Пікірлер

• 
  @Xpysh19 минут бұрын

  Hi. Is the dough supposed to be really sticky at the first set of stretch & folds? Thank you

• 
  @carminecolarusso63477 сағат бұрын

  I feed my new starter at 5:00 pm daily - usually doubles in 5-6 hours after feeding- How do I handle feeding schedule if I plan to begin a new dough at 9:00 am the next day when the starter has flattened? Do I re-feed early in the morning and wait to double again then resume 5pm schedule not sure how to handle.

• 
  @thesourdoughjourney6 сағат бұрын

  Feed a higher feeding ratio, later, or keep it cool overnight. I feed 1:10:10 at 10 pm. 5g starter, 50g flour, 50 water. Peaks in morning. If kitchen is too warm, feed and put jar in a bowl of ice. It will delay the start for about 4-5 hours. You could also do that with your method.

• 
  @asamivandenberg56614 сағат бұрын

  Wow! I leaned so many things from you. My new starter is Day 4 now it’s so excited to check everyday :) The best explanation of stater ! And all your another video I’m watching too ! Thank you for responding all of us . I’m a new subscriber !

• 
  @thesourdoughjourney6 сағат бұрын

  Thanks. 🙏

• 
  @gamalhosni289923 сағат бұрын

  انا اشاهد الان الفيديوهات بتاعتك انا من مصر واشكرك على ذكرك ان هذه الخمائر رائعه اكتشفت في مصر القديمه❤❤❤

• 
  @thesourdoughjourney22 сағат бұрын

  Thank you! I am traveling to Egypt in November.

• 
  @miric6224Күн бұрын

  Found you a while ago. Returning. You are also very entertaining. Great presentations. I’ve been mucking around with SD for years. Even lived a decade in AK. Need to start a new starter. Onward and upward. (Two sinks: Jewish?) Book-a-holic, couldn’t read all the titles on the pile of books. This is proving to be a nice review. Thanks.

• 
  @user-bo6xf3ql5pКүн бұрын

  Priceless information and detail!! Thank you! Omg…Dutch oven size…it’s like being in economy 😂😂

• 
  @thesourdoughjourneyКүн бұрын

  Thanks!

• 
  @goldiesendrowitzКүн бұрын

  Thank you sir for a detailed explanation. I've started anew. Starter doubled overnight with big Bubbies, as my house has cultures in the air. I checked after 2 days.. it sank a bit. Silly me waited for day 3 for pinhole needles in the starter not thinking that i don't need 3-4 days to let it sit around. At day 3 it was already so watery. How do i take it from here. I did start another one last night while feeding my 4 day old starter in hopes I'll be able to get advice from you in a timely manner. Looking forward to hearing your advice.

• 
  @thesourdoughjourneyКүн бұрын

  Sounds normal. Stir it up and do the Day 4 feeding. If it’s too watery, add a little more flour to stiffen it up.

• 
  @goldiesendrowitzКүн бұрын

  @thesourdoughjourney Thank you so much for your prompt advice. You're not only giving instructions, you're actually teaching so we can understand what we're doing. Have a blessed day

• 
  @gertirox2 күн бұрын

  Thank you so much. I completely understand about my starter😅. I remember throwing my 1st starter, because I didn't know, when it was on its 7th stage😢.

• 
  @PixieJC2 күн бұрын

  I did this before my move. Now I can’t revive it, on the second attempt and on day 20. Nothing is happening. Moved from the US to Germany

• 
  @thesourdoughjourney2 күн бұрын

  Are you trying to rehydrate? thesourdoughjourney.com/wp-content/uploads/2021/11/How-to-Rehydrate-Dried-Sourdough-Starter.pdf

• 
  @PixieJC10 сағат бұрын

  @@thesourdoughjourney yes, I will try with your instructions for my last batch. Wish me luck

• 
  @buffalo_wings82242 күн бұрын

  What is the reason for using 50% wheat flour during maintenance? I understood the purpose during the initial creation of the starter was to "seed" the starter with yeast from the wheat flour. But once the starter has been established it seems you would potentially be introducing alternate yeast strains (thus changing flavor?) or at the very least not really accomplishing much in an already mature starter. I'm just trying to understand the rational. Thank you for the great videos you speak very clearly and I enjoy listening.

