I wanted to express my heartfelt gratitude for the incredible videos you've shared. For months, I struggled to perfect my sourdough bread, trying various methods without much success. Then, I came across your videos, and everything changed. Your clear instructions and insightful tips made all the difference. Your dedication and generosity in sharing your knowledge do not go unnoticed. Thank you so much for helping me achieve something I once thought was out of reach.
@thesourdoughjourney
25 күн бұрын
Thank you 🙏
@susanhemme8465
Ай бұрын
You must have at least ONE degree in education?!? If not, you are a natural born teacher. And, I say this as a retired educator of 28 years! All jokes aside, you ARE the KZitem king of sourdough education! Thank you for all you do!
@thesourdoughjourney
Ай бұрын
Thank you. I have no formal training in education, but I have always loved learning and teaching. I come from a family of teachers. My mother was, and most of my siblings are teachers. I also do the vast majority of these videos completely unscripted. Sometimes I’ll have one page of notes, but often nothing written down when I start.
@vuthucnong98
21 күн бұрын
@@thesourdoughjourneywhat’s your education background?
@DougPipersr
18 күн бұрын
@@thesourdoughjourney Wow ....amazing dialog without a script!
@chulada03
7 ай бұрын
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
7 ай бұрын
Thank you!
@alfontana6242
7 ай бұрын
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
7 ай бұрын
Thank you. I appreciate the feedback.
@tuyetngocnguyen1684
5 ай бұрын
This man deserves a hundred thousand of subscribers
@thesourdoughjourney
5 ай бұрын
Thank you! 🙏
@yairdvora871
7 ай бұрын
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
7 ай бұрын
Thank you for the feedback.
@shannonelliott9230
3 ай бұрын
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
3 ай бұрын
Thanks! Overfeeding is bad only if you discard and refeed before the starter peaks.
@yarnexpress
7 ай бұрын
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
7 ай бұрын
Thanks! 🙏
@TheKlashvorn
5 ай бұрын
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
5 ай бұрын
Thank you!
@marybethburns8895
7 ай бұрын
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
7 ай бұрын
Thank you. I’m still working on content with these videos and my website.
@emmabaido458
4 ай бұрын
I’d definitely purchase a copy!
@birdwatcher1015
7 ай бұрын
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
7 ай бұрын
Thank you!🙏
@brendaleetaylor9566
19 күн бұрын
You are such an amazing teacher. I love science, I'm an RN, and I watch all your videos. One of my favorites is the one where you try to kill your starter! I burned up my starter in the oven accidentally and because of that video I was able to salvage about a half teaspoon of it and it lived! It is stronger than ever!!!! It made a great loaf of bread just yesterday and I baked it in a Crock Pot because it's just too hot to use the oven. Thank you for all of your research and explanations!!!!!
@thesourdoughjourney
19 күн бұрын
Thank you. 🙏
@SallyChi-gm1jt
7 ай бұрын
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
7 ай бұрын
Thank you 🙏
@AnnePinto-r8x
7 ай бұрын
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
7 ай бұрын
Thank you!
@Feirsom
28 күн бұрын
The NASA part. That cracked me up! Great comic relief in a super education video. Thank you!
@thesourdoughjourney
28 күн бұрын
Thank you!🙏
@lindajeanne9962
7 ай бұрын
This was EXACTLY the information I’ve been looking for. Thank you so much!!
@thesourdoughjourney
7 ай бұрын
Glad it was helpful!
@lindajeanne9962
7 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!
@projektleiterin
4 ай бұрын
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
4 ай бұрын
Thanks!
@glenrosestockdogllc3856
6 күн бұрын
Thank you so much for this video, Tom, and for your many responses on Facebook to my questions and to those of others. They have been invaluable! This video saved my starter. It's a very full-flavored starter, developed by a friend. People love the flavor. I've tried other starters in the same recipe and they just aren't the same in flavor or behavior in the dough. Thanks again for teaching me how to save this very tasty starter.
@thesourdoughjourney
5 күн бұрын
Thanks! 🙏
@BH-gr2ds
7 ай бұрын
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
7 ай бұрын
You are so welcome!🙏
@Hybrid_Pisces
3 ай бұрын
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
3 ай бұрын
Thank you. 🙏
@brookeruth2908
2 ай бұрын
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
2 ай бұрын
Thanks! Good luck.
