Managing Your Sourdough Starter
Before you watch this video on sourdough starter maintenance, please know that it really isn’t a big deal to keep your sourdough culture alive and healthy. A good starter is naturally very hearty and robust. If I were as strong as my starter is, I’d be competing in Iron Man competitions. At a minimum, all you have to do is throw some flour and water in once in a while to keep it alive during periods when you’re baking infrequently. To keep it near optimum health, feed it once a week or so and keep it refrigerated.
If you’re baking regularly, say weekly or bi-weekly, it’s easy enough just to feed it after using the amount called for in your recipe before returning it to your refrigerator. If you really want to be sure your starter is in optimum shape, feed it once or twice the day before baking or the two days prior to baking day. In addition, here are a few points that are worth noting…
- When you feed your starter, feed it with approximately equal weights of flour and water. That equates to about 2/3 to 3/4 cup of water for every cup of flour.
- As a general rule of thumb, the amount you feed your sourdough starter depends on how much of it you have to start with. When practical, you want to approximately double the amount of starter you have each time you feed it. However, if you already have a couple cups of starter on hand and typically only use a cup of starter in your recipe, it doesn’t make sense to have to double the existing two cups of starter. In this case just dispose of a cup or more of the starter and then double what remains.
- If it’s been a long time since you’ve fed your starter and you don’t plan on baking for a while, don’t feel like you have to go through a big rigamarole to keep it happy, just stir in a 1/2 cup of flour and about the same amount of water and forget about it. That will at least buy you a few more weeks before you have to worry about it again.
- If you really don’t think you’re going to use your starter at all for a very long time, (some people don’t bake during the summer months, for example), you could dry some starter and freeze it. It will store this way indefinitely. Then revive it in the fall. See the videos on drying starter and reviving dried starter.
- If you need a whole wheat or rye starter, it’s easy to convert your white flour starter by just a few successive feedings with the flour you want. You may have to adjust the water as some flours are thirstier than others.
- Be sure to store your starter in a container that’s not air tight. This comment from Madelyn dramatically (and humorously) illustrates why.
I’m really belaboring this subject. Once you’ve played around with sourdough starters for a while and baked some with it, you’ll know all you need to know and develop a sense for what works best. If your bread is not rising as much as you think it should (you’re not getting the desired oven spring) then try what I said about feeding your starter a couple of times in the 12-24 hours before starting your recipe.
As with anything on this web site, if you have any questions or comments about anything please ask in the space below.
Jan 13, 2011 Update: In this video I mention a favorite recipe of mine that calls for 2 cups of sourdough starter. It’s been so long since I shot the video (and many favorite recipes ago), that I’ve forgotten exactly which recipe I was referring to. I do know it was in Ed Wood’s book, Classic Sourdoughs. He has many recipes in there that call for 2 cups of starter.
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Well, you have a wonderful site. I have gained tons of knowledge about Sourdough, and with a yeast recipe from my Aunt have been having some success. Now that my feet are wet, I need to ask you or your readers for advice.
I got so excited about this whole sourdough thing. I went out to the Antique Shop bought this huge old crock with a good fitting lid to start my starter in. No problems. Or so I thought. at least a good 7 weeks into this “starter business” I decided to clean out the crock, moving the thick starter “sponge”into another bowl and give the “old Crock a good washing. While washing I realized I was taking off the glazing off the bowl bottom, and when I bought the bowl, there was a couple nicks in the bottom that I didn’t pay much attention to. Well I am scrubbing away, on the nick that now is about 1/2 in diameter, and the stuff the crock is made of is coming off on my sponge. I rinsed the crock out and dried it well, then screamed for my Uncle (a Snowbird visiting from Illinois) my Son, Husband. I just freaked out. I had already fed these three Men Sourdough bread, sourdough pancakes at least 3 times. Now I am worried, and My Son did say to me Mom you better throw out the starter and start over. The crock was old and I couldn’t determine any marks to see how old, nor what is was made of nor whether or not what we had eaten could hurt us….None of us had been ill nothing like that. So my Uncle and I went back to the Antique store, and I returned the bowl. (However, it reaked of vinegar or fermentation even after soaking it in a box of baking soda and boiling water for hours) They did an exchange with other merchandise which was ok with me. I at least got something useful for the $38.00 I spent. Then I went on a search for a heavy bowl, for rising the Sourdough, and now on a determined Crock Quest. I did find brand new 1 gal Crocks for $17.00 so I bought 2. Uncle made me wood lids that fit terrific, and all is well there. Now,The Rise Bowl Quest, found a brand new never used glazed ceramic bowl large, large and love the bowl. First time I used is yesterday to ferment my starter overnight, then I mixed up the rest of the ingredients and put the “bread” back in the same cleaned out New Large Bowl to rise.
