I’ve been on sourdough journey since 2020. This is the very first video explaining the levain and what strong starter looks like. Thank you so much!

@JohannesJunkJournalLife

2 ай бұрын

I had moldy starter

@shanleander6009

2 ай бұрын

I agree!!

Exactly what I needed to know!!! Terminology was a bit difficult at first just because I’m new but I fully understood what you explained, very clear & the only person that really took the time to show this distinction in all of the videos I’ve watched so far. Thank you!!!

Oh my gosh I am new to sourdough I've had so much trouble even after watching hundreds of KZread videos. I have thrown away so many failures. I need to tell you that you are the first person that has explained the whole process that I could completely understand. My starter always looked ready had bubbles it grew but it just didn't grow enough you turned on a light bulb in my head and I thank you so much. I am excited to keep going.

@suelawson7273

4 ай бұрын

Google The Clever Carrot, simple recipes for sourdough starter and breads 😅 I'm 4 loaves in, now using KZread to work techniques out 😄

@VeronicasVeil333

4 ай бұрын

I had more failures than successes thus far.

@vickimiller537

4 ай бұрын

B​@@jamesmoon1841

Oh my goodness. You answered SO many of my questions. THANK YOU

My starter is perfectly active and it is not stiff. It pours out and is slowly runny, it’s perfect. Lots of bubbles all over, very active and you can hear it when you move it around. There’s a lot of opinions out there and I watched countless videos and they all caused a lot of unnecessary frustration and confusion, actually pushed me away from wanting to try. Thankfully I did not give up and am finding with trail and error, experience and time you will find it. Every environment, home and geographical area is different. What works for one person may not work for another. Also everyone has different temps from different ovens. Just think what did people do a long time ago without all that we have now. They figured it out!

@lizdevries2463

4 ай бұрын

Yes! I'm new to this and had a similar experience, this video is so helpful for me too :)

@Tyuvfdhb

4 ай бұрын

Agreed,

@mln7771

3 ай бұрын

I’ve had similar experiences. Try it out. Make mistakes. Even though it’s not text book sourdough it’s delicious.

@turnerfarm

3 ай бұрын

Sort of. they lived in large communities of people who shared their secrets and tips and tricks and how to make it better. just like I am doing here. This method shown here has helped hundreds with their sourdough, so I am thankful for the technology to be able to share it, JUST like those people did long before we had all this ;) Thanks for watching!

@cookingmamaw

2 ай бұрын

If the recipe calls for 2 cups of starter, how many grams of starter is that please? Thanks. BTW, I love your blog.

This was hands-down, the best video that I’ve seen explaining this! Now, I understand why my bread was flat. My starter was more like the runny one, so I probably wasn’t using enough flour. Thank you so much!

I’ve been making sourdough bread since 2016! One day I realized that I had tons of starter in my fridge. Couldn’t bring myself to through them all out. So I decided to share my bread baking techniques with friends and offered a sourdough class! I discovered that I love talking and sharing all the things I’ve learned over the years. It was a success and so I taught more.then a friend convinced me to sell my bread at our local amazing farmers market! Anyway, I say all that to tell you that this idea just happened to come up in my feed this morning! Nothing is by chance! After being so successful baking loaf after loaf, I’ve recently started having problems with my results! I’ve been experimenting with different flours, oven temp, etc. but I think your method of determining the viability of the starter is the key to what I’ve not been fastidious enough to pay attention too! And I’ve never weighed or measured my flour/water/starter ratio!! This could be key to my problem of not achieving a good slash and not getting that ‘eyeliner’ and crusty crust like I used too! Thank you so much! I’m going to link this video and your starter recipe video in my class notes if that’s okay with you! You would also get the credit and more followers! Thank you so much for sharing!! ❤❤

I've watched a lot of videos about sourdough starters and this is the first one I've seen that has gone into this much detail about the optimum starter state. Thank you!

This video is everything. I used to add flour without thinking of what amounts and what I was actually doing. You gotta keep the right ratios going at all times. It’s ALL about the leaven you’re starting with. 👍👏

That was the most clear explanation of the starter I have seen for several months of learning. Thanks!

I started sourdough in 2023. Lots of trial and error. Hour upon hours of studying and researching and I’ve tried dozens of different ratios. This is exactly what I needed! Thank you!

