Tom, you really need to make a sourdough book, it would be a great seller! I learn more from you than any sourdough book I have purchased. Thank you!!

@thesourdoughjourney

5 ай бұрын

Thank you. I’m still working on content with these videos and my website.

@emmabaido458

2 ай бұрын

I’d definitely purchase a copy!

Dough acidity is so common that this class should be "a must" for everyone that is a beginner. Thank you so much for this video; you are awesome!

@thesourdoughjourney

5 ай бұрын

Thank you!

I have a sluggish homemade starter that seems to very slowly peak, have small bubbles, give off that "vinegar" smell and seems to overferment/overproof my dough into something stickier during shaping than when I finish my stretch and folds. This is EXACTLY the video I needed----had to comment before I even finished the video because the timing was SO APT. Thank you so much for all of your knowledge!!!! You ROCK.

@thesourdoughjourney

4 ай бұрын

Thank you! 🙏

From all of us visual learners, THANK YOU again for your demos combined with clear descriptions - you stand alone in the field of sourdough teachers! (Like a cow, not a dinosaur)

@thesourdoughjourney

4 ай бұрын

Thank you! 🙏

Thanks Tom. You probably saved a lot of people from dumping out their starter and running to the store to buy yeast. Your video displays your knowledge of sourdough, how to fix your starter, and a entertaining delivery which made it easy to understand what an acidic starter is.

@thesourdoughjourney

4 ай бұрын

Thank you. I appreciate the feedback.

To all viewers… DO NOT MISS THE DEMONSTRATION OF STATER BEHAVIOR! I’ve been baking sourdough bread for about 4 years. After watching this video my knowledge doubled!

@thesourdoughjourney

4 ай бұрын

Thank you for the feedback.

Thanks, once again, for the science. I keep my starter refrigerated & TRY to refresh once a week. The day before I want to bake, I do 2 peak to peak feedings, refrigerate overnight, feed again & I'm ready to bake. Now I understand why this works for me. Looking forward to your upcoming refrigerator maintenance.

@thesourdoughjourney

5 ай бұрын

Thanks! 🙏

This must be the most important video for home bakers that came out from the Institute in Cleveland...!!It has put together all the answers that a medium-advanced level home baker like myself wanted to get for a lot of problems and questions about my baking life...!Well done.....!

@thesourdoughjourney

4 ай бұрын

Thank you!

I've been using instant yeast for a while, always afraid to try nurturing a sourdough starter and I've finally taken the leap about a week and a half ago. I'm happy to report that I have a healthy starter after 10 days and I was able to catch the peak for my first mini baguette batch. With your example using cows and acid spitting dinosaurs, my mind is reminded to care for the cows. Save the cows everyone! Anyway, thank you for sharing your knowledge, findings and spending time laying things out for anyone interested in the topic 🙏 Happy sourdough baking!

@thesourdoughjourney

3 ай бұрын

Thank you!

I was looking for reviews of Ben Starr's sourdough bread recipe for lazy people, because I had tried it and managed to also fail with this supposedly foolproof method. Found your website with the review and then got hooked because your explanations are really great and comprehensive.

@thesourdoughjourney

2 ай бұрын

Thanks!

That demo was worth its weight in gold! I thought you said overfeeding was bad, too. I'm pretty sure it was in the starter video (or series, somewhere in there). I LOVE this video, and it cracked my twelve-year-old grandson up so much to see that barnyard demo. This is awesome - awesome - awesome! Thank you so much, Tom! :) Please, keep up the good lab work! Love your sense of humor.

@thesourdoughjourney

Ай бұрын

Thanks! Overfeeding is bad only if you discard and refeed before the starter peaks.

I finally understand what is happening to my starter that always produces a densed and gummy loaf. Living in a tropical country, it is harder to keep the starter at the desired temperatures.

@thesourdoughjourney

5 ай бұрын

Thank you 🙏

Brilliant video! By far the best explanation I've seen anywhere. And the cows & acid-spitting velociraptors were a great (not to mention entertaining) analogy.

@thesourdoughjourney

5 ай бұрын

Thank you so much.

This was EXACTLY the information I’ve been looking for. Thank you so much!!

@thesourdoughjourney

5 ай бұрын

Glad it was helpful!