Here is the problem I need an answer to:
Is there any way on God’s Green Earth that the Sourdough Starter, fermenting for less than 24 hours, then letting the Sourdough Rise, cause the glaze to CRAZE ??? This new $48.00 bowl is now crazed with one use.
I asked my Son (he took Ceramics years ago in High School and knows more about the whole ceramic, and glazing. firing thing than I do), He blamed it on my Sourdough Starter. Said the ferment process may have caused the bowl to start the crazing. …….HOGWASH……I don’t think so…But can someone answer this….My first reaction is to return the bowl, because I think the glazing process is done poorly. What do I know?? I asked him if a Stoneware Crock type bowl would do the same thing and he didn’t know about Stoneware.
The other thing is that my kitchen is about 72-78 degrees, that is too cool for bread to rise. So I put that heavy new covered bowl in the oven, then use a pan of very hot water on the lowest rack. I refill or change the water as needed to keep it hot. It still takes 5-6 hours for the double (except it tripled in bulk) I will be baking it in a few more hours after this last rise, but I think I am going off to the other Store to return this 2nd bowl, and invest in the Antique Stoneware old time yellow bowl she had there. It had no crazing and is made of the bumpy kind of clay or what ever they used in the olden days. I thought the smooth nice glazed bowl would be better, but I just don’t know now.
Help…..
And thanks to everyone that submits comments….it helps more people than you will ever know.
Happy Easter Everyone
Roni
Thank you for the video on how to revive starter. I made mine three weeks ago. The sponge seems to be ok and it does smell sour. I’ve poured out a cup and feed it with a cup of unbleached flour and cup of water. Seems like I’m using too much water according to you. My problem is I’m using a mixing machine to make the sourdough. Last two times it did not rise. I make it at 3pm yesterday covered it and put in my cold oven overnight. Nothing. Is it my starter or something else? I worked in 2 1/2 cups of flour during the mixing process.
HELP. I”m hungry for sourdough.
Peter
Greetings!
Received my starter from Breadtopia last week, and its practically bubbling over!
It’s working wonderfully. Made some sourdough rolls from the Tassajara recipe; they were a bit sour (actually quite sour!), and after further reading, I probably should have followed the advice of giving it a good feeding close to baking time.
I plan to bake my first sourdough bread this weekend, and look forward to that spelt recipe.
All the best!
Sherine
Yes, whole wheat starters and whole wheat breads tend to rise less than those made with white flour. Most starters smell pretty sour but that sour doesn’t always transfer to the bread.
do you know if whole wheat starters tend to rise less? I am on the second to last stage on start your own starter recipe and when i fed it it bubbled but didn’t rise. Also how sour is it supposed to smell? thanks for taking the time to answer all of our questions! couldn’t have done it without you.
I have been making bread with this starter I have for a few months now. I feed it and do everything i’ve learned on Breadtopia, for the first few loaves of bread I made it turned out perfect. Just like it should have, but now it doesn’t seem to rise like it used to. The starter still works when I feed it, it has the most amazing sour smell, but it doesn’t seem to rise like it did. What is happening? I use the Extra tangy sour dough recipie. Any thoughts?
Hello Eleanor. Welcome to Breadtopia!
Sure, you can use whole wheat starter as your starter of choice. Usually, the percentage of the recipe that the starter represents is relatively small compared to the overall ingredients, so the results are usually not so greatly impacted by the type of starter you use. If you want to experiment with different starters, just feed the one you have with different flours and it will soon become that starter. Altering starters is easy and fairly quick.
Maintaining a healthy whole wheat starter requires more frequent attention that a white flour starter would. The wheat germ oil (absent in white flour) will go rancid if left for too long.
Plastic or glass is perfectly fine. I recommend keeping the container covered but not air tight. Allow for at least a tiny amount of air flow so the CO2 gas from fermentation can escape.
