i’ve watched so many videos trying to make a successful starter, thinking it would be somewhat simple. Ha! you’re the only one i’ll watch now. i think when we watch too many different people, it causes so much confusion and discouragement!
@thesourdoughjourney
3 ай бұрын
Thank you. Also lots of great content on my website. thesourdoughjourney.com/faq-starter-creation/
@wearyandheavyladen23
3 ай бұрын
@@thesourdoughjourney thank you so much Tom! idk anyone else who is as trustworthy as you online! every person i listened to lead me into failure. i was ready to quit until i found your channel 😂 that’s honest to goodness! thank you for such good and genuine information!
@noorabutarboush8778
7 ай бұрын
You are literally the only sourdough content creator I trust
@thesourdoughjourney
7 ай бұрын
Thank you so much. 🙏
@lindsaylovesit
7 ай бұрын
Me too!!!!
@pegasuvius9765
6 ай бұрын
I so just thought the same thing
@alianetdiaz4900
5 ай бұрын
Same!!
@That0neGuy124
4 ай бұрын
He’s the only sensible person I’ve seen so far and I’m sad that I hadn’t found him earlier in my sourdough journey.
@feasted3870
6 ай бұрын
Currently in the quiet days phase and was freaking out until I saw your video. Thank you for your knowledge!!
@thesourdoughjourney
6 ай бұрын
Thanks. Lots of new tools here too. thesourdoughjourney.com/faq-starter-creation/
@ACottageGirl
7 ай бұрын
Tom, I hear your voice in my head every morning as I get up to check my starter 😁which is currently being strengthened per your instruction in the 6 day video. 🤞 I am finding that for me, I have to jump in with both feet, try all kinds of methods and fail…. THEN start understanding the science behind what is happening. Your videos have been such a HUGE help to understanding sourdough starters especially. Thank you for following your passion to understand sourdough and passing that info along to us. Much appreciation sent your way! 🍞
@thesourdoughjourney
7 ай бұрын
Thank you! 🙏
@MarkKrebs
7 ай бұрын
that's me too. I think the variations help US learn the same way he does, by experimental variations.
@momchi2
6 ай бұрын
THIS is the absolute BEST video on sourdough starters, this guy does the best explanation from 100s of videos I watched so far, and it answers so many questions.... Tom, BIG THANK YOU
@thesourdoughjourney
6 ай бұрын
Thank you. I appreciate the feedback.
@AnuRadha-fi8vx
5 ай бұрын
I'm from Sri Lanka🇱🇰, in our country we love bread.for the first time I made the sourdough starter in your recipe. thank you so much. You are a good teacher. once again thank you so much 🙏
@thesourdoughjourney
5 ай бұрын
Thank you
@lauraharper9340
5 ай бұрын
I've been following your method for 3 days now. So far so good. I'm anxious to see what happens over this journey with so much possibility for varied results 😅 I really appreciate how straight forward you speak and how well you explain what's happening at each stage. As someone who wants to know the "why" behind everything, it's extremely helpful in keeping me sane 😂
@thesourdoughjourney
5 ай бұрын
Thank you 🙏
@battlecore501
Ай 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!!👍👍
@thesourdoughjourney
Ай бұрын
Thanks,
@leagariepy3479
Ай бұрын
The BEST video I’ve watched on sourdough starter. Thank you so much for your detailed and well explained informations!
@thesourdoughjourney
Ай бұрын
Thanks!
@AYFU2
2 ай бұрын
I wish I found your channel 6 days ago. Lucky for me I didn't discard and have actually been doing things as I should more or less. Great video. Very informative. Thank you ! ❤
@thesourdoughjourney
2 ай бұрын
Thank you.
@DA-nq6gs
2 ай бұрын
Thank you for these sourdough teaching videos. I just tossed out my third try at creating a starter. Your videos explains so much more than I have found elsewhere. I'll be trying again with new understanding.
@thesourdoughjourney
2 ай бұрын
Thanks.
@yacinenehari5276
6 ай бұрын
It's amazing how you and Harrison Ford have almost the same voice. It's noticeable (The raiders of the lost Ark, where he explains to the Feds how to read from the Staff) ! I can't thank you enough for sharing such a complex subjet. I'm as green as they come and I hope to learn some more! Thanks again!
@thesourdoughjourney
6 ай бұрын
Thank you. I never noticed that.
@dhy2kb393
5 ай бұрын
Finally.. some logical, well explained, detailed information to help make sense of the process. Thank you!
@thesourdoughjourney
5 ай бұрын
Thank you. Lots of helpful info here too. thesourdoughjourney.com/faq-starter-creation/
@BJAnderson
2 ай бұрын
Part 2 of the best sourdough starter advice that exists on the web. Thank you very much!
@thesourdoughjourney
2 ай бұрын
Thank you.
@susanrezabek6517
6 ай бұрын
I was reading and following all the wrong, simplified advice from other sourdough enthusiasts. Myself being a rule follower, followed everything to a t. Finally I found your videos. I was patient and waited and my starter is looking much better! Im also changing my flour to 50/50 whole wheat and bread flour combination, as I thought the AP flour was ok. Not optimal, as I understand now. I continue to refer to all your videos as I troubleshoot my way through. Thanks for sharing all your knowledge Tom!
@thesourdoughjourney
6 ай бұрын
Thank you. AP is ok for feeing a mature starter, but you need the whole grains for the initial source of the dormant yeast.
@jacquelineamom9517
3 ай бұрын
Thankyou for the in depth explanation. I watched many other videos and websites to troubleshoot my starters but failed until I saw yours. I am in a warm climate so temperature is not too much a concern. I used Rye flour for 1 starter and keto flour for another starter. I found that the keto flour took much longer so I almost gave up(18 days to see some bubbles). Luckily I saw your videos and waited patiently. Finally it bubbles up but not yet peak at 4-8 hours. It bubbles up to double in 12 hrs after feeding. For the rye starter it doubled in 8 days. I guess I shall wait a few days more before I can make my first bread🤭Anyway Thankyou!
