@@thesourdoughjourney I love your sense of humor. Thanks for sharing your knowledge of SoDo starter....I always assumed it was more complicated and had to buy the live stuff like for yogurts. God Bless
@@thesourdoughjourney My question is, how would you know you get different yeasts from different flours...where do you see that difference in the "end product", the taste, etc. P.S., I'm from New England, Taxachussets to be exact, I'm telling now, Do Not buy anything from these demoncrat states unless you know exactly where, why, how.....everything is a lie...unless you get things from local, small farmers & businesses
@@thesourdoughjourney Your funny, what did you do, make 4 starters 4 days in a row? Because, I noticed when you checked your starter everyday, you had on the same shirt, the exact measuring cup on counter behind the book, and the blue cover to your flour mixture....just saying. It's cool, either way. Peace
I can't believe I've lived in Strongsville, for 58 years, and was not even aware that the Sourdough Baking Institute of Cleveland, Ohio was right in my backyard! SHOCKER! Loved the explanations and video. Good job, Tom.
Loved your video ! You are the only person to comment on little to no activity! My immature starter did this and the other 20+ videos just say to keep feeding it. Very informative! I liked and subscribed! Thx for sharing!
I have my grandmothers starter from 1910. She made bread 3 times a week. She died in 1970 and she taught me all of the ins and out of her bread! They grew wheat on the farm and I still have about 200 pounds of wheat left. I have 5 gallon buckets full of their wheat. Non GMO! I still grind my own wheat. This is a great video. I have never started a sd starter!
@@nilu1121 it has been a journey constantly trying to use all that I keep breeding. I have freeze dried some and gave it as gifts at Christmas. I promised my grandmother I would keep it going. I had bits and their wives don’t make bread!
@@thesourdoughjourney I purchased the Tartine Bread book. Wow, I am so happy. Wonderful recipes in it for all kinds of bread. So glad you mentioned it!
I have killed my Sunday 8day starter,u used a starter recipe from another girl on ytube.. only mine bubbled over the jar last night,it won't stop.. and what I have to do next..{beginner I'm} she gives not the directly instructions, and my banneton kit has not arrived at me, and the rogge volkoren meel was ook op,dus heb ik gevoed met tarwebloem ,en discard and feed with speltmeel volkoren also.. 😆😬, I don't know that is killing.. I understand it directly, when your car is diesel fuel,you don't put gasoline ,or other fuel into it,because you have not the diesel by hand... I'm learning.. now I see your videos ,you explain it step by step,and talks very slow and easy to understanding for me from the Netherlands Europe .. {some talks to fast to loud and so nervous movie to follow ..,I skipped,makes the starter also crazy..😁.. now take 2. begin all new..and only listen to your channel,and follow the leader..thank you..😊
I found this series of videos to be much more substantive and specific than others I’ve watched on TH-cam. A lot of thought and work went into the series and I’m grateful. My sourdough starter, which struggled using advice from other providers, improved noticeably after I began to use what I learned from “The Sourdough Journey.” I subscribed and expect to grow as a baker over the lifetime of the series. Thank you!
Thank you. Here’s a newer follow up video. The First 10 Days of Your New Sourdough Starter: Troubleshooting Tips th-cam.com/video/_OAhPvQ5Ngo/w-d-xo.html
Your videos are phenomenal. Really appreciate them. So many ppl give a tiny bit of info the lead you to "buy my ebook" just to learn how to make bread. You are quite literally helping ppl feed themselves and their children healthy bread, and encourging us that we can do it too! Allowing us something to be excited and proud. You are the professor we all needed in our youth. Im glad to be here. Thank you in all honestly thank you. I've done 2 weeks of searching for info like this, since I started my journey.
You are so funny! I love your dry humor. Thank you for being so calm and explaining everything perfectly! I’ll go back to this video often I’m sure. Thank you so much! 😊
Out of all the endless vidoes I've watched, yours is the best, simple, clear instructions and has given me the confidence I need to get started, thanks!
Thanks! Also check out new tools here. thesourdoughjourney.com/faq-starter-creation/ And this follow-up video. th-cam.com/video/_OAhPvQ5Ngo/w-d-xo.htmlsi=itj8Frxu5islFJGP
Ok, Tom. Your very detailed guidelines won me over, so, I decided you’re the guy to walk me through this process… Day one is in the books! Wish me luck 😊
Watched your '50 Ways' video and realized I had committed multiple acts of startercide. So, armed with the confidence that video gave me (I had been doing fairly well after all) and the knowledge from this one my new little friend, Herbert the Impervious, is a healthy week old and will start earning his keep next weekend. Thank you for so much information delivered in such a digestable manner. I had pretty much given up.
I've watched so many sourdough channels and this is the best by far! No nonsense science and clear explainations. No folksy witchcraft that ultimately leaves you stumbling in the dark. Did I add too much newt?? Were my mayfly wings moldy?? Now I watch this channel to improve my sourdough and I watch the witchcraft channels for entertainment 😀
Tom, Thank you very much for your detailed explanation! I am a very beginner and I have exactly the same book! So now, when you put numbers and made a video everything became so clear and simple! Great explanation, deep, intelligent and interesting understanding! Now I am really ready to start baking my own bread 🍞👍👏👏👏
I almost gave up, then I came across this video. After 3 sourdough starter fails, I finally have a Sourdough starter that is thriving! I am on day 16 and will be making my first Sourdough Bread next week and it will be from the Tarine book. I have watched several of your videos and I printed off your Tartine Country Loaf worksheet. Thank you so much for your hard work and in depth videos. I am hoping that it doesn't take me 6 loaves before I figure it out. Yes that is how many loaves it took for me to get a basic yeasted loaf of white bread. I'm a slower learner lol
This video is awesome & now I think I can live through creating a sourdough starter. Thank you for all your work to help us understand this frustrating endeavor. 👏👏
Just found your channel. I’m retired and a beginning baker. Love your presentation. Easy to follow and understand. Thanks.. looking forward to making bread. Really is one of the best teaching TH-cam videos I’ve ever watched.
Love your videos and I think this is the fourth time I have watched this particular video; just to remind myself, that my starter is still healthy, etc. I especially like the format where the steady calm voice and the silence in the background actually wants me to make my own sour dough starter (which I did). I grew up in the fifties and sixties in the Oakland/San Francisco Bay Area and I miss eating that wonderful extra sour dough bread on the wharf with a bowl of steaming hot clam chowder! I seldom ever eat regular bread and will always opt for sour dough. Thank you for showing us how to make our own starter. I was always afraid of trying but with your help, I have a starter now.
Just got home from a trip to visit family in Columbus OH. I was watching this video with my daughter and chuckled when you did not want to be potentially disabused about the origins of the Cairnspring Mills flour as you wanted it to be from California. Well, hold on to your hat and get ready to be disabused. This wonderful flour hails from my state of Washington and from Skagit Valley which is only about 20 minutes from my home. I am ordering my supply for a strong started and will pick it up this Saturday at the mill. Also don’t worry about it not being ‘California Cool enuf’. It’s way more cool as it’s from the Pacific Northwest where we have Sasquatch, salmon and entry to the Inside Passage to Alaska and the gold-diggers.
this is absolutely the best video on sourdough starters; very clear, concise and presented at a rate where the listener could easily process the information. thank you!