I’m totally new to this site, also to sourdough baking. ‘ Just got a batch of whole wheat starter from the friendly folk at my favourite bakery, where all of their breads are gorgeous sourdough varieties — except rye. I do love european-style sourdough with carraway seeds, and am wondering if I can use the whole wheat starter to make it?
Also,the starter they gave me is in a plastic container — is this o.k. or should it be in a glass jar, and — covered or uncovered? Any help greatluy appreciated — thanks.
Matthew,
Trying increasing the amount of flour a little. I use one portion starter, 4 portions flour and 3 portions filtered water. So if you are using measures, try one teaspoon of starter, 4 teaspoons of flour and 3 teaspoons of water. If you are scaling, try something like 10 grams of starter, 40 grams of flour and 40 grams of water.
Hi Martha,
1. Either way is fine.
2. No, the metal lid will not be a problem. You don’t want an air tight seal. Allow for a little air flow.
Two questions:
1. After adding four & water to starter to increse the size, do I need to leave
the starter out on the counter for a period of time or do I immediately
put it in the fridge?
2. The glass jar that I would like to keep my starter in has a metal lid,
will the metal lid be a problemL?
Martha
Hey everyone; I mailed off for the Carl Griffith Oregon Trail sourdough starter, and I’ve been at it about a week now.
When I received it, I measured out the right amount of dried starter, which ended up being about half of what I received (good — if I mess up I can try again!), mixed it with water and brought it back, then put it in a glass jar, fed it 2 tbsp water, 2 tbsp w.w. flour, and not even 24 hours later I saw some signs of life, some fine bubbles. They weren’t ABOVE the surface, but kind of IN the surface, probably given the thickness of my mix.
I continued feeding and stirring it once/twice a day, but it seems activity has slowed. I’m not seeing anything wild, like large frothy bubbles on the surface, but in the last 2-3 days it’s taken on a strong smell of “white vinegar”. The liquid coming to the top doesn’t look badly colored (no pinks or oranges, which my readings tell me are BAD!), just light tan. Also, I’m not seeing that stretchy ‘doughy’ property when I stick my spoon in there, though I did at the very beginning. It’s more of a soupy goop now. I’ve been keeping it in warm places (created steam in the microwave then popped it in there), but I’m feeling like this isn’t where my starter needs to be heading.
Any advice?
Yes. No problem there.
When storing starter in fridge can I use a metal lid on the jar?
Hi Mary,
They often do, but they don’t have to. If you keep your starter fresh by feeding it well prior to use and you go with a short leavening time for the bread dough, you may not get any sour taste.
I’ve baked plenty of naturally leavened breads with no noticeable sour taste.
I am very interested in using natural leavens to bake bread; however, I am not crazy about the taste of sourdough breads. Do sourdough leavens usually give the bread somewhat of a sour taste?
Angela – I don’t know about the gray muffins or the black specks, but I would take a small amount of the starter and build it back up with daily feedings and if the problem persisted, I’d toss it.
Shirley – It takes more than a day to start a starter so I don’t know what you saw that first day. If after following the the instructions for starting a starter, you don’t see results after about 4-6 days, you may just have to start over. Sometimes it just doesn’t work out the first time.
Dan – You don’t have to bring it to room temperature. In fact if you leave it in the fridge, you can usually easily go a week between feedings.
I just made my first batch of sourdough bread from my own sourdough starter that I created using Peter Reinhart’s process in Bread Baker’s Apprentice. I had this huge amount of barm left over, I cut it back to about 1 cup put it into a plastic gladware container and put it in the refrigerator. I can feed it every couple days or so by adding 1 cup flour and 1/2 – 3/4 cup water. Do I need to bring it to room temperaure or can i leave it in the chill chest?
Bread turned out good, not super sour but its almost gone already
i just started my first starter 5 days ago the first day i used warm water and it rose and droped. the 2nd day to the 4th day of feeding the starter i used cooler water our of my cleaning water system. todaythe 5th day i remembered about the warm water and did it today but my starter has not rose sence the 1st day. i had the hooch on the top every day everything else seems good but stired in the hooch which i wont do nextime after watching your video. i m so afraid that my starter is bad because it wont rise and that is what i wanted to ask can it still be saved i feed it everyday sometimes 2 times and take out half i have bubbles on top but few throught. o please help i have been looking everywhere and cant find anything that matches my problem. thank you very much and God bless
I made some sourdough English muffins the other day. They turned out really nice. However, the next day — less than 24 hours after I made them — they started turning gray. Can you help me out with this? I also made (well, attempted to make) sourdough bread. I left the starter to proof too long — over 24 hours — and it developed little black flecks on the top. Does this mean my starter has gone bad? It smells fine. I have tried unsuccessfully to research this on the internet. Any help/advice you can give me would be appreciated.