@thesourdoughjourney
3 ай бұрын
Good luck!
@Kindlyone777
7 ай бұрын
I wished I would have seen your video first. I should do a video of what NOT to do and how to quickly ruin a starter. You explain perfectly and simply the How, What and Why of the Sourdough starter process. So many videos either over simplify or over complicate the process. New subbie here. Thank you
@thesourdoughjourney
7 ай бұрын
Thanks!
@spuppy852
7 ай бұрын
Just want to thank you for this video.. On Day 7 or so after what seemed like a routine start for my first attempt, my starter seemed like it wasn't doing a thing. Not a single bubble. Left it for 48 hours and BOOM on the next feeding it doubled, and then the next it tripled easily. I'll take it from here. Just letting it just sit there for an extra day is a great tip I rarely came across when researching this
@thesourdoughjourney
7 ай бұрын
Thank you! I’m happy it worked for you.
@lizalerman6698
6 ай бұрын
I tried to leave mine for 24 hours and had a lot of water separating from the starter and a very acetone like smell. Did it happen to you? Im looking for any advice
@nitish-p3n
Ай бұрын
Perfectly explained !!! 👌 Thankyou😊
@thesourdoughjourney
Ай бұрын
Thanks!
@mamabear52
Ай бұрын
Thank you so much, I've tried off and on for a year with limited success. Moved on to other projects. I used the half-pint jar with the lid you have and am glad you mentioned about mold contamination with the coffee filter BECAUSE I had no idea and that makes sense. The problem now is that with the filter I finally woke up about the 8th day and smelled the essence of actual bread as I entered my kitchen. I like the lid better as fruit flies have been seen on top of the coffee filter and that can't be too sanitary. Also with the filter, it dries out the surface layer a lot in one day.
@thesourdoughjourney
Ай бұрын
Thanks. Good luck.
@jessicakeeney2343
5 ай бұрын
Woke up on day 3 to the false rise!!! So excited 😊 🤗 🤪
@thesourdoughjourney
5 ай бұрын
Good luck!
@Aaron71304
7 ай бұрын
I wish this video was out a couple of weeks ago! I was able to get past the flat starter, temperature restraints, and feeding cycles. Everything I had trouble with, you covered in this video. There was a Japanese gal and an German woman who I combined their method with your original method and I had a breakthrough. I always remembered what you said about feeding. One can always hurt of weaken their starter if they feed too early. I ended up with a massive jar of waste but when I wasn't sure in the day 4-5 period after several failings, I fed without a discard and it ended up breaking through. This video would have been everything that I needed and will be all that anyone else will need.
@thesourdoughjourney
7 ай бұрын
Thank you!
@Aaron71304
7 ай бұрын
@@thesourdoughjourney A little more clarity or your consumption, I used 100% whole grain spelt; I surmised that was the limitations of the ancients so I had to do it as they did. To be clearer, it seems that mine was too acidic after watching this video. Somehow I missed from your previous videos and henceforth what you emphasized on this one that the huche could only come after a cycle. On my fifth attempt, and after the bacteria jump, within 4 hours of the yeast growth I started feeding without discarding every 4-6 hours a tablespoon of whole spelt and adding water until it was a pancake batter consistency. You can imagine how quickly the excess buildup became. My shipment of rye berries showed up at this time as well and I started it. What I learned from the other girls I mentioned was the stirring it up whenever it looked wet or dry on top. That seem to have a positive effect on the Rye whole starter. I also started a new spelt whole starter and I started using a hold back of 83% ratio considering that spelt has an 83% flour density in its berries. Then the food would not override the base of the retained starter because I calculated it at a lower percentage, and I think that’s where my acidic value got over ridden. With your experience, I’m sure you would understand it more but suffice to say that your video will save a lot of people a lot of flour😁🫡
@Aaron71304
7 ай бұрын
@@thesourdoughjourney with all of your wonderful work, I don’t wanna presume on your time, but somehow, if you could explain a little more clearly, the values of a 1:1:1 to 1:2:2, …. 1:5:5 You explained it general in a couple other videos, and after watching those other videos many times it seems like I’m not left with confidence of understanding how it builds strength without waste or was I actually building strength or tastes ? Why do some people recommend 1:1:1 and others 1:5:5? If you have time🙏 Thank you again for all your massive efforts into your videos, and how much they truly teach and reveal.
@thesourdoughjourney
7 ай бұрын
You can find more info in the FAQs here. thesourdoughjourney.com/faq-starter-maintenance/
@Tractor36
4 ай бұрын
Oh my. I wish I found your videos before the others I’ve used as a guide as a newbie. So informative and helpful. Hoping my third attempt at this will be a success with your explanation! Subscribed.
@thesourdoughjourney
4 ай бұрын
Thanks. Also check out my website at thesourdoughjourney.com
@melissamountz4331
16 күн бұрын
Thank you for sharing your knowledge and fun videos 🍞
@thesourdoughjourney
16 күн бұрын
Thanks! 🙏
@melissamountz4331
12 күн бұрын
@thesourdoughjourney My starter is finally getting active!! Yay! I was also just gifted an established starter. It is fed with all purpose flour. Should I continue to feed it the same kind of flour or can I change flour types the next feed?
@melissamountz4331
10 күн бұрын
I did the 50/50 bread flour and whole wheat flour and Austin Flours is very pleased with it 😊 Puff ( the baby) is doubling now within 4 hours
@RenAtkins
6 ай бұрын
Thank you! I didn't find this until I was a few days into my sourgough starter journey, and I was on the verge of throwing it out because it smelled weird. I'd also been following instructions that were 'discard half, then add 50g water and 50g flour', which didn't feel right to me. Understanding the correct ratio and the journey through bacteria proliferation, and then the development of lactic acid, has been really helpful. My starter is on day 8 now and doing great, although I plan to give it a few extra days to make up for the less than ideal start it got off to.