Love that you talk about everything and you talk slowly, you don't rush us through the video. I've seen so many videos about sourdough starter but this one makes me feel relaxed . Thank you
I had given up on making a successful starter after 6 fails. .... Until youtube reccomended your channel. Thank you for actual detailsbthat make a huge difference in the outcome .. Going give it another try using your method.
I'm so happy to have found you!! This is my first sourdough journey and I feel like you have given me the tools I need to be successful! Practice and theory (the how and the why) is so very helpful. If I understand why i'm doing something then it improves my ability to be successful doing it. You have a gift! Thank you for taking the time to share your knowledge with us in a calm, practical manner. Now off to watch more of your videos
Only a very organized mind with all the needed knowledge could make such a video. Quite simply the best info on this subject and all you need to know. I am addicted to your website also.
l learn something new (and sometimes really different) with each TH-camr and their experience/methods with the sourdough starter. Tom is BY FAR the most scientifically knowledgeable one. His explanation of water was the most detailed, for example, but he has other nuggets, and he has a well thought out method. I was thrown at first because he said Tartine method at the beginning, yet he wasn't using Rye flour, but I stuck with it. Before watching this vid I had just started DAY ONE with what ended up being expired Rye flour and distilled water. I have decided to just watch it and I'll start another one using fresh flour and dechlorinated water.
I definitely buy off more than I could chew with this video. Wow, I was looking for a quick recipe, and I got the entire oral history and science behind a starter. I loved every minute.
Thank you. I've helped many beginners, and the recipe is the easy part. Good luck! Also check out my website for more info on this topic. thesourdoughjourney.com/
@@thesourdoughjourney hon not everyone wants a big long drawn out thing . Maybe some do. When I'm on a quest I'd like the info of the recipe that's it. Sorry if I was too harsh. Bkessings.
@@michellelippincott6097 You might like my website better. Short, and to the point. Much of the same content as the videos, but in FAQ format. thesourdoughjourney.com/encyclopedia/
After banging my head against the wall for last 2 weeks I gound your video. Best video and instruction by far. Very easy to understand. Well done. I feel very confident I will be able to successfully make a starter. Thank You!
Great video. I’ve been making pizza and bagel doughs for about three years. I just recently got interested in sourdough starter and I’m new to it. I want to try it in place of commercial yeast. For instance a “sourdough biga or poolish”. My question is: when your starter developed strength and became hungry, you upped the feeding volume to 2 parts. What are the drawbacks to over feeding? My first born starter is now 7 days old and it’s just starting to get an appetite.
I really enjoyed watching this video, just the right balance between pace of delivery of information, science, it has given me the confidence to give this a try. Thank you!
This helped me a lot! First video I have come across that explains the feedeing strategy in detail, and how to identify a "hungry" and "starving" starter. I always thought I had to feed it once a day from day one, but letting it wait for an extra day or to in the beginning makes sense, and so far my fresh starter looks a lot more promising than previous attempts. Thanks!
Tom, I was so overwhelmed with all the do and don’t of started. Watching your videos has given me hope, and I will only,listen to you and I also bought the book tartine Bread.
Thank you for telling all this about sourdough starter. There are so many different recipes and videos on it, but I did not find one explaining it as clear as you do here!
This will be my third time trying to get a starter going. I have watched several videos with very contradictory and confusing information. I saw someone post your video on a Facebook page and decided to click on it. Thankfully I did and now I am here. Just threw out my second attempt dead 7day starter today and started a new one following your directions. I believe third time is a charm. Your directions are clear and give me confidence. You are a great instructor. Will be back for update once I get it going strong. Keep up the good work sir! Liked and prescribed.
I am on day 7 and my starter won’t rise. Hasn’t risen since day 1. I followed every step … should I continue the 24hr feeding? Is my starter dead? No foul smell or mold. Help!😢
Day 14 and now starting to see a little action. Not doubling yet but a little bit of rise over the rubber band. Will keep going. I guess the process is different for everyone due to the environmental factors.
Just watched this recommend to me by some members of a SD fb group and sir this is THE best explanation I can give to someone who's asking me about how to make a sourdough starter!!!! Thank you!!!
I want to say one of THE best videos on Sauerteig and very well produced. So much knowledge and explanations. I also like the way you assure new "starters" no pun intended in this Bread making hobby, thank you.
This video has been so helpful. I’m completely new to sourdough so all of the little details have been great. I’m on day 2 today and realized that I don’t think my house gets warm enough. Where I thought it would stay warm ended up not getting above 64F so I don’t know if the starter will be able to start
Tom, I was so overwhelmed with all the do and don’t of started. Watching your videos has given me hope, and I will only,listen to you and I also bought the book tartine Bread.
Hi Tom, I love your videos and I love your wit. I always learn something every time I watch your videos. Please don't stop making them cause we all love to learn and we all are struggling to "master" sourdough.
Great information Tom, no need for me to look at any other videos from other bakers. The very detailed instructions are just what i needed. I've learned more from you in 30 minutes than I've learned in a month looking at others.
0 seconds ago Best overall video!! Thank you so much for answering all questions of who, what, when, where, how, and why for new beginners like myself. After listening to many other videos I still felt lost. You make it so easy to understand. You’re a treasure.
Your video is one of the best ones. This is my 4th time starting a starter. I am on day 5, after the 6 hours and no rise little bubbles but not thick. Yesterday put in on top of the fridge and nothing this morning. I know put in a wrap around heater set at 76 degrees. Anything else I can do, or just wait. I even bought King Arthur Bread Flour and Wheat Flour since my other ones were not King Arthur. Thank you
Amazing video! Very thorough! I now understand the importance of the type of flour and how different flours contain different strains. Probably why mine never turned out. Will try now with this great info. 🙏
Thank you. I'm glad you found it helpful. Yes, the vast majority of the initial yeast population comes from the bag of flour. Try different brands, or even blending a few different flours in the initial flour mix.
Thanks so much for explaining this in easy to understand terms and with enough detail to make me feel more confident. I just started over on my starter today so I’m hoping to be successful with your guidance. Appreciate you.
Thank you so much Tom! This is the only sourdough starter video that actually helped me establish a good and healthy starter, the first starter i ever made, i was working in it for 4+ weeks and it never ever got established, as for with your method, it is actually doubling. I fed the starter on day 4 because that is when it became flat with a slightly acidic smell, and ifs been doubling every day since! For this video you’ve earned another subscriber! :)
Hi there! I just want to thank you for this video. I tried, and failed, many times to make a starter. This video really help me so much and I'm so grateful. I live in South Africa and the weather now is still very hot. But even with that, I'm getting the hang of creating a starter with your help. I'm still in the beginning stage, but I will send you a photo of my 1st loaf. Thank you again.
