Finally, a very detailed description of what we are all trying to achieve. Thanks so much!

@thesourdoughjourney

3 жыл бұрын

Glad it was helpful!

@flowerbomb333

3 жыл бұрын

Isn’t that the truth ! Tom makes things very clear and understandable ....

@snowbird6855

2 жыл бұрын

My starter is completely rye flour and I've been learning sourdough bread baking using spelt flour recipes. The loaves are improving but I'm not fully there yet. Ultimately I want to transition to einkorn flour sourdough bread only!!

@tinamcclenahan8775

6 ай бұрын

Thank you!! I know this video was years ago but I'm finding it incredibly helpful and appreciate it so much @@thesourdoughjourney

You're not just a genius at this, you're supremely funny. Learning a huge deal and love your sense of humor.

@thesourdoughjourney

11 ай бұрын

Thank you. I appreciate the feedback.

Fantastic creation! Finally something informative with peaceful voice without annoying hype, well done!

@thesourdoughjourney

Жыл бұрын

Thank you. Also check out my website. Here’s one page thesourdoughjourney.com/faq-starter-strengthening/

I am SO grateful for this video. My start went from being sluggish to more than doubling in four hours based on your tips from this video. Thought I should circle back and thank you for that. Much appreciated.

@thesourdoughjourney

3 жыл бұрын

Thank you for the feedback. I am happy it worked for you.

@kimwalker9506

6 ай бұрын

So question for clarity I feed my starter 1:3:3 and I feel it's getting too level 5-6. So from my understanding that is right where I want it to be correct? So in my case to boost it I should add a little rye every now and again. I currently store them in the microwave to keep them warm. They do double or more in size I would say by 8th hour tops if warm. Slower if just on counter.

Hi again Tom, Due to you video on strengthening a weak starter and your recent suggestions, Larry, my 25 year old sourdough starter, is a new man. I've done peak feeding for the last 2 days and can't believe how active he is. With my rejuvenated starter and your brilliant Bulk-O-Matic I feel confident t that I will soon be turning out excellent bread. Joel

@thesourdoughjourney

3 жыл бұрын

Awesome! Thanks for the feedback. Good luck! I’ve found that my loaves improved, all around, once my starter was stronger.

Tom, love, love, love your channel. Thank you for being so thorough! You are very generous with your knowledge and it is appreciated, regards from Oz

@thesourdoughjourney

4 жыл бұрын

Thank you so much for the feedback.

I've gone through SO MANY videos and links and most of them covered the same square inch of advice and got me absolutely no where. This actually has information and clarity, thank you!!! I'll give some of these pointers a try and see if I can't get my starter into the 'robust' portion of the sourdough spectrum :D

@thesourdoughjourney

Жыл бұрын

Thanks! Here’s another one to consider. kzread.info/dash/bejne/i2SDsdiCl6bKqZc.html

@easilystartled2203

Жыл бұрын

@@thesourdoughjourney Oh wow, thank you!

Thanks so much for all your videos Tom. As a new sour dough home baker I really do appreciate your generosity. 💜

@thesourdoughjourney

2 жыл бұрын

Thank you!

A very cogent and valuable explanation of how to strengthen your starter, thanks.

@thesourdoughjourney

4 жыл бұрын

Thank you.

You are a very good teacher. I learned so much by watching this video. Can’t wait to see the results of applying these directives. Thanks again.

@thesourdoughjourney

Жыл бұрын

Thanks! Also check out my website. thesourdoughjourney.com/faq-starter-strengthening/

WOW excellent video! I bake and sell sourdough and ran into a problem this week and could not figure out how to get the strength back to my starter! I baked amazing loafs until they didn't rise anymore and that threw me for such a loop, thank you for this video!

@thesourdoughjourney

2 жыл бұрын

Thank you. Also check out my new website at thesourdoughjourney.com

Best video I have every watched on KZread about yeast starter. The video is really simple and straight forward. Full of logic and reasoning without the bullshit for clicks you see on other channels.