@thesourdoughjourney
6 ай бұрын
Good luck!
@betsyintheloop7601
3 ай бұрын
You are such a good brother and helpful to me as a senior citizen beginner of making my own sourdough starter per your help. I am daisey (betsyintheloop) who just donated money for your excellent knowledge and time helping all of us. thank you.
@thesourdoughjourney
3 ай бұрын
Thank you so much. I appreciate the support.
@RoddieH
2 ай бұрын
One thing I really want to thank you for is providing your guides directly vs making us sign up to a mailing list. Really appreciated and I think it's something you should call out sometimes when you mention your guides.
@thesourdoughjourney
2 ай бұрын
Thank you, I will.
@geesahn1
6 ай бұрын
This is so helpful. So many other resources said to just feed feed feed your slow starter, I did this and just slowed everything down even more. The waiting and watching makes way more sense. The only thing I'm still struggling with is feeding ratios. The only way I get lots of bubbles and a rise to ALMOST double is if I keep more starter than I feed it. For example 125 starter to 60g flour 60g water. When I try to increase the food by moving to a 1-1-1 it slows right down again. So many people say I should be able to move towards a 1-2-2 or more like 50 starter to 100g flour 100g water but I don't know how to transition to that.
@thesourdoughjourney
6 ай бұрын
I would try to get to 1:1:1. 1:2:2 is unnecessary. Feeding less than 1:1:1 can build up acidity which actually slows your starter down.
@geesahn1
6 ай бұрын
@@thesourdoughjourney ok, I will try, thank you!!
@johncarter4411
4 ай бұрын
My false start happened on day 2, super excited because it is matching everything you say for day 3, I'm doing what you say for the phase it's at, not what day it's on.
@thesourdoughjourney
4 ай бұрын
Excellent.
@johncarter4411
4 ай бұрын
Okay, I'm still at it and my starter looks like it's a success, on day 9, but it's more like day 8. And it smells so much better now ! Thanks for helping me be patient in getting one started. It has been a fun experience. Hoping to bake with it this weekend.
@desimarie7
9 күн бұрын
Super helpful!! Thank you
@thesourdoughjourney
7 күн бұрын
Thanks.
@scottbarrett4753
7 ай бұрын
perfect timing. The kids want to get back into baking bread again. We are 2 days in on new starter. This is great info.
@thesourdoughjourney
7 ай бұрын
Thanks. Also check out my website. Great info there too. thesourdoughjourney.com/faq-starter-creation/
@user-ey9bt7fs6n
7 ай бұрын
Love the new video. Always great educational data. When the Institute has time I would love to see data on every other week bakers starter starting from a nice rest in the fridge.
@thesourdoughjourney
7 ай бұрын
Thanks. I’m working on a “fridge maintenance” video. Coming soon.
@elainefisher747
7 ай бұрын
This has answered all my questions. It’s the best sourdough starter video out there. Thank you.
@arnobmondal9823
6 ай бұрын
Tom - great video and very useful inputs to anyone that wants to create a sourdough starter. Please do not mind my peripheral observations but I think you went overboard on some technical stuff (Salmonella, etc) - looks good superficially for the unquestioning herd but best leave that to professionally qualified scientists. Be that as it may - this is a great value added tutorial!
@thesourdoughjourney
6 ай бұрын
Thank for the feedback.
@davidm7336
6 ай бұрын
Had a 30 day old starter that never matured because I kept feeding it too early. Then I came across your videos, realized what I was doing wrong, and decided to start over. I left a 50% wheat 50% bread flour starter mixture for several days (stirring every 24 hours) on the counter but it never had its false rise. It ended up just separating and being very wet for some reason. Since at one point you said that most of the yeast of any starter comes from the initial 3 days, I decided to use 100% wheat flour as the initial starter, and then would feed that 50/50 mixture after the initial 72 hour mark - since that's when it would actually need the extra food (bread flour). Happy to report that it's only been a day and a half and I woke up to a good false rise. Going to check it again in a few hours to see if it might be close to peaking so I get an idea of when I might feed it.
@thesourdoughjourney
6 ай бұрын
Great. Good luck!
@davidm7336
5 ай бұрын
I'm on ~day 26 and I think today was the first day that it fully doubled and it took over 10 hours. I haven't had an issue with bubbles and it's risen ~150% each day since day 7. However one odd thing is that my starter has been consistently runny. Not a layer of water separation, but similar to melted peanut butter. I can actually pour out my entire discard out of the jar into the trash. I'm not sure if this is because I'm waiting too long to feed it? I wait until I get a full rise and fall before I feed it and get plenty of bubbles on top. Should I be feeding as soon as it begins to fall? I even tried adding more flour to get back to that thick batter consistency, when I would feed, at times but by the end of the daily cycle it would go back to being runny. I have my starter on top of the fridge, and I do see condensation inside the jar, so perhaps it's too warm.
@davidm7336
5 ай бұрын
Nevermind, I saw your a couple of your other videos and see now that it's just acidic.
@theoneandonly1158
2 ай бұрын
So his is my second try of my starter journey.1st try it was pure paint acetone smell. I trashed it after two weeks. Now I tried your method. Everything was going fine until it stalled. It's 2 weeks. Doesn't smell bad nor good. Some bubbles but not a lot. I need to buy a different bag of WW flour and see how that goes. In the mean time. I purchased King Arthur starter and I'm in love❤😂. How can I be in-love with yeast idk but OMG. It smells perfect. When I first opened the little jar it smelled like yeast beer. 😊 I thought: WOW I never smelled anything so divine before ( baking wise). It doesn't compare to the package yeast. And I use all purpose flour to feed it. Straight all purpose and it's not fussy. Today is my second feeding and its amazing already. I'll probably have 1 AP and 1 WW and bread flour. Because why not.