@mnchaser
6 ай бұрын
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
6 ай бұрын
That is correct.
@whimseestitcher4270
7 ай бұрын
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
7 ай бұрын
Thanks! 🙏
@STChan-zz8hr
23 күн бұрын
It's a fantastic video. You're a good teacher. Thank you so much. I'm a beginner sourdough baker and I only bake once a week and keeping the starter in the fridge is not as easy as it seems. I'm looking forward to your refrigerator maintenance method video.
@thesourdoughjourney
23 күн бұрын
Thanks.
@lindahammond249
6 ай бұрын
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
6 ай бұрын
Thank you!
@Maddipham
5 ай бұрын
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
5 ай бұрын
Thank you. 🙏
@cynthiamalimali2210
29 күн бұрын
Wow! I watched this video at the perfect time. You covered every single question I had gone through in the past 2 weeks! I’ve been struggling not knowing what was going on. Thank you for this information you are amazing and I look forward to watching more of your videos. You got a new follower!
@thesourdoughjourney
29 күн бұрын
Thanks! 🙏
@creativereindeer
7 ай бұрын
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
7 ай бұрын
Thanks. Good luck.
@creativereindeer
7 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!!
@violacapecchi3250
7 ай бұрын
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
7 ай бұрын
Thank you.
@juliaw6129
7 ай бұрын
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
7 ай бұрын
Thank you for the feedback!
@goharshadbani
2 ай бұрын
This video was fantastic. No one ever explained as well as you Tom. Thank you so much.
@thesourdoughjourney
2 ай бұрын
Thanks you.
@teod.2779
7 ай бұрын
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
7 ай бұрын
You can email me at thesourdoughjourney@yahoo.com
@teod.2779
7 ай бұрын
Thanks a lot, Tom! I will! Now I will give it a few peak-to-peak feeds 1:2:2.
@emmabaido458
4 ай бұрын
The Sourdough Journey. For home bakers. Can’t wait for you to release a book! I’ll pay double for a signed copy. 😂
@thesourdoughjourney
4 ай бұрын
Thank you!
@yru435
6 ай бұрын
This was a Masterpiece. It is also timely as I have been trying to bring my just purchased 'starter' up to active duty.
@thesourdoughjourney
6 ай бұрын
Thank you!
@jmj9063
6 ай бұрын
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
6 ай бұрын
Thanks!
@anakc1025
3 ай бұрын
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
3 ай бұрын
Thank you. 🙏
@angelapincetich252
13 күн бұрын
Thank you so much for all the education you share so generously with all of us!! This video was tremendously helpful in troubleshooting the issues my 3 year old starter “Fred” has been having. I decided to try the high ratio feeding method to aggressively de-acidify Fred. It has been sitting out now for almost 48 hours in a 72 degree kitchen and it has not peaked, it has risen about 1/2 inch, no dome, lots of tiny bubbles… It started out smelling nice and sweet, now I’m starting to smell the acid buildup again. What should I do? Just hang in there and wait for the peak, then feed? Or do I intervene now before it gets too acidic again? Gah!
@thesourdoughjourney
Күн бұрын
I always wait for peak.
@hhavila
6 ай бұрын
Best explanation ever of the sourdough starter microbiome! 😊
@thesourdoughjourney
6 ай бұрын
Thank you!
@shaebellow6826
5 ай бұрын
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
5 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.
@DougPipersr
18 күн бұрын
@@thesourdoughjourney Very helpful ....thank you!
@margaretgonzales3945
7 ай бұрын
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
6 ай бұрын
Thanks! Good luck. 👍
@jbirdyhome-4050
7 ай бұрын
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
7 ай бұрын
Thanks. 🙏
@StagArmslower
6 ай бұрын
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
6 ай бұрын
Thank you? 1:5:5 is a good ratio to keep the acidity down all the time.
@galinibekou8227
6 ай бұрын
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
6 ай бұрын
Thank you!
@bread1965
7 ай бұрын
Brilliant. One of the best starter videos I’ve seen. And just what I needed - time to reinvigorate “Charlie”. Thank you Tom.