@lindajeanne9962

5 ай бұрын

@@thesourdoughjourney There isn’t much information available (and I do quite a bit of research) that clarifies how the variables affect the starter that isn’t used everyday/very regularly. Please continue helping us home bakers!

Great Video! Watching your videos, I have gone from bricks, to pancakes, to pretty darn good sourdough loaves with 6.5 hours BF. I couldn't have done it without you and your wonderful experiments, all of which I have watched multiple times. Many thanks!

@thesourdoughjourney

5 ай бұрын

Thank you!🙏

Wow ...wow... wow such a concise and precise explanations with fun demonstrations to the feeding cycle for sourdough baking. The explanations are at its best that even beginners like me can comprehend with better understanding through your generous sharing and commitment to sourdough baking. Thank you for your videos and experiments, commitment and dedication for all sourdough bakers especially those who are intimidated by sourdough bread making. Thank you...! All your videos are so well thought of and presented. Living in a tropical country your insight to double bulk fermentation helped me in baking a beautiful loaf. I couldn't have done it without your great explanation! Looking forward to more videos

@thesourdoughjourney

5 ай бұрын

Thank you!

This afternoon I took my first ever sourdough loaf out of the oven. whoa - boy did i make SOURdough bread. I've been enjoying your various videos and am SO glad you made this one! I honestly laughed out loud when the cows got some vinegar in their water.(and at your NASA apron confession). Anyway - THANK YOU for making this Journey (or in my case, Adventure) so interesting and entertaining! Peak-to-peak here I go!

@thesourdoughjourney

2 ай бұрын

Thanks. Good luck!

I just want to say that this happens in microbakeries too. Yesterday, I had to throw kilos of dough in the compost because by the time the dough had hit the percentage rise I was looking for, it had completely liquified 🥲. I feed my starter two times a day, but I guess I haven’t being paying attention to what it was telling me and I paid the price for it 😄 Thank you so much for your videos! I’ve been baking sourdough since 2016 and I never felt I fully got it in a way that made sense until I found your videos. About 6 months ago, I decided to follow my passion and opened my own sourdough microbakery. Even though your videos are targeted more towards home bakers, I still find the information you share to be extremely valuable.

@thesourdoughjourney

4 ай бұрын

Thank you! I appreciate the feedback.

@charlenegarcia5144

4 ай бұрын

What a nice comment 💞

Loved the barnyard tragedy. LOL. Effective way of explaining what happens during the fermentation lifecycle. I followed your advice and did a 1010 feeding of my acidic starter and within seven hours I'm back up and running with a very bubbly and thick active starter. Great videos. Your sense of humor keeps it entertaining.

@thesourdoughjourney

2 ай бұрын

Thank you! 🙏

you got me at the NASA apron lol, thanks for making the video so informative, despite the length (yeah I'm a lazy student), I did enjoy all of It, especially the cow demo

@thesourdoughjourney

2 ай бұрын

Thank you. 🙏

Thank you! This is the most helpful video I have ever seen for sourdough starters.

@thesourdoughjourney

3 ай бұрын

Thanks. 🙏

I was discarding in order to feed my starter for a following day bake. I knocked over the straight-from-the-fridge, liquidy jar and, easily, 60-70% of it went EVERYWHERE! The jar was nearly empty, but I did my usual 1:1:1 feeding, no way it was ready for next day baking. I wish I’d known about drastically increasing the feeding ratio back then. Hoping it won’t happen again (it was the devil to clean up!)but, if something like that happens again, I’ll handle it better. Thank you!

@thesourdoughjourney

Ай бұрын

Thanks.

This man deserves a hundred thousand of subscribers

@thesourdoughjourney

3 ай бұрын

Thank you! 🙏

Thank you for taking the time to share your knowledge! I find your videos very helpful. You address and answer questions about so many issues!

@thesourdoughjourney

5 ай бұрын

You are so welcome!🙏

Another well researched video from Tom! Thank you..I even took notes. 😊

@thesourdoughjourney

5 ай бұрын

Thank you. There is also a link to a companion guide in the description of the video. And here... thesourdoughjourney.com/how-to-strengthen-a-weak-acidic-starter/

Thank you!!! This is the video I've been needing for years! So helpful!

@thesourdoughjourney

3 ай бұрын

Thank you. I appreciate the feedback!

Great video learnt alot ! You have wonderful visuals that really explain things so thanks for this ....always excited to watch your videos ! 😊

@thesourdoughjourney

5 ай бұрын

Thank you!🙏

Thanks for this video. It's very useful information. Keep up the good work.

