I had been struggling for a whole year to create a sourdough starter. By chance, while browsing sourdough videos, I discovered your channel and followed the entire video. The next day I said to myself, “This is the desired video.” After seven days, I succeeded in making sourdough starter , and for the first time I smelled the yeast. Thank you
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
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.
Thank you so much ! I failed two trials of starters following other TH-camrs until I found your videos. I m now starting my third starter and so far things going so well and I m gaining confidence now! 🙏🏻🙏🏻🙏🏻
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 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!
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!
Wow! I will discard the 'discards' after this video and start over with a brand new starter. Thank you for this lecture. May you remain healthy as well as we will🎉❤😊
39:21 I realized one day that just bc I created my kids they weren’t necessarily special. They’re special to me but like my sourdough starter, nothing I make is necessarily special. We’re just like everyone and just like no one else; special to ourselves and hopefully each other but not in the grand scheme of things. Thanks for the evidence based tutorial/lecture. Facts matter! This helped me a lot.
Thank you so much for your starter videos, your website, Instagram, and Facebook!! I followed your direction with everything, and after 19 days, my starter has successfully doubled 3 days in a row. Now, is there a video or direction on how to try to make my first sourdough bread?? Boy, oh boy, have I learned patience with this. I'm so excited!
This is a good place to start. th-cam.com/video/PL6wSOrd4L8/w-d-xo.htmlsi=sqICQNSw6Anu3sz- This is a more involved method. th-cam.com/video/WVebYEH63xM/w-d-xo.htmlsi=2iNB4QWYLVH1MNu7
I started a starter with your method of not feeding until day 3. I also had one where I started feeding after 24 hours. Well, today is day 3 on the one, and it doubled overnight. The other one I’ve been feeding daily, hasn’t. So, I think it’s safe to say your method is better! I’m going to subscribe to your channel now and watch your videos! Thanks! I about shrieked when I saw it this morning lol
I am on day 10 of my brand new starter and your videos are the reason I've had success. It's been doubling for 3 days now. I had my false rise 6 hours in which was a little scary, but then basically nothing until day 7 where things started to pick up and gave me hope. Tomorrow I'm going to try baking my first loaf. Wish me luck!
I’m so sad I didn’t find Mr. Tom 7 days ago! Clementine & I are on day 7 … although this morning I did like he said & didn’t discard, only fed her…that was 5 hours ago & she’s already getting more bubbly & rising! She did NOTHING yesterday! So this is an improvement for sure! She showed out in the beginning with a big false rise on day 2 & then by day 5 she came to a halt although I was discarding when I shouldn’t have!! THANK YOU MR. TOM!!! You are my new BFF!!😁
Thank you!! I'm on day 17 and my starter doubles in around 14/16 hours I was starting to lose my mind, BUUUUUUT where I live it's really cold right now, below freezing temperatures, so I think my starter is doing well.
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! 🍞
You saved my starter!! I was going to toss my starter yesterday, found your video, learned about water separation. My starter had too much water, I added more flour and this morning I woke up to a risen starter with some bubbles on top! 😊 THANK YOU!!!
@thesourdoughjourney so my original starter jar had mold. I tossed it and have now started a new starter using your method. The 10-day guide is excellent! Everything you describe is what's happening with my starter now. I have high hopes!
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
You are an authoritative site for fact based, trustworthy knowledge about working with sourdough. The social media websites have so much conflicting info, but after watching several of your videos now I know where I stand and how to move forward. Many thanks!
First of all, thank you so much. I wish I had discovered this channel earlier. I have been searching and watching a lot of videos on TH-cam, and suggestions on reddit, never have I had a clear answer for sourdough. Until the day I accidentally found your bulk fermentation method, 😮 I finally understood what is bulk fermentation. I spent many hours, I can’t stop watching all your informative videos. I don’t like schools, but if you are the professor, I’d never be absent. I don’t really like long TH-cam videos, but I did not fast forward your videos.
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
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
I've watched many videos and created several starters after becoming sourdough-obsessed during the pandemic. (I think there was a sourdough virus circulating at the same time!) Yours is the first logical, science-based, and honest video I've seen. THANK YOU!
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!
thank you SO MUCH for explaining that water separation! i thought i was losing my mind, seeing hooch everywhere when i tried to look it up! i got a souvenir packet of dried sourdough starter from 2003 and really want THIS STARTER to at least get far enough along to dry out and have a backup of since it is such a cool gift. I've been feeling so lost, thank you so much!
I just learned about your channel today and have half watched half listened to three of your videos while I'm at work. I believe that baking is a science and that science is most closely related to chemistry. Your thorough explanation of what's happening with the chemical processes in sourdough starter has been extremely helpful. Everybody should be watching your videos. I made the mistake of not using whole wheat flour. I'm just using whatever I had in the cupboard in a jar. I'll be going to get whole wheat after work.
Ive been trying to make a sourdough starter on and off for a year. Watched so many videos, read articles, even bought a book! This video is everything I’ve been looking for in terms of an informational video. Thank you sir, this is absolutely amazing! Liked and subscribed!
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 🙏
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 ! ❤
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!!👍👍
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 😂
This is the best! I did sourdough years ago, when info was much more rare online. Of course, I haven't been able to find the source I used the. Your info is much closer to what I recall learning then, from someone who also knew what they were doing. Now, everyone thinks they're an expert & there's so much conflicting and incorrect info. Thank you! I'm so glad I found you.