@thesourdoughjourney
7 ай бұрын
thank you! 🙏
@cindybroadus3277
7 ай бұрын
Thank you most patiently gracious teacher for this remedial video for those of us who just can’t get a successful starter experience ❤
@thesourdoughjourney
7 ай бұрын
Thank you. 🙏
@isabellekeyzer
Ай бұрын
wow! thanks so much for your time and sharing
@thesourdoughjourney
Ай бұрын
Thanks. 🙏
@dianem.351
7 ай бұрын
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
7 ай бұрын
Thank you! 🙏
@carolmelancon
7 ай бұрын
Thank you so much! This is exactly what I needed. Noticed your spiffy Hedley & Bennett apron instantly.
@thesourdoughjourney
7 ай бұрын
Thank you. It is a lovely apron.
@sophiekarnak3936
7 ай бұрын
This is exactly my problem, thank you so much for this video!!!
@thesourdoughjourney
7 ай бұрын
Thank you.
@jillblackie3485
6 ай бұрын
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
6 ай бұрын
Thank you! 🙏
@Dr_Bombay
7 ай бұрын
Whoa -- at 23:00, things take an unexpected, darker turn, lol. Great explainer video, as always!
@thesourdoughjourney
7 ай бұрын
You never know what you’re going to learn at The Sourdough Journey.
@barrychambers4047
7 ай бұрын
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
7 ай бұрын
Thank you Barry. I will look into that method.
@JasonD0550
7 ай бұрын
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
7 ай бұрын
Thank you. I was not familiar with Damien but I see a resemblance. I also play guitar. 😀
@yousefalabdrabalnabi6356
6 ай бұрын
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
6 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.
@Mr_white_fox
4 ай бұрын
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
4 ай бұрын
Thank you. No science here, but a little comedy. But a very simple method. NEW!: The Sourdough Brothers: Sourdough for Busy People kzitem.info/news/bejne/rm6Jz4WAs3ijpaw
@soundinducedflow
9 күн бұрын
So much good content, it might be time for you to create a curriculum on your website for the Institute! Seriously. Quick question: is it a good idea to try to find a higher feeding ratio such that my 24 hour feeding schedule is as close to peak to peak as possible, so I am always in peak to peak mode, thus avoiding excess acid buildup in the first place? I'm thinking there is going to be an unforeseen downside to this (in the zero sum sourdough game)
@thesourdoughjourney
8 күн бұрын
Thanks! It’s easier to control the temperature. Cool starter will peak more slowly. But if you can’t cool it down, then use very high feeding ratios. No downside to that. I often do 1:10:10 with just 5g of carryover starter.
@angiejean66
5 ай бұрын
This is pure GOLD! I am so glad I found your videos. Thank you!!
@thesourdoughjourney
5 ай бұрын
Thank you! 🙏
@torben2333
6 ай бұрын
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
6 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.
@kathyisern4890
6 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
6 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.
@ChrisQunst
6 ай бұрын
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
6 ай бұрын
Thank you.
@smartcookie3500
6 ай бұрын
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
6 ай бұрын
Yes, some starters come out of the fridge very strong.
@jeanneknight4791
5 ай бұрын
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
5 ай бұрын
Thanks!
@brentchristian1661
5 ай бұрын
Thank you!!! This is the video I've been needing for years! So helpful!
@thesourdoughjourney
5 ай бұрын
Thank you. I appreciate the feedback!
@JLZwissRN1950
7 ай бұрын
Another well researched video from Tom! Thank you..I even took notes. 😊
@thesourdoughjourney
7 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/
@goldlover5915
7 ай бұрын
Your the best Tom there is and the best that ever will be!
@thesourdoughjourney
7 ай бұрын
Thank you so much. 😊
@goldlover5915
7 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
@Gregasaurus
4 ай бұрын
Thank you so much. I've learnt so much. Hopefully better bread to come. Much appreciated.
@thesourdoughjourney
4 ай бұрын
Thanks!
@kaltoum01
7 ай бұрын
Thanks for this video. It's very useful information. Keep up the good work.
@thesourdoughjourney
7 ай бұрын
Thanks!
@SandiHooper
7 ай бұрын
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
7 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.
@MrGreenmartin
3 ай бұрын
Thank you souch for this video - brilliant and very helpful.
@thesourdoughjourney
3 ай бұрын
Thank you.
@wallstreetcrash1
4 ай бұрын
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
4 ай бұрын
Thanks! 🙏
@RoddieH
2 ай бұрын
I gotta say, Tom: every sourdough KZitemr 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
2 ай 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.
@hersheyqueenlisa
6 ай бұрын
This is an amazing video! Thank you so much for sharing your knowledge. You made it so understandable!