@thesourdoughjourney
Күн бұрын
The KA starter is excellent.
@0703la
6 ай бұрын
Hi! Thank you for this tutorial. I just this morning made my first starter following instruction in your previous video. In this episode you mention that in the early days of building the starter separation may occur but I didn’t hear you say what to do about it, if anything. Should the liquid be stirred back in or would it be time to start over? Thanks again for the fine instructional videos.
@thesourdoughjourney
6 ай бұрын
Thank you. Yes, just stir it back in. Stirring never hurts a starter, in general.
@0703la
6 ай бұрын
@@thesourdoughjourney thank you for replying so promptly.
@debbybrady1246
3 ай бұрын
This is the best video I’ve seen on sourdough!❤
@thesourdoughjourney
3 ай бұрын
Thank you. 🙏
@juanita2397
Ай 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?
@thesourdoughjourney
Ай 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.
@Stacy999
7 ай бұрын
Best info ever. Thank you.
@thesourdoughjourney
7 ай бұрын
Thank you so much.
@sarahmoon3237
Ай 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.
@thesourdoughjourney
Ай бұрын
I’m in the Facebook Group, Sourdough Geeks. Tag me in your post and I’ll answer. Also on FB messenger.
@camillemarshall6025
6 ай бұрын
I’m from the Caribbean and on the first day I had a massive rise to the top of the jar and water separation. I discarded and fed and now I’m on day 5 and I’ve been feeding since day one. Everyday I’ve seen a rise and fall and bubbles to the top after the fall
@thesourdoughjourney
6 ай бұрын
That sounds great.
@camillemarshall6025
6 ай бұрын
@@thesourdoughjourney oh that’s music to my ears! However, I had to feed it this morning, twelve hours later from yesterday’s feeding because it rose and fell during the night
@JordanBaynie
Ай 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!
@thesourdoughjourney
Ай бұрын
If it’s bubbly and active, it’s alive. Try using 10g less water and mix a stiffer mix.
@betsyintheloop7601
3 ай бұрын
I am a beginner 1st time sourdough starter. My starter so far is following your videos. I am on day 8 and will do the wait and do nothing until tomorrow only because I did not have any rise. What should I do on day 9? Should I discard and feed?
@thesourdoughjourney
3 ай бұрын
Yes.
@MelanieAndrulewicz
5 ай бұрын
if I started mine before finding you and its been 16 days and I was discarding it now stopped since watching your video and today is day 2 of no feed and I have bubbles but ive only used 1 type of flour do i start from your video here and go forward with what I already have or do i need to start a whole new one?
@thesourdoughjourney
5 ай бұрын
If try adding some whole wheat now. If it doesn’t perk up in 2 or 3 days, I’d start again.
@melanieandrulewicz704
5 ай бұрын
@thesourdoughjourney Ok so I added the whole wheat last night and it rose 50ml! Do I feed it tonight or act as this is the false rise/day 3 and follow your instructions from that point?
@barrychambers4047
7 ай бұрын
I once met an old guy a few years back who had been making sourdough for about 40 years. He told me that every time he came across another sourdough maker he would ask them to trade him a smidge of their starter for some of his. He figured the more diverse he could make his starter the stronger it would be. And, I think it makes perfect sense. There are many, many strains of lactic acid bacteria. A few years later I started doing this too. My super starter, Shericka, is now a mixture of perhaps a dozen different starters. There are great starters you can buy for $5 or less. Starters that are 178 years old that can be had for a donation. But, it is fun to make your own starter. My first starter I had for nearly 20 years, before I started adding more strains of starters into my one starter.
@thesourdoughjourney
7 ай бұрын
A great idea. Thanks for sharing.
@Iralis
2 ай бұрын
Sorry if I missed it in your explanation, but what do I do if my kitchen is at 78 degrees and my starter is taking 7-8 hours to peak on days 8+? It peaked on days 6 & 7 in 7-8 hours so it doesn’t seem to be strengthening or rising faster
@thesourdoughjourney
16 күн бұрын
How did it work out?
@Juliannaaasan
18 күн бұрын
Day 4 Flat not many bubbles prob like 4 or 5 Should I still discard and feed for the first day ? Day 3 it did everything u explain false raise and all
@thesourdoughjourney
18 күн бұрын
Yes, if it’s done the false rise. Discard and feed on day 4.
@jeannahanna2330
7 ай бұрын
Wonderful information as always Tom!! I have created my starter following your method and so far so good! My question after watching this video is...I am on day 14 and I use a 1-2-2 feed each day (as suggested in a previous video) and you suggested a 1-1-1 daily feed in this video....Should I continue to feed my 1-2-2 from here on out as I continue to evaluate my bubble activity or change to 1-1-1? I use a mixture of whole wheat and bread flour for my feeds. Thank you!
@thesourdoughjourney
7 ай бұрын
If 1:2:2 is working, stick with it. And I still use the 50/50 blend.
@jeannahanna2330
7 ай бұрын
Thank you
@kathyc3485
7 ай бұрын
Hi Tom! I am very much enjoying your instructional videos. I'm a first time sour starter maker and decent baker who bakes with precision nonsense My question is... I have an almost usable starter that I've used 100% WW flour to establish ( I followed another baker until I found your page) and I plan on using all bread flour flour for my first loaf. Should I transition my starter over to your recommended 50/50 mix before I use it or keep going with the WW until I use it for my first all bread flour flour loaf? Thank again for your great videos. You sure put a lot of time and research in and I appreciate it.
@kathyc3485
7 ай бұрын
KZitem censored and removed parts of my comment, which is why my second sentence reads wonky! I complimented my German heritage for being a precision bake and commented on how your no nonsense approach to sour dough baking suited me. KZitem did not appreciate those statements! Beyond silly in my opinion!
@thesourdoughjourney
7 ай бұрын
You can use a whole wheat starter to make a loaves with bread flour. If you want to transition to the 50/50 blend, I would do it slowly over a few weeks. 90/10 for a few days, 80/20, etc.