@thesourdoughjourney

5 ай бұрын

Thanks!

This is an amazing video! Thank you so much for sharing your knowledge. You made it so understandable!

@thesourdoughjourney

3 ай бұрын

Thank you.

This tutorial did help!!! I definitely started seeing results using your methods. This most recent trial I had enough to make two loaves. I didn't want to waste it, so started it last night. Put in the fridge over night and half of the am. Just pulled them out of the oven. Patience is definitely key!!!! To fully get the starter up and running it took at least a month. And some nights I'd just let it sit. Thank you again!

@thesourdoughjourney

15 күн бұрын

Thanks! Good luck.

Thank you souch for this video - brilliant and very helpful.

@thesourdoughjourney

Ай бұрын

Thank you.

You are spot on. I did not want to feed my starter before peak so I waited to smell the vinegar to know I was after peak. To have enough starter to back with I just added a 1:1:1 mixture to my already vinegared starter and saw a huge decrease in the productivity - so much so it is probably not worth trying to bake with. Now I know why. THANKS!!

@thesourdoughjourney

9 күн бұрын

Thanks!

Needed this video! Thanks Tom!

@thesourdoughjourney

5 ай бұрын

Thanks!

Appreciate the work you put into this and giving us novices valuable info….I know I really needed this as I believe my starters need to be strengthened! Thank You

@thesourdoughjourney

5 ай бұрын

Thanks! 🙏

This is pure GOLD! I am so glad I found your videos. Thank you!!

@thesourdoughjourney

3 ай бұрын

Thank you! 🙏

Such a helpful video..and love the creativity! So helpful.

@thesourdoughjourney

3 ай бұрын

Thanks. 🙏

Congratulations Tom…this video is one of your best if not the best!!! You put so much work behind and the explanations you give are spot on! I am very much looking forward to a book you will publish hopefully soon. Greetings from Greece.

@thesourdoughjourney

4 ай бұрын

Thank you!

Great video! Thank you so much for the help.

@thesourdoughjourney

4 ай бұрын

Thanks!

Brilliant. One of the best starter videos I’ve seen. And just what I needed - time to reinvigorate “Charlie”. Thank you Tom.

@thesourdoughjourney

4 ай бұрын

thank you! 🙏

This video was fantastic. No one ever explained as well as you Tom. Thank you so much.

Like a lot of things, I put fixing the real problem (acidity) off until last. Inconsistent starter rise times, sluggish levain, no strength in shaped dough, and no proof. Every word of this video is gold...it should have been the first thing I watched/learned. Thank you! I had previously been doing 1:1:1 feedings, but basically getting dough that wouldn't rise/proof. Super smooth, but zero strength (puddle). I'm convinced now it's acidity. I'm doing a few peak to peaks to get a feel for shortening times and then will be gradually switching to something like 1:5:5 - which I'm hoping is a great balance of strength ratio and convenience (~12hr peak). If I understand correctly... if I'm good with the time a 1:5:5 takes to peak/cycle, there's no quality difference between that and a 1:1:1 (or a 1: 50:50 for that matter). It's just quantity of starter (and waste) and the cycle duration.

@thesourdoughjourney

4 ай бұрын

That is correct.

You have no idea how helpful these videos are. Im so profoundly grateful for your knowledge, willingness to share this as well as your TIME. Thank you.🙏❤️

@thesourdoughjourney

Ай бұрын

Thank you. 🙏

Your channel is a treasure!❤ I am so new to the sourdough, I would watch your episode a 1000 times to understand every detail in your video! I love there are always science related to the topic! Thank you for doing the hard work! ❤

@thesourdoughjourney

4 ай бұрын

Thank you for the feedback!

OMG! I believe that is the problem I have been having. Thank God I watched this video Thank you so much for sharing it 🙏🏽

@thesourdoughjourney

15 күн бұрын

Thank you.

This was a Masterpiece. It is also timely as I have been trying to bring my just purchased 'starter' up to active duty.

@thesourdoughjourney

4 ай бұрын

Thank you!

Fantastic video - thank you

@thesourdoughjourney

Ай бұрын

Thank you.

This is exactly my problem, thank you so much for this video!!!

@thesourdoughjourney

5 ай бұрын

Thank you.