@thesourdoughjourney
6 ай бұрын
Thank you.
@Spinning4Lisa
7 ай бұрын
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
7 ай бұрын
Some people do that. Look up the “scrapings method” on Bake with Jack channel on KZitem.
@dorcashobbs4668
7 ай бұрын
Anyway to guestamate how long a starter is at peak? Or is there too many variables? Temperature, flour type, etc. Love your examples! You would have been a very interesting science teacher! Keep the videos coming!
@thesourdoughjourney
7 ай бұрын
It’s impossible to know how long it will stay at peak. It depends on the flour, the hydration, the temperature and the acidity. Maybe more.
@tiataccia6546
7 ай бұрын
Needed this video! Thanks Tom!
@thesourdoughjourney
7 ай бұрын
Thanks!
@jwtcalif
5 ай бұрын
Thanks for a very thoughtful and informative presentation Tom. I'm struggling with a sluggish starter and I feel like I understand the process better now. My starter typically is feed with 25% rye flour, and it will grow reasonably well- although it has never been at an optimal level and that's where I believe your information will be key. However, one issue I'm having is with my levain (or any starter) made with only 11.5% white flour. It simply does not grow and expand like a culture/levain containing the rye flour. If I make bread with 25% rye flour, it isn't bad, it just tastes too much like rye. I thought my problem could either be kitchen temperature or water quality, so I kept the culture in the oven with the light on and I used bottled spring water and neither of them made a difference. Any thoughts on my situation would be appreciated. Thanks very much.
@thesourdoughjourney
5 ай бұрын
It can be difficult to transition away from a starter that is trained to eat rye flour. So, if you're making your starter with 100% white flour, the starter is looking for something else and will underperform. You can try to gradually wean it off the rye flour over about 2 weeks. Gradually take the percentage of rye down a little bit every few days and see if you can get it off the rye completely (if that's what you prefer). You should also be able to make a leaven (or starter) with a small amount of your starter (10g) and 50g white flour and 50g water. It should not taste at all like rye. Or is that what you are saying is not working?
@jwtcalif
5 ай бұрын
Thanks for your reply Tom. Perhaps I have not been patient enough weaning the starter off the rye. But making a levain or starter with 10g of my starter, 50g white flour and 50g water is not working for baking. It takes way too long for the starter to get going. It actually never seems to get to the point where it's active enough to bake with. To me it suggests (as you did) that there are nutrients in the rye that the starter needs to grow.
@JS-ne5pk
5 ай бұрын
Excellent vedio, bu I heard that putting starter in the fridge makes it lose many of the good anzyme or bacteria, and there for its better to dry it out. Can you do some research about that and tell us about your findings
@thesourdoughjourney
5 ай бұрын
Not true.
@kiraamber8767
7 ай бұрын
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
7 ай бұрын
This issue is more common with mature starters.
@croixmom
4 ай бұрын
Thank you so much for this awesome video!
@thesourdoughjourney
4 ай бұрын
Thanks! 🙏
@Bwesterfield97
6 ай бұрын
Great video! Thank you so much for the help.
@thesourdoughjourney
6 ай бұрын
Thanks!
@Cindy-ln3do
5 ай бұрын
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
4 ай бұрын
Try a few feedings of 1:2:2 at 12 hours (assuming it is clearly past peak in 12 hours).
@Simple_and_natural
5 ай бұрын
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
5 ай бұрын
Thanks. My starter usually doubles. Some triple.
@mcoutu6849
Ай бұрын
Hahahaha….NASA story was good but the barnyard was epic and so good for visual learners!
@thesourdoughjourney
Ай бұрын
Thank you.
@tuyetngocnguyen1684
5 ай бұрын
This video really answers for what happened to my starter . All the signs in the video happened to my starter, smell like vinegar, make the dough after colf proof like a pancake and BF took me 12 hours with 76 degrees 😢But please help im trying the high feeding ratio 1:5:5 for 4 times already but my starter even tho it rise but the bubbles on the sides of the jar super tiny like y can barely see and take like more than 12 hours to peak what should i do w my starter now 😢maybe i discArd too early? I tried the peak to peak method after i took my starter out of the fridge with 1:2:2 ratio twice a day for 2-3 days before i baked but my starter still seems really acidic
@thesourdoughjourney
5 ай бұрын
Try a very high feeding ratio a few times.