@thesourdoughjourney

2 жыл бұрын

Thank you! Also check out my website at thesourdoughjourney.com.

Hi Tom, I just discovered your channel and I am thrilled! The thing I have truly missed from many of the other sourdough tutorials by some great bakers are the “details”. Sourdough baking is so much about the science and so many bakers either skim over these details or refuse to discuss them at all because “they don’t care about that stuff”. Your videos have given me a lot of insight and since I have only been on my sourdough journey for 3 months, your tutorials have given me many opportunities to improve my game and have armed me with many more questions, which is a good thing! Thanks again!

@thesourdoughjourney

4 жыл бұрын

Thank you for the feedback!

You are the best, most informative sourdough teacher for someone like me trying to learn all I can while waiting for my starter to mature. Your humor is a great blessing as well in a world so fraught with bad news. I wish you lived next door! Blessings to you and yours! 😊

@thesourdoughjourney

Жыл бұрын

Thank you so much. I appreciate the feedback.

THANK YOU so much. It's so hard to find reliable, clear, complete and high-quality information on sourdough! Thank you

@thesourdoughjourney

5 ай бұрын

Thanks. Also check out my website for more info. thesourdoughjourney.com/faq-starter-creation/

Mr Tom, (Yes you have earned the title of "Mr) your demeanor, disciplined patience, learned humility, your transparency, academic approach, organization of digital “Mise en place” all have earned you the title of “Mr Tom”. You mentioned you are from Cleveland Ohio. I have a best friend in Marion Ohio and his brother, has a law practice in Columbus Ohio. I consider them as members of the “Mr” Club. Notice, no period after the Mr, because no-one gets an automatic definite until his obituary is written. All that to say much more than a big thank you for your excellent approach to teaching. I am learning and practicing. and will be sticking to one Mr Tom for my beginning journey into sourdough bread baking. Just like what you say about sticking to a recipe until you got it ingrained into you, so it must be with the teacher in our lives. Find a teacher that resonates with you and extract all the yeast in them and when you become a healthy starter you can start mixing with other teachers. (Leaving 25% yeast in you so that you can be fed with compliments and bake more students). THANK YOU!

@thesourdoughjourney

Жыл бұрын

Thank you for the feedback. I appreciate it. Also check out my website at thesourdoughjourney.com

Hands down, this is the best video I’ve seen to explain to me why my starter has been behaving as it has (that time I was sad and mystified when I went to use my starter and it was completely flat and runny) and and how to manage my starter. I’m now filled with joy. I can now continue confidently on the path to the perfect loaf. Thank you!

@thesourdoughjourney

Жыл бұрын

Thank you. Also check out my new video on the impact of premature discarding. Similar topic.

OMG, this channel is like a life saver for my sourdough starter. I love the details and academic explanation. Thank you so much for sharing your knowledge.

@thesourdoughjourney

2 жыл бұрын

Thank you. Also check out my new website at thesourdoughjourney.com. Lots of good info there also.

I'm new to sourdough and just found your informative and entertaining videos. Thanks for sharing your knowledge in such an accessible manner. What a treat. Breadmaking is a touch of a challenge for me as I'm mostly bedbound so getting up to monitor the starter or bread as bulk fermenting isn't always possible. I'm baking one loaf at a time for myself. Have been trying keeping the starter in the fridge as even the time standing up to feed the starter daily can be impossible. I know you prefer the daily feeding method, but hope you'll consider a video on keeping starter in the fridge and all involved with that - feed at what ratio; then how long later put it into the fridge; any temp requirements; when to take it out before baking and what to do....... I have always loved sourdough and am not finding much acceptable bread to order online from the stores near me so really want to make this work. Besides my specific needs, I know many people want to use the fridge method for various reasons so you could help many of us.