Tom, you are a rock star!!! I finally understand what was happening to my starters (yes, PLURAL)! I couldn't get them to rise consistently, and I tossed them all. Finally bought some starter and after several days it was going the same way as the previously ones. I have now corrected my mistakes and look forward to maintaining a healthy, strong starter. Thank you, thank you, thank you!!

@thesourdoughjourney

4 ай бұрын

Thank you!

Really fantastic and informative video, thank you so much for the effort and time you put into it. I enjoy learning about the science behind what I'm doing, so I'm so glad I took the time to watch this. I was always confused by people's descriptions of starters being "sleepy" or needing to "wake them up", but I can see now that what it really comes down to is the acidity. I had many lightbulb moments here, including with your explanation of the effect of temperature on the protease. Living in Australia, where my kitchen has been averaging 29C in recent weeks, I have a new appreciation for why my sourdoughs seem to be breaking down so quickly. As a side note, it was interesting hearing you mention that keeping a starter in the fridge can make it hard to see when it has peaked. I keep a 100% hydration rye starter that very visibly doubles, peaks, and falls in the fridge. Perhaps an added advantage of a rye starter over normal bread flour. Thanks once again!

@thesourdoughjourney

4 ай бұрын

Thank you. 🙏 Yes, rye starters behave a little differently.

I have a starter from your instructions. But due to my work and home life I have an acidic starter. I am headed in the right direction. Thank you for your research and information!!!!

@thesourdoughjourney

Ай бұрын

Thanks. Good luck.

Thank you so much for this awesome video!

@thesourdoughjourney

2 ай бұрын

Thanks! 🙏

Wow, what a great teacher you are! I learned a lot about how the sourdough starter functions through different stages. Excellent presentation, thank you so much!

@thesourdoughjourney

Ай бұрын

Thank you.

Tom, I should have known you would have the answer I needed. This video is amazing and I learned how to strengthen my starter AND how to keep it strong from now on. I had pretty good results when I first started baking but recently the dough was gummy and didn't rise as well. I was about ready to give up and you saved me. Thank you. I am also very sorry your job at NASA didn't work out! This video made me laugh out loud (not all the way through, just the appropriate parts!). Thanks for sharing your knowledge. Take care, Anna

@thesourdoughjourney

Ай бұрын

Thank you. 🙏

The Sourdough Journey. For home bakers. Can’t wait for you to release a book! I’ll pay double for a signed copy. 😂

@thesourdoughjourney

2 ай бұрын

Thank you!

Tom, thank you very much for this video!

@thesourdoughjourney

5 ай бұрын

My pleasure!

The barnyard example was hilarious and a great visual. Love your content!!

@thesourdoughjourney

25 күн бұрын

Thank you.

I think I never found a more detailed, and yet fun, esplicative video about sourdough starter 😂😂 Thank you very much! This was very helpful! 🙏🏽

@thesourdoughjourney

4 ай бұрын

Thank you.

I started uh, well, a starter, beginning of this year following an artisan SD book's instruction. After so many days the starter recipe dropped using whole grains. I dumped it and started following another book. That starter also struggled a bit but I think it was due to the whole timing issue of 24 hrs. in a day (starters don't wear watches). I switched to your advice and fed my starter just after peak. I listened/observed my starter for when she said, "Please sir, may I have some more?" This was a month old, weak starter and soon it changed to an overflowing mess on my counter regularly so I had to rethink my starter size vs. container vol. It's nice to not worry about the starter and just focus on the rest of the dough recipe. My loaves look great and I'm getting good compliments after doing the work. Thanks Tom.

@thesourdoughjourney

2 ай бұрын

Thanks.

Ive been doing small experiments since starting my sourdough journey. Even got my kiddos in on them. Its been fun but sometimes i just want to know why right now. You have just made my day and im loving the videos.

@thesourdoughjourney

3 ай бұрын

Thanks!

Thank you so much, Tom! You released another video full of valuable information (and fun!) and easy to understand. I highly appreciate all the work and research that you put behind all your videos. I have currently some problems with my starter and I wanted to send you some photos and ask what could be wrong. But now I think I know what it is wrong! Acidity...

@thesourdoughjourney

4 ай бұрын

You can email me at thesourdoughjourney@yahoo.com

@teod.2779

4 ай бұрын

Thanks a lot, Tom! I will! Now I will give it a few peak-to-peak feeds 1:2:2.