@kathyc3485
7 ай бұрын
@@thesourdoughjourney Thank you! In your opinion, is it ok to use the starter during its transition, or is it better to wait until I get it to 50/50. I have patience to wait.
@kathyc3485
7 ай бұрын
Further more, do you see a reason or benefit to transition in the first place?
@thesourdoughjourney
7 ай бұрын
If it makes good bread, no.
@kimberlyavila7159
6 ай бұрын
This was an awesome and incredibly informative video! I unfortunately learned the hard way of needing to be patient, and watched your other video about screwing up your starter by discarding too often and watched your video on my starter’s “day 10” now 3 more days later I’ve finally got a double rise going. Would I consider this a true day 3 now? It’s hard to determine where I am having had all this time go by and now finally getting good activity going.
@thesourdoughjourney
6 ай бұрын
Thank you. If you’re at Day 10 I’d give it a few more days to be sure it’s ready.
@kimberlyavila7159
6 ай бұрын
@@thesourdoughjourney I was on the up and up, I had 3 days where my starter was doubling, it looked awesome! I was doing your peak to peak feedings …suddenly it’s barely rising above the rubber band line…what could I have done wrong?!
@thesourdoughjourney
6 ай бұрын
Peak to peak is more for mature starters. A new starter needs a little more runway between discard and refeeding. The yeast is still pretty weak.
@jordanbrascia3483
5 күн бұрын
Your bag of flour is like a box of chocolates you never know what you're going to get😂
@thesourdoughjourney
5 күн бұрын
Exactly!
@rosarioneiramoir1616
3 ай бұрын
Thank you again. I have a question: some sourdough breads do not test sour. Then, what I have to be ware of when I baking my sourdough bread for my bread to have a delicious test. ? Thanks.🙏
@thesourdoughjourney
3 ай бұрын
Most of the sour flavor comes from a long cold final proof in the fridge. It also comes from your starter to some extent. Every starter is different. And the type of flour (rye and some whole wheats) can accentuate the sourness.
@rosarioneiramoir1616
3 ай бұрын
Thank you very much. I want to let you know that it was very nice ❤ to hear that you are in Cleveland, Ohio. I attended graduate school at CWRU in the 80’s. Now I am in New Zealand. ❤
@angelamckenzie9550
7 ай бұрын
Thank you for another awesome video❤
@thesourdoughjourney
7 ай бұрын
Thanks!
@josefrancisco8271
3 күн бұрын
The temperature of my house is 30celsius, I saw activity 24hr later, should I start again or can I keep going with it?
@thesourdoughjourney
3 күн бұрын
Keep going.
@chrisa9438
4 ай бұрын
I have my starters inside a cooler with a 76 degree temp. Is this an ideal spot for starters?
@thesourdoughjourney
4 ай бұрын
Yes.
@LeaBergen-gz3jp
7 ай бұрын
can we replace whole weat flour bye spelt flour ?
@thesourdoughjourney
7 ай бұрын
If the spelt is whole grain, it should work.
@c_blackburn641
Ай бұрын
My starter is getting the water separation. If this is happening, even after waiting for 12-24 hrs to give it time to rise, should I still just mix it back up and wait for it to rise? Or should I mix it up and try and re feed it? Sorry if you mentioned this in your video. If you have let me know and I'll search better
@thesourdoughjourney
Ай бұрын
Stir it up and wait. Follow the recommend schedule.
@alianetdiaz4900
4 ай бұрын
Hi Tom! Thank you for your videos. Today is day 15 of my sourdough starter, and despite meticulously following your instructions, my starter is quite hitting that double mark of rising after 10-12 hours, sometimes not even double. I've been feeding it once daily with a 1:2:2 ratio, and my kitchen temperature sits between 73-74°F. I've been so meticulous about following each step since day one, and this is actually my third attempt at getting it right. Should I change my feeding routine? Maybe feed it after it peaks instead of sticking to the 24-hour mark? Or should I try a different feeding ratio altogether? Or maybe it's time to consider buying a starter online. Thank you again!
@thesourdoughjourney
4 ай бұрын
What kind of flour are you using?
@alianetdiaz4900
4 ай бұрын
@@thesourdoughjourney I have been feeding with a mixture of 50% whole wheat flour and 50% bread flour since day 1. Both from King Arthur
@ewaserpas6697
7 ай бұрын
Thank you for the video. Was very informational. I started mine with whole wheat flour only prior to seeing this video. Can I continue the process with the discarding after day 4 with the 2 four mixture or would you recommend starting all over?
@thesourdoughjourney
7 ай бұрын
100% whole wheat is fine. I’d switch to the blend going forward.
@ewaserpas6697
7 ай бұрын
Thank you for the advice and fast reply.
@LizaShaw-x2b
7 ай бұрын
Hey Tom, I dehydrated some starter at peak last week, and now I'm wondering exactly how I would rehydrate and then what the feeding schedule would be. Do you have any suggestions? Thanks, man! All your help is really appreciated!!
@thesourdoughjourney
7 ай бұрын
Here are instructions. thesourdoughjourney.com/wp-content/uploads/2021/11/How-to-Rehydrate-Dried-Sourdough-Starter.pdf
@deniseferguson4757
10 күн бұрын
Is this the same process for a gluten free starter? Currently on day 1 with buckwheat flour …
@thesourdoughjourney
10 күн бұрын
I’ve never made a gluten free starter but it should be very similar. Gluten free flours won’t rise much, so you need to assess the bubble activity rather than the height.
@ES-vb7gu
Ай бұрын
I use only fresh milled flour, will the grams be the same?
@thesourdoughjourney
Ай бұрын
If it looks too dry when mixed, add a little more water. Fresh milled flour is usually “thirstier.”
@andreiafscosta
3 ай бұрын
once we have a stable starter, can we feed different food from the original mix?