I really could have used this video last year, when I became involved in a disagreement on social media regarding when to discard and feed while creating a new starter. The other person was flat out wrong and I gave up arguing with them when they justified their opinion by stating they're in the same Facebook group as Tom Cucuzza and therefore knew more than me! 😅 Thank you very much for all your informative videos. It's much appreciated.
I had no trouble using BLEACHED AP flour. I varied a few things here and there. But on day 10 things were consistent, and on day 15, last night, I made my first dough. Final proofing in fridge now. I didn't discard first few days. I began with sterilized jars. I switched to UNbleached bread flour at one point, then switched back. I changed jars a couple of times. I changed to 75g instead of 50 grams for a few days. I powered through days when it rose crazy, and just days when it didn't do much. I think there is plenty of yeast in bleached. And I think sterilizing the jar keeps the bad bacteria at a minimum. I had strong acetone smells from about day 4 through 11, then it began to get sweet/sour. My kitchen is cold, 65F ish. These aren't directions or contradictions, just my experience. Absolutely great video that answered a lot of question I still had even though I was successful.
I still believe in your teachings though. I think you're doing best practices, and I'm learning A LOT from you, much appreciated. Your testing methods are from another world. Loving it. And I'm directing people to you left and right. As well as finding it interesting to troubleshoot what they might be doing wrong based on your knowledge. Really great work. @@thesourdoughjourney
@@thesourdoughjourney I also used bleached AP flour because that’s all I could get during the pandemic. I successfully made a starter which is still strong and active and used every week. I didn’t find you until later but I was lucky enough to follow another YT video (made a few years before the pandemic) which also advocated starting with small amounts and not discarding for the first 2-3 days. I kept detailed notes and observed all the steps you described. Thank you, Tom, for your thoroughness and precision regarding all things sourdough. I refer to your videos whenever I have questions and recommend your channel to friends who are interested in starting their own sourdough journeys.
I’m so glad I found this video today (day 3) of making my first starter. The information you’ve shared here is so valuable. I particularly appreciate your efforts to emphasize the importance of proper storage to avoid harmful bacteria. I have a young child and would be devastated to learn that something I fed him was contaminated by my own lack of knowledge.
Finally, after wasting so much flour I got a starter from following this method! I did use a different flour because of sensitivity needs, but this all makes sense and works.
Best guide ever. I struggled with my first sourdough starter and this has been so much easier (just finished day 4). Thank you! I also weakened my last one with over feeding- now I know what I was doing and won’t repeat!
Ok I went out and bought whole wheat and bread flour. Mixed 300g each, did the 75g of blend and 75g of water. I even got wide mouth jars with a lid. So I'm excited to start a different starter. Yes I listened to other people and used AP flour and I didn't give it time to bubble and fed too early. That AP flour one is just starting to bubble and I haven't fed it in 2 days. I just appreciate your videos so much! I've gone to your site and printed out a lot of the info. I have the guide on my fridge now. 👍 Thank you so much!!
@@thesourdoughjourney we have achieved false rise!! Muahahaha! I've watched your videos over and over. Your brother had me laughing so hard! Great videos!! I no longer watch anyone else except for you when it comes to sourdough.
This is great! I am hoping to make starters with my HS biology class (they're learning about cellular respiration & fermentation) You've answered all my questions and given a great set of resources! I love the tracking log as I'll be doing this with students - and it shows them that data can be useful outside of my classroom ;)
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.
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!
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.
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.
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!
This incredibly helpful! I had a failed attempt using APF and RO water. Started over using methods outlined here and im on track to having a successful starter 🎉🎉🎉
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.
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.
Question! Let's say my starter does the false rise on day 2 or 5. Should I the next day after that discard and feed, or should I stay with the plan anyway? Greay vid!
I’d generally stick with the plan. If it did the false rise on Day 2, I may discard and feed on Day 3 rather than Day 4; but at some point, it just takes calendar time and you can’t really manipulate it much.
This video was so helpful to me as a beginner! With that said, I’m trying to use Jovial organic all purpose einkorn flour. Will it work the same way with this flour or are there certain modifications for all-purpose einkorn?
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.
Just finding your videos (thank God). The method I was following started doing 2 feeds a day at day 6. I’m on day 12 and it’s not really rising. When I go to feed it’s bubbling on top but consistency-wise is like a perfect pancake batter (not thick). How can I salvage this one? Stop feeding so often?
This is unbelievably helpful, thank you so much!!! Just a quick question, do I need to wait for the false rise before doing my first discard/feed? For example my kitchen is cooler, so assuming this may take longer to happen? I have watched this video several times, so apologies if I’ve missed it! Thank you again.
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 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😁🫡
@@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.
Thank you for such an in-depth explanation of this process. I'm on day 5 of a previously started starter that had a beautiful "false rise" and then on day 4 fell flat. Now, I feel there is hope! Thank you, again!!