This is amazing and so in-depth, thank you! I have been experimenting with different starters, and I've found that my 100% rye starter needs more warmth while my 100% whole wheat starter will double in a cool room in less than 4 hours (!) and even triple in a warmer environment. So I am transitioning that one to using 50% regular bread flour and 50% whole wheat in the hopes of slowing it down a little so I don't have to feed it quite so much when I'm not baking.
Thank you so much for this video. I've been following Chad's very vague instructions and felt like my starter wasn't quite right. I'm not getting a lot of bubbles and it's taking a long time to double in size after 10 days. After watching your video it's definitely off and I think I need to start over. After watching this video I feel like I actually know what I'm doing. Thank you!
Thank you and good luck! You probably don’t need to start over. If it is bubbling, it is alive. Just pick up the instructions for day 2 or 3 and go from there.
Tom, thanks for your videos... I am in Akron so I am hopeful that our common temperature and humidity will offer me greater success. I had an incredible starter about 3 years ago and then for some unknown reason I let my sister talk me out of using it.... DUH!!!... Now have discovered the joys of EINKORN flour and wanted to start my own sourdough starter again.... I HAVE FAILED --(4) FOUR times... twice from two different dried starters... two from scratch... all failed after 10 days no bubbles... no rising. I will also watch your other videos on" failures" since it is getting expensive to keep wasting my flour on feeding these starters. I hope it works this time. Fingers crossed prayers said.
Is your einkorn flour a whole grain variety? You need some amount of whole grain to get a new starter going. You could also try 50% whole wheat and 50% einkorn, then migrate it to 100% einkorn once it is established. The yeast is on the whole grain.
Oh most exalted teacher in Cleveland. Teacher of sourdough understanding, You were correct that u can’t kill starter. My method is to have 100g off starter from fridge, then add 100g water, 100g flour, I bake one loaf a week n this system works well for me. I tip my hat to you, if I am in Cleveland I will wave to you.
Thank you so much for this video! I had been trying and failing with my previous starters for about 2 months. I watched your video and followed it to the “T”. I took daily notes and just like you warned days 3-5, my starter went quiet. Here is where I usually gave up. But because of your in-depth instructions I persevered , kept feeding and discarding on schedule and on day five the starter begin to grow. Now, it has been a full two-weeks and my starter is “Growing” strong! I am trying to get the growth spurt to be within 4-5 hours of feeding. It usually takes 6-7 hours for this. I monitor and keep the temp around 81°-85°. I just want to make sure the starter will be strong enough to make a loaf rise. So far your methods haven’t failed me. I don’t make many comments on videos but I had to give you a shout out for this great video. Thanks again and have a blessed day!
Thank you for the feedback. I appreciate it. If you’ve been going for 2 weeks it’s time to bake. The 4-5 vs 6-7 hours is not a big difference in starter time. Every starter is unique. If it’s consistently rising after feeding, it’s time to try it out on a loaf! I recommend my Sourdough Brothers video, or my original 5-part series for beginners for the first loaf. Assuming you are following the Tartine method.
my old starter was just smelling too toxic so I started new using your direction. It worked really well and now after 2 weeks I have a much stronger starter with all the different smell that you describe. My mother always tell me to not be afraid to start over. I keep my starter in side a styrofoam box with a seedling heating mat set to 76 degree. So no matter what temperature my house is, the temperature is constant for my starter. thank you for your videos can't wait to start making sourdough bread. cheers
Thanks for the 'prequel'! I'm 3 days into creating my starter, and I want to learn Exactly what this business of starter-making is all about. I think I came to the right place. Thank You!
Your video is absolutely amazing the detail and letting us know when to dtart feeding. Im on my first sourdough starter journey. So far the best descriptive video yet. Broke down for this girl perfect ❤
This is the best video on the subject. After watching 8+ other videos and trying each method, I was ready to give up, really! I should suggest this site to all the others. I am so glad I checked out just one more! I enjoyed it very much, Thank you.
Hi Tom I finally got starter it took long 3 months like you told me to proof in room temperature instead of in oven with light which 74-78 degrees in over the counter didn’t improve then I watched your other videos talk about how to strengthen sourdough starter I boosted with whole wheat flour one time and 4 days later it has risen to more than double with lot of tiny bubbles on top it took 10 hours so I said to myself it is good enough I fed again and baked sourdough bread and came out ok My old starter got mold and has to throw away This sourdough starter making journey has been difficult but with your help I made it Thank you so much Tom😊
Thank you for this because you were actually way more informative and I learned so much more from you than I did watching some of the other videos that people have posted along with a professional chefs! I truly appreciate how detailed you are. Thank you so much looking forward to seeing more of your videos from Boston Massachusetts.
Hello Mr.Journey, I've just discovered you and I've glanced at your extensive list of videos. I'm going to enjoy casting these to my TV. Thank you for sharing your knowledge. I'm also impressed by your politeness when answering some of the ruder troll-like comments from questionable elements of your audience! I laugh at these people, not with them! Stay happy.
High standards on the production of this video! And, easy to understand, well balanced with graphics, close ups and your knowledge - add a dash of humor and this is just so 'watchable'. I learned a lot. Next I'm watching 50 Ways to Kill your Starter...cuz I did!
Just found your channel while researching sourdough. I've been grinding my own wheat and spelt and making bread for many years. I have fermented veggies. But I'm just starting this sourdough journey. I live in the South now, but I grew up in Cleveland, so I just had to sub! BTW, great presentation! I will be watching it over and over.
Just watch your video. Great. Living in Washington close to SKAGIT valley will order my flower from there. After that will start my journey. Will watch all your video time permitting. Merry Christmas and happy new year. Hans from MONROE. WA.
Terrific - I miss German bread so want to start baking my own - your video not only answered my questions it answered questions I didn't know I needed to ask THANKS!
Can you please explain why we bother to discard/feed our starter during the "quiet time"? There is so little activity when all you see is a few bubbles it makes me wonder if the food really got consumed? It obviously works, but it does not make sense, why not just wait longer for the activity to pick up? I can't believe how many times I listened to your video and its STILL INTERESTING because you explain the science behind it! Well done!
Great question. During the quiet days, the lactic acid bacteria is growing much faster than the yeast. You don’t see any evidence of it, but the discarding is required to keep the acidity low, which helps the yeast get established, This video explains it in a little more detail The First 10 Days of Your New Sourdough Starter: Troubleshooting Tips th-cam.com/video/_OAhPvQ5Ngo/w-d-xo.html
Tom thank you for your video I have been trying to get a sourdough starter started for about 3 weeks with a lot of frustration finally stumbled upon your video and I have a starter that last night after my 1:2:2 feeding doubled the first time in 4 hours thanks so much, Ann Bailey.
Thank you so much. I love your systematic scientific and yet simple demonstration and explanation. Most other presenters have missing links and guess work which only confuses. I will highly recommend your videos.