@thesourdoughjourney
3 ай бұрын
Sometimes. Some starters are more difficult than others to wean off of a particular type of flour. Generally, Bread Flour and All purpose flour are interchangeable. But moving from whole wheat or rye to bread flour or AP can be trickier. You need to gradually do it over a few weeks, reducing the rye or WW a little more with each feeding. Sometimes it works, sometimes not.
@andreiafscosta
3 ай бұрын
TK you for your reply @thesourdoughjourney, I really appreciate it. Ok, mine is 50% bio all purpose wheat flour and 50% bio whole rye flour. and it got me thinking, I'm not sure I want to bake a mixed rye bread. I only used rye because all the wheat mix I was using before got water on top and in the middle since the beginning. after weeks and weeks trying I thought it was hooch but since you did this video I understood that's not the case, tk you so much! but meanwhile I have this new mix with rye that is working well but I haven't baked yet. I'm waiting a bit for it to mature.
@MarianaVyshnevska
3 ай бұрын
This is the greatest video on the sourdough starter I have ever seen!🫶
@thesourdoughjourney
3 ай бұрын
Thank you.
@petgoodsshop
7 ай бұрын
Tom where can I print out the direction for the starter. Thank you.
@thesourdoughjourney
7 ай бұрын
You’ll find all the guides here. thesourdoughjourney.com/faq-starter-creation/
@petgoodsshop
7 ай бұрын
Thank you, Tom.
@mayraanaya1761
6 ай бұрын
Could I use WW flour instead of mixing flour for my starter? Thank you for this video ❤
@thesourdoughjourney
6 ай бұрын
Yes. You can use 100% whole wheat. You may need to add 10g more water it will be drier. And in the first few days, make sure you stir it at least once a day to keep it from drying out on top. It is more prone to attract mold in the first few days. Keep it wet and stirred up. It will work well.
@heatherkork972
24 күн бұрын
I just made a starter with 50/50 sprouted wheat flour and bread flour. Have you ever heard of using sprouted wheat? Should I throw it out and find a different wheat flour. It's bubbly and active on 2nd day. Day three starting to slow up. Might feed 2morrow but it smells like flour. I have it cool and dark so I'm optimistic. It's the sprouted wheat I'm scared about.
@thesourdoughjourney
24 күн бұрын
I’ve never used sprouted wheat. It will probably work; but I’d switch to normal whole wheat flour if you can.
@stephaniecotts2420
4 ай бұрын
72 hours in, false rise occurred but noticed a bluish circle on the surface of my starter. Is this mold, do I need to start over? Started with new flour, plastic kitchen aid cup with loose lid stored in 65° basement. No metal utensils used. Please, help!!
@thesourdoughjourney
4 ай бұрын
Blue is sketchy. I’d start over. Stir it at least once a day. And add more water each day if it looks dry.
@kristenkittjuntunen
6 ай бұрын
what does discard all but 25g mean? so do i discard 1/2 cup?
@thesourdoughjourney
6 ай бұрын
You need to weight the parts using a scale. It’s difficult to measure these small amounts accurately in cups.
@deskslee
2 ай бұрын
From stage 1 going to 2, do we discard the brown liquid or mixed the liquid with the dough before doing the discard and feed? I watch a few times but it doesn't explain that sorry
@thesourdoughjourney
2 ай бұрын
Stir it up before discarding and feeding.
@deskslee
2 ай бұрын
@@thesourdoughjourney Wow! Thanks much bud, it made it and I am on day 3 after the quiet period even though the peak is only about 50% instead of double or more. Is it possible to use other wheat flour after it matured to maybe get more types of yeast or lactic acid bacteria? Or should I start another new one and mixed then after it matured?
@sammoore6228
4 ай бұрын
Hi, I'm on day 10, but my starter is not doubling? It has loads of bubbles on top (pinholes bubbles). I'm using 50/50 wholewheat/bread flour and doing the 1.2.2 ratio. It got a vinegar and sweet smell. I'm using the 24 hrs method... what am I doing wrong?
@thesourdoughjourney
4 ай бұрын
Try using less water and mix a stiffer mix. And if you’re using a large jar, downside to a smaller jar and it will show the rise better. The mixed amount should ideally be about 1/3 the height of the jar. Otherwise you lose a lot of gas through the surface area instead of rising the starter.
@vuthucnong98
Ай бұрын
Tom, could you please explain why you choose 1:2:2 feeding ratio for a brand new starter? At day 4, we have the least yeast and they don’t eat that much right? Also, by doing 25/50/50 grams instead of 30/30/30, we kept less yeast in the starter to grow. Reason I ask because I follow 1:2:2 ratio and at day 6, I have less bubbles than day 5. It looks like not enough yeast. It makes more sense to choose 1:1:1 ratio unless I’m missing something. Thank you.
@thesourdoughjourney
Ай бұрын
Good question. With a new starter, the acid develops much faster than the yeast, so the higher feeding ratio (1:2:2) dilutes some of the acidity to give the yeast a more hospitable environment to grow. Yeast does not like acidity. If your bubbles are decreasing, however, you can try a lower feeding ratio (1:1:1) and see what happens.
@vuthucnong98
Ай бұрын
@@thesourdoughjourney I skipped the feeding today at day 6, waited and observed. Not much happened. The consistency is much thinner than yesterday. Not sure if this is normal and if it’s because too much acidity. I just now stirred them (I have 2 starters). One of the right away after 10 minutes have some large bubbles. I plan to feed them again tomorrow. Since it might be acidity, I might just keep 1:2:2 ratio. Let me know what you think.
@vuthucnong98
Ай бұрын
@@thesourdoughjourneyI also have water softener system which added salt. Then I have the reverse osmosis filter in the kitchen sink. I been using that filtered water. Do I get tap water before it goes through the softener and boil it to take chlorine out? Thank you
@thesourdoughjourney
Ай бұрын
If it’s working with your filtered water I wouldn’t change anything. It’s difficult to advise on the water. As an experiment, I’d buy some bottled spring water and try feeding your starter with that for a few days. If it performs much better than your filtered water then I’d try some different options with your home water.