• 
  @thesourdoughjourney2 күн бұрын

  Many people switch over to 100% bread flour for maintenance. I’ve done that with some newer starters I’ve created. I did the 50/50 mix because that’s what Chad Robertson recommends, and I’ve always had good luck with it. The whole wheat contains some unique enzymes that can produce a stronger starter, but some people say the whole wheat also can produce an acidic starter, I’ve not seen a big difference between the various feeding methods.

• 
  @helenbhunter3 күн бұрын

  Fabulous information. Absolute game changer! Thank you so much for the time and effort you spent researching this, and so generously sharing it.

• 
  @thesourdoughjourney2 күн бұрын

  Thanks you.

• 
  @helenbhunter3 күн бұрын

  This video is pure gold. Thank you for such an in depth analysis leading to a much better understanding of bulk fermentation. It gives me more confidence in my own baking process - and thank you for sharing your knowledge so freely.

• 
  @Y0usmelled3 күн бұрын

  How long would i proof it at room temp :D(30 C) after 30% rise.

• 
  @thesourdoughjourney3 күн бұрын

  Maybe one hour. Use the “poke test” to determine when to bake.

• 
  @reda-exe3 күн бұрын

  love your sense of humor in these videos 😂

• 
  @thesourdoughjourney2 күн бұрын

  Thanks! Have you seen this one? NEW!: The Sourdough Brothers: Sourdough for Busy People kzread.info/dash/bejne/f2yHy7ODqqnYoto.html

• 
  @reda-exe3 күн бұрын

  sending 31:25 to my friends without context 😂

• 
  @reda-exe3 күн бұрын

  thank you SO MUCH for explaining that water separation! i thought i was losing my mind, seeing hooch everywhere when i tried to look it up! i got a souvenir packet of dried sourdough starter from 2003 and really want THIS STARTER to at least get far enough along to dry out and have a backup of since it is such a cool gift. I've been feeling so lost, thank you so much!

• 
  @buffalo_wings82243 күн бұрын

  Can you please explain why we bother to discard/feed our starter during the "quiet time"? There is so little activity when all you see is a few bubbles it makes me wonder if the food really got consumed? It obviously works, but it does not make sense, why not just wait longer for the activity to pick up? I can't believe how many times I listened to your video and its STILL INTERESTING because you explain the science behind it! Well done!

• 
  @thesourdoughjourney3 күн бұрын

  Great question. During the quiet days, the lactic acid bacteria is growing much faster than the yeast. You don’t see any evidence of it, but the discarding is required to keep the acidity low, which helps the yeast get established, This video explains it in a little more detail The First 10 Days of Your New Sourdough Starter: Troubleshooting Tips kzread.info/dash/bejne/kYN1yrKvgZi0l9I.html

• 
  @melissaFrogs3 күн бұрын

  So I wish I could send pics. I have two loaves in the fridge to bake tomorrow. I followed this almost to the T. MY DOUGH TEMP was 82f after the 3 fold 78f in the beginning! Tom you’re awesome! I’ll let yall know what my crumb looks like tomorrow! First time doing things like this and with a Dutch oven!

• 
  @thesourdoughjourney3 күн бұрын

  Send them to [email protected]

• 
  @joanshealy16624 күн бұрын

  After watching this video I’m very discouraged to make sour dough starter and it really isn’t that technical

• 
  @thesourdoughjourney3 күн бұрын

  My videos are not for everyone, but the methods work.

• 
  @stanf98984 күн бұрын

  Tom, thank you so much for your thorough response. The only question remaining is this: If you have a starter that doesn't peak in 6 hours (like mine) and you're eager to start baking, should you prioritize following the time it takes to rise or the rise percentage, especially for starters that are still developing in strength and speed?

• 
  @thesourdoughjourney4 күн бұрын

  Thanks. Always percentage rise, over the timing. The rise doesn’t lie.

• 
  @stanf98983 күн бұрын

  @@thesourdoughjourney And for those of us who are using starters that are not strong enough to achieve the 75% rise? I am assuming we should not proceed with this method until it has acheived that level of rising power. Maybe increase the amount of starter? Surely letting it bulk ferment for 30hrs only to peak at 60% percent cannot be the way. :) Thank you for all of your virtual help.

• 
  @thesourdoughjourney3 күн бұрын

  Yes, if it stalled out at 60%, I’d work on strengthening it or using a little more.

