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Watch the Tackling Sourdough Starter Challenges – Part 1 video

Well, I have heard you loud and clear…”Mary, help! I have tried so many times to make a sourdough starter, and it’s nothing but one failure after another! What am I doing wrong?”

Don’t worry. I’m here to help! In today’s vodcast, I chat about how to make a sourdough starter and avoid the common challenges that are keeping you from creating the perfect sourdough starter.

This vodcast is the first in a series where I talk about how different books approach making sourdough starter and how to diagnose the problems you may encounter. In today’s vodcast, I introduce the books and focus on the King Arthur Baking Companion book.

These conversational vodcasts are available to the Kitchen Pioneers who have joined my YouTube membership community—The Traditional Foods Kitchen Academy.

Traditional Foods Kitchen Academy

My comprehensive vodcasts are exclusively available to members of the Traditional Foods Kitchen Academy, who we call Kitchen Pioneers. You can learn more about my optional YouTube membership community, including members-only videos and exclusive perks.

This membership community is optional. I’m still publishing my weekly detailed instructional cooking videos on my public YouTube channel that you can watch for free. (Thanks so much for being a Sweet Friend and subscriber!)

In addition to links to the latest Kitchen Academy vodcasts, this blog post lists some of the public videos that I talk about in my vodcast.

Sourdough Starter Ingredients

The easiest way to get a sourdough starter going is by using rye flour and water. Yeasts and good bacteria love to gobble up the type of starch that is in rye. Using rye flour gets your starter going fast! However, if rye flour isn’t available, you can use another whole grain flour, and as a last resort, you can use all-purpose flour.

But what if you have been using rye flour, but nothing is happening…maybe other than simply growing mold after a couple of days! I know how disheartening that can be, but I am here to share a little secret with you. In addition to adding rye flour and water together, you are going to add a third ingredient that is almost going to guarantee that you are going to have a bubbly starter in about 4 days! Yes! Success, finally!

So join me in today’s sourdough starter vodcast and learn about this helpful ingredient that every new sourdough starter maker may need to create the perfect mix of ingredients for success. If you don’t have rye flour, this ingredient should work with any whole grain flour and even all-purpose flour!

Sourdough Starter Temperatures

One of the biggest foils when it comes to making a sourdough starter can be your kitchen temperature. Sourdough starter likes a warm environment, such as around 80°F. But if you have a cool kitchen and unhappy starter, I have a few clever ideas to warm up a special place for that starter where it will be happy and start to flourish.

For more sourdough starter tips, this vodcast is just the beginning. This first vodcast is part of a special series where I will be helping you make the perfect sourdough starter. You’ll be baking sourdough bread in no time.

Need the Sourdough Starter Basics First?

If you have never tried making a sourdough starter or don’t have a sourdough starter going yet, check out my tutorial videos below. I walk you through the recipe process step-by-step to help get you started. These videos, combined with today’s vodcast will get you started with your starter! 😉

More Kitchen Pioneer Videos

Catch up on some of the recent videos in our membership community:

Remember that you’re always welcome to post questions and comments on my videos at any time, and I’m glad to reply.

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In addition, the following links and promo codes will help you save on fermentation supplies, grain grinders, and whole grains.

Use promo code MARYSNST for a one-time 15% off Masontops and Breadsmart products on

Learn more about Mockmill electric grain mills for making fresh flour and their Flake Lover's Flaker that flakes whole grain in minutes.

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Disclaimer:I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.

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