@whatlexdoes
6 ай бұрын
Does the whole wheat flour need to be organic?
@thesourdoughjourney
6 ай бұрын
No.
@madeleinerojas147
7 ай бұрын
If the water separation means that the starter is weak and I shouldn't discard and feed it, do I have to wait for more activity and mix in the water whenever it comes up? I had the false rise and I am in the quiet days but with liquid coming up always
@thesourdoughjourney
7 ай бұрын
It depends what day you are on. Keep stirring, discarding and feeding until about day 6 or 7 then this video explains the “watch and wait” method.
@madeleinerojas147
7 ай бұрын
Thank you so much! Your videos saved my sourdough starter, it’s thriving!!
@JordanBaynie
2 ай бұрын
Hi there! I’m currently on day four of my starter however I made the mistake of not watching your videos till now. I have been feeding it since day 2 and on day 2 and 3 I saw water separation; where I incorrectly discarded the water and fed it again. Now today (on day 4) there is lots of bubbles and I’ve seen the false rise the day before (day 3), but I still am seeing water separation. Now do I just leave my starter alone and not mix or feed it till the water incorporates into the culture?
@thesourdoughjourney
2 ай бұрын
No, just stir it up and proceed with the normal schedule,
@JordanBaynie
2 ай бұрын
@@thesourdoughjourneyokay thank you so much. Your videos are so amazing and helpful!!
@somarlin7428
5 ай бұрын
Hi Tom.. I am on day 2 and my starter rise and spill out of the jar. I use rye flour only on day 1. Can I just use rye flour for feeding on day 4 ?
@thesourdoughjourney
5 ай бұрын
Yes, but you’ll typically have better results using 25-50% rye flour with 75-50% bread flour or all purpose.
@somarlin7428
5 ай бұрын
Thank you 🙏
@Finchersfarmstead
15 күн бұрын
How much starter n water are you using?
@thesourdoughjourney
15 күн бұрын
1’2:2 feeding. Typically 25g starter, 50g flour and 50 g water.
@melissaFrogs
2 ай бұрын
Okay so I fed my new starter yesterday day four it smelled like vomit it had rose some on day 2 but after I fed it it almost doubled in size and almost 24 hours later it’s back down to starting point. @sourdoughjourney is this normal for this activity so soon? I’m sure it is but wanted to make sure. I’ll keep on course
@thesourdoughjourney
2 ай бұрын
Totally normal. Keep going.
@jessicawiltshire8450
2 ай бұрын
If I’m on Day 4 and haven’t seen the false rise do I wait for the false rise before discarding? How long do I wait before determining it’s not going to have a false rise and if it doesn’t do I start over?
@thesourdoughjourney
2 ай бұрын
Are you using 50% bread flour and 50% whole wheat?
@jessicawiltshire8450
2 ай бұрын
@@thesourdoughjourney yes
@thesourdoughjourney
2 ай бұрын
I would still discard and feed on Day 4. If you don’t see any meaningful bubble activity by Day 6 (2 more feedings) I would start over again.
@alianetdiaz4900
5 ай бұрын
Your videos have been so helpful. Thank you!! My starter is on day 8, no rise yet and I am seeing less bubbles than yesterday. So I decided to watch and wait as you recommended. My question is: Do you stir it before analyzing the bubbles on the top?
@thesourdoughjourney
5 ай бұрын
Yes I would analyze it before stirring. Then stir it and check back periodically to see what the bubble activity does after stirring (every 4 hours or so).
@alianetdiaz4900
5 ай бұрын
@@thesourdoughjourney thanks for answering :) I will do that, I have pictures of my starter before and after stirring each day, so it would be easy to compare. Thanks again
@vuthucnong98
21 күн бұрын
My starter hasn’t passed the floating test yet. I’ve been feeding 1:2:2 peak to peak for a couple days. It peaks in 6 hours. Does floating test only for 1:1:1 ratio? Can I just go ahead and bake even though it’s not floating?
@thesourdoughjourney
20 күн бұрын
Float tests is not a reliable indicator of readiness for a new starter. If it’s peaking in 4-6 hours after a 1:1:1 feeding it’s good to go.
@vuthucnong98
20 күн бұрын
@@thesourdoughjourney I’ve been doing 1:2:2. How many hours to peak is ok to bake? One starter takes 7 hours, the second starter takes 9 hours.
@debbybrady1246
3 ай бұрын
Thank you!
@thesourdoughjourney
3 ай бұрын
👍
@TylerHunt556
6 ай бұрын
Do you still have to use the whole grain flour after your starter is up to the “ready to bake” stage?
@thesourdoughjourney
6 ай бұрын
You can wean it off the whole grain slowly over a few weeks period.
@MarkKrebs
7 ай бұрын
I had the hooch / water confusion problem. Left me on the back side of the yeast bloom curve for a long time.
@thesourdoughjourney
7 ай бұрын
👍
@Lymeena
5 ай бұрын
I made my starter with AP. I would really hate to have to start all over because I didn’t use the proper flour. Am I able to add any of these flours to strengthen it?
@Lymeena
5 ай бұрын
Also, I feed my starter in the evening but want to make bread in the morning. What can I do since I might not be awake for the rise?
@thesourdoughjourney
5 ай бұрын
If it works you don’t need to change it. Sometimes you can strengthen a starter by using half whole wheat flour.
@thesourdoughjourney
5 ай бұрын
It should peak in less than 12 hours.
@walterogelsby2077
7 ай бұрын
I'm on day 16 @ 74 degrees...no rise, bubble activity and I've slowed down feeding based on your videos. how long is it feasible to wait for rise activity?