Thanks so much.
Angela Bayler
Stefanie T,
If I take my starter out of the fridge after a week, I feed at least 3 times before I use it to make dough. Also, one thing you want to do is to feed the starter well just before you refrigerate it.
Bob
Hi,
I have made my rye starter after your recipe and had wonderful results. My starter was very sponge and gave my bread perfect. I had it in the refridgerator for a week.I fed it before putting it in and I fed it when I got it out and let it sit over night. Since then I have problems to get it very active as before. It just won’t bubble up as it did before. I have tried to feed it again and took some of it out ( into the trash) Am I overfeeding? I let it sit over night and would only get a view bubbles. Before I put it in the fridge 12 hr was enough to get it perfect for baking. Thanks for the help…
As an experiment, I tried drying my starter and reviving it a few days later. It worked like a charm. Thanks. Now I can share it with relatives and friends off island.
Tammala,
Yes, they will fall. You might look at your jar and you can usually see how high your starter rose. Starters are pretty tough. Just feed it on your regular schedule and you should see it vitalize.
I fed my starter as suggested and it was doubling in size nicely. This morning I when I checked it, it had fallen back down into the jar by about a 1/3. Is this normal. It just sat on my counter in the kitchen overnight. Could my kitchen have just been cooler than it had been early in the evening when the stove was being used? I hope not to mess this up, because i’m very much looking forward to making my first loaf of bread out of this starter this week. It still has the most amazing smell and seems to still have some bubbling.
Hi there, Just finished making my sourdough starter and what fun. My source of organic bread flour has dried up. Is it reasonable to order flour for shipping?What would you recommend? Thanks, Marcia
Adrienne,
Since no one else responded to your questions, I will tell you what I do with mine.
When developing a starter, I leave it out on the counter with a cloth over the mouth of the jar with a rubber band securing it. You want to keep the insects out, but leave the good ‘critters’ a way to get in.
I do poke one tiny hole in my jar lid when I refrigerate the starter. I feed my starters heavily just before they go into the cold, so they DO develop some gas.
Equipment:
if you have bread pans and a couple of large bowls, that’s all you need to really start with. However, I would get one of Eric’s Danish Dough Whisks to make mixing/stirring the dough much easier. I frankly do not know how I got along without it, and I have several big Bosch Universal mixers.
I use aluminum; non stick; clay bakers and glass to bake in. In addition, I bake all of my artisan breads on unglazed quarry tiles on a rack. If you use glass, reduce the heat by about 25°F.
I would get a good thermometer for the oven (oven dials are famous for being off); an instant read thermometer and a scale. You can use measuring cups/spoons, but your product will be more consistent if you scale your ingredients. It also helps if you are dividing a batch of dough into several loaf pieces.
Hope this helps,
Bob
Tammala,
At the stage your are at, try this:
Use this ratio: one portion of starter, 4 portions of flour and 3 portions of water. Example: ¼ cup of starter, one cup of flour and ¾ cup of water will give you more than a cup of starter, which is what a lot of recipes call for.
If you go to MY website and look at the menu on the left side, you will see the instructions I have posted.
http://www.allthingsbread.bravehost.com
Bob
I’m a bit confused on when to feed the starter, especially if you are just starting a jar using some sombody else gave you. My friend gave me 6 tablespoons out of a jar of starter that someone gave her. We added in an equal amount of flour as put in the jar. with just enough water to double the batch. What i’m confused about is to increase the amount of starter so that I actually have enough to bake with, when do I feed it? A day or so before I would like to bake a loaf, or do I feed it until I get enough in a jar to have a resonable amount on hand, say a cup? Any clarification please. I’m newbie and the sour dough starter.
Hi,
I am new to bread making. I usually use my bread machine but I really want to start making bread by hand. I really enjoyed your video about sourdough starter. Do you need to poke a hole in the lid of your jar when the starter is in the refrigerator? When I begin a starter for the first time, do I put the lid on the jar while I wait for it to bubble for the first time? Also, any special equipment necessary for bread baking? I have metal, glass and stoneware loaf pans. Thanks, Adrienne
Hi Leanne,
Hmmm, guess it would have helped if I replied to this a few days ago.