Hey Tom, your videos are so helpful!! I found them after I started my 'sourdough journey' and wish I had your method to start! Question.. I am on day 12 and seeing more bubbles and a little rise finally (I think my problem was temperature. Fixed thanks to you!). However, can I switch my flour at this stage to follow your 50/50 method? I am currently only using AP Flour, 1:2:2 ratio. Thank you for taking the time to respond to this newbie... :)
Hi I watched all your starter videos and guidelines, I agreed to your philosophy, so I followed your guidance to create starter, however I failed 4 times with the same reason. They all get mouldy on day 7 or 8. For the first 3 times, I used a towel cloth as lid to cover, but as you said it won’t success. So I change to a loose-fitting lid, it also get mould on day 6/7. For these 4 times, they all has a vigorous false rise on day 3-4, then i did the first discard with 80% and refeed with 1:2:2 ratio. On day 5 usually has a double rise, I didn’t check how many hours it took to be double because it’s my midnight time. Then I did the 80% discard and 1:2:2 ratio refeed again. Then! They all became quiet, as you mentioned the quiet period. However they could be very very quiet that doesn’t have any bubble at all for day 6, day 7 and day 8. You mentioned not to discard and refeed and wait longer if there isn’t any bubble activity, so I wait, but then they will get mould on day 7 or 8 even with a proper container as you suggested :( I wonder if there has been mould(though i cleaned up already), should I place the new starter to the same environment again? Does it matter? If there is no bubble activity on day 6-8, should I stir it? I’m a bit confused with how to break through the mouldy day 8 now >_< Thanks fir your advice
If it stalls out, I never let it go,for more than 48 hours without feeding. Here is another test you can do if it stalls out around day 7. thesourdoughjourney.com/wp-content/uploads/2023/11/TSJ-The-Stall-Point-Test-for-New-Sourdough-Starters.pdf Are you sure it is moldy? Some people misread lots of things as mold. Mold is gray and fuzzy, it is not subtle.
I am really impressed by this huge detail information! I will fallow most of your advice! Thought I already began ! my starter is on the 8 days and it rise in double volume,smell good, smooth not acidic! the only thing that I didn’t understand is the discarded part you got to do every time before feeding! Why and what to do with it! if I understand after 8 days if your starter is growing well and double in size every days you could continue like that and could wait one month before making your first bread, am I right or wrong! Thank you so much😊
i use a heat mat for my starter as my kitchen can get very cold, i set it to 23C and there is a probe in the lid to keep an eye on it with it, the probe also cuts off the heater too. Have seen others use them too.
After spending 3 weeks on my starter journey this is the most informative video yet 😀 I have been over bulking and using the delicious smelling starter for pizza bases etc which have been amazing but still no rise to bake 😩 I will follow your method from now 👍🏻
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.
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 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?
This is one of the most comprehensive and detailed starter videos I've seen. I've had multiple failed attempts and starting from scratch using your materials. Question, I know you're essentially doing a 1:2:2 using 25G:50G:50G. This will give you a little more than 100G of starter. What if the recipe I'm using calls for 200G of starter. Can I just discard all but 50G so I can do 50G:100G:100G?
Yes. Keep a small amount each day, the when you need more for dough, bulk it up to the amount you need plus a little extra in the last feeding before you add it to the dough. You can increase the size of your starter by 20x in one night with one big feeding.
Have been binge watching most of your content, thx a ton for what you have put together. 1 question, you have said you want your starter to rise 3 days in a row within 4 to 7 hrs before baking. Does a person do anything with it or just let it drop down till 24 hrs are up to refeed? Thanks again Tom for your content.
You can discard and feed again any time after it has peaked, but with a new starter I recommend waiting 24 hours between feedings. Only for new starters.
I started mine with pineapple juice instead of water (whole wheat flour). It sprung to life at 3.5 days, but smells sweet and toasty. (It lives in a toaster oven with an 80 degree proof setting.) Was this first rise possibly not “false”? I read that the pineapple juice bypasses the stinky stage. Just discovered your website and videos. Exactly what I was looking for! Thank you and well done!
Tom... I am loving your vidoes! I too, am an identical twin and so am enjoying learning from you both! I am new to this sourdough journey. I attemtped one starter which failed. But I am on Day 3 of my new starter following your instruction and it's lovely so far. There's been some rise and fall, and this morning there are lots of pinholes and a sweet vinegary smell. Fingers crossed it grows as planned. My question... where there has been some rise and fall but now rising again, should I stir, or leave be until tomorrow and start feeding? Thanks for all these amazing videos .... So happy to have them as my teaching on this journey!!
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.
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.
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.
Great video. Learned quite a bit in this video. I’m on day 3 of new starter and I guess I had my false rise this morning. I was so excited and It smelled good. I guess I can feed tomorrow. I used rye flour and buttermilk to make my starter.
Oh, really helpful , thanks a lot! One question ..please... i workings long hours and can feed the starter only after work , so its exactly 24 hours. How do i know if my starter rised and flattened again by the time i get home? There are no ways i can feed it at night after 4 hours .
Thank you so much for this! I started making my starter before finding your channel and I have 2 quick questions… I’m on day 12 of my starter. 1. I’ve been using unbleached, all-purpose flour so far. Can I switch to the 50/50 mixture of bread flour and whole wheat flour? 2. I have a lot more starter than you, probably 2 cups. Should I decrease the amounts to 25 grams of starter, 50 grams of water and 50 grams of flour? I’d really appreciate your help! This is my very first starter 😊
Hi Tom, I echo the comments from the others. I received the book Tartine as a gift and decided to take the plunge on making my own starter. Sadly, it has been unexpectedly frustrating. Other bakers seem to make this process look so easy and predictable but my starter has been anything but. Your channel has given me hope. I am now on day 10 and have gone through the false rise and dormant phases as you mentioned but after 48 hours on day 9, I discarded and fed as usual. The next day...nothing, and now a new scent, acetone. So I am stirring and watching and waiting. Do I continue the watch and wait process again? Or give up and start over?