@thesourdoughjourney

3 жыл бұрын

Once you have a strong starter, you can definitely keep it in the fridge. Most people do a 1:1:1 feeding per week if they are not baking and just maintaining in the fridge. If you plan to bake, take it out a day before and do 1 or 2 feedings before baking. Some people do not even do this and they just use the unfed starter straight from the fridge. You might also want to look into overnight sourdough recipes which require less handling. Here is a popular one. cooking.nytimes.com/recipes/1018028-sourdough-no-knead-bread

My starter is a one year old one. It used to be super reactive at the beginning (at peak, it would go to 3-4x the initial volume), but now it doesn't go beyond 2x its initial volume. I'm gonna try your tricks to get it back on track, thanks a lot!

@thesourdoughjourney

2 жыл бұрын

Good luck. Also check out my video, “How to Double Your Starter Strength in 6 Days,” for a demonstration of some techniques.

Your video saved my sourdough starter (and my sanity)! I’ve never made a starter before. I was getting frustrated and didn’t know what I was doing wrong. I tried multiple things but couldn’t get my starter to rise at all. I was about to give up when I found your video. I followed your advice, discarded all but a small portion of the starter, then fed 1:1:1. Literally the next day my starter began to rise and by day two it was more than doubling in size! I’m four days out now and my starter is tripling in size in 4 hours. Yay! I can’t wait to make my first loaf of sourdough bread and I will be sure to watch your videos on that. Thank you Tom!

@thesourdoughjourney

7 ай бұрын

Thanks! Good luck.

Wow! Thank you, so informative, I am so glad you presented this. It seems, right on time too. My starter is dying.....

@thesourdoughjourney

Ай бұрын

Thank you.

Your detailed and clear explanations are a delight !!! Thank you so much for doing this.

@thesourdoughjourney

3 жыл бұрын

Thank you for the feedback.

Tom I just would just like to say thank you 🙏🏽 for your knowledge- dedication and humour , I’m so happy to have found your channel, iv been baking sourdough for about 7 years now and I’m still learning! Your in-depth studies are going to definitely help me , I know most of my issues are because I’m not organised and are fermentation issues , but one thing you have repeatedly mentioned is fermentation is the key and that is a area I do need to work on , I have been using the fridge most of the time because we live in Australia and it gets very hot here ,,, and can I also say I’m so happy to know I don’t need to heat my oven to astronomic temperatures to get a good rise ! Iv been wasting so much Electricity! I’m going to give the cold oven and cold Dutch oven a go and see what happens, man you really get into the nitty-gritty of everything sourdough but hey I get you a lot of other channels that are very scientific. I just don’t get it but I get you! Cheers from Australia 💙🇦🇺

@thesourdoughjourney

9 ай бұрын

Thank you so much for the feedback. I appreciate it and I’m available to help at any time.

Great video. I learned a lot, and can’t thank you enough for sharing your time and knowledge with us.

@thesourdoughjourney

3 жыл бұрын

Thank you!

Thank you Sir. I will never stop to thank you for every video you make.

@thesourdoughjourney

3 жыл бұрын

Thank you for the feedback.

Really appreciate your contributions, thank you.

@thesourdoughjourney

Ай бұрын

Thank you. 🙏

Incredible and detailing explanation of what and why happen to a sourdought. Thank you very much for these information express in such a good and calm way, you help me a lot.

@thesourdoughjourney

3 жыл бұрын

Thank you for the feedback!

Best coverage of sowdough starters ever...thank you Sir 😊❤

@thesourdoughjourney

3 ай бұрын

Thanks. Here is an updated video on this topic. NEW!: How to Strengthen a Weak, ACIDIC Starter (A Barnyard Tragedy) kzread.info/dash/bejne/gnacpbqlg9Scd5s.html

Thank you! I frequently make the first 2 common mistakes you mentioned, especially in winter. Very useful video.

@thesourdoughjourney

3 жыл бұрын

Thank you.

I just came across your video and it makes so much sense. Thanks for your explanation and suggestions of strengthening and maintaining a strong starter.