• 
  @LJM-bp9hc4 күн бұрын

  Thank you for a clear concise video without music. This video has helped me so much !

• 
  @thesourdoughjourney4 күн бұрын

  Thanks!

• 
  @snritissbau074 күн бұрын

  I’m confused on what he means by the volume of the dough? Does that mean the weight of the starting dough? I understand multiplying the starting volume and target percentage weight, but how did he find the line that is the target percent rise on the vessel? I wish he would have shown that for those of us who are not strong math/science people . 😅

• 
  @thesourdoughjourney4 күн бұрын

  This guide explains it better than I can do here. thesourdoughjourney.com/wp-content/uploads/2024/01/The-The-SECRET-of-Bulk-Fermentation-Measuring-Dough-Temperature-and-Percentage-Rise.pdf If you have other questions, email me at [email protected]

• 
  @thesourdoughjourney4 күн бұрын

  The weight of the dough does not change as it ferments. The volume is basically the “height” of the dough.

• 
  @tiffaneygrano91054 күн бұрын

  So, I watched many videos before I found you. Needless to say I followed some things I probably shouldn't. Because of that my 1st rise happened on day 8 and is rising and doubling by 4-6hours. My starter smells unpleasantly sour. Is it normal ?

• 
  @thesourdoughjourney4 күн бұрын

  Yes, here is a helpful video. The First 10 Days of Your New Sourdough Starter: Troubleshooting Tips kzread.info/dash/bejne/kYN1yrKvgZi0l9I.html

• 
  @TheTobynorth5 күн бұрын

  This is an absurdly good (and idiot + summer proof) method - my only caveat is i needed to take the temp up slightly to 30°C for my own starter. Suspect it is not quite as strong

• 
  @thesourdoughjourney5 күн бұрын

  Thanks. Every starter is a little different. I try to target the “average” starter strength in these experiments, but everyone’s is different.

• 
  @yxinz5 күн бұрын

  Appreciate you sharing your knowledge. This is such valuable information

• 
  @thesourdoughjourney5 күн бұрын

  Thanks. I appreciate the feedback.

• 
  @yxinz5 күн бұрын

  @@thesourdoughjourney today I made two loaves. The crust looks horrible, no ear and it just melts when I score and put it in the oven. But it has the most beautiful crumb I’ve ever made. Wondering if it’s too long a fermentation or too high a hydration that’s causing this?

• 
  @Playitagaindian5 күн бұрын

  This was such fun! What a fabulous family you have. I will be following this method closely for my first loaf. Thank you!

• 
  @thesourdoughjourney5 күн бұрын

  Thanks!

• 
  @sandrasedlik33726 күн бұрын

  how long do you wait after that first feeding if nothing is happening? its been 24 hours and mine is still asleep.

• 
  @thesourdoughjourney5 күн бұрын

  48 hours.

• 
  @sandrasedlik33724 күн бұрын

  @@thesourdoughjourney so after 48 and no change I should do a feed? If you have explained this in another video ,just let me know. Thank you!

• 
  @radziahradzi6 күн бұрын

  What if my dough already since the start, due to our tropical weather hot and humid, is constantly above 27C? Even lower than 30% rise? Like 10%? If one does not have a/c or fridge, do you think it's not suitable for us to make this kind of long fermentation bread?

• 
  @thesourdoughjourney5 күн бұрын

  It’s possible but 30 minutes can make a difference. Try 20% rise. Then 10% rise.

• 
  @radziahradzi5 күн бұрын

  @@thesourdoughjourney thanks for your answer. I'll try again, been trying so many times, I got underproof gummy crumbs mostly and overproof maybe once or twice...

• 
  @allison16556 күн бұрын

  You’re a freaking genius, this taught me SOOO I’m shook lol

• 
  @thesourdoughjourney6 күн бұрын

  Thanks.

• 
  @user-jl6nf5re4i7 күн бұрын

  Love the detail in your videos. I made my starter beginning with bread and whole wheat flours then feeding with AP flour l:1:1 ratio. Can i use my starter for the bread recipe in this video, or is this recipe specific to the 1:2:2 ratio starter?

• 
  @thesourdoughjourney6 күн бұрын

  You can use any starter with the recipe.