So helpful! I was close to pitching my starter that I got off a friend and left in my fridge for a month. It’s DEFINITELY acidic and I now have a plan to help it get back to full health - thank you so much for helping me understand what’s going on with it, hugely helps. Also enjoyed the visual aid of the cows et al. Thank you so much, already you have given me more confidence!

@thesourdoughjourney

4 ай бұрын

Thanks. Good luck.

@creativereindeer

4 ай бұрын

@@thesourdoughjourney it's started to rise!! After a couple of weeks of faffing and getting nowhere I woke up to progress!! All thanks to you!!! STOKED. Thank you for helping me not pitch it!!

Thank you so much! This is exactly what I needed. Noticed your spiffy Hedley & Bennett apron instantly.

@thesourdoughjourney

5 ай бұрын

Thank you. It is a lovely apron.

I laughed so hard at how you described the velociraptor 😂

@thesourdoughjourney

4 ай бұрын

Haha, thanks

Thank you so much. I've learnt so much. Hopefully better bread to come. Much appreciated.

@thesourdoughjourney

2 ай бұрын

Thanks!

This is sooooo helpful!!! I knew my starter was too acidic and my new 1-5-5- was at peak in 6 hours, but I plan to continue strengthening it and checking the ph until I get it to a reasonable 4ish level. It started at like 3.91 and that was way acidic. Very helpful!!! Thank you I like the explanations, the demonstrations and the long videos. I feel sorry for the cows, though!

@thesourdoughjourney

4 ай бұрын

Thanks. 🙏

I found out my starter I'd been struggling with for weeks to get going was acidic thanks to your videos...she's finally ALIVE!! lol Thank you for your content!!

@thesourdoughjourney

4 ай бұрын

Thank you! 🙏

Such a great topic, no one else talks about. I think that's what has been wrong with my starter. I hope to have a healthy thriving starter soon.

@thesourdoughjourney

4 ай бұрын

Thanks! Good luck. 👍

Best explanation ever of the sourdough starter microbiome! 😊

@thesourdoughjourney

4 ай бұрын

Thank you!

Thank you for such an informative video!!! It explains perfectly what is going on with my starter at the moment. Loved the acid spitting dinosaur analogy!

@thesourdoughjourney

5 ай бұрын

Thanks!

This is is just brilliant! Thank you for explaining everything with just a hint of science and for keeping it down to earth and simple. 🐄🦖🍞

@thesourdoughjourney

4 ай бұрын

Thank you.

Thank you most patiently gracious teacher for this remedial video for those of us who just can’t get a successful starter experience ❤

@thesourdoughjourney

4 ай бұрын

Thank you. 🙏

Wow! This video was so well prepared and informative! A++++++ Brilliant presentation! I needed to see this a week ago but intution led me to the same conclusions for remedy. Now I understand the cause.

@thesourdoughjourney

3 ай бұрын

Thanks!

Your the best Tom there is and the best that ever will be!

@thesourdoughjourney

5 ай бұрын

Thank you so much. 😊

@goldlover5915

5 ай бұрын

Organic white flour,sprouted wheat,sprouted spell,sprouted millet,sprouted barley,sprouted navy bean,sprouted green lentil,grounded flax seeds,sesame seeds,chia seeds,sun flower seeds,wheat germ,pumpkin seeds,Whole Husk Psyllium. salt whole wheat starter.Filtered water. Seeds are lightly sprinkled in the flour,like psyllium husk,chia@@thesourdoughjourney

Thank you so much for the wonderfully informative video. I just started following you on IG. I was pleasantly surprised to hear you say you’re in Cleveland cuz we’re in Medina. 😃 This is exactly what’s happening to my starter and now I know how to fix it.

@thesourdoughjourney

5 ай бұрын

Thank you! 🙏

Sir, thank you very much for the effort and passion you have put into this channel! You have taken me to a whole new level, THANK YOU and please keep going. Just a side note, if you have time, please make a video on your absolute favorite recipe for one loaf that you think is the best. No science, just the recipe. I ask because it was difficult for me to find the recipe in your content. Also, have you ever experimented with baking the Borodinsky bread? Thank you and please keep exploring.