It’s amazing how long you can go sometimes and still revive a badly neglected starter. Just feed it a few times and it may very well come back. At least double the original volume with each feeding and wait for it to grow and get bubbly each time. You may have to discard some along the way to keep from accumulating a ton of starter.
A friend gave me a little plastic bag with your “Live! Sourdough Starter” before Christmas, and I was too busy to bake with it. Now it is a few weeks older, with some discolored areas around the edge. It smells quite fermented–not unpleasantly though. Can I begin the process, or did I ruin it by waiting? If I can’t use it, I would like to order some, so I can tell my friend I made the bread!
Thanks,
Leanne
Ruthann,
Congratulations on getting started with your sourdough starter. I think you will be pleased with the great flavor from your own starter.
Regarding the texture of your bread, you will get that from baking the bread in a covered baking vessel like a dutch oven or a Corningware casserole dish with a lid. You will preheat the vessel in your oven at 450 F, put the dough in the vessel and cover it for 30 minutes of baking time (no peeking), then 10-15 minutes with the cover removed. The crust will be crisp and chewy after the bread has cooled. You do not need to use any steam in the oven because the bread is covered and is generating the steam inside the covered pot.
The sourdough is just another “style” of no-knead bread, and is baked the same as the original no-knead recipe. Be sure to review the video and instructions for sourdough no-knead bread at http://www.breadtopia.com/sourdough-no-knead-method/
Good Luck!
Joe
I have just started my “starter” using rye flour and pineapple juice. I’m in Day 2.
When I have finished the process, I look forward to making bread from sour dough starter. My goal is to be able to make bread like the European Artisian Bakers…….Chewy and dark crusts.
I had heard moisture is used to get that dark and chewy crust. Should I put a pan of water at the bottom of my oven or throw some ice cubes in like I’ve read about?
Please advise.
I just got my first successful sourdough starter going…it seems great. I am going to be experimenting baking with it now and so i don’t want to put it in the fridge. How often should I feed it to keep it healthy and tasty leaving it out on the counter?
Also I got through the start-up instructions using the pineapple juice method you have on here and I wanted to have a larger quantity so I figured that I had about a cup of starter in my jar and then added a cup of whole grain Spelt Flour and 2/3 ish cup of purified water (I have a spelt starter) about 24 hours after the last feeding with the start-up instructions. It got bubbly and active and good smelling but it didn’t double in size like I expected. Do you have any thoughts? Like I said I haven’t tried baking with it yet. I am very excited that I seem to have a successful starter going finally though. I was so excited to find the information you have here on your site, and read the essay about the pineapple starter method. I had tried many times before this with terrible results. I was having the exact problem that was researched in the essay. And so with this pineapple juice method it worked first try and performed just as you described it should. So thank-you so much for being willing to help people. It means a lot. Thank-you for your time
Shereen,
As I suggested in my email reponse to you, cut back to half the amount of starter and retard longer.
Yesterday, I bake two recipes of my Basic bread, one with a full cup of starter and the other with a half cup of starter. The lesser amount took an additional four hours to double, but the resulting bread had the same oven spring as the full cup recipe. I have not sampled them for a difference in flavor.
Bob
Hi Eric,
You mention in one of your videos that your favourite recipe calls for 2 cups of sourdough starter.
Please could you send me the recipe for your favourite loaf.
One more questions please, can you tell me how to make my sourdough bread to be more sour… my husband said that the bread is great but not exactly sourdough!! Any suggestions?
Hi Matthew,
I’m not sure what to suggest. It’s hard for me to tell whether there’s something wrong with your starter or it has to do with the way you’re handling it. Have you come up with any ideas since you posted your question?
Unless my understanding of hydration conventions is wrong or that I’ve forgotten whatever I used to know (a distinct possibility), isn’t equal weights of flour and water 100% hydration?
If so, then 3/4 cup of water and a cup of white flour should be about 100% hydration. I don’t see how even roughing out the quantities could result in 180% hydration. I think you’re probably fine.
Eric,
I have been maintaining my starters using a ratio of about 3/4 cup of water to 1 cup of flour. That seems to work well, although the white one actually seems a bit stiff, as though gluten has developed so much as to make it almost rubbery.