• 
  @melissaFrogs7 күн бұрын

  So I started a starter the way you showed three weeks ago and it’s doing great at least doubling every 6-8 hours at 70-71 f. I’m gonna try to bake this weekend I finally got my Dutch oven which I didn’t have before and my thermometers!!! So excited

• 
  @melissaFrogs7 күн бұрын

  My starter floats btw if that counts for anything

• 
  @thesourdoughjourney6 күн бұрын

  Good luck!

• 
  @asamivandenberg5667 күн бұрын

  Hello Your video is really educational! I’m still confusing a little So I can straight to use this new active stater (mother) to bake? Or do I make 1,2,2 ratio ( Levain)from this new stater ? I’m watching so many video now Make me stress now 😂 I’m a new subscriber! Thank you

• 
  @thesourdoughjourney6 күн бұрын

  Yes you can use a fed starter or a leaven for baking. Wait for it to peak.

• 
  @asamivandenberg5665 күн бұрын

  Thank you so much for your help! You and your brother s Video so funny ! !!!!!!

• 
  @karenhelenthal31058 күн бұрын

  Wow. This is the most informative, logical, and relatable explanation I have ever heard. Thank you for providing an invaluable guide for a reliable understanding and application of the process. Thank you!

• 
  @thesourdoughjourney8 күн бұрын

  Thank you. 🙏

• 
  @ascenmacias15078 күн бұрын

  Hola Tom,este método funciona también con la levadura?

• 
  @thesourdoughjourney8 күн бұрын

  No funciona con levadura envasada. Se fermentará mucho más rápido.

• 
  @bella5168 күн бұрын

  I just found your channel. Do you have a book by any chance? I would buy it!

• 
  @thesourdoughjourney8 күн бұрын

  Thanks! Work in progress on my website. Thesourdoughjourney.com

• 
  @juanita23979 күн бұрын

  This video is so helpful! I kept adding flour to my starter because I thought it was too watery... I think I need to throw it all out and restart- many people say it needs to be a thick "pancake batter" consistency- is this accurate?

• 
  @thesourdoughjourney9 күн бұрын

  If you do a 1:2:2 feeding with equal parts flour and water, by weight in grams, it should be pretty thick when you mix it. And it will be much thinner after it rises and falls.

• 
  @neclakonak53849 күн бұрын

  Prof I gave up 😮

• 
  @thesourdoughjourney9 күн бұрын

  👍

• 
  @rhondahulbert191810 күн бұрын

  What if you are going to bake immediately and not cold proof? Does that change everything?

• 
  @thesourdoughjourney9 күн бұрын

  Yes. You need to push the bulk fermentation a bit more before shaping. Then after shaping let it rise at room temp until it passes the “poke test.”

• 
  @leagariepy347910 күн бұрын

  The BEST video I’ve watched on sourdough starter. Thank you so much for your detailed and well explained informations!

• 
  @thesourdoughjourney10 күн бұрын

  Thanks!

• 
  @ES-vb7gu10 күн бұрын

  I use only fresh milled flour, will the grams be the same?

• 
  @thesourdoughjourney10 күн бұрын

  If it looks too dry when mixed, add a little more water. Fresh milled flour is usually “thirstier.”

• 
  @battlecore50110 күн бұрын

  New subscriber. Loves this. I am less than a beginner in journey of bread. This was beyond helpful! Positive that I will be watching this video atleast a bakers dozen more times!!👍👍

• 
  @thesourdoughjourney10 күн бұрын

  Thanks,

• 
  @JordanBaynie11 күн бұрын

  Hi! I recently commented for some help on day four and you were a life saver! However, now I’m on day 12 and it has not risen at all since the false rise on day 3. It has the beautiful sweet smell (with hints of vinegar) whilst it also smells a lot like yeast (bread). I have bubble activity but just no rise. Any tips for this? I’m worried I might have to start again as I feel like I’ve tried everything!

• 
  @thesourdoughjourney11 күн бұрын

  If it’s bubbly and active, it’s alive. Try using 10g less water and mix a stiffer mix.

• 
  @jandelricci63712 күн бұрын

  Hi Tom, I really enjoy your videos. I followed your recipe to begin my sourdough journey 3 months ago. I have two questions. Do I feed my sour dough starter regularly with 50/50 bread flour and whole wheat flour? And I hear everybody talking about crumb. Crumb this and crumb that, but nobody has defined what crumb means. I’m getting a sense of it, but what is the definition of crumb?