Keep going a few more days. Acetone is actually not uncommon in a new starter. Wait another 48 hours and see what happens. You can also try mixing a slightly drier mix on the next feeding. Use 5 or 10g less water. Sometimes that changes the chemistry a little and will wake it up.
@@thesourdoughjourney Thank you for your kind reply. I will try that and let you know how it goes. One more question if I may. If I keep checking it at 4-6 hour intervals and a few (5-6) more bubbles appear, should I keep waiting for the full day in case activity increases or feed when I see the extra bubbles?
Good question. Generally you want to just keep observing the bubbles until you see them "turn the corner" meaning plateauing in number with no more growth, or starting to decrease in size (this happens in the later days, they become pinpoint sized). With a new starter it's usually better to "feed to late" versus "feed to early." Give it time.
Sharing an update: Thank you Tom! After going through two different 48 hour, watch and wait cycles, I'm finally seeing progress. To recap Day 6 very very few bubbles, Day 7 fed, Day 8 nothing, following 48 hour exception - day 9 fed, day 10 nothing. With Tom's confident assurance I kept going and waited again.. and voila, 36 hours after feeding, my starter doubled in size. I waited... 8 am Day 11, soft and poofy with webbing and maintaining 50% rise. Fed and per Tom, I used 5g less water. 8 hours into Day 11 and going with about 40% rise! Fingers crossed I will continue to see strength in my starter and consistently feed once per day. Tom, I cannot thank you enough!
So, I've been watching you starter steps and tips. For where I live it's really cold in the winter and 3 didgets hot in the summer. My question is, does altitude play a part in the process or just temperature? I live at approximately 3000 feet. Please advise.
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.
I’d use something like this. Set very low. If you want something. Larger for also warming bowls of dough, get the Cozu Bread warming mat with controllable thermostat. a.co/d/hrhoDW9
You are literally the only sourdough content creator I trust
Thank you so much. 🙏
Me too!!!!
I so just thought the same thing
Same!!
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.
I had been struggling for a whole year to create a sourdough starter. By chance, while browsing sourdough videos, I discovered your channel and followed the entire video. The next day I said to myself, “This is the desired video.” After seven days, I succeeded in making sourdough starter , and for the first time I smelled the yeast. Thank you
Thanks!
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
Thank you. I appreciate the feedback.
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.
Thank you, I will.
Currently in the quiet days phase and was freaking out until I saw your video. Thank you for your knowledge!!
Thanks. Lots of new tools here too. thesourdoughjourney.com/faq-starter-creation/
Finally.. some logical, well explained, detailed information to help make sense of the process.
Thank you!
Thank you. Lots of helpful info here too. thesourdoughjourney.com/faq-starter-creation/
Thank you so much ! I failed two trials of starters following other TH-camrs until I found your videos. I m now starting my third starter and so far things going so well and I m gaining confidence now! 🙏🏻🙏🏻🙏🏻
Thank you. Also check out my website for more new tools. thesourdoughjourney.com/faq-starter-creation/
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!
Thank you. Also lots of great content on my website.
thesourdoughjourney.com/faq-starter-creation/
@@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!
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!
Thank you. I never noticed that.
Wow! I will discard the 'discards' after this video and start over with a brand new starter. Thank you for this lecture. May you remain healthy as well as we will🎉❤😊
Thanks. Good luck.
39:21 I realized one day that just bc I created my kids they weren’t necessarily special. They’re special to me but like my sourdough starter, nothing I make is necessarily special. We’re just like everyone and just like no one else; special to ourselves and hopefully each other but not in the grand scheme of things. Thanks for the evidence based tutorial/lecture. Facts matter! This helped me a lot.
Thanks.
Thank you so much for your starter videos, your website, Instagram, and Facebook!! I followed your direction with everything, and after 19 days, my starter has successfully doubled 3 days in a row. Now, is there a video or direction on how to try to make my first sourdough bread?? Boy, oh boy, have I learned patience with this. I'm so excited!
This is a good place to start. th-cam.com/video/PL6wSOrd4L8/w-d-xo.htmlsi=sqICQNSw6Anu3sz-
This is a more involved method. th-cam.com/video/WVebYEH63xM/w-d-xo.htmlsi=2iNB4QWYLVH1MNu7
I really enjoyed your introduction, for a second I believed it! 😂
Thanks!
I started a starter with your method of not feeding until day 3. I also had one where I started feeding after 24 hours.
Well, today is day 3 on the one, and it doubled overnight. The other one I’ve been feeding daily, hasn’t.
So, I think it’s safe to say your method is better! I’m going to subscribe to your channel now and watch your videos!
Thanks! I about shrieked when I saw it this morning lol
Thanks! Good luck.
I am on day 10 of my brand new starter and your videos are the reason I've had success. It's been doubling for 3 days now. I had my false rise 6 hours in which was a little scary, but then basically nothing until day 7 where things started to pick up and gave me hope. Tomorrow I'm going to try baking my first loaf. Wish me luck!
Thanks. Good luck!
You had me at International Institute for the Advancement of Sour Dough!