Anyway, I was reading some sourdough threads over on thefreshloaf, and they kept referring to 100% hydration starters, 90%, etc. I decided I should know what my hydration level was. Someone sent me a link to a conversion chart at http://www.culinarycafe.com/UK_US.html, so I looked up the weights of flour and water. They show flour at between 121 grams for AP and 140 grams for WW. By their numbers, starter at 100% hydration would only have a little over 1/2 cup of water for 1 cup of flour. My starter would be at over 180% hydration. Can that be? Should I reduce the hydration level?
Or do I simply misunderstand hydration level?
Hello Eric
I have created a starter which is pretty good but after putting it in the refrigerator for a day I can’t seem to get it to come back to life. I have watched your videos but I just can’t seem to keep my starter alive. So if you could give me some suggestions it would be appreciated.
I made my own sourdough bread and it is extremely active. However, recently it has lost most of its taste. What comes out of the oven is normal white bread.
I’ve also found that I have to feed ww starter more often than white or it will show signs of spoiling. I suppose that’s because of the wheat germ oil present in whole wheat.
HI Dave. True-generalizations are difficult at times, especially when dealing with the “temperamental” starter. Some brands of whole wheat have a higher ratio of bran which in turn cuts the gluten thus giving it a slower rise. In my experience, I find that adding a small ratio of white bread flour to the whole wheat starter greatly improves rise, and dependability with the added benefit of an almost ww starter. A lot of variables are added into the mix with types or brands of flour as well. Hope the helps! Susan in Calgary
I know generalizations are very difficult, but, does anyone have any experience with starters maintained on whole wheat, vs. those maintained on white flour? Once I got my starter going well, and had made several successful loaves with it, I decided to split it into two starters, a white and a whole wheat, so that I could make 100% whole wheat bread with sourdough. I’ve only made a few loaves with that starter, but it seems to be much less active and slower rising than my white starter.
Do whole wheat starters need to be fed more often? Is there any other way I should treat it differently?
I also posted this question over on the yahoo sourdough group, so, for those of you who read both, I apologize for the redundancy.
Hi Eric. I’ve been having problems with your videos (all of them are not working today. The video will start with no sound and freezes up. Is anyone experiencing this as I’ve never had this problem before. Thanks for your help Eric.
Hi Fred,
Whenever I hear that someone is getting good rise during proofing but then no oven spring, or the loaf flattens as you describe, it means one thing to me – that the dough is OVER proofed. The yeast (in the sourdough starter in your case) has just plain petered out.
A chilly kitchen is a good thing. You want a chilly kitchen. I wait all summer for my kitchen to get chilly again in the winter. (ok, I’m exaggerating about the waiting all summer part), but bread bakers sometimes have “cool rooms” where they proof their dough. I have one sourdough bread recipe I like a lot where you proof the dough in the fridge and it rises overnight. And it really does rise well.
You want a long slow rise where the flavors have more time to develop. Unless for some reason a recipe actually calls for proofing in a warm area (I don’t know of any), l wouldn’t do that. I get the best oven spring when I put the dough in the oven to bake before it’s reached its peak height. Getting the timing right on that isn’t always easy but it gets easier with practice and familiarity with a particular recipe.
You could switch to store bought yeast just to see what the difference is like. Sourdough baking is much trickier than commercial yeast baking when trying to get consistent results. You can switch back anytime of course.
Eric,
I have been making sourdough bread for about 4 months now with a rye starter that I made using the pineapple juice method. The starter looks and smells good and doubles in size when I feed it. Sometimes I feed it twice the day before I bake. However, I have never gotten a finished loaf to rise and have a holey crumb. I have varied the flour from all KA bread flour to 1 cup rye + 2 1/2 cups bread flour, tried 1 cup whole wheat, tried 1 cup 6 grain flour, etc. I weigh the ingredients. I let the last loaf sit for 14 hours in my oven with the light on because my kitchen is chilly. Then I proofed it in the oven. The initial rise and proof were very good —- and I got NO oven spring. In fact it flattened. Could the problem be the starter? I am tempted to shift to yeast.
hi Eric thank u for this vedeo, but i want from u afavour please send for me the recipe for bread making from sour dough thank you
I made starter according to your recipe, and used it as soon as I completed all the steps in the instructions, to make sourdough pancakes. About a week after that, I made sourdough biscuits. Both tasted sour, just like I remember with purchased starters. Earlier in the process, it did smell kind of pineappley . .
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