@thesourdoughjourney

Ай бұрын

Thank you. No science here, but a little comedy. But a very simple method. NEW!: The Sourdough Brothers: Sourdough for Busy People kzread.info/dash/bejne/f2yHy7ODqqnYoto.html

GREAT VIDEO !!!

@thesourdoughjourney

5 ай бұрын

Thank you 🙏

Oh my goodness. Now I know what's been wrong with my effects to make sourdough bread which always ends up in a bread tin as it seems to be going well then the final shaping ends in a frisbee like dough pat! This now makes sense to me what is wrong and what I need to do next time. Thank you so much you sourdough genius 👌🇬🇧

@thesourdoughjourney

4 ай бұрын

Thank you. 🙏

Holy COW! Pun intended! You are simply the best….funny and complete run down of solutions to many of my issues. Thank you so much! I love the science side of this. You really explained this well. Cheers!

@thesourdoughjourney

4 ай бұрын

Thank you! 🙏

I gotta say, Tom: every sourdough KZreadr out there has their 13 minute "Masterclass" videos. Your videos are TRULY master classes. The awesome thing is that I've watched a bunch of your videos and I think only two or three involved an actual bake. Also, I can't believe the NASA gift shop didn't hire you. Jerks.

@thesourdoughjourney

19 күн бұрын

Thank you. My first 20 or so videos were all detailed baking videos. My more recent ones are more focused on troubleshooting, or research.

Thanks Tom! I needed this so much! Acidity issues are exactly what I thought was sabotaging me, but I wasn't sure how to remedy!! What do you think about letting whats left of my starter after use, dry out in the jar? Then reconstitute it a day or two before I need it again??? Thanks for all your hard work!!

@thesourdoughjourney

5 ай бұрын

Some people do that. Look up the “scrapings method” on Bake with Jack channel on KZread.

Thank you, you're a Godsend ❤

@thesourdoughjourney

4 ай бұрын

Thank you 🙏

@charlenegarcia5144

4 ай бұрын

@@thesourdoughjourney I need that Apron too. Happy St. Patrick's Day 🍀

I was an ignorant about the starter and after two screwups I do it methodically and do my bulk fermentation in my proof box. At 10pm I prep the levain 1: 5 :5 so in the morning I can bake. From the levain jar I prep another levain 1:5:5 and when it raises a little bit I put it in the fridge for the next cycle. If I use 1:1: 1 feeding my levain become acidic and flat in few hours. As usual great presentation.

@thesourdoughjourney

4 ай бұрын

Thank you? 1:5:5 is a good ratio to keep the acidity down all the time.

Thank you!

@thesourdoughjourney

2 ай бұрын

👍

Tom, you are a gem! Thanks for ALL of the information you have given us - and the sense of humor you impart while doing so! I have a question and I apologize if I should be able to answer it after this video but haven’t connected the dots to do so. So I’ve fixed my starter with one of the two methods you showed here. It is now in the rising stage of the third peak-to-peak feed. However, I will need to put this new and much improved starter in the refrigerator because something has come up and I cannot start making the dough right after it peaks. I can start the dough process the next day, so I want to refrigerate it so it won’t starve in the meantime. When is the best time in the cycle to put it in the refrigerator? Right after peak?

@thesourdoughjourney

4 ай бұрын

Yes, you can always refrigerate it. Usually before peak is best (after it has begin rising), but you can also refrigerate it at peak and use it directly from the fridge for about 3 days.

Always love Tom's content. He also looks like Damien Jurado, so I always half-expect him to pull out a guitar and start singing halfway through his videos.

@thesourdoughjourney

5 ай бұрын

Thank you. I was not familiar with Damien but I see a resemblance. I also play guitar. 😀

Thank you very much for posting this informative and thorough, what can I say? Lecture? I for one , am imbued with a great sense of confidence moving forward With my baking adventure / experience. Another step towards passing the gates and entering baking Valhalla.! Respect KCB😁🇬🇧👍

@thesourdoughjourney

Ай бұрын

Thanks! 🙏

Great information again. And perfect timing. I will use this information immediately. Do you have any suggestions for accomplishing the same thing but on a 12-hour feeding schedule as opposed to 4? I'm doing a 1:5:5 feeding schedule because it's what I can manage with my work schedule, but will that help reduce the acidity?

@thesourdoughjourney

4 ай бұрын

Thanks!

