How to make EASIER and FASTER SOURDOUGH STARTER with NO DISCARD and NO WASTE!

These are some of the products I use for cooking and baking:

How to make a traditional Sourdough bread:

This is a super easy sourdough starter or levain. No need to waste your flour and dough, and no need to discard it.
I don't like to throw away food.
Let me share with you this easy and fast method to begin your sourdough starter with absolutely no discard.
I hope that you enjoy this video.
Have a blessed day!

[espein]

I'm glad you popped up on my YouTube page. I gave up on looking for a person who wouldn't discard any of the starters. Also, someone who explains well and doesn't overdo the explanations on how to make something. I get confused and lost when a person talks too much. You are definitely the one person to learn from for me any way💖 Thank you for sharing 👍

[edprotas]

I have been baking with sourdough for 40 years and have experimented with various mixtures and methods. A foolproof way of making a starter is by using a "cheater" method. Follow the directions in this video, but on Day 1 add a single grain (yes, just one single grain) of regular yeast to the mix. This single grain will inoculate the mixture even if there is no "wild yeast" in the air.

[mimiashford]

Wow. Literally THE simplest, most thorough little video on sourdough starter. WHY OH WHY does everyone make sourdough information SO dang complicated??? Thank you for this MOST HELPFUL video!

[RamblinRick_]

Do NOT snap the lid down. Container cannot be air-tight. If you have a lot of starter mixed, the sealed, air-tight container will blow that lid right off. If you use a Mason or Weck jar with the sealed-lid, it could explode (true story). Also, although not mentioned, you do not need to feed the starter every day and dispose of some. Just keep in the refrigerator; take it out the day before baking, feed it, use the next day.

[hansenmarc]

I much prefer the recipes that don’t involve discarding from the starter (even though you can use the discard in other recipes). Thank you for sharing your approach! ❤

[shuchitapandya]

Very easy recipe for starter and bread. I can never follow directions. This the first time I ever baked a bread. It came out very yummy.

[ash_speaker]

Thank you so much for this simple, helpful video. I've been maintaining a sweet bread starter for 25 years and I love it, but I have always stayed away from sourdough starters because my body has something like a shock response to rye. Through the comments and replies I have discovered I can use things like sorghum and I'm ecstatic to finally add this to my stores. People have been making bread for thousands of years without scales and definitely without discards, so I really appreciate this stripped down approach that makes it accessible to everyone, which it should be. Thanks again and be well.

[bloodystump]

THANK YOU for making this video! This is by far the BEST instructional video for making a sourdough starter I have come across and I searched forever. Most videos are long winded and wayyyy to fussy

[randldynes]

Hello, I think it’s just beautiful how you end most questions that you answered with a “have a blessed day”. I pray your days are always blessed.

[With-one-wing]

Einkorn flour is an ancient grain. Try that. It’s just like regular white flour.

[debbieb]

This is the simplest, and the most successful starter I have tried. No need to use a "cheater" it works and is very STRONG. I have to chuckle after I feed it because it ferments so fast you can almost watch it grow in the fridge, if I had the time(for mature starters only) I also had to cut down my fermenting time when baking. Positively explosive!

[cmaranatha]

Thank you! I just started my starter with rye flour. I also dislike the waste of having a discard, though it can be used for pancakes and probably other items. I also can't understand why some think the ingredients need to be weighed. That's not how it was done years ago.

[Fred-zclt]

Thank you for this video. Your instructions were clear and hints were thoughtful. I am looking forward to my starter maturing.

[annlarson]

I have a starter that is 7 years old, very robust works beautifully and I always use chlorinated water.

[vernellmoncrief]

Thanks so much for simplifying the starter recipe. I have a starter that I started with whole wheat flour and filtered water doing the discard method about 2 weeks ago. It keeps doubling in size but when I test in water it keeps sinking to the bottom. How do I get it to float? Does it have to stay on top of the water before you can bake bread?

[ariainman]

FINALLY....someone who TELLS IT EASY TO UNDERSTAND. Now....when you have baked
the bread using the will place in the refrigerator and remove the night before I want to bake...FEED it and YES? I will be using some Rye and Some Bread Flour. Thank you for making it simple. Aria

[shirleyowens]

Thank you for sharing, tips and information was great, God bless

[suejesu]

Jesus Christ be Your Lord Blessings to You from Canada ❤️

[cgirl]

If you are on city water the odds are very high your utility doesn't use chlorine. Chlorine degasses over time so the utility has to add a lot of it to ensure there is some when it gets to your faucet. This is why almost all utilities have switched from chlorine to chloramine. Chloramine doesn't degass. Letting it sit on the counter does nothing. You can neutralize it by using treatments from the aquarium hobby such as Amquel. If you are using it for just your starter water one bottle will probably last a few generations.

[idpie]

I also switch containers, keeps bad bacteria out.