@thesourdoughjourney
7 ай бұрын
Are you using 50% whole wheat?
@daniellenieves9966
7 ай бұрын
I was on day 4 and about to feed when I noticed an orange/dark yellow color throughout the top. It smelled like funky cheese. I read mixed things some say it’s dried starter, some say orange means bacteria and to throw it out. I wasn’t sure what to do so I started over.
@thesourdoughjourney
7 ай бұрын
A safe bet. Stir it more frequently (at least once a day) and if it looks like it’s drying out on top, stir in a spoonful of water.
@blakewilliams1812
4 ай бұрын
Hey Tom, fellow Clevelander here. I created a starter 2 weeks ago. It takes 12 hours to hit peak rise. Two questions 1. I use 100% rye flour because I was told it’s great for getting a starter going. Do you think I’d get better results with your 50/50 blend? 2. I have a proofing box I keep it in set to 86 degrees. Also told warmer was better. Is there any downside to keeping it this warm? Thank you!
@thesourdoughjourney
4 ай бұрын
Rye works well. I prefer a 50/50 blend. It can become acidic. Also if you keep it warm. I’d first try the 50/50 mix and see how it behaves. Should be fine. But you don’t need to keep it that warm long term.
@wearyandheavyladen23
3 ай бұрын
Tom, i’m using your starter method. i’m on day 2 and mine is very bubbly and smells almost like vinegar. is this okay?
@thesourdoughjourney
3 ай бұрын
Yes. You can stir it up at least once a day and wait until Day 4 to discard and feed. Don’t let it dry out on top. Add a spoonful of water and stir once a day if it looks dry.
@wearyandheavyladen23
3 ай бұрын
i’m on day 3 now. tomorrow i will feed and put in the oven with the light on and keep warm. this has been such a more pleasant start. taking lots of notes. 🍞
@destiny-image
7 ай бұрын
In order to mitigate any mold, I should be wiping the top half of the jar? I started the process before seeing this.
@thesourdoughjourney
7 ай бұрын
Yes. Always scrape down the sides as best you can, wipe the rim and stir it up if it looks dry on top.
@destiny-image
7 ай бұрын
Thank you. @@thesourdoughjourney
@camillemarshall6025
6 ай бұрын
I started over my starter and I’m currently at the end of day three. However, I haven’t had a false rise with this one. Do I still proceed to feed on day four?
@thesourdoughjourney
6 ай бұрын
Is there any bubble activity?
@camillemarshall6025
6 ай бұрын
@@thesourdoughjourney a few small bubbles today, less than the other two days. I saw water separation today and it’s thin and smells a bit like alcohol
@thesourdoughjourney
6 ай бұрын
Yes. Discard and feed tomorrow on Day 4.
@camillemarshall6025
6 ай бұрын
@@thesourdoughjourney okay. Thank you!
@matthewbbenton
7 ай бұрын
I keep rye and whole wheat flour in the freezer. Would the natural yeast on those flours be killed by the cold over time? I might occasionally add rye to my starter to give it a boost, but I won’t bother if the yeast is dead anyway.
@thesourdoughjourney
7 ай бұрын
No. The freezer doesn’t kill dormant yeast cells if they are dehydrated.
@joku4729
7 ай бұрын
My starter is around 12 days old and peaks consistently at around 11h in around 79°F. It used to peak in around 9 hours but I think peak-to-peak feedings that ive started weakened it. I've tried making sure I don't feed it before the peak. What could be the reason and how to strengthen it?
@thesourdoughjourney
7 ай бұрын
Peak to peak is for mature starters. With a new starter you want to stretch out the feeding times. Wait until it rises, falls and is completely covered with bubbles before discarding and refeeding. Don’t let it get to “starving” where the bubbles disappear. But well past peak is when a new starter is strongest.
@shahnazmazdeh2959
7 ай бұрын
Hello again Should we expect decreasing weight on day 5 to 10 , before feeding?
@thesourdoughjourney
7 ай бұрын
The only way you would lose weight is through water evaporation. And it should be minimal.
@jameswilbur1273
7 ай бұрын
Do you use half wheat flour and half bread flour for the flour for feeding or just bread flour?
@thesourdoughjourney
7 ай бұрын
Half whole wheat and half bread flour.
@AshleyNiggemann
7 ай бұрын
On day 3 mine was bubbling and rising on day 4-6 I just have water at the top. Should I feed? Or what should I do?
@thesourdoughjourney
7 ай бұрын
If there are no bubbles, skip a day and just stir it up. Feed at least every 2 days.
@Juliannaaasan
15 күн бұрын
Day 7 Full of bubbles so many Went to discard and feed and I messed up again! 😅 I did 50 starter instead of 25 so I guess 1:1:1 Instead if 1:2:2 did I ruin it ?! 😢😢😢
@thesourdoughjourney
15 күн бұрын
It’s fine. It will just peak faster. No issue.
@stephlosier-s5f
5 ай бұрын
What is 75g in cups?
@thesourdoughjourney
5 ай бұрын
75g is about 1/2 cup of flour and 1/3 cup of water. If the mix is too stiff add more water until it is the thickness of creamy peanut butter.
@adame26
4 ай бұрын
if we will only keep 25g of starter in our first discard (day 4), do we really need to start with 75 g water + 75 flour (day 1)?
@thesourdoughjourney
4 ай бұрын
Yes. The dormant microbes are in that first batch of flour so you want to have a larger amount.
@adame26
4 ай бұрын
@@thesourdoughjourney thanks
@vestamyers9018
7 ай бұрын
Mine is doubling on the third day of doubling then peaking and it is doing this between 4 and 6 hours. The last rise started quicker. Should I still do 24 hour feeding still using 1: 2: 2. Temperature is around 71 or 12 hour feeding?
@thesourdoughjourney
7 ай бұрын
I would stick with 24 hour, 1:2:2 feedings, unless the starter is falling completely flat with no bubbles before the next feeding.
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