Tom, thank you for the invaluable insights you share on sourdough baking. Your videos have been incredibly educational for me. I have a few questions: 1. Regarding sourdough starter, could we increase the percentage of starter in the recipe by using all the water for the feeding (1:1:1), then adding the remaining flour to adjust the final hydration of the dough? Basically using higher sourdough stater, like more than 50%. 2. I've been making Neapolitan-style pizza with sourdough, and achieving a strong gluten network is crucial for stretching the dough without tearing. Considering the acidity of sourdough can weaken gluten, would you suggest adding a small amount of baking powder to counterbalance this effect? Sometimes, during a 48-hour cold fermentation, I encounter issues (thanks to your insights I know why now 😀) with flat, weak, and tearing pizza dough. Would baking powder help in such cases? 3. In your video "The SECRET of Bulk Fermentation: Measuring Dough Temperature and % Rise - The Two-Factor Method," when would you recommend shaping the pizza balls? Should we complete bulk fermentation to 100% and then shape the balls for final proofing? Or is it better to shape them before bulk fermentation and treat each individual ball separately during bulk fermentation?

@thesourdoughjourney

3 ай бұрын

Thank you! 1. When you exceed about 35% starter on your dough, the acidity and weak gluten from the fermented starter begins to break down the dough structure too quickly. 2. I’ve not tried adding baking powder to reduce the acidity. I’ve not heard of any sourdough bakers trying it. The science seems to indicate it would help, but I’m skeptical only because I’ve never heard of anyone doing it. 3. I would shape the balls after bulk fermentation.

Great video, Tom! Can you comment on what is happening when people post that they made a gorgeous fluffy high standing loaf of sourdough from starving starter? Like starter that's been in the fridge for 4 weeks without being fed and then they just take it out and use it in their bread recipe without feeding it? Your explanation of what happens at each stage of the starters process is always so logical. The yeast is most active at peak, and it makes sense that this would be the time you would want to use your starter in a recipe. But these people who use starving starter (And I've done it effectively myself when I've been desperate to make a loaf and forgot to create the levain) really blow my mind! I mean, it makes sense because when you mix your dough, you are effectively giving the starter a giant feeding with all the flower you use, right? It does take longer but it's still rises the dough pretty well. Sometimes exactly the same effectiveness as starter that is used when it's at its peak. So I really would love to understand what the argument is to create the levain in the first place. Is the idea that eventually that starter will become too acidic or are there other reasons?

@thesourdoughjourney

3 ай бұрын

You can use an unfed starter, but that doesn’t mean you should. The results are very inconsistent depending how long it has been since it was last fed, and some other factors. It’s hard to say without knowing the specifics of each case, but a few things I’ve seen with my tests: You can use a refrigerated starter for about one week after its last feeding, with pretty good results. The results go downhill after that. An unfed starter works best in dough at lower percentages (10% starter versus 20%, for example), and it works best at low dough temps (70F versus 80%)l. Lastly, it works better at lower hydration (70%) versus high (80%). If I used 20%, 2-week unfed starter in 80F dough with 78% hydration it would be a disaster. If I use 10% in 68F dough at 70% hydration, it will make a decent loaf.

Great information Tom! Thank you! You Sir, indeed, should have been working at Nasa!😆 Just recently I'd come across the Detmolder two( and three) stage builds. The one on youtube (a professional baker presents it), the first build is with 5% starter and 70% hydration, with rye flour, at 75F for 12 to 16 hrs. The second build goes at 85% carryover starter, with 100% hydration, at 90F for 3-4 hrs. This is obviously too hot from what you've said? Also, Hamelman talks about the 3 phase Detmolder rye method in his excellent book, "Bread." I think, de-acidification, and building natural yeast is the goal of Detmolder methods.

@thesourdoughjourney

5 ай бұрын

Thank you Barry. I will look into that method.

Whoa -- at 23:00, things take an unexpected, darker turn, lol. Great explainer video, as always!

@thesourdoughjourney

5 ай бұрын

You never know what you’re going to learn at The Sourdough Journey.

On topic, I was afraid of leaving my starter in the fridge unattended for an upcoming trip and decided to put it in the fridge as a test run. I put it in right after feeding it. Three days later I took it out and placed it on my counter and it doubled by the morning of the next day. It is more lively than before I put it in. Before, I had to keep it in a yogurt maker to keep it around 75° F. Now it's doubling daily at 65°F-68°F. I believe it has strengthened because of letting it rest in the fridge.