😀
I’m so sad I didn’t find Mr. Tom 7 days ago! Clementine & I are on day 7 … although this morning I did like he said & didn’t discard, only fed her…that was 5 hours ago & she’s already getting more bubbly & rising! She did NOTHING yesterday! So this is an improvement for sure! She showed out in the beginning with a big false rise on day 2 & then by day 5 she came to a halt although I was discarding when I shouldn’t have!! THANK YOU MR. TOM!!! You are my new BFF!!😁
Thank you, How did it work out?
Best info on bread starter! Thank you!
Thank you.
@@thesourdoughjourneyI feel hope!
I have a sourdough home. I set it at 75 degrees. Thoughts?
Thank you!! I'm on day 17 and my starter doubles in around 14/16 hours I was starting to lose my mind, BUUUUUUT where I live it's really cold right now, below freezing temperatures, so I think my starter is doing well.
The temperature controls the rise rime. A slow rise at cold temps does not mean it is weak. It is just cold.
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! 🍞
Thank you! 🙏
that's me too. I think the variations help US learn the same way he does, by experimental variations.
By far the BEST instructions i have watched. Thank you Thank you Thank you
Thank you. 🙏
You saved my starter!! I was going to toss my starter yesterday, found your video, learned about water separation. My starter had too much water, I added more flour and this morning I woke up to a risen starter with some bubbles on top! 😊 THANK YOU!!!
Thank you. 🙏 .
@thesourdoughjourney so my original starter jar had mold. I tossed it and have now started a new starter using your method. The 10-day guide is excellent! Everything you describe is what's happening with my starter now. I have high hopes!
I got success starter at day 10! 🎉🎉🎉 thank you! Making sure her temperature is lower than 30C did the trick for me.
Great!
The temperature : rise time chart table was EXACTLY what I was looking for! Thank you
Thanks.
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
Thanks!
You are an authoritative site for fact based, trustworthy knowledge about working with sourdough. The social media websites have so much conflicting info, but after watching several of your videos now I know where I stand and how to move forward. Many thanks!
Thank you!
First of all, thank you so much.
I wish I had discovered this channel earlier. I have been searching and watching a lot of videos on TH-cam, and suggestions on reddit, never have I had a clear answer for sourdough.
Until the day I accidentally found your bulk fermentation method, 😮 I finally understood what is bulk fermentation.
I spent many hours, I can’t stop watching all your informative videos. I don’t like schools, but if you are the professor, I’d never be absent. I don’t really like long TH-cam videos, but I did not fast forward your videos.
Thank you!🙏
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
Thank you! I’m happy it worked for you.
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
I've watched many videos and created several starters after becoming sourdough-obsessed during the pandemic. (I think there was a sourdough virus circulating at the same time!) Yours is the first logical, science-based, and honest video I've seen. THANK YOU!
Thank you 🙏
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!
Thank you. AP is ok for feeing a mature starter, but you need the whole grains for the initial source of the dormant yeast.
I would trust you with my life with how organized and detailed the video and guide are! Day 1... here we go!
Thank you. Good luck.
thank you SO MUCH for explaining that water separation! i thought i was losing my mind, seeing hooch everywhere when i tried to look it up! i got a souvenir packet of dried sourdough starter from 2003 and really want THIS STARTER to at least get far enough along to dry out and have a backup of since it is such a cool gift. I've been feeling so lost, thank you so much!
Thanks! 🙏
I'm on day 2, and I'm surprised how excited I am. Thank you for the tips. I watch these everyday to try to be patient.
Good luck.
I just learned about your channel today and have half watched half listened to three of your videos while I'm at work. I believe that baking is a science and that science is most closely related to chemistry. Your thorough explanation of what's happening with the chemical processes in sourdough starter has been extremely helpful. Everybody should be watching your videos. I made the mistake of not using whole wheat flour. I'm just using whatever I had in the cupboard in a jar. I'll be going to get whole wheat after work.
Thanks. Good luck!
The BEST video I’ve watched on sourdough starter. Thank you so much for your detailed and well explained informations!
Thanks!
Ive been trying to make a sourdough starter on and off for a year. Watched so many videos, read articles, even bought a book!
This video is everything I’ve been looking for in terms of an informational video. Thank you sir, this is absolutely amazing! Liked and subscribed!
Thank you.
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 🙏
Thank you
Thank you, Tom! You're the BEST! 🍞
Thanks! 🙏
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 ! ❤
Thank you.
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!!👍👍
Thanks,
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 😂
Thank you 🙏
This is the best! I did sourdough years ago, when info was much more rare online. Of course, I haven't been able to find the source I used the. Your info is much closer to what I recall learning then, from someone who also knew what they were doing. Now, everyone thinks they're an expert & there's so much conflicting and incorrect info. Thank you! I'm so glad I found you.
Thanks you. There is a lot of bad info out there.
I really could have used this video last year, when I became involved in a disagreement on social media regarding when to discard and feed while creating a new starter. The other person was flat out wrong and I gave up arguing with them when they justified their opinion by stating they're in the same Facebook group as Tom Cucuzza and therefore knew more than me! 😅
Thank you very much for all your informative videos. It's much appreciated.
thank you. That’s funny. I’m often misquoted in those groups.
You, Sir, are AWESOME! I am giving it another try at making my own starter after watching and learning from YOU ❤
Thank you. Good luck. Please report back on your progress.