I am watching all the sourdough. Your video was very informative. The method I'm most drawn to because I'm only one person and don't want to continually be feeding and discarding. Is the refrigerator dormant method. My starter is 3 days old but I've been stirring it as per the other videos I watched instructions. Thank you for your video it was very informative.
Thank you! You have helped me so much! I understand so much better how to make and feed a starter. I followed you and have a new starter in my pantry covered with a towel. I'll follow you to day 2 and on! Thank you! 🤗
This doesn't really have anything to do with sourdough starter but just a random thought about flour while watching the video. If you buy flour in bulk and discover weavels in your flour after a couple of months that is because the insect larvae is present in an all flour and the eggs just hatched. It's not because you did anything wrong. The avoid weavels, when you bring your flour home from the store, put it in the freezer for 5 to 7 days. This will kill the larvae. Store your flour in an airtight container and it will last a lot longer. If you have the room in your freezer, store your flour in the freezer and it will last forever.
Grains have a might that eat at them. Some more than others. If you don't keep grain in an air tight situation, it will start disintegrating and I'll start seeing different kinds of bugs or moths. Has a very young person I found that out the hard way.
@@shh963 at tight container. Don't want it getting all over everything. Same goes for long term storage of rice, dry pasta, and other grains. Vacuum sealers work great for long term storage.
I love that you have 2 sinks in your kitchen. That is a “must-have” for my next home. You lost me at the ratios so I’d probably do best buying a starter.
Love your videos!! I’ve watched so many on how to start my own starter & yours is the best by far. Made it to day 4 but my starter grew mold 😢 threw it out and starting again. Praying no mold again on day 4!
Excellent video. I’ve always used bottled water in my starter and it’s done well. Tap water would be much more convenient though so I just looked on my water authority’s web site and it looks like they use simple chlorine. I may experiment with letting the tap water sit for a couple of days to see if that gets rid of enough chlorine so I can use it in my starter.
I’ve been trying to find an answer to my question by watching your videos but I can’t seem to figure it out. You explained that sourdough starter is ready to use when it doubles in 4 hours with a 1:1:1 feeding ratio but you never explain when you make the switch from a 1:2:2 ratio to the 1:1:1. Please help
Good question. For a 1:2:2 feeding it should double in about 6 hours. The “4 hours after 1:1:1” is the generally accepted readiness test, but I prefer 1;2:2. Good question. I should have noted that.
This video (and the other videos of yours that I have watched) is very helpful. I love the precision of the instructions. It is clear that not only have you done a lot of reading, you have done a lot of personal experimentation and careful recording of your findings, which I like to do too. I am in the process of switching from using commercial yeast. I feel sure the starter I have just started will be a success. Thank you so much.
Thank you. Here is a new, supplemental video that may be helpful. The First 10 Days of Your New Sourdough Starter: Troubleshooting Tips th-cam.com/video/_OAhPvQ5Ngo/w-d-xo.html
Super helpful - thanks so much! Got a bit worried days 6-10 - experimented a bit with extra feeds but ultimately now on day 14, doing 1:2:2 and I'm hoping tomorrow i can make my first loaf for 2021!! (Did a lot of sourdough baking in our first lockdown prior to giving birth in 2020 here in Melbourne!). Has helped a lot :)
Very quiet easy soft spoken voice. No music easy to understand ....GREAT!!!!
Thank you.
I second that. The royalty free music people use is intolerable. I've unsubscribed because it's unwatchable.
Really nice to listen to him. Great video thanks!
Yeah AND the information is good! 😂 I’ve gotten so much bad and confusing info elsewhere.
I am a journeyman baker. This is the BEST instruction upon this subject I have viewed. Pastor Greg
Thank you. Also check out my website. thesourdoughjourney.com/faq-starter-creation/
What is a journeyman ?
@@thesourdoughjourney I love your sense of humor. Thanks for sharing your knowledge of SoDo starter....I always assumed it was more complicated and had to buy the live stuff like for yogurts. God Bless
@@thesourdoughjourney My question is, how would you know you get different yeasts from different flours...where do you see that difference in the "end product", the taste, etc. P.S., I'm from New England, Taxachussets to be exact, I'm telling now, Do Not buy anything from these demoncrat states unless you know exactly where, why, how.....everything is a lie...unless you get things from local, small farmers & businesses
@@thesourdoughjourney Your funny, what did you do, make 4 starters 4 days in a row? Because, I noticed when you checked your starter everyday, you had on the same shirt, the exact measuring cup on counter behind the book, and the blue cover to your flour mixture....just saying. It's cool, either way. Peace
I can't believe I've lived in Strongsville, for 58 years, and was not even aware that the Sourdough Baking Institute of Cleveland, Ohio was right in my backyard! SHOCKER! Loved the explanations and video. Good job, Tom.
Thanks!
Loved your video ! You are the only person to comment on little to no activity! My immature starter did this and the other 20+ videos just say to keep feeding it. Very informative! I liked and subscribed! Thx for sharing!
Thanks. Also check out this new video.
The First 10 Days of Your New Sourdough Starter: Troubleshooting Tips
th-cam.com/video/_OAhPvQ5Ngo/w-d-xo.html
I have my grandmothers starter from 1910. She made bread 3 times a week. She died in 1970 and she taught me all of the ins and out of her bread! They grew wheat on the farm and I still have about 200 pounds of wheat left. I have 5 gallon buckets full of their wheat. Non GMO! I still grind my own wheat. This is a great video. I have never started a sd starter!
You are lucky!
That’s so crazy! Your starter is over 100 years old!!!!
@@nilu1121 it has been a journey constantly trying to use all that I keep breeding. I have freeze dried some and gave it as gifts at Christmas. I promised my grandmother I would keep it going. I had bits and their wives don’t make bread!
@@thesourdoughjourney I purchased the Tartine Bread book. Wow, I am so happy. Wonderful recipes in it for all kinds of bread. So glad you mentioned it!
@@karenleavitt7241 May I be added to your Christmas gift list? I've never tried making SD Starter but this video has encouraged me to do so.
This is the best video on the subject that I have watched so far. I am making my first starter and was panicking until I found your rendition. Thanks.
Thanks. Good luck.
I feel the same way, was scared to do anything wrong, and he helped
I followed the instructions step-by-step and had no problems. Wonderful smelling sourdough starter. Worked great
That’s great! Thanks for the feedback. I appreciate it.
I have killed my Sunday 8day starter,u used a starter recipe from another girl on ytube.. only mine bubbled over the jar last night,it won't stop.. and what I have to do next..{beginner I'm} she gives not the directly instructions, and my banneton kit has not arrived at me, and the rogge volkoren meel was ook op,dus heb ik gevoed met tarwebloem ,en discard and feed with speltmeel volkoren also.. 😆😬, I don't know that is killing.. I understand it directly, when your car is diesel fuel,you don't put gasoline ,or other fuel into it,because you have not the diesel by hand... I'm learning..
now I see your videos ,you explain it step by step,and talks very slow and easy to understanding for me from the Netherlands Europe .. {some talks to fast to loud and so nervous movie to follow ..,I skipped,makes the starter also crazy..😁.. now take 2. begin all new..and only listen to your channel,and follow the leader..thank you..😊
I found this series of videos to be much more substantive and specific than others I’ve watched on TH-cam. A lot of thought and work went into the series and I’m grateful. My sourdough starter, which struggled using advice from other providers, improved noticeably after I began to use what I learned from “The Sourdough Journey.” I subscribed and expect to grow as a baker over the lifetime of the series. Thank you!
