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I think I have been missing a complete step. I have never made a liven from the starter. you have a recipe floating around somewhere?

I wonder how long you wait for your fed sourdough to rise with 1:5:5 ratio. Also you get 330 gr of starter this way. What is your ratio of starter to the flour for bread dough?

Grandmother Wallowing Buffalo put rhubarb leaves inside her moccasins.

Just happened last night! Was just mush, sticky like gum and spread like water! No shaping, just pouredit in the bannetons. It actually turned out pretty good.

Makes no sense. Why is this not easy

Thanks so much for share I only bake 1 a week do I still need to feed my stRater everyday Thanks again

For storing in the fridge, once I feed it, do I need to let it rise before placing it in the fridge? Or can I feed it and put it directly in the fridge?

Help! I have a nice bubbly starter and mix up my dough but it's not rising. What am I doing wrong?

Why does she scream? 😵‍💫🥴😵‍💫

Thank you for this tip Ash! I made your rhubarb bread last weekend and it was delicious! Next time I won't put the leaves in the compost bin! I'm so excited to try this!

I always use my leaves as weed suppression in my garden. FYI the green dye from rhubarb leaves is fugitive.

What is discard??

If rhubarb leaves are poisonous and the juice is staining why is it a good idea to spray it in my kitchen?

This is awesome!! I have to harvest some rhubarb tomorrow so I will give it a try as a cleaner and insecticide!! Thanks 😊

Wow! Love this! Thanks for sharing ❤

Thanks! Do you deduct the extra flour added to the runnier starter, from the total flour weight of your final dough? Or do you indirectly lower the hydration level with the added flour?

What do you do when you're on vacation or sick? Feeding everyday makes it hard for most people to keep up...

How to rehydrate it when I want to use it?

aloha I have followed your videos but I am having a problem and hope you can help. after letting my dough rise at room temperature for 12 hours or so, and it has doubled , it is still so active it is runny. I put it on the table and tried to fold it but its way to runny. its supposed to be ready for the cold proofing but its so runny. what am I doing wrong. ? I followed the recipe and folded excellent and let it set. thanks for your help. my levin and pre ferment is good, and so good that its still active after the 12 hours on the counter.

aloha I have followed your videos but I am having a problem and hope you can help. after letting my dough rise at room temperature for 12 hours or so, and it has doubled , it is still so active it is runny. I put it on the table and tried to fold it but its way to runny. its supposed to be ready for the cold proofing but its so runny. what am I doing wrong. ? I followed the recipe and folded excellent and let it set. thanks for your help.

Thank You for wisking in that film on milk.

Thank you so much for all of this information you gave us, you are amazing 👍 my starter with 5gr of rye flour came out perfect, but with only unbleached ap flour is not rising , I see only bubbles,😢 please help me😂

I'm loving your videos!! Just found you a few days ago!! A question about scoring - I put my dough in the proofing basket for 90 minutes and leave on counter. It does not score well. You mentioned that you had removed yours from the refrigerator , then score. This makes great sense BUT when do I put it in refrigerator and how long do I leave it there?? FYI - I am very new to this LOL I'm sure you got that ;). Thanks for your wonderful videos. Loved the cleaning up one too! Thank you.

I love your videos, I watch them over and over! i was wondering how do you prepare your starter if you need to make multiple loafs, if you need 1000gm of active starter for 10 breads, what’s the best way to grow it properly and strong..

Would you share your sourdough recipe please ❤

WOW YOU are a wealth of knowledge! TY so much! ❤

This video is everything. I used to add flour without thinking of what amounts and what I was actually doing. You gotta keep the right ratios going at all times. It’s ALL about the leaven you’re starting with. 👍👏

How thick or thin or in between should the starter be ? I see some super thick I see some that clings to the jar but doesn’t run down like it has lots of water in it I’m confused thank you so very much for your videos truly appreciated and interesting Were you a teacher ? ❤

Mine died in the fridge, it got moldy. I buy king arthur flour. Where do you buy 13% protein flour. Where do you buy sutton flour?

Lost… in under 3 minutes 😨

I’m a little confused as to when in the feeding cycle can I put my starter in the fridge so I can stop feeding it every 12 hours, after or before I feed it? My next question is at what point in time from feeding can I bake with my starter?

I’m new at sourdough and couldn’t figure out why my rye starter was growing but my wheat flour was not. Checked the bag and found my wheat was bleached. Bought some King Arthur bread flour and my starter took off. This is day 7 and both my rye and my wheat/bread flour look great!

I would like to suggest that you investigate the nutritional value of the store bought flour you’re using. It’s dead flour. There’s very little bang for your buck. lol 😆 I’ll share a video here that will explain the vast superiority of grinding your own flour from wheat berries! The good stuff in fresh flour is off the charts!!! Buy a grain mill and get started in HEALTHY living from your bread!

North Eastern BC and the cows have gone to pastures here too . Our girls were on a cattle drive last week and I could watch the videos over and over :). Yah for spring / summer :)

I’ll be coming back to watch this one over and over again, letting cows into pasture is my favorite!!!

How much sourdoughs for a bread please? Thank you

So beautiful! Thanks for sharing.❤

Omg thank you so much this is the video that Im looking for !!! Understandable and have a example so I could clearly see the visual. U are my sourdough hero

How about substituting a 10% unbleached flour with the addition of vital wheat gluten if high protein flour is not available or is too costly?

Didn't see anything in the video indicating you were done with the starter and it is ready for use in baking.

This was so informative, for the first time it really made sense. Can you tell me what brand of flour you use for your starter? Thankyou

Sourdough bread is too sour, would appreciate any help. Thank you.

After the first day of feeding, Do you continue to feed the 50gr water, 50gr flour for the remaining days without discard?

How long does this usually take to reach your peak for your leven. Also where can I find your sourdough recipe. Great explanation btw

I cook my ground beef like this a lot but we like a type of pie crust for the top. I think this biscuit recipe could be adapted as a thinner sheet crust by not doing more than 2 layers maybe but this does look so good

What about an organic rye flour?

For someone that has been exposed to mold and had a mold for illness, I would not recommend using anything that had mold in it ever.

fantastic information thank you so much

This looks like a great recipe. We make a lot of banana bread. I will try this.

Thank you so much for your video! I feel very informed now and I am not so afraid of doing something wrong. Where did you get your glass jar and lid?