@thesourdoughjourney

3 жыл бұрын

Thank you.

Wonderful video! Very concise, sensible and thorough. I am a formally pastry chef in dire need some direction having not baked sourdough in a few years, this was a tremendous help- THANK YOU! :)

@thesourdoughjourney

3 жыл бұрын

Thank you for the feedback. You may like my series “Tartine Bread: The Art and Alchemy.” It is my most detailed instructional series for intermediate sourdough bakers.

Thank you Tom, I found this so interesting and informative, so much so I had to hear more and listened to several other videos you have shared. And will continue to do so. Thank you.

@thesourdoughjourney

Жыл бұрын

Thanks!

I just wanted to say thanks for the (obvious/not so obvious) tip to discard 2/3 and not just 1/2 the starter before feeding. It had never occurred to me about the appropriate discard ratio, but it makes so much sense, and ever since I took your advice my start has never been happier! Thanks so much!!

@thesourdoughjourney

Жыл бұрын

Thanks!

Thank you so much for your videos, love how easy it is to follow your instructions, have been wanting to do this for a long time...

@thesourdoughjourney

Жыл бұрын

Thank you!

I've been looking for someone to take me through the nitty gritty science of it so I have a solid understanding & can improve my process. Thank you so much for the excellent video!

@thesourdoughjourney

7 ай бұрын

Thanks! Also check out my website. thesourdoughjourney.com

This was an excellent tutorial that was very helpful and informative. Thank you!

@thesourdoughjourney

2 жыл бұрын

Thank you!

Hi Tom, I followed your advice, and now my starter is rising like a weed!! Consistently every 4 hours and I am so pleased! I mixed the rye flour with bread flour in even measure. I only feed when the top of the starter has bubbles, and domed.

@thesourdoughjourney

Ай бұрын

Excellent. Thank you.

Thanks Tom, I appreciate your knowledge and science in this sourdough journey 😊

@thesourdoughjourney

10 ай бұрын

Thank you!

You Are Awesome. Such a scientist!! Love your videos!

@thesourdoughjourney

Жыл бұрын

Thank you!

Thank you very much for this excellent video! I definitely learned a lot of things!

@thesourdoughjourney

3 жыл бұрын

Thank you for the feedback!

I have watched two of your videos and have learnt so much. I have a fairly new and seemingly happy starter, and I now feel prepared to keep it that way. New subscriber 🙂

@thesourdoughjourney

5 ай бұрын

Thanks!

This was immensely helpful! Thank you so much for this video.

@thesourdoughjourney

11 ай бұрын

Thank you! Also check out this related video. kzread.info/dash/bejne/pXqDl5Vrc5arcbA.html

Appreciate the image and detailed descriptions of the stages and indicators. Thx!

@thesourdoughjourney

Жыл бұрын

Thanks! Check out more info here too. thesourdoughjourney.com/encyclopedia/

Thanks a lot for picking up this topic.Really appreciate the thorough explanation ❤❤️❤️

@thesourdoughjourney

3 ай бұрын

Thanks. Here is a newer video on this topic. NEW!: How to Strengthen a Weak, ACIDIC Starter (A Barnyard Tragedy) kzread.info/dash/bejne/gnacpbqlg9Scd5s.html

man, you are like a godsend. you answered questions i didnt even know i would have

@thesourdoughjourney

Жыл бұрын

Thank you!

Very helpful. I've made a few of these mistakes including feeding at higher ratios (1:2:2 or 1:3:3) when the seasons are changing, i.e., summer > winter. I'm going back to a 1:1:1 and see how this affects the strength of my starter.

@thesourdoughjourney

3 жыл бұрын

Thanks. I always recommend starting with 1:1:1 and monitor your temperature and the 7 stages to really get a consistent cycle. Then if 1:1:1 is just not enough food to make it to the next day, then go up to 1:2:2 if needed for daily maintenance. For strengthening, go to peak to peak rather than just giving it more food.

what an amazing video. so much value. thank you so much.