@Mike-mn8wy

4 ай бұрын

Same...👍🏻

Thank you for taking the time to help all of us ❤

Very helpful. Clear explanations on how to improve your bread. Easy to understand

Thank you SO much for showing and explaining what a strong, healthy leaven looks like! That helped me tremendously 😊

Your starter tutorial has changed my sourdough bread! THANK YOU THANK YOU THANK YOU!! I have been trying to make sourdough bread for 2 years with very frustrating results. You have truly blessed my baking!!!

@turnerfarm

4 ай бұрын

thats amazing!!!!

This is amazing!! I’ve been trying endlessly to have a successful loaf of bread. This has answered all of my questions and solved everything! Thank you so much!

Always such great tips… you used perfect examples to show us exactly what to look for! Thanks Ashley, love learning from you! ♥️

This was very insightful! You're an excellent teacher.

Thank you! This is the most useful information I’ve found so far. You explained it so thoroughly. 👍🏾

My starter started making big bubbles this morning, and im so proud of myself😊

I’ve been trying to work out what am I doing wrong with my starter for two days now. Watching loads of videos on KZread with no real answers. This video was like a light bulb I know what I’m doing wrong now. Thank you. Subscribed ❤

@twopeasonaspoon

24 күн бұрын

Same! I baked a TON of sourdough and non-sourdough bread through lockdown like everyone else. But since moving to Portugal 3 years ago I hadn't done a ton of baking. Jumped back in recently and have been SO frustrated because the flour we get here is only 9% protein so my starter and leaven have all been active, but extremely limp. I've been searching for answers everywhere and this is the first time I've really gotten the actual information I need to fix my problem. I have since been able to find some French flour here with 11% and a whole wheat from spain with 12% and even though they aren't the ideal, with the info here, I think I'll be able to make them work. Like you said, a light bulb has turned on!

Great breakdown of the stages of making a leaven! I’ve been baking with Sourdough for about two months now and this video was very timely, I’m ready to perfect my skills. Oh and the weather has changed and with it the timing of my Starter and Leaven has changed. This info gave me the skills to troubleshoot! Thank you Ash 😊

OMG, thank You so much for this video! I've been struggling with sourdough bread for a couple of weeks, results were always the same - sad, flat loafs... I had no idea that good levain is so crucial to the final effect, now I did all like You explained and BANG - perfect oven spring, beautiful loaf of bread! Thank You so very very very much!

Have only been making sourdough bread for a year. But have struggled with consistency. Learned more about sourdough starter from your video than any other. Subscribed. Looking forward to learning more from you. Many thanks!

Thank you Ashley! You gave a great explanation of how to make a strong sourdough leaven. ❤

This is extremely helpful. And I LOVE your spoonholder!

Thank you for explaining the starter. This morning my starter rose out of the jar. So glad I listened.

Thank you! This has been the best video and I’ve watched A TON!

So glad I found this video! My boules have been a bit flat and this helped me understand how to read my starter/levain. 😊 thanks!

This was by far the best video I have watched for what to do with my runny sourdough starter! I am so excited because abuse today I had the perfect starter! I had almost given up after watching so many other videos. Thank you!

Wow what a great video. You really broke it down for us, I appreciate it.

This explanation was exactly what I needed. I’m excited to try another loaf with this information in my arsenal. Thank you!

LOVE your videos! Please continue posting!!!!! ❤❤❤❤

This is the best video I’ve watch yet that explains how to get a good strong starter. Thank you so much. Finally!❤

This video is exactly what I needed!!! Thank you so very much!!!

Thank you for showing what they look like!!

Great content! Thank you, Ash. This was extremely helpful!

This answered so many questions for me! Great video thank you!

Thank you ❤ for this! This is the first video that truly helped me figure out my problem😊

Thank you for this information!! I think this is exactly what I have been struggling with ❤

very informative and great teacher! Thanks!

Omg thank you so much this is the video that Im looking for !!! Understandable and have a example so I could clearly see the visual. U are my sourdough hero

Awesome explanations!! Super helpful.

This is so helpful! Thank you! It was nice seeing the comparisons

Great tutorial and explanation! Thank you!

Excellent video! This has been very helpful!

Love this! Can’t wait to commit this all to memory. Thank you.

Thank you so very much for solving my starter mystery!!

WOW! Excellent information!!! Thank you!

Let’s go!! I’m finally starting to understand this levin game. You rock!!

Fantastic video!! Very helpful.

Thank you so much for this honest and great video!

VERY helpful! Love the examples. Thank you so much!

Great explanation. Thank you for this good teaching.

Thank you for this video. When I followed your directions, my starter went from okay to very healthy overnight! Game changer for sure.

OMG! GBU for making this video. I learn so much just in this alone!!! Thank You! Thank You! Thank You!

