy discard is good for a week or 2 without getting hooch you can keep it in there for 3/4 weeks usually

@mymai5859

Ай бұрын

​@@user-ut1iy2hw1v Pretty much forever. Some people add a tablespoon of flour over the top of their discard while it's dormant...& they leave it for months. Discard is just starter that's not fed. Recipes like pancakes, crackers, scones or cinnamon buns can all have discard added. There's lots of discard recipes online.

LOVE your delivery. LOVE your apron. Where did you purchase it? Aria

@turnerfarm

3 ай бұрын

amazon!

I like it!

I started the two jar method while making my first starter as it’s much easier and less messy!

I’m definitely interested in the crocks when you get them and the glass jars you use.

@turnerfarm

3 ай бұрын

I will likely have a presale on instagram. be sure to follow there!

Hi Ashley With the crocks coming up, I have family in Canada but I'm in Australia, will it be possible to order from here to send there?

I started using two jars like you do pretty quickly after getting into sourdough and thought it was odd but it just made sense to me. Glad to hear I was on to something! ;)

How long will the discard last, I only bake once a week. How would the process look? I love the glass jar! I can’t wait for the ceramics!!

Very helpful, I'm new at this but am confused when you mentioned when to use for leavening to make bread. I'm trying to learn all the different terminology

@turnerfarm

3 ай бұрын

If you watch my video on leaven it explains that a bit more!

Thank you for the all this info! I’m brand new to sourdough/starter. I have a from scratch starter and it keeps getting a like hard or crusty top. What does this mean?

I like the ideal of the two jar system, and will start this to see if I can get the best results. I am on day 6 and not getting the rise and fall, I am getting activity of the bubbles, any suggestions?

Do you have links for the supplies you use? Also, is it okay if you use a metal spoon to mix? I’ve heard metal can react to the starter and mess something up?

When you do the 1:5:5 for the levain, how long does it take to rise aka ready for baking? Is putting the levain in the oven with just the light on too hot? Should a starter be fed when it shrinks down or when it is at its peak?

Hi thanks for the video. I will try the clean jar method. I found feeding more flour then water works. So how do i know when i can use my starter for bread.im in Ontario, what kind of flour is good . Im trying organic from Walmart or Robin Hood all purpose unbleached. Thanks

dark rye flour is wonderful for starter!!!! Great sour flavour when using it with a good bread flour and great bacteria.

I am wondering if I sifted out the bran would that be just as good as buying store bought flour.

Hi Ashley, thank you for this video. I'm trying it this way for sure! Just a quick question though. I did exactly what you said when feeding my starter and it's not as thick as yours... Is it the bread flour I'm using or do I add a little more flour to make that consistency? Thank you!

@kham6006

3 ай бұрын

Same

Hello I’ve watched all of your sourdough starter recipes. My starters rise and fall but I don’t see the kind of strings of gluten that you have? Do you know what I might be doing wrong?? Help please . Ps I’m also new to sourdough and your videos have helped me immensely

Good info to new baker like myself. What do you do when you can not feed every day (out of town for few days)? Thank you

@nicolephillips2312

2 ай бұрын

Put it in the refrigerator until you get back then Resume the feedings. It may take a couple of feedings to wake it up again.

Thanks 😊 ❤👍🏼👍🏼👍🏼

Ashley, thank you so much for this video! I’ve been trying to streamline my sourdough process and your videos are always a great help. Sidenote: Where did you find that mostly green bowl that is on your shelf in front of the platter? I ❤ it and hope to find one similar.

I use freshly milled flour, which includes the bran, to feed my starter. It's thriving. I wonder if the processing of the bran in store bought flour, which has been sifted out and then added back in to create "whole wheat" flour, is what has caused problems.

Explain to me the 1 5 5 I can’t wrap that around my head. Thank you.

I've followed every direction and I haven't had any luck. I purchased a thermometer to check the warmth in my kitchen. It registers 68 degrees. Could that be the reason I have been unsuccessful? I'm using King Arthur unbleached flour. I love your podcast. Thank you.

@turnerfarm

3 ай бұрын

I would switch to bread flour

Can you tell me what kind of larger Levin jar you are using and where I can order?

I'm in the US, can I add vital gluten to regular AP flour to increase protein?

ive been using half whole wheat and half all purpose for my starter, just wondering if i slowly switch to no whole wheat or can i do it all in one feeding?

What brand flour brand do you use? I’m by the border and would like to try something different than what we have available in the states.

Where do you purchase those glass jars with the loose lids?

Do you have to use fed and doubled starter for your leaven? That was the only thing I didn’t note from your leaven video. I made a leaven from my starter that had been fed the day prior and put back in the fridge. It was actually risen a bit in the fridge (about 50%). I made my leaven 14 hours ago. My kitchen is about (67-68F and I’m also a Maritimer from NB and Summer in NS) Some gluten strands but not like your’s. Not sure if I should wait longer or use it as is.

Very new to sourdough, I just started purchasing foodnanny’s kamut, but I do not want to use that to feed because it’s so expensive. Will I be successful in using bread flour to feed then using kamut for my actual bread making?

Are the jars done? Where can I check them out 😊

I know it can vary by environment but do you know about how long it takes for a starter to activate from a dehydrated mix? I have the Food Nanny’s and I’ve been feeling for about 4 days now. It’s bubbly and the right consistency but not growing as much as it should be!

So if i want some whole grains in my final loaf, am I just using unbleached high protein flour for the starter AND leaven ?

Can you tell me where your glass jars with lids are from?

Are those the 1/2 liter Weck tulip jars?

My starter is half rye half all purpose could I start feeding it with bread flour? Or do I need to start a new one?

How long can discard stay in the fridge for it to be okay adding to discard recipes?

Hey Ashley, I make SD bread once every 2 weeks, will your ratio 1-5-5 work if I keep it in the refrigerator until needed? Thanks, your the best!

@dadams239

3 ай бұрын

Same here, live by myself and don’t want to feed daily to use every 2 weeks or more…

@reginag7911

3 ай бұрын

I only keep a couple of tbs on hand in the fridge and feed as needed before baking, it always doubles within hours without issues. I can’t imagine the discard everyday but whatever works.

@SamanthaH

3 ай бұрын

I think it will. It might take a day or two to perk back up.. so maybe feed it 2 days before your ready, then the date before and then be ready for bread on day 3? Not an expert at all

quick question, how do you clean out the jar every day, since It can't go down the sink? just wipe really well with towels?

I am in canada, what brand of flour do you use?

How many grams is high protein for a flour? When I compare them in the store all of them seem to have the same amount of protein or within a gram.

So if you’re going to make bread do you add more flour and water to get a cup. Plus do you have to feed it everyday?

I always use rye flour to feed my starter. It always smells really strong like acetone. Is that no good? I’m a newbie and really struggle with sticky and flat dough.

This is my 2nd day. I changed jars. 10 g starter, water,flour 50 g. What do i do with the starter in the 1st jar?? Do i throw it away since i just began?

Will your next cookbook have sourdough recipes?

Does a beginning starter (first day or two) have a fruit smell?

so teaspoon of active starter , add 1/4 C water and 1/3 C is best?