@thesourdoughjourney

4 ай бұрын

Yes, some starters come out of the fridge very strong.

Your videos are very informative, thank you! Is there a difference if your starter is new? I started mine from scratch about 8 weeks ago and I never see this type of information differentiated for early stages of starters.

@thesourdoughjourney

5 ай бұрын

This issue is more common with mature starters.

This is exactly the info I needed to understand the whole process and why my bread fails.

@thesourdoughjourney

4 ай бұрын

Thank you! 🙏

This video is A M A Z I N G! I understand now why my breads are gummy do not brown do not rise do not keep their shape. I still have a doubt, how to determine the peak point if I do not have a ph reader. You said for instance that your first attempt took 13 hours to peak, that is a long time, i could think that it peak at 11 hours or 14. The volume duplicates? Triplicates?

@thesourdoughjourney

2 ай бұрын

Thanks. My starter usually doubles. Some triple.

I'm really enjoying the videos you've made with care. I would also like to see and learn how to make focaccia. Please consider my request.

@thesourdoughjourney

4 ай бұрын

Thank you. I will add that to my list.

Thanks for the helpful video! You put so much effort in it. Thanks for that! I have two questions, because I find it a bit confusing when I heard it. 1. You talked about the peak-to-peak method and mentioned, that you take out the acidic starter from the fridge and feed it in a 1:2:2 ratio. But in the high feeding ratio section you mentioned that this ratio is not so good for acidic starters, because you take all the acidity with you to the next starter. How does that fit? 2. We talk about peak times of 4 hours, but besides temperature this is highly dependent on the ratio, isn't it? So when you use a 1:2:2 ratio it would develop much faster in comparison to a 1:10:10 ratio, does it?

@thesourdoughjourney

4 ай бұрын

I knew that part could be confusing, but I think you have it backwards. High feeding ratios carry over very little existing starter, so they sometimes can knock down the acidity in one or two feedings. That's why I recommend it first. If that doesn't work, then I recommend the peak to peak method, but if you do the peak to peak method with high feeding ratios, it strettch out the time to much and it's difficult to monitor the starter to catch it at peak. So I am recommending a "suboptimal" lower feeding ratio (1:2:2), so you can get more feedings in during the day or in a short period of time. It is purely a scheduling convenience. If you had a lab team monitoring and feeding your starter 24/7 , then you would do peak to peak with 1:5:5. But if you need to work, sleep, etc, you can get more 1:2:2 feedings in and it has the same outcome in the end.

Very helpful and informative, as always! Quick question…do you have a preferred ratio of bread flour to rye or wheat flour in your starter. Should it be 70/30 bread flour/rye or wheat flour?

@thesourdoughjourney

5 ай бұрын

Thanks. I use 50/50 but I think many different ratios work.

@yiayiavirgeniusfavoriterec6726

5 ай бұрын

Thanks so much!

Hi Tom!!! My 30 day old starter is still taking 8-9 hours to peak at 75-77 degrees, feeding at 1:2:2 every 24hrs (increased to 1:3:3 yesterday). Smells of vodka/acetone by feeding time with lots of pinpoint bubbles. I planned to stay that course until this video - would you recommend one of these methods for my situation? Or is mine perhaps too young for an intervention? I love love your content - I’ve been “studying” on your channel this last month while waiting for my starter to become bake-worthy and can’t wait to put all of this information into practice!!

@thesourdoughjourney

2 ай бұрын

Try a few feedings of 1:2:2 at 12 hours (assuming it is clearly past peak in 12 hours).

Super thorough. How can there be any questions on this subject left? Well, I have a math question: the reason to use 1:1:1 is to facilitate calculation of hydration levels of your loaf, right? So how does a 1:5:5 ( for example) change the hydration calculation? Thank you so much for the incredible work on this, and all of your videos.

@thesourdoughjourney

5 ай бұрын

As long as the last 2 numbers on the ratio are the same, the starter hydration is always 100% (equal parts flour and water). 100g of starter at 1:2:2 and 100g of starter at 1:5:5 have the same hydration % and would impact the dough hydration exactly the same. The dough hydration is only imp@ ted by the starter hydration if you change the totally quantity of starter used in a recipe, such as 200g versus 100g. To calculate the “recipe hydration” you need to add the flour and water components of the starter to the dry flour and water in the recipe.