Thank you. Here’s a newer follow up video. The First 10 Days of Your New Sourdough Starter: Troubleshooting Tips
th-cam.com/video/_OAhPvQ5Ngo/w-d-xo.html
They should play this video in schools so the kids have a skill they can use. Awesome video.
Thanks. My videos are not for everyone.
Your videos are phenomenal. Really appreciate them. So many ppl give a tiny bit of info the lead you to "buy my ebook" just to learn how to make bread. You are quite literally helping ppl feed themselves and their children healthy bread, and encourging us that we can do it too! Allowing us something to be excited and proud. You are the professor we all needed in our youth. Im glad to be here. Thank you in all honestly thank you. I've done 2 weeks of searching for info like this, since I started my journey.
Thank you for the feedback. Also check out my website. Thesourdoughjourney.com
You are so funny! I love your dry humor. Thank you for being so calm and explaining everything perfectly! I’ll go back to this video often I’m sure. Thank you so much! 😊
Thanks. Also check out this video. th-cam.com/video/sFO532C3EAM/w-d-xo.html
Out of all the endless vidoes I've watched, yours is the best, simple, clear instructions and has given me the confidence I need to get started, thanks!
Thanks! Also check out new tools here. thesourdoughjourney.com/faq-starter-creation/
And this follow-up video. th-cam.com/video/_OAhPvQ5Ngo/w-d-xo.htmlsi=itj8Frxu5islFJGP
Ok, Tom. Your very detailed guidelines won me over, so, I decided you’re the guy to walk me through this process… Day one is in the books! Wish me luck 😊
Thank you! Also check out my website for more info. thesourdoughjourney.com/faq-starter-creation/
Watched your '50 Ways' video and realized I had committed multiple acts of startercide. So, armed with the confidence that video gave me (I had been doing fairly well after all) and the knowledge from this one my new little friend, Herbert the Impervious, is a healthy week old and will start earning his keep next weekend. Thank you for so much information delivered in such a digestable manner. I had pretty much given up.
Excellent. Thanks, and good luck.
I've watched so many sourdough channels and this is the best by far! No nonsense science and clear explainations. No folksy witchcraft that ultimately leaves you stumbling in the dark. Did I add too much newt?? Were my mayfly wings moldy?? Now I watch this channel to improve my sourdough and I watch the witchcraft channels for entertainment 😀
Thanks! 🙏
Tom, Thank you very much for your detailed explanation! I am a very beginner and I have exactly the same book! So now, when you put numbers and made a video everything became so clear and simple! Great explanation, deep, intelligent and interesting understanding! Now I am really ready to start baking my own bread 🍞👍👏👏👏
Thank you! All of my videos follow the Tartine Country Bread recipe. The videos are a great companion resource to the book.
I almost gave up, then I came across this video. After 3 sourdough starter fails, I finally have a Sourdough starter that is thriving! I am on day 16 and will be making my first Sourdough Bread next week and it will be from the Tarine book. I have watched several of your videos and I printed off your Tartine Country Loaf worksheet. Thank you so much for your hard work and in depth videos. I am hoping that it doesn't take me 6 loaves before I figure it out. Yes that is how many loaves it took for me to get a basic yeasted loaf of white bread. I'm a slower learner lol
Thank your. Check out my “Sourdough Brothers” video. That is a great one for beginners at Tartine.
I’m wondering how is your baking going? Do you get good results? I think it took be about a year until I started getting good results every time.
This video is awesome & now I think I can live through creating a sourdough starter. Thank you for all your work to help us understand this frustrating endeavor. 👏👏
Thanks!
Yes, frustrating. MINE DID NOT TURN OUT! Bummer..!
Just found your channel. I’m retired and a beginning baker. Love your presentation. Easy to follow and understand. Thanks.. looking forward to making bread.
Really is one of the best teaching TH-cam videos I’ve ever watched.
Thank you. Also check out my website. thesourdoughjourney.com
Love your videos and I think this is the fourth time I have watched this particular video; just to remind myself, that my starter is still healthy, etc. I especially like the format where the steady calm voice and the silence in the background actually wants me to make my own sour dough starter (which I did). I grew up in the fifties and sixties in the Oakland/San Francisco Bay Area and I miss eating that wonderful extra sour dough bread on the wharf with a bowl of steaming hot clam chowder! I seldom ever eat regular bread and will always opt for sour dough. Thank you for showing us how to make our own starter. I was always afraid of trying but with your help, I have a starter now.
Thanks!
Just got home from a trip to visit family in Columbus OH. I was watching this video with my daughter and chuckled when you did not want to be potentially disabused about the origins of the Cairnspring Mills flour as you wanted it to be from California. Well, hold on to your hat and get ready to be disabused. This wonderful flour hails from my state of Washington and from Skagit Valley which is only about 20 minutes from my home. I am ordering my supply for a strong started and will pick it up this Saturday at the mill. Also don’t worry about it not being ‘California Cool enuf’. It’s way more cool as it’s from the Pacific Northwest where we have Sasquatch, salmon and entry to the Inside Passage to Alaska and the gold-diggers.
Ooh. You are in the artisan bread basket. You will have great success. Good luck!
I'm also from Skagit County and buy 40# of Carinspring flour at a time! GO PNW!
@@sheilarogers2829 which “flavor” do you purchase? I saw that the Skagit Coop has Cairnspring flours plus others in their bulk sections.
Lol..I'm sitting here listening to him on the tablet and bigfoot on the tv I don't know who is scaring me the worst..lol
@Catherine Roberts - I bought sequioa
and glacier peak bread flour.
This is the best explained video for a starter I’ve seen. He really took his time and cleared any doubts.
Thanks!
this is absolutely the best video on sourdough starters; very clear, concise and presented at a rate where the listener could
easily process the information. thank you!
Thank you for the feedback. I appreciate it.
Love that you talk about everything and you talk slowly, you don't rush us through the video. I've seen so many videos about sourdough starter but this one makes me feel relaxed . Thank you
Thank you!
I had given up on making a successful starter after 6 fails. ....
Until youtube reccomended your channel. Thank you for actual detailsbthat make a huge difference in the outcome
.. Going give it another try using your method.
Good luck!
I'm so happy to have found you!! This is my first sourdough journey and I feel like you have given me the tools I need to be successful! Practice and theory (the how and the why) is so very helpful. If I understand why i'm doing something then it improves my ability to be successful doing it. You have a gift! Thank you for taking the time to share your knowledge with us in a calm, practical manner. Now off to watch more of your videos
Thank you!