• 
  @thesourdoughjourney12 күн бұрын

  The “crumb” is just the inside of the loaf. The outside is the crust, the inside is the crumb. By “reading” the crumb, you can tell a lot about how well you mixed, fermented, shaped and baked the loaf. It helps you improve the next time. You’ll find that it takes a lot of small adjustments in the process to perfect it, if that is what you are interested in. I feed my starter a 50/50 mix, but others have good success by feeding it with bread flour or all purpose flour.

• 
  @SamanthaMeyers-r8r13 күн бұрын

  If you are doing sustenance feedings on the counter, and have to leave on vacation do you suggest feeding and putting in the fridge. Do you agree with switching up the environment? I am new to this and currently split up my starter to leave one on the counter and one in the fridge but would like to get more organized with this. Thank you for your videos they have been a tremendous help so far!!

• 
  @thesourdoughjourney12 күн бұрын

  Yes. Feed it and put it on the fridge. It will be fine. For 7-days do normal 1:1:1 feed. For 8-30 days, do a 1:2:1 feeding with double flour and half as much water as flour. A stiffer mix.

• 
  @SamanthaMeyers-r8r12 күн бұрын

  @@thesourdoughjourney Awesome thanks so much! Loving your content. I am learning so much!

• 
  @melissaFrogs13 күн бұрын

  question.. how can I adjust for not having a proofing box/ bulk fermentation box to make sure the dough stays at the intended temp? I have a digital thermometer to use but my house temp I'm sure changes throughout the day .

• 
  @thesourdoughjourney12 күн бұрын

  Try to approximate what your room temp will be and use this table to estimate the timing at that temperature. It generally works between 64 and 74F dough temperature. At 64-68F go for a 100% rise. At 69-74F start with a 75% rise and see how it goes. Even if your room temp changes, the dough temp does not change very quickly. But it will equalize to your room temp over 4-5 hours. thesourdoughjourney.com/wp-content/uploads/2023/01/Bulk-Fermentation-Timetables-V1.0.pdf

• 
  @melissaFrogs7 күн бұрын

  @@thesourdoughjourney thank you your videos have been absolutely amazingly helpful. Il send pictures this weekend when I’m done, baking.

• 
  @brendabee13 күн бұрын

  Wildly informational video! Thank you at the institute for my ever learning sourdough bake experience 🙏 anyone who bakes sourdough ought to invest the time to watch this video of yours. Thanks 😊

• 
  @thesourdoughjourney12 күн бұрын

  Thank you. 🙏

• 
  @sarahmoon323713 күн бұрын

  Do you ever do lives? You could answer questions live and it would majorly affect your follower count as well as help people with more unique specific questions.

• 
  @thesourdoughjourney13 күн бұрын

  I’m in the Facebook Group, Sourdough Geeks. Tag me in your post and I’ll answer. Also on FB messenger.

• 
  @LifewithAmber2413 күн бұрын

  Loved your video ! You are the only person to comment on little to no activity! My immature starter did this and the other 20+ videos just say to keep feeding it. Very informative! I liked and subscribed! Thx for sharing!

• 
  @thesourdoughjourney13 күн бұрын

  Thanks. Also check out this new video. The First 10 Days of Your New Sourdough Starter: Troubleshooting Tips kzread.info/dash/bejne/kYN1yrKvgZi0l9I.html

• 
  @lukedotgru113 күн бұрын

  I took a baking class that was full-time for 8 months and most days we went from mixing to baking 2-3 recipes each day, even with sourdough. The way we did this was by adding a little bit of yeast to reduce the bulk fermentation time to around 2-3 hours. Usually this was by adding 0.5% fresh baker's yeast (0.5% of total flour in recipe AKA baker's percentage). This might be frowned upon in some circles or not considered "real" sourdough, but it sure tastes real. It offers a lot of flexibility for home bakers too. Another way to reduce bulk fermentation time would be to add more starter to the recipe, although I haven't experimented with this too much. Of course reducing bulk fermentation is always a compromise and results in less flavorful bread. Anyway great video, I hadn't heard of this method.

• 
  @thesourdoughjourney13 күн бұрын

  Thanks. Yes. That method works also, and many bakeries do that for more predictability. But it is frowned upon by sourdough “purists.”

• 
  @pamandrzejak114313 күн бұрын

  I was so happy to find this.

• 
  @thesourdoughjourney13 күн бұрын

  Thanks 🙏