@thesourdoughjourney

2 жыл бұрын

Thanks! Also check out my website. thesourdoughjourney.com/faq-starter-strengthening/

I appreciate your thoroughness with the s ience of starters.

@thesourdoughjourney

Жыл бұрын

Thanks.

Thanks for this! Just just what I needed to see on my sourdough starter journey

@thesourdoughjourney

4 ай бұрын

Thank you!

Im starting a starter-its a month old- I inadvertently found this looking for something in my new bread life great video! I rewound to rewatch the dime bag a few times 🤣 made my morning 🌅🤣

@thesourdoughjourney

Жыл бұрын

Thanks! Good Luck. Also check out my video on how to create a new starter.

Thank you for great information. Many things got clear to me now 👌🏻

@thesourdoughjourney

3 жыл бұрын

Thanks. Good luck!

Good information! Just what I needed for Sunday afternoon, trying to figure out my baking schedule when I have to be gone far away on Wednesday and then Friday and Saturday.

@thesourdoughjourney

4 жыл бұрын

Thank you.

Love this! Thank you for the extensive video!

@thesourdoughjourney

Жыл бұрын

Thanks!

Thanks for your very helpful videos. I’m a very informal keeper of starter. I started it more than 5 years ago. It times it’s been ignored in the fridge for months at a time. My starter is currently fed with 100% dark rye flour. I rarely make a loaf of bread, but sometimes make sourdough pizza crust or some rolls from a Danish recipe I ran across several months ago. I sometimes cheat and add a bit of yeast. I generally use 100% whole grains when I bake.

@thesourdoughjourney

8 ай бұрын

Thanks!

Excellent explanation and tips! Thanks a lot!! The peak-to-peak method is a very good advice. Just a thought on feeding ratios. In my experience increasing the starter feeding ratio even up to 1:4:4 a couple of days before baking boosts yeast fitness and reduces the acidity (which can somewhat inhibit yeast growth). The hypothesis is that unlike bacteria, yeast (e.g. Saccharomyces strains which divide by ‘budding’) ages in two distinct ways. Besides its chronological lifespan it also has a replicative lifespan - i.e. it can produce only a finite number of daughter cells (15-30) before the mother cell becomes quiescent. In an active starter, young daughter yeast cells with a high replicative potential may compete not only with bacteria, but also with older yeast cells that have low replicative potential. Decreasing the inoculation (i.e. increasing the feeding ratio) likely lowers the burden of older cells in the population and favours actively dividing cells. Of course, things are complicated in complex co-cultures of sourdough starters. Btw a very nice study of the sourdough microbiome found that Saccharomyces cerevisiae was indeed the dominant yeast species in most starters analysed (Landis et al., eLife 2021, DOI: 10.7554/eLife.61644).

@thesourdoughjourney

2 жыл бұрын

Thanks for the additional info. After making this video I also started experimenting with higher feeding ratios and agree with the acidity reduction and starter strengthening with higher ratios. Also, check out the first 20 minutes of this video for an interesting experiment I did on this topic. kzread.info/dash/bejne/dn1k0NuKoNTgn7w.html

The photos of the stages is genius! Thanks!

@thesourdoughjourney

3 жыл бұрын

Thank you!

Way to go! Good job and thank you Tom!

@thesourdoughjourney

4 жыл бұрын

Thank you!

Just the video I need! Thank you!

@thesourdoughjourney

4 жыл бұрын

Thank you! Everyone seems to be struggling with this right now as temperatures have changed with the change of seasons.

I should also mention that I have been trying to bake my perfect sourdough loaf for over a year. I have had some close to ideal, but most not. And some very disappointing and even confusing. I feel like I am obsessed now with getting this right. Like how can I feel so defeated by bread?! How can something that seems so simple be so dang frustrating!? Haha. Clearly, due to all the videos like yours and others, sourdough is not easy at all. It takes a lot of work or you just get lucky sometimes. But damn it, if it does not drive me crazy trying to get it right! Thanks so much for all your videos. I have a lot of watching to do.