Only a very organized mind with all the needed knowledge could make such a video. Quite simply the best info on this subject and all you need to know. I am addicted to your website also.
Thank you so much. I appreciate the feedback. I have some great new content coming out over the next few months. Stay tuned!
What a fantastic and detailed resource! Answered some questions I've had after working in two bakeries for over a decade. Thank you!
Thank you!
l learn something new (and sometimes really different) with each TH-camr and their experience/methods with the sourdough starter. Tom is BY FAR the most scientifically knowledgeable one. His explanation of water was the most detailed, for example, but he has other nuggets, and he has a well thought out method. I was thrown at first because he said Tartine method at the beginning, yet he wasn't using Rye flour, but I stuck with it. Before watching this vid I had just started DAY ONE with what ended up being expired Rye flour and distilled water. I have decided to just watch it and I'll start another one using fresh flour and dechlorinated water.
Thanks. Also check out the new tools on my website. thesourdoughjourney.com/faq-starter-creation/
@@thesourdoughjourney Guaranteed!
I definitely buy off more than I could chew with this video. Wow, I was looking for a quick recipe, and I got the entire oral history and science behind a starter. I loved every minute.
Thank you. I've helped many beginners, and the recipe is the easy part. Good luck! Also check out my website for more info on this topic. thesourdoughjourney.com/
Deep breath seriously wanted to jump off a cliff listening to this.
You should see my longer videos. 😊
@@thesourdoughjourney hon not everyone wants a big long drawn out thing . Maybe some do. When I'm on a quest I'd like the info of the recipe that's it. Sorry if I was too harsh. Bkessings.
@@michellelippincott6097 You might like my website better. Short, and to the point. Much of the same content as the videos, but in FAQ format. thesourdoughjourney.com/encyclopedia/
After banging my head against the wall for last 2 weeks I gound your video. Best video and instruction by far. Very easy to understand. Well done. I feel very confident I will be able to successfully make a starter. Thank You!
Glad it helped!
Great video. I’ve been making pizza and bagel doughs for about three years. I just recently got interested in sourdough starter and I’m new to it. I want to try it in place of commercial yeast. For instance a “sourdough biga or poolish”.
My question is: when your starter developed strength and became hungry, you upped the feeding volume to 2 parts. What are the drawbacks to over feeding?
My first born starter is now 7 days old and it’s just starting to get an appetite.
I really enjoyed watching this video, just the right balance between pace of delivery of information, science, it has given me the confidence to give this a try. Thank you!
Thanks!
Also check out these new tools. thesourdoughjourney.com/faq-starter-creation/
This helped me a lot! First video I have come across that explains the feedeing strategy in detail, and how to identify a "hungry" and "starving" starter. I always thought I had to feed it once a day from day one, but letting it wait for an extra day or to in the beginning makes sense, and so far my fresh starter looks a lot more promising than previous attempts. Thanks!
Thanks for the feedback. Good luck. More info here too. thesourdoughjourney.com/faq-starter-creation/
I am finished with watching all of these starter videos. I am only following your instructions from now on
Thanks. Also check out my website. thesourdoughjourney.com/faq-starter-creation/
Tom, I was so overwhelmed with all the do and don’t of started. Watching your videos has given me hope, and I will only,listen to you and I also bought the book tartine Bread.
Thanks!
I learned so much as a begining sour dough bread maker. This was awesome!
Thank you. Also check out my website. thesourdoughjourney.com/faq-starter-creation/
this is the best explanation of sourdough starters ive ever seen. comprehensive and informative. im confident i'll get it right. thank you!
Thank you so much. I appreciate the feedback. Also check out my website at thesourdoughjourney.com/faq-starter-creation/
Thank you for telling all this about sourdough starter. There are so many different recipes and videos on it, but I did not find one explaining it as clear as you do here!
Thank you!
This will be my third time trying to get a starter going. I have watched several videos with very contradictory and confusing information. I saw someone post your video on a Facebook page and decided to click on it. Thankfully I did and now I am here. Just threw out my second attempt dead 7day starter today and started a new one following your directions. I believe third time is a charm. Your directions are clear and give me confidence. You are a great instructor. Will be back for update once I get it going strong. Keep up the good work sir! Liked and prescribed.
Thank you. I have more tools here now. And a follow up video. thesourdoughjourney.com/faq-starter-creation/
did it worked ?
I am on day 7 and my starter won’t rise. Hasn’t risen since day 1. I followed every step … should I continue the 24hr feeding? Is my starter dead? No foul smell or mold. Help!😢
@@LeaBergen-gz3jpit hasn’t budged.
Day 14 and now starting to see a little action. Not doubling yet but a little bit of rise over the rubber band. Will keep going. I guess the process is different for everyone due to the environmental factors.
Just watched this recommend to me by some members of a SD fb group and sir this is THE best explanation I can give to someone who's asking me about how to make a sourdough starter!!!! Thank you!!!
Thank you. Lots of additional info here too. And a new supplemental troubleshooting video. thesourdoughjourney.com/faq-starter-creation/
I want to say one of THE best videos on Sauerteig and very well produced. So much knowledge and explanations. I also like the way you assure new "starters" no pun intended in this Bread making hobby, thank you.
Thank you! I appreciate the feedback.
Thanks to you I could be able to make my sourdough bread and taste the awesome taste of this. This is nothing like before. Awesome!!!!
Thank you for the feedback. I appreciate it!
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I've watched tons videos on this, yours is by far the most comprehensive. Thank you!
Thank you! Also check out my website at thesourdoughjourney.com
This video has been so helpful. I’m completely new to sourdough so all of the little details have been great. I’m on day 2 today and realized that I don’t think my house gets warm enough. Where I thought it would stay warm ended up not getting above 64F so I don’t know if the starter will be able to start
It will work but I’ll be much slower. Slow down all the feeding times. Instead of daily feedings do every 36-48hours.
Tom, I was so overwhelmed with all the do and don’t of started. Watching your videos has given me hope, and I will only,listen to you and I also bought the book tartine Bread.
Thank you! Also check out all the tools on my website. thesourdoughjourney.com/faq-starter-creation/
Hi Tom, I love your videos and I love your wit. I always learn something every time I watch your videos. Please don't stop making them cause we all love to learn and we all are struggling to "master" sourdough.
Thank you for the feedback. I appreciate it. I am working on a whole series of new videos coming out over the next few months. Thanks again!
Great information Tom, no need for me to look at any other videos from other bakers.
The very detailed instructions are just what i needed. I've learned more from you in 30 minutes than I've learned in a month looking at others.
Thank you!
0 seconds ago
Best overall video!! Thank you so much for answering all questions of who, what, when, where, how, and why for new beginners like myself. After listening to many other videos I still felt lost. You make it so easy to understand. You’re a treasure.
Thank you!