@gingerhns
5 ай бұрын
Hi Tom! I’ve watched most of your videos over the past month or so and there’s one issue with my bakes that I can’t seem to shake out. I’m having trouble baking out all of the moisture in my loaves. I’m still learning and my starter is still young, just over a month at the time of making this video. It doubles predictably within 6 hours but never 4 at 78°f. I’ve watched your video on bake temps, bulk fermentation, stretch and folds nearly to completion. I’m methodical about ingredients and measurements in grams so all of that is on point. Over time I’ve become more successful however the remaining issue is the oven spring and gummy/moist dough. Is a gummy dough a product of a weak/young starter or baking time and temperature? I’ve tried high and low temps specified in your baking temperature video and my best result was on the lower and longer end. I’ve had varied levels of success (mostly moving in the right direction) of cutting off BF. Any info you could share or link me too would be greatly appreciated.
@thesourdoughjourney
5 ай бұрын
"Gummy crumb" is one of the most common problems and the hardest to fix. First, you want to make sure your dough is fully fermented. Really try pushing the dough right to the edge of overproofing. That's when the crumb becomes the most delicate and releases more moisture in baking. Second, try different baking methods. More time and temperature in the oven evaporates more moisture. Some people "cure" their loaves. After the loaf is baked, put it back on the oven on the rack, with the oven off. As the oven cools down, it should not brown the crust anymore, but it will evaporate another 25g of water out of the loaf, typically.
@gingerhns
5 ай бұрын
@@thesourdoughjourney thanks for replying, I’ll keep going until I get it right!
@crystalsypniewski857
7 ай бұрын
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
7 ай бұрын
Thanks!
@Simple_and_natural
3 ай бұрын
Talking about the temperature effect, i have a hard time to determine if my dough is ready to be baked, when I put the dough in the fridge for cool fermentation. The poke test don’t tell me much, the dough is stiff especially the surface. I just heard you saying that the cold compress the gas. So how can I know if my dough is fermented enough?
@thesourdoughjourney
3 ай бұрын
The poke test is only reliable for shaped dough at room temperature. It doesn’t work on cold dough. When you do a cold retard in the fridge, the final proofing of the loaf is essential locked in based on how much the dough ferments on bulk fermentation. One it goes into the fridge it is essentially on “autopilot” as the fridge temp goes down. Once the dough gets down to fridge temp (about 8-10 hours) you can proof it “more” by extending the time in the fridge (unless you extend it by days). So you need to get bulk fermentation right, then the fridge portion takes care of itself. Here’s a helpful video. The SECRET of Bulk Fermentation: Measuring Dough Temperature and % Rise - The Two-Factor Method kzitem.info/news/bejne/0Wxvu4GrknyZfag
@lissyperez4299
3 ай бұрын
Just made some dough, it looked great and it rose like normal and I don't think I overproofed it but I went to shape it and it turned to mush! I could not work with it I couldn't shape the dough it turned the bubblegum! I think this is the cause
@thesourdoughjourney
3 ай бұрын
Sounds like it.
@NoelleVanDerMeid
7 ай бұрын
Welp! I basically have a big old jar of acid spitting dinos. I feel like I’m threading the needle trying not to feed too early or two late while maintaining a job and sleep.
@thesourdoughjourney
7 ай бұрын
Try using the fridge. Your starter will be fine in there.
@studio.cosmiccrochetpec
6 ай бұрын
Great video! My first try at sourdough baking resulted in a heavy, gummy loaf and I now understand what - my starter was weak and acidic! After watching your video, I followed the peak-to-peak method for three days. Time to peak volume reduced after each of the first four feedings - 10 hrs, 8 hrs, 5 1/2 hours, 4 1/2 hours then put it in the fridge overnight. In the morning, I watched it on the counter noting that although volume fell a bit in the fridge, it doubled in volume within 6 hours without feeding. It has lots of bubbles, is quite thick and smells yeasty, but thins out when stirred it down. I refreshed with one more feeding, and it doubled within two hours! I plan to put it back in the fridge because I can't bake for a week. But I expect that it's strong enough to go for it. What do you think? Do I have a strong starter?
@thesourdoughjourney
6 ай бұрын
Sounds strong. I’d probably feed it once more coming out of the fridge in a week.
@studio.cosmiccrochetpec
6 ай бұрын
Thank you! Should I feed at 1:2:2 or higher?