@thesourdoughjourney

Жыл бұрын

It is challenging. Check out my recent “sourdough apprentice” video with my brother. It is a great overview of the process and you may pick up some tips. kzread.info/dash/bejne/iYqZxLt-eJmZqLA.html

@lenac2284

Жыл бұрын

@@thesourdoughjourney I definitely will! Thank you again!

@lenac2284

Жыл бұрын

@@thesourdoughjourney Well, I just finished watching it. And you weren't kidding. I picked up a TON of great tips. No wonder my bread has not been coming out the way I would like. So many things I can change. I will say I did implement some of your tips from your other vids before watching this and made the best looking loaf ever last night. I still need to get organized to implement your other tips though. Can't wait to see how my bread improves. And that was so entertaining too. You two are hilarious together. And please don't take this the wrong way, but the entire show I kept hearing Stuart Smalley's voice. Your voice and his voice sound very similar. Maybe you are from the same part of the country. Same accent. It totally cracked me up: kzread.info/dash/bejne/hqNnm7h-Yqe3h5c.html That a very funny, very underrated movie. Thanks again!

Great hints! The boost with rye was just what my starter needed 👌 Tnks!!

@thesourdoughjourney

Жыл бұрын

Thanks.

Very clear and understandable video. Thank you very much

@thesourdoughjourney

2 жыл бұрын

Thank you. Also check out my website at thesourdoughjourney.com.

Thank you so much for those amazing tips

@thesourdoughjourney

4 жыл бұрын

You’re welcome. Thank you for the feedback!

Great information! Thank you for sharing.

@thesourdoughjourney

3 жыл бұрын

Thank you.

That's exactly what I needed, Thanks!

@thesourdoughjourney

3 жыл бұрын

Thanks for the feedback.

Wow!! What a lesson. Thank you so much.

@thesourdoughjourney

Жыл бұрын

Thank you.

Enjoying your videos. Thanks!

@thesourdoughjourney

4 жыл бұрын

Thank you!

Very enlightening. Thank you!

@thesourdoughjourney

3 жыл бұрын

Thanks for the feedback.

Great tips! Much thanks.

@thesourdoughjourney

4 жыл бұрын

Thank you.

Great video, thank you so much for this.

@thesourdoughjourney

2 жыл бұрын

Thank you.

I just commented…and magically you started talking about adding wheat flour or Rye…..thank you, I’ll keep listening!! Peak to peak! Got it!!

@thesourdoughjourney

7 ай бұрын

Thanks!

@jenniferbowman7813

7 ай бұрын

Do you sell starter?

Congrats from Brazil, Tom. These videos you posted are really helpful and make everything clear. It's not just a "cake recipe" like we usually see in the youtube, it's a masterclass to make you walk with your own legs and understanding all the yeast behavior. Thanks for investiment your time producing such a good material!

@thesourdoughjourney

3 жыл бұрын

Thank you for the feedback. I appreciate it. I am trying to help beginners understand how and why things happen.

Such a clear mind.

@thesourdoughjourney

3 жыл бұрын

Thank you.

Great information, thanks.

@thesourdoughjourney

4 жыл бұрын

Thank you!

Wow you sure know how to make a helpful video! God bless you! Thank you

@thesourdoughjourney

Жыл бұрын

Thank you!

Very good.Thank you Tom❤

@thesourdoughjourney

8 ай бұрын

Thanks.

Very nice, I appreciate the science teaching methods. 😊

@thesourdoughjourney

11 ай бұрын

Thank you. Also check out my website.

"Nothing just feeding my starter, nothing to see here" really funny :). I love the mistake approach of yours it is like Frank Zappa - firstly he studied how not to play the guitar, to later become a guitar master.

@thesourdoughjourney

2 жыл бұрын

That's a great example.