Your video is one of the best ones. This is my 4th time starting a starter. I am on day 5, after the 6 hours and no rise little bubbles but not thick. Yesterday put in on top of the fridge and nothing this morning. I know put in a wrap around heater set at 76 degrees. Anything else I can do, or just wait. I even bought King Arthur Bread Flour and Wheat Flour since my other ones were not King Arthur. Thank you
Here’s a new troubleshooting video. The First 10 Days of Your New Sourdough Starter: Troubleshooting Tips
th-cam.com/video/_OAhPvQ5Ngo/w-d-xo.html
I live your videos and I’m on day 7 of my starter and it has already been doubling in size for 2 days!! You’re a genius.
Thanks. 🙏
Amazing video! Very thorough! I now understand the importance of the type of flour and how different flours contain different strains. Probably why mine never turned out. Will try now with this great info. 🙏
Thank you. I'm glad you found it helpful. Yes, the vast majority of the initial yeast population comes from the bag of flour. Try different brands, or even blending a few different flours in the initial flour mix.
I'm glad I ran into this video. This will help in my journey making sourdough bread. Thank you!
Thank you. Good Luck! Also check out my website for more info and FAQs. thesourdoughjourney.com/faq-starter-creation/
Thanks so much for explaining this in easy to understand terms and with enough detail to make me feel more confident. I just started over on my starter today so I’m hoping to be successful with your guidance. Appreciate you.
Thanks. Good luck!
Thank you so much Tom! This is the only sourdough starter video that actually helped me establish a good and healthy starter, the first starter i ever made, i was working in it for 4+ weeks and it never ever got established, as for with your method, it is actually doubling. I fed the starter on day 4 because that is when it became flat with a slightly acidic smell, and ifs been doubling every day since!
For this video you’ve earned another subscriber! :)
Thank you.
I did this 50 yrs ago. So much work! But the best bread. ❤️❤️❤️❤️❤️
Yes.
Hi there! I just want to thank you for this video. I tried, and failed, many times to make a starter. This video really help me so much and I'm so grateful. I live in South Africa and the weather now is still very hot. But even with that, I'm getting the hang of creating a starter with your help. I'm still in the beginning stage, but I will send you a photo of my 1st loaf. Thank you again.
Thank you for the feedback. Good luck!
This is amazing and so in-depth, thank you! I have been experimenting with different starters, and I've found that my 100% rye starter needs more warmth while my 100% whole wheat starter will double in a cool room in less than 4 hours (!) and even triple in a warmer environment. So I am transitioning that one to using 50% regular bread flour and 50% whole wheat in the hopes of slowing it down a little so I don't have to feed it quite so much when I'm not baking.
Thank you for the feedback. I prefer the 50/50 mix also. Good luck!
Thank you so much for this video. I've been following Chad's very vague instructions and felt like my starter wasn't quite right. I'm not getting a lot of bubbles and it's taking a long time to double in size after 10 days. After watching your video it's definitely off and I think I need to start over. After watching this video I feel like I actually know what I'm doing. Thank you!
Thank you and good luck! You probably don’t need to start over. If it is bubbling, it is alive. Just pick up the instructions for day 2 or 3 and go from there.
Tom, thanks for your videos... I am in Akron so I am hopeful that our common temperature and humidity will offer me greater success. I had an incredible starter about 3 years ago and then for some unknown reason I let my sister talk me out of using it.... DUH!!!... Now have discovered the joys of EINKORN flour and wanted to start my own sourdough starter again.... I HAVE FAILED --(4) FOUR times... twice from two different dried starters... two from scratch... all failed after 10 days no bubbles... no rising. I will also watch your other videos on" failures" since it is getting expensive to keep wasting my flour on feeding these starters. I hope it works this time. Fingers crossed prayers said.
Is your einkorn flour a whole grain variety? You need some amount of whole grain to get a new starter going. You could also try 50% whole wheat and 50% einkorn, then migrate it to 100% einkorn once it is established. The yeast is on the whole grain.
Oh most exalted teacher in Cleveland. Teacher of sourdough understanding, You were correct that u can’t kill starter.
My method is to have 100g off starter from fridge, then add 100g water, 100g flour, I bake one loaf a week n this system works well for me. I tip my hat to you, if I am in Cleveland I will wave to you.
Thank you. That is a good method.
Thank you so much for this video! I had been trying and failing with my previous starters for about 2 months. I watched your video and followed it to the “T”. I took daily notes and just like you warned days 3-5, my starter went quiet. Here is where I usually gave up. But because of your in-depth instructions I persevered , kept feeding and discarding on schedule and on day five the starter begin to grow. Now, it has been a full two-weeks and my starter is “Growing” strong! I am trying to get the growth spurt to be within 4-5 hours of feeding. It usually takes 6-7 hours for this. I monitor and keep the temp around 81°-85°. I just want to make sure the starter will be strong enough to make a loaf rise. So far your methods haven’t failed me. I don’t make many comments on videos but I had to give you a shout out for this great video. Thanks again and have a blessed day!
Thank you for the feedback. I appreciate it. If you’ve been going for 2 weeks it’s time to bake. The 4-5 vs 6-7 hours is not a big difference in starter time. Every starter is unique. If it’s consistently rising after feeding, it’s time to try it out on a loaf! I recommend my Sourdough Brothers video, or my original 5-part series for beginners for the first loaf. Assuming you are following the Tartine method.
Would you mind sending me the link?
Oops…no need. I found it and will check it out.
This is the best video about Starter out there. So in detail explained, with science and technology behind it. Thank You!
Thank you!
my old starter was just smelling too toxic so I started new using your direction. It worked really well and now after 2 weeks I have a much stronger starter with all the different smell that you describe. My mother always tell me to not be afraid to start over. I keep my starter in side a styrofoam box with a seedling heating mat set to 76 degree. So no matter what temperature my house is, the temperature is constant for my starter. thank you for your videos can't wait to start making sourdough bread. cheers
I’m happy it worked out for you. Thanks for the feedback and good luck!
Great idea!!
Thanks for the 'prequel'! I'm 3 days into creating my starter, and I want to learn Exactly what this business of starter-making is all about. I think I came to the right place. Thank You!
Thanks. Good luck! Also check out my website for lots more info.
Your video is absolutely amazing the detail and letting us know when to dtart feeding. Im on my first sourdough starter journey. So far the best descriptive video yet. Broke down for this girl perfect ❤
Thanks. Also check out the tools on my website. thesourdoughjourney.com/faq-starter-creation/
Awesome, didn't realise I was starving my starter. Very informative!
Glad it was helpful!
Excellent and informative lesson in making a starter. Thank you
Thank you.
Tom, thank you, this was THE best starter video ever!!!! Great work. 👏🏻👏🏻
Thank you!
This is the best video on the subject. After watching 8+ other videos and trying each method, I was ready to give up, really!
I should suggest this site to all the others. I am so glad I checked out just one more! I enjoyed it very much, Thank you.