Thank you for the tips, I learned a lot today
You are so welcome!
I had no trouble using BLEACHED AP flour. I varied a few things here and there. But on day 10 things were consistent, and on day 15, last night, I made my first dough. Final proofing in fridge now. I didn't discard first few days. I began with sterilized jars. I switched to UNbleached bread flour at one point, then switched back. I changed jars a couple of times. I changed to 75g instead of 50 grams for a few days. I powered through days when it rose crazy, and just days when it didn't do much. I think there is plenty of yeast in bleached. And I think sterilizing the jar keeps the bad bacteria at a minimum. I had strong acetone smells from about day 4 through 11, then it began to get sweet/sour. My kitchen is cold, 65F ish. These aren't directions or contradictions, just my experience. Absolutely great video that answered a lot of question I still had even though I was successful.
Thank you. It’s possible to use AP or other flours but many people struggle with them. Thanks for sharing your experience.
I still believe in your teachings though. I think you're doing best practices, and I'm learning A LOT from you, much appreciated. Your testing methods are from another world. Loving it. And I'm directing people to you left and right. As well as finding it interesting to troubleshoot what they might be doing wrong based on your knowledge. Really great work. @@thesourdoughjourney
Thanks 🙏
@@thesourdoughjourney I also used bleached AP flour because that’s all I could get during the pandemic. I successfully made a starter which is still strong and active and used every week. I didn’t find you until later but I was lucky enough to follow another YT video (made a few years before the pandemic) which also advocated starting with small amounts and not discarding for the first 2-3 days. I kept detailed notes and observed all the steps you described. Thank you, Tom, for your thoroughness and precision regarding all things sourdough. I refer to your videos whenever I have questions and recommend your channel to friends who are interested in starting their own sourdough journeys.
I’m so glad I found this video today (day 3) of making my first starter. The information you’ve shared here is so valuable. I particularly appreciate your efforts to emphasize the importance of proper storage to avoid harmful bacteria. I have a young child and would be devastated to learn that something I fed him was contaminated by my own lack of knowledge.
Thanks. Good luck.
Finally, after wasting so much flour I got a starter from following this method! I did use a different flour because of sensitivity needs, but this all makes sense and works.
Thank you. Good luck. 🍀
Best guide ever. I struggled with my first sourdough starter and this has been so much easier (just finished day 4). Thank you!
I also weakened my last one with over feeding- now I know what I was doing and won’t repeat!
Thanks! Good luck.
Part 2 of the best sourdough starter advice that exists on the web. Thank you very much!
Thank you.
Thank you so much! I have so much confidence in my starter now!
Good luck 👍
Ok I went out and bought whole wheat and bread flour. Mixed 300g each, did the 75g of blend and 75g of water. I even got wide mouth jars with a lid. So I'm excited to start a different starter. Yes I listened to other people and used AP flour and I didn't give it time to bubble and fed too early. That AP flour one is just starting to bubble and I haven't fed it in 2 days.
I just appreciate your videos so much! I've gone to your site and printed out a lot of the info. I have the guide on my fridge now. 👍 Thank you so much!!
Good luck.
@@thesourdoughjourney we have achieved false rise!! Muahahaha! I've watched your videos over and over. Your brother had me laughing so hard! Great videos!! I no longer watch anyone else except for you when it comes to sourdough.
This is great! I am hoping to make starters with my HS biology class (they're learning about cellular respiration & fermentation) You've answered all my questions and given a great set of resources! I love the tracking log as I'll be doing this with students - and it shows them that data can be useful outside of my classroom ;)
Thanks! You can message me directly at TheSourdoughJourney@yahoo.com, and I’d love to see the results.
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.
Good luck!
Thank you for all of your help! I just started my second starter based on your recommendations. I love the science behind it.
Thanks.
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!
Thank for the feedback.
Thank you so much! Finally answers to all of my questions, and in one video
Thanks!
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.
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.
@@thesourdoughjourney ok, I will try, thank you!!
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.
Thanks.
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!
Good luck!
This incredibly helpful! I had a failed attempt using APF and RO water. Started over using methods outlined here and im on track to having a successful starter 🎉🎉🎉
Good luck.
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.
Great. Good luck!
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.
Nevermind, I saw your a couple of your other videos and see now that it's just acidic.
Question! Let's say my starter does the false rise on day 2 or 5. Should I the next day after that discard and feed, or should I stay with the plan anyway?
Greay vid!
I’d generally stick with the plan. If it did the false rise on Day 2, I may discard and feed on Day 3 rather than Day 4; but at some point, it just takes calendar time and you can’t really manipulate it much.
Woke up on day 3 to the false rise!!! So excited 😊 🤗 🤪
Good luck!
This video was so helpful to me as a beginner! With that said, I’m trying to use Jovial organic all purpose einkorn flour. Will it work the same way with this flour or are there certain modifications for all-purpose einkorn?
All purpose is not great. It may work but will likely take longer.
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.
Thank you. Yes, just stir it back in. Stirring never hurts a starter, in general.
@@thesourdoughjourney thank you for replying so promptly.
Just finding your videos (thank God). The method I was following started doing 2 feeds a day at day 6. I’m on day 12 and it’s not really rising. When I go to feed it’s bubbling on top but consistency-wise is like a perfect pancake batter (not thick). How can I salvage this one? Stop feeding so often?
