#1 Thing I Wish Someone Told Me About Sourdough #bread #sourdough #food #baking

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[rosie]

Exactly, the first loaf I ever made was with cold starter my friend gave me and it came out great. I tried it again recently and there's really no difference in the quality between active starter and cold starter. I feel like people are really over complicating sourdough. Sourdough has been made for thousands of years. I don't think the people who were originally doing it were taking the temperature of the dough and worrying about measuring everything to the last half a gram

[hansenmarc]

I love videos that debunk sourdough myths. Thank you for saying it’s ok to bake with unfed starter straight from the fridge. ❤

[mmwcvfm]

Thank you. I feel like most people have so many “new” and “innovative” steps to making bread. Ppl have made bread from hundreds of years ago. Without all these fancy steps. Thank you for just bringing it back to basics with the same outcomes!❤

[staceyrashkin]

If you think about it, you're feeding the starter when you make the dough for your bread. If you know you've used the starter recentlyand it's been in the fridhe since then it should be just fine. It's the same principle when working with yeast. You don't need to add sugar to your water/ milk/ yeast starter if you know your yeast is alive and active ( not expired in your cupboard).

[JackSpackProductions]

With mature strong starter, making sourdough is really forgiving. The main difference is pretty much just gonna be a longer bulk fermentation if you take it out of the fridge.

[ChrisJohnsonCJs-Kitchen]

This is a good point since you're feeding it when you bake with it by adding flour & water. But also, discard doesn't equate waste - you keep the discard too & use it for quick breads like pancakes/waffles, flatbreads, etc. as well as using it for your general baking.

[michaelstarr]

I'm new to sourdough but this makes a ton of sense to me

[The_regular_home]

Totally! Great video. So true, people over complicate the process so much.

[CristianHernandez-wi]

Sourdough discard has plenty of delicious uses depending on how often you bake. Sourdough tortillas, crackers, and my favorite savory pancakes! I think of discard as the secret benefit to home baking sourdough

[johnhogue]

You can take the discard, add a little salt and baking soda, and pan fry it. It’s delicious.

[BankBustaa]

People usually feed it to be able have enough starter to use. I usually keep about a tablespoon of starter in my jar so I have to feed it every time I bake.

[guyesmith]

Exactly. Once you get a good starter it’s not nearly as picky as people think.

[miriamroberts]

Thank you!! I also have neither the money nor the foresight 😉. I so appreciate this tip!! 💞

[homeschoolingwell]

Yep. That's how I do it. Works just fine

[kimberleyseitz]

I’m new to sourdough and I haven’t baked an eatable loaf yet. Yesterday after another failed loaf I grabbed a cold starter out of my fridge and tried again and so far it looks to be going good and I’ll bake it tomorrow. I just can’t bring myself to waste good flour and I’m glad I kept my first jar of starter in the fridge. I think people have over complicated the whole process but I’ll keep on trying.

[theinvisiblewoman]

I underestimated the amount of started I needed for the two recipes I wanted to make… I batch was planned and the other wasn’t. I used the 15g of active starter I was missing and used the cold discard started from 2 days before and everything turned out well. A healthy happy loaf.

[canecorsomom]

I saw one short and I am a new sub. I have tried sourdough a few times over that last few years but its is always so complicated. Im going to watch your methods and give it another go

[richardgardner]

I always use discard to make my sourdough bread. - if you feed your starter first it just make it more active quicker thats that.

[didiallen]

It's also a processed carb. I thought it was healthy, but it's actually not, but I had so much fun making it. I gave it up.

[theNwDm]

Putting the SOUR in sourdough. Great video. Using a week old from the fridge just changes the flavor profile a bit.