Thank you for the feedback. Also check out my website for additional info. thesourdoughjourney.com/faq-starter-creation/
Hi Tom I finally got starter it took long 3 months like you told me to proof in room temperature instead of in oven with light which 74-78 degrees in over the counter didn’t improve then I watched your other videos talk about how to strengthen sourdough starter
I boosted with whole wheat flour one time and 4 days later it has risen to more than double with lot of tiny bubbles on top it took 10 hours so I said to myself it is good enough I fed again and baked sourdough bread and came out ok
My old starter got mold and has to throw away
This sourdough starter making journey has been difficult but with your help I made it
Thank you so much Tom😊
Thank you 🙏
Thank you for this because you were actually way more informative and I learned so much more from you than I did watching some of the other videos that people have posted along with a professional chefs! I truly appreciate how detailed you are. Thank you so much looking forward to seeing more of your videos from Boston Massachusetts.
Thanks. Also check out my website. thesourdoughjourney.com
so glad to see you back..hope all is going well
Thank you. All is well. I have some good, new topics lined up for the coming months.
Very educational. So far I haven't made a successful starter but I'll keep trying in sha Allah.
Good luck. Also check out my new website for more info. thesourdoughjourney.com/faq-starter-creation/
Hello Mr.Journey, I've just discovered you and I've glanced at your extensive list of videos. I'm going to enjoy casting these to my TV. Thank you for sharing your knowledge. I'm also impressed by your politeness when answering some of the ruder troll-like comments from questionable elements of your audience! I laugh at these people, not with them! Stay happy.
Thank you!
I looked at mine this morning a few bubbles hardly any rise and I thought - it just needs more time (and I need more patience!). 👍 Thanks great video.
Thanks, here’s a new follow up. The First 10 Days of Your New Sourdough Starter: Troubleshooting Tips
th-cam.com/video/_OAhPvQ5Ngo/w-d-xo.html
High standards on the production of this video! And, easy to understand, well balanced with graphics, close ups and your knowledge - add a dash of humor and this is just so 'watchable'. I learned a lot. Next I'm watching 50 Ways to Kill your Starter...cuz I did!
Thanks!
Just found your channel while researching sourdough. I've been grinding my own wheat and spelt and making bread for many years. I have fermented veggies. But I'm just starting this sourdough journey. I live in the South now, but I grew up in Cleveland, so I just had to sub! BTW, great presentation! I will be watching it over and over.
Thank you! Also check out my new website at thesourdoughjourney.com
Just watch your video. Great. Living in Washington close to SKAGIT valley will order my flower from there. After that will start my journey. Will watch all your video time permitting. Merry Christmas and happy new year. Hans from MONROE. WA.
Terrific - I miss German bread so want to start baking my own - your video not only answered my questions it answered questions I didn't know I needed to ask THANKS!
Thanks ! Good luck. Lots of additional info here too. thesourdoughjourney.com/faq-starter-creation/
German bread is the best bread I've ever tasted.
Can you please explain why we bother to discard/feed our starter during the "quiet time"? There is so little activity when all you see is a few bubbles it makes me wonder if the food really got consumed? It obviously works, but it does not make sense, why not just wait longer for the activity to pick up? I can't believe how many times I listened to your video and its STILL INTERESTING because you explain the science behind it! Well done!
Great question. During the quiet days, the lactic acid bacteria is growing much faster than the yeast. You don’t see any evidence of it, but the discarding is required to keep the acidity low, which helps the yeast get established, This video explains it in a little more detail
The First 10 Days of Your New Sourdough Starter: Troubleshooting Tips
th-cam.com/video/_OAhPvQ5Ngo/w-d-xo.html
Tom thank you for your video I have been trying to get a sourdough starter started for about 3 weeks with a lot of frustration finally stumbled upon your video and I have a starter that last night after my 1:2:2 feeding doubled the first time in 4 hours thanks so much, Ann Bailey.
Awesome. Thanks. 🙏
Thank you so much. I love your systematic scientific and yet simple demonstration and explanation. Most other presenters have missing links and guess work which only confuses. I will highly recommend your videos.
Thank you for the feedback. I appreciate it. Also check out my new website at thesourdoughjourney.com
Complete. Excellent. The best video about the starter ever. Thanks!♥️🇫🇷
Thank you for the feedback. Also check out my website at thesourdoughjourney.com/faq-starter-creation/
"If you can not get your hands on a 4500 year old Egyptian baking vessel"
Got me to subscribe 😂
Thanks 🙏
I am watching all the sourdough. Your video was very informative. The method I'm most drawn to because I'm only one person and don't want to continually be feeding and discarding. Is the refrigerator dormant method. My starter is 3 days old but I've been stirring it as per the other videos I watched instructions. Thank you for your video it was very informative.
Thanks. Once it established, you can keep it in the refrigerator.
Very clear and understandable. Thank you.
Thanks.
Thank you! You have helped me so much! I understand so much better how to make and feed a starter. I followed you and have a new starter in my pantry covered with a towel. I'll follow you to day 2 and on! Thank you! 🤗
Thank you. Good luck! Also check out my website for more info and FAQs. thesourdoughjourney.com/faq-starter-creation/
This doesn't really have anything to do with sourdough starter but just a random thought about flour while watching the video. If you buy flour in bulk and discover weavels in your flour after a couple of months that is because the insect larvae is present in an all flour and the eggs just hatched. It's not because you did anything wrong. The avoid weavels, when you bring your flour home from the store, put it in the freezer for 5 to 7 days. This will kill the larvae. Store your flour in an airtight container and it will last a lot longer. If you have the room in your freezer, store your flour in the freezer and it will last forever.
Thanks.
Is there a particular way to store it in the freezer?
Wow good to know ,because you also see the larvae in the rice if you don’t use it in a while
Grains have a might that eat at them. Some more than others. If you don't keep grain in an air tight situation, it will start disintegrating and I'll start seeing different kinds of bugs or moths. Has a very young person I found that out the hard way.
@@shh963 at tight container. Don't want it getting all over everything. Same goes for long term storage of rice, dry pasta, and other grains. Vacuum sealers work great for long term storage.
I love that you have 2 sinks in your kitchen. That is a “must-have” for my next home. You lost me at the ratios so I’d probably do best buying a starter.
Yes; just buy a starter. That is the best way to get started. (We also have 2 ovens and 2 dishwashers!).
Outstanding video. There is SO much info out there on sourdough it can be overwhelming. You really broke it down and made it simple. Thank you!
Glad it was helpful!
From France, I thank you Tom from Cleveland Ohio for this wonderful and detailed video!! I especially love the campers analogy :)
Thank you for the feedback!
Hey Tom, watched your Art & Alchemy videos yesterday, they’re brilliant - thank you so much for them.
Thank you. I appreciate the feedback. That series is my best work to date.
What an awesome video! Thanks so much for all the information, and producing it.
Thank you! Also check out my website for more info on this topic. thesourdoughjourney.com/faq-starter-creation/
I tried four times to get a starter working. Thanks to this video, I finally succeeded. Love the info on your channel!
Thank you!
Love your videos!! I’ve watched so many on how to start my own starter & yours is the best by far. Made it to day 4 but my starter grew mold 😢 threw it out and starting again. Praying no mold again on day 4!
Stir it at least once a day. And keep it from drying out. Add a spoonful of water if it looks dