I was taught to make this sourdough starter by Carla of Jovial Foods. She taught me how keeping a dry sourdough starter wastes a lot less flour and provides a much more consistent bread. If your sourdough starter has disappointed you in the past (or if you're brand new to having a sourdough starter) give this method a try and let me know what you think!
Comments:
Leave us a reply:
You May Also Like
Joy in the Spring Garden
I’ve been savoring these beautiful farm days – full of sunshine and all the promises of a beautiful season to come. I received some last minute bare root roses (I…
Read More
Going back to Alabama.
It’s been six long years since I set foot on Alabama sand. Six years since we said goodbye to the life that we built in Alabama.
Read More
Ducklings and a New Bread Recipe
Our latest video is all about Ducklings and our new favorite bread recipe here at The Elliott Homestead. Y’all probably know by now how much I love making my own…
Read More
I was looking for the bread recipe that you said would be posted down below, and couldn’t find it…is there any way you can email it to me? I’ve been struggling with Mary Jane Butter’s sourdough starter for six weeks, and I’m ready to give the dry starter a try. Just need a proper bread recipe….I love your YouTube channel! Will probably be purchasing some books from you in the near future.
Best,
Heather
I’m going to try the dry starter. I only bake every couple of weeks. How long can the dry starter sit in refrigerator before it has to be refreshed?
Thank you. Hope to hear from you via email. I love the concept of this starter.
What if in 48 hours your starter has light pink areas on top . Is it hooch ? Or mold ? Is this normal ?
I couldn’t see the video or the article. It’s missing on my computer screen, I love this idea could you share with me please? Thanks!
i did not see the the bread recipe under the dry sourdough video. can you please advise?
Hello,
I can’t keep my house above 65, and putting it in the oven makes it grow mold in the first 48 hours. Any thoughts on how to make this work?
Good morning! I really appreciate your video, and I started my starter on Monday. This morning is day 5, so I pulled the 10 grams out to do the first refresh. I have two questions: 1) is the 10 grams + water and flour that is now in the lidded container the official starter? And if so, 2) what is the amount left behind….the mixture that has been growing for 5 days? Does that mixture just get discarded? It had some good bubbles in it yesterday and today. I am hoping I can use it for something! Thank you so much.
I started my starter on Saturdayy. This morning is day 5, I made a mistake and I continued to do the same as day 5, and then only on day 6 I pulled the 10 grams out to do the first refresh.
I have worked out that the 10 grams + water and flour… is now the official dry dough starter Is this correct?
I now have all the other sour dough starer from Day 1- 5 as a left over amount< What am I to do with this?
Do I discard this mixture or use it?
I am now a little lost on how to complete the Bread Recipe to make "real good sour dough bread".
I am hard of hearing – so it was difficult for me to hear everything – so I want to say, thank you for putting "sub-titles" on to what you were adding each time. However – subtitles to all your video's would be great for the hearing impaired.
It took me the whole day to listen, listen and listen again to work out your Video, stop and start, sometimes re-start to try and write down what I need to do to enjoy this sour bread dough recipe. My eyes are my ears.
I am super excited to make sour bread dough, I love making bread – hope I receive a reply shortly.
Have a Blessed Day
Judy Harnden
If I have a wet sourdough, can I convert it to a dry one by just changing the amount that I’m feeding it? I would love to try this method!
Thanks for all of your wonderful recipes. Just a quick question…in the everyday einkorn recipe, is it 120G of water and 130g of flour, or 130g of water and 120g of flour? I printed what was included with your YouTube video and it used the former amounts, then printed your ecookbook, which used the other. Thank you!
Hi Shaye,
Questions:
1. how long can the “dry” starter stay in the fridge without being fed?
2. what happens when you only have a little bit of “dry” starter left?
3. how long does it need to be on the counter before you can bake etc.- in other words after you prepare the starter for baking?
Thanks ahead