Go,back to one a day feedings and give it time to get totally covered with bubbles before discarding snd feeding.
Thankyou Tom I'm a newbie to sourdough starters. One question pls, what if your temperatures are 27c-30c ?
It will work more quickly.
Thank you so much for the detail information. Much appreciated.
Glad it was helpful!
This is unbelievably helpful, thank you so much!!! Just a quick question, do I need to wait for the false rise before doing my first discard/feed? For example my kitchen is cooler, so assuming this may take longer to happen? I have watched this video several times, so apologies if I’ve missed it! Thank you again.
I would not wait more than one extra day. Stir it at least once a day.
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.
Thank you!
@@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😁🫡
@@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.
You can find more info in the FAQs here. thesourdoughjourney.com/faq-starter-maintenance/
Thank you for such an in-depth explanation of this process. I'm on day 5 of a previously started starter that had a beautiful "false rise" and then on day 4 fell flat. Now, I feel there is hope! Thank you, again!!
Thank you.
Best info ever. Thank you.
Thank you so much.
Strong introduction!! Thank you :)
Thanks.
Hey Tom, your videos are so helpful!! I found them after I started my 'sourdough journey' and wish I had your method to start! Question.. I am on day 12 and seeing more bubbles and a little rise finally (I think my problem was temperature. Fixed thanks to you!). However, can I switch my flour at this stage to follow your 50/50 method? I am currently only using AP Flour, 1:2:2 ratio. Thank you for taking the time to respond to this newbie... :)
Yes, I think you could switch now.
Hi I watched all your starter videos and guidelines, I agreed to your philosophy, so I followed your guidance to create starter, however I failed 4 times with the same reason. They all get mouldy on day 7 or 8.
For the first 3 times, I used a towel cloth as lid to cover, but as you said it won’t success. So I change to a loose-fitting lid, it also get mould on day 6/7.
For these 4 times, they all has a vigorous false rise on day 3-4, then i did the first discard with 80% and refeed with 1:2:2 ratio. On day 5 usually has a double rise, I didn’t check how many hours it took to be double because it’s my midnight time. Then I did the 80% discard and 1:2:2 ratio refeed again.
Then! They all became quiet, as you mentioned the quiet period. However they could be very very quiet that doesn’t have any bubble at all for day 6, day 7 and day 8. You mentioned not to discard and refeed and wait longer if there isn’t any bubble activity, so I wait, but then they will get mould on day 7 or 8 even with a proper container as you suggested :(
I wonder if there has been mould(though i cleaned up already), should I place the new starter to the same environment again? Does it matter?
If there is no bubble activity on day 6-8, should I stir it?
I’m a bit confused with how to break through the mouldy day 8 now >_<
Thanks fir your advice
If it stalls out, I never let it go,for more than 48 hours without feeding.
Here is another test you can do if it stalls out around day 7. thesourdoughjourney.com/wp-content/uploads/2023/11/TSJ-The-Stall-Point-Test-for-New-Sourdough-Starters.pdf
Are you sure it is moldy? Some people misread lots of things as mold. Mold is gray and fuzzy, it is not subtle.
@@thesourdoughjourney wow thank you so much for your reply! I will try again next week, wish me luck :p
I am really impressed by this huge detail information! I will fallow most of your advice! Thought I already began ! my starter is on the 8 days and it rise in double volume,smell good, smooth not acidic! the only thing that I didn’t understand is the discarded part you got to do every time before feeding! Why and what to do with it! if I understand after 8 days if your starter is growing well and double in size every days you could continue like that and could wait one month before making your first bread, am I right or wrong! Thank you so much😊
Thank you. 🙏
i use a heat mat for my starter as my kitchen can get very cold, i set it to 23C and there is a probe in the lid to keep an eye on it with it, the probe also cuts off the heater too. Have seen others use them too.
Yes, that’s a good method.
After spending 3 weeks on my starter journey this is the most informative video yet 😀 I have been over bulking and using the delicious smelling starter for pizza bases etc which have been amazing but still no rise to bake 😩 I will follow your method from now 👍🏻
Thanks. 🙏
This is the best video I’ve seen on sourdough!❤
Thank you. 🙏
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.
Thanks. Good luck.
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.
Thanks. Also check out my website at thesourdoughjourney.com
Perfectly explained !!! 👌 Thankyou😊
Thanks!
Thank you for sharing your knowledge and fun videos 🍞
Thanks! 🙏
@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?
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
This is one of the most comprehensive and detailed starter videos I've seen. I've had multiple failed attempts and starting from scratch using your materials. Question, I know you're essentially doing a 1:2:2 using 25G:50G:50G. This will give you a little more than 100G of starter. What if the recipe I'm using calls for 200G of starter. Can I just discard all but 50G so I can do 50G:100G:100G?
Yes. Keep a small amount each day, the when you need more for dough, bulk it up to the amount you need plus a little extra in the last feeding before you add it to the dough.
You can increase the size of your starter by 20x in one night with one big feeding.
Have been binge watching most of your content, thx a ton for what you have put together. 1 question, you have said you want your starter to rise 3 days in a row within 4 to 7 hrs before baking. Does a person do anything with it or just let it drop down till 24 hrs are up to refeed? Thanks again Tom for your content.
You can discard and feed again any time after it has peaked, but with a new starter I recommend waiting 24 hours between feedings. Only for new starters.