@thesourdoughjourney
6 ай бұрын
1:2:2
@nielsdrost5120
5 ай бұрын
I must have the most acidic starter on the planet. A book I used describes to keep your starter before using it in a dough on 30 degrees Celsius for a couple of hours to “boost” it. Now that I’ve watched this video I understand how horribly messed up my starter is
@thesourdoughjourney
5 ай бұрын
30C is very warm.
@pamelajpick
4 ай бұрын
I've been feeding my starter the higher ratio a few times. It got away from me and now it is past the peak and appears to be in the starving mode. What should I do now? How much should I feed it? I'd like to bake with it tomorrow.
@thesourdoughjourney
4 ай бұрын
Feed high ratio again.
@curlstravels1210
7 күн бұрын
Is this ever needed for new starter? I have 2 jars of starter that originated from the same source (60g organic unbleached flour & 60g filtered water). On day 9, I kept 60g discard and started a new jar (experimenting) and to that I substituted 10g organic unbleached with 10g with rye flour. Been feeding that one 10g rye since I started it. The partial rye flour starter is doing better than my original but it takes about 10 hours to almost (very close!) double. Any advice you have will be greatly appreciated!
@thesourdoughjourney
7 күн бұрын
Not usually. New starters usually need more time between feedings, not less. Try mixing a drier mix (5-10g less water).
@SauceIsMyPersonality
6 ай бұрын
Question: I recently moved my 4mo starter to the refrigerator and noticed it peaked in about 72 hours. Can I do the peak-to-peak method entirely in the refrigerator? Thanks!
@thesourdoughjourney
6 ай бұрын
I would not recommend it. Your starter peaks differently in the fridge, than at room temp.
@teletek1776
3 ай бұрын
How do I choose whether to go 1:5:5 or 1:10:10? Also…would I have to feed this once daily, or every time it peaks if I choose to increase the ratio?
@thesourdoughjourney
3 ай бұрын
Try 1:5:5. It usually works.
@reda-exe
Ай бұрын
sending 31:25 to my friends without context 😂
@thesourdoughjourney
Ай бұрын
Haha yes.
@b.k.gregware2727
25 күн бұрын
I’ve heard adding Rye and/or Whole Wheat flours along with an AP flour for feeding with strengthen your starter faster. Do the additions of these flours lower the acidity faster or is this a myth?
@thesourdoughjourney
25 күн бұрын
If anything, they actually increase the acidity. I’d try to strengthen without adding these first.
@miriahsawrey5280
6 ай бұрын
What would you recommend to do when taking the starter out of the fridge for a weekly bake, but don’t have the time to do a peak to peak feed on the Friday before baking? Could I just do one high ratio feed on the Friday, and hope that reduces the acidity in time for baking on the weekend? 😊
@thesourdoughjourney
6 ай бұрын
Yes, that would probably work.
@miriahsawrey5280
6 ай бұрын
@@thesourdoughjourney great, thank you! And do I discard once out of the fridge, but before I do a high ratio feed? Then after using the starter for baking, do I do another high ratio feed and then put it back in the fridge? 😊
@thesourdoughjourney
6 ай бұрын
The timing is a little tricky and may take some trial and error. I would actually do a 1:1:1 feeding and let it begin to rise before putting it back in the fridge. If you just give it a high feeding and out it directly on the fridge, it won’t get through that food in a week on the fridge and will come out weaker. I hope that makes sense. Similarly, when it comes out of the fridge, try a 1:2:2 ratio and see what happens. That may be sufficient. Starters come out of the fridge pretty strong after just 7 days.
@jacquigriffin5973
6 ай бұрын
Thanks so much for all the research leading to greater understanding, but... so much discard that I can't throw out. I came here to bake good bread but now I spend too much time making and eating pancakes, muffins... I just wanted to leave the starter in the fridge to use when I make bread and then feed and forget till next time... on repeat. Help!
@thesourdoughjourney
6 ай бұрын
Thank you.
@janetill1158
4 ай бұрын
Hi Tom, I have been strengthening my starter. I have noticed that my starter will come to a dome and if I tap the jar on the counter it falls, I stir it and it will rise and double and dome again. Was the first time not actual peak? Am I best to use my starter as soon as it doubles or after it has just fallen the first or second time?
@thesourdoughjourney
4 ай бұрын
Good question. Many starters will rise a second time if you agitate or stir them. I generally assume the first rise to be the “peak.”
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