This is extremely helpful to me! Thank you!

This is very helpful. Thanks!

This is very helpful. Thank you!

Yes. Thanks for the demo. Just what I needed.

I’m so excited to see you! I took an online course from you and then I left social media and missed a few of my favorite places. I was hoping you would find your way to YT!! Thank you! I need more help with my sourdough. Can’t wait to go and watch your other videos!

Phenomenal video!!! Soo helpful.

This makes so much sense - I was having the sticky dough problem and I felt my starter was not spongy enough. Thank you.

I want to quickly say THANK YOU so much for your videos! I have been interested in sourdough for some time and your videos are what finally helped me get started. I really appreciate these and hope you continue to make content like this!

@turnerfarm

3 ай бұрын

thank you so much

This is the sourdough video the world needed. Thanks. I’m going to search for the bread video im sure you have. Thanks for this.

Thank you! Thank you! Thank you! Excited to fix my starter!

Splendid - thank you for taking the time to

Beginner bread maker here. OMG, been frustrated with my starter for over a month now thinking it wasn't ready when in actuality it was. Just needed to go to the next step of making the leaven in order to have enough for an actual recipe. Been waiting on my starter to magically grow enough to do it not even understanding....You gave me that Ah ha moment. thank you sooo much.

This helps a LOT. Thank you!

Exactly what I needed! Thank you!!

This is so good thank you I want to begin my sourdough career and watching you is so great many thanks❤

Thanks Ash. I'm just learning all this science regarding the starter from different videos and yours helped a lot to know what to look for 'before' attempting to go for a batch of bread dough to bake. My first one ever failed of course - lol - and I was sad. The next try, using a half batch this time, my dough still didn't double in size and now I'm realizing why (soupy but nicely aged/fermented starter) thanks to your help. I can see the leavening technique would really save everyone a lot of possible grief, waste of ingredients and time due to all the various / changing conditions we have to work with. Something I found useful along the way though was to stir the mixtures with the spoon faced backwards, so things can be blended against the side of the container and also pushed back into it, without getting trapped in the concave part. Have a great day !

Thank you for this video. This is so helpful!

I really needed this. Thank you!

Thank you this helped tremendously!

Thank you for sharing this information. This and better doing the right shaping helped me get great oven spring and beautiful loaves!

New to sourdough and was getting information overload on levain, thanks for clearing this up in a simple video.

This was so informative. I will make note of this!

Thank you this is so helpful, I've been trying for a year to make a good loaf and no one has explained this

I am new to making sourdough bread and your explanation was exactly what I needed to making my first bread. I didn’t know when was the best time to use my starter and what that looked like. Thank you!

Thank you for explaining it so well I was always confused and trying to figure it out from other videos how to start, you made it simple and in order now I think I’m ready to use my starter and should have a great lavein 🙌

Your kitchen is beautiful! ⭐️

@turnerfarm

5 ай бұрын

thank you!

fantastic information thank you so much

What a great video. Thanks for all the great information and demonstration.

@turnerfarm

3 ай бұрын

my pleasure!

To summarize,: 1) feed your starter to 1:5:5 (levain, flower, water) 2) Use your starter at peak (or a little before peak), never after peak. If you use after peak, acidity developes and the starter becomes liquid. Suggestion for a follow up video: How much time does a 1:5:5 feed takes to develop ? (compared to a 1:2:2 or 1:1:1 often used in professional bakery) and the importance of a strong flour in your levain.

@turnerfarm

4 ай бұрын

thank you for this suggestion!!

Thanks for the great video!! I am really getting the hang of managing a great starter.

Great video. Thanks for the help!

Great tutorial! Thank You

This was helpful. Thank you.

A perfect explanation. 👍

Very helpful! Thank you so much!

Very nice. I've had great results using miniscule amounts of crummy watery old fridge starter in large flour/water quantities, say 1:20:20 - You are adding adequate microbes and yeasties without a large amount of watery acidic waste. The levain takes longer, usually overnight, but with such a huge food supply, it blows up nicely and will not peak and withdraw too quickly like a levain made with a larger proportion of starter. So, prep in the evening, by morning it'll be close to peak and ready to go... all temperature dependent of course!

Perfect explanation Thank you Thank you Thank you ❤

Thank you for explaining this.

@turnerfarm

5 ай бұрын

you;re welcome!

I have learned a lot from you. Thank you.

Love this! You are right on!!

Very useful info, thank you 😊

I finally get it! Thank You so much! 😊

Great video! Thank you awesome information

Great video and thank you!