Hello Tom and everybody! I've used sourdough for baking bread quite often in the past years, but I have always been following my grandma's recipe, which means 1. baking without weighing much (at all actually), 2. using a levain, 3. using a variety of flour called yellow flour (which is supposed to be ideal for baking bread here, Greece) and 4. a lot of kneading, all this resulting in a more sour and dense rustic bread, with is very tasty. Recently, I started experimenting trying to achieve this amazing sourdough loaves I see on the I internet. I haven't achieved that yet and it's partially because of many mistakes I do, like flour substitution, not sticking to a recipe etc etc. I am working on improving myself and thank you for helping me on my sourdough journey, BUT there's a few things I'd like to ask. I have 2 kinds of sourdough starters, one homemade that is 4 months old and another one, very old one. I maintain both of them in the refrigerator and since I like using them interchangeably, I end up feeding them every 2 (max.3) weeks. When I remove them from the refrigerator, they always have a grey hooch on top and a strong alcohol/acetic smell. After adding flour to them (in a 1:2,5:2,5 ratio) and leaving them at a room temp. of 20-24° C , I have noticed that they take too long to rise, they don't always double during the first feed and they end up looking hungry. Have they become weak? Which one of the ways you show on your video is best to use in order to strengthen them? Can I ever regain their lost strength or make them even stronger than they used to be? Should I keep maintaining them in the refrigerator? Any tips or videos regarding the fridge maintenance method? Waiting for your reply :)

@thesourdoughjourney

3 жыл бұрын

Thank you. Good questions. If your starter is hooch covered coming out of the fridge, it is very hungry. Most people try to do 3 or 4 feedings before baking. I recommend the peak to peak method two days before baking. Watch the starter after each feeding and shortly after it peaks, discard and feed again. Do this three or four times before baking. This is a common method many bakers employ. Also, from time to time, you can do a more intensive strengthening program on your starter (for example, every few months). There is not prescriptive method, but I demonstrate a great example of this in the first part of this video. kzread.info/dash/bejne/dn1k0NuKoNTgn7w.html My starter strength doubled and stayed quite strong after this program. You should only need to do something like this infrequently.

@salparap

3 жыл бұрын

@@thesourdoughjourney Thanks for the reply! I will follow your advice :)

Great work the real illustration helps allot

@thesourdoughjourney

4 жыл бұрын

Thank you.

The video is very informative and I really appreciated the visual of what the starter looks like at the different stages. As noted in an earlier comment, I too have a cold kitchen (~68 degrees F). At a 1:1:1 feeding ratio, my starter rises, but only about 30%. That makes it hard to see a peak. I get more of a noticeable rise at higher feeding ratios (e.g., 1:3:3), but as expected it takes 24 hours to reach that peak. I’ll try rigging something up to put the starter in a warmer environment (at 1:1:1) to see if I can get it to double in the 4 to 6 hours, then adjust feeding time for the kitchen temperature.

@thesourdoughjourney

Жыл бұрын

Thanks! A slow-rising starter is not necessarily weak, just cool. The temperature really impacts the rise time, not that is not a true indicator of “strength”. Strong starters will rise slowly if they are cool.

@kevinkimball715

Жыл бұрын

@@thesourdoughjourney I think I'll take some discard, feed it at 1:1:1, and put it in my oven on "proofing" and see how it rises. I believe my proofing cycle is at 80 degrees. That may tell me if I should bulk proof my sourdough bread in the oven. If the starter doesn't rise much, then I'll need to strengthen it.

@thesourdoughjourney

Жыл бұрын

80 is a good temp for bulk fermentation and proofing. If your oven can hold that temp, that is good.

Yes thanks so much

@thesourdoughjourney

Жыл бұрын

🙂

Excellent, thank you!

@thesourdoughjourney

4 жыл бұрын

You are welcome!

Thank you! Now I get it!!

@thesourdoughjourney

5 ай бұрын

Great!

Thanks for the science love your videos

@thesourdoughjourney

3 жыл бұрын

Thank you for the feedback.

I'm a little late to the party, but thank you so much for this incredibly informative video!

@thesourdoughjourney

6 ай бұрын

Thanks. There are some additional tools here now too. thesourdoughjourney.com/research/

Very informative. I have done all the mistakes except add commercial yeast. 😂 Tomorrow we start the strengthening process. Your video is very helpful.

@thesourdoughjourney

2 жыл бұрын

Thank you. Also check out the first 20 minutes of this video. kzread.info/dash/bejne/dn1k0NuKoNTgn7w.html

Revisiting your videos. Still find it very informative! You should write a book. Looking forward to your next videos.

@thesourdoughjourney

2 жыл бұрын

Thanks!

I love this channel, particularly as a fellow geek.

@thesourdoughjourney

2 жыл бұрын

Thank you!

Thankyou so much for your info.

@thesourdoughjourney

Жыл бұрын

Thank you.

Thank You Professor!

@thesourdoughjourney

10 ай бұрын

You are welcome!

I find that by occasionally changing the flour used in my starter helps to keep it strong. I sometimes feed with rye flour, another time with wholemeal wheat. This way there are always new varieties of microbes being introduced.

@thesourdoughjourney

2 жыл бұрын

I also mix a very wet mix from time to time. I find it does help to change things up occasionally, but my starter does not do as well when I change up flours too frequently.

I have had my starter given to me little over two weeks ago Couldn’t talk to the person who made it. It wasn’t doing a lot except bubbling. So this past Sunday I gave her a combination of bread flour and dark rye. Holy Moly she went crazy. In just a few hours she doubled and more. Then I fed her regular bread flour for 3 days. She doesn’t do much except bubble again. Should I keep giving her a combination until she doubles every four hours for 3-4 days? Love watching your videos. Learning so much

@thesourdoughjourney

4 ай бұрын

Yes. Starters react to different flours. But I’d try to go of up to full strength, then you can wean it off of that flour, sometimes and feed it bread flour or all purpose. But do the transition slowly.

Educational. Thank you.

@thesourdoughjourney

Жыл бұрын

Thank you. Also check out my website at thesourdoughjourney,com for more info.

@The Sourdough Journey, 27:46 You made me laugh out loud! 😃 And then the aliens, hahaha. You're good with word pictures. Thanks for helping me get this sourdough feeding stuff in my head enough to wrap my mind around it.

@thesourdoughjourney

3 жыл бұрын

Glad you enjoyed it

This was exactly what I was looking for

@thesourdoughjourney

2 жыл бұрын

Thanks. You may also be interested in this kzread.info/dash/bejne/i2SDsdiCl6bKqZc.html And, please check out this page on my new website at thesourdoughjourney.com/faq-starter-strengthening/

Great video as always ! I feed my starter 1:4:4 and it doubles in 4 hours. If I feed it 1:2:2 it doubles in about 2 hours. My starter is 50% rye / 50% all purpose

@thesourdoughjourney

2 жыл бұрын

Thanks for the feedback. Sounds like you have a strong starter.

Thank you, thank you, thank you!

@thesourdoughjourney

7 ай бұрын

Thanks. Also check this out. thesourdoughjourney.com/how-to-strengthen-and-deacidify-a-weak-starter-the-peak-to-peak-method/

@jd64064

7 ай бұрын

I did the peak to peak and it worked wonderfully!@@thesourdoughjourney

Great video!

@thesourdoughjourney

2 жыл бұрын

Thank you!

Hi Tom, greetings from Malaysia. I put my starter on the rack in the oven with an ice gel on the bottom to cool down and at my best to maintain the temperature around 24-28℃, each ice gel can last around 5 hours, so i would replace with a fresh ice gel.

@thesourdoughjourney

2 жыл бұрын

Thanks for the feedback. I know it is a challenge to bake sourdough in a warm kitchen. I use the ice pack method in the summer to keep my dough cool during bulk fermentation. Thanks!