I started mine with pineapple juice instead of water (whole wheat flour). It sprung to life at 3.5 days, but smells sweet and toasty. (It lives in a toaster oven with an 80 degree proof setting.) Was this first rise possibly not “false”? I read that the pineapple juice bypasses the stinky stage. Just discovered your website and videos. Exactly what I was looking for! Thank you and well done!
Yes. That method often skips the false rise. Yours may be ready in closer to 7 days. Don’t let it stay above 80 for long periods of time. Too warm.
Tom... I am loving your vidoes! I too, am an identical twin and so am enjoying learning from you both! I am new to this sourdough journey. I attemtped one starter which failed. But I am on Day 3 of my new starter following your instruction and it's lovely so far. There's been some rise and fall, and this morning there are lots of pinholes and a sweet vinegary smell. Fingers crossed it grows as planned. My question... where there has been some rise and fall but now rising again, should I stir, or leave be until tomorrow and start feeding? Thanks for all these amazing videos .... So happy to have them as my teaching on this journey!!
Thank you. 🙏 It never hurts to stir it. If in doubt, stir.
@@thesourdoughjourney you should put that on a tee shurt. When in doubt stir!
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.
Thanks. I’m working on a “fridge maintenance” video. Coming soon.
This has answered all my questions. It’s the best sourdough starter video out there. Thank you.
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.
Excellent.
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.
Great video. Learned quite a bit in this video. I’m on day 3 of new starter and I guess I had my false rise this morning. I was so excited and It smelled good. I guess I can feed tomorrow. I used rye flour and buttermilk to make my starter.
Sounds good.
謝謝！
Thank you. 🙏
Oh, really helpful , thanks a lot! One question ..please... i workings long hours and can feed the starter only after work , so its exactly 24 hours. How do i know if my starter rised and flattened again by the time i get home? There are no ways i can feed it at night after 4 hours .
You will usually see streaks on the side of the jar where it rose and fell.
Is it best to do 1:2:2 feedings while the starter is new and switch to 1:1:1 after it is established?
I don’t recommend 1:1:1 anymore. 1:2:2 is a healthier maintenance feeding ratio.
Thank you so much for this! I started making my starter before finding your channel and I have 2 quick questions…
I’m on day 12 of my starter.
1. I’ve been using unbleached, all-purpose flour so far. Can I switch to the 50/50 mixture of bread flour and whole wheat flour?
2. I have a lot more starter than you, probably 2 cups. Should I decrease the amounts to 25 grams of starter, 50 grams of water and 50 grams of flour?
I’d really appreciate your help! This is my very first starter 😊
Yes, and Yes.
@ thank you so much!
Hi Tom, I echo the comments from the others. I received the book Tartine as a gift and decided to take the plunge on making my own starter. Sadly, it has been unexpectedly frustrating. Other bakers seem to make this process look so easy and predictable but my starter has been anything but. Your channel has given me hope. I am now on day 10 and have gone through the false rise and dormant phases as you mentioned but after 48 hours on day 9, I discarded and fed as usual. The next day...nothing, and now a new scent, acetone. So I am stirring and watching and waiting. Do I continue the watch and wait process again? Or give up and start over?
Keep going a few more days. Acetone is actually not uncommon in a new starter. Wait another 48 hours and see what happens. You can also try mixing a slightly drier mix on the next feeding. Use 5 or 10g less water. Sometimes that changes the chemistry a little and will wake it up.
@@thesourdoughjourney Thank you for your kind reply. I will try that and let you know how it goes. One more question if I may. If I keep checking it at 4-6 hour intervals and a few (5-6) more bubbles appear, should I keep waiting for the full day in case activity increases or feed when I see the extra bubbles?
Good question. Generally you want to just keep observing the bubbles until you see them "turn the corner" meaning plateauing in number with no more growth, or starting to decrease in size (this happens in the later days, they become pinpoint sized). With a new starter it's usually better to "feed to late" versus "feed to early." Give it time.
Sharing an update: Thank you Tom! After going through two different 48 hour, watch and wait cycles, I'm finally seeing progress. To recap Day 6 very very few bubbles, Day 7 fed, Day 8 nothing, following 48 hour exception - day 9 fed, day 10 nothing. With Tom's confident assurance I kept going and waited again.. and voila, 36 hours after feeding, my starter doubled in size. I waited... 8 am Day 11, soft and poofy with webbing and maintaining 50% rise. Fed and per Tom, I used 5g less water. 8 hours into Day 11 and going with about 40% rise! Fingers crossed I will continue to see strength in my starter and consistently feed once per day. Tom, I cannot thank you enough!
Awesome. Thanks for sharing.
So, I've been watching you starter steps and tips. For where I live it's really cold in the winter and 3 didgets hot in the summer. My question is, does altitude play a part in the process or just temperature? I live at approximately 3000 feet. Please advise.
Mostly temperature. Minimal impact at 3000 ft.
Great introduction 😅. Have loads of questions, but for now, does it have to be a plastic lid ?
Any solid lid works.
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.
The KA starter is excellent.
How do you suggest keeping starter warm enough? Our house is usually 65ish in winter. I tried oven with light on and it's too warm. Thanks!
I’d use something like this. Set very low. If you want something. Larger for also warming bowls of dough, get the Cozu Bread warming mat with controllable thermostat.
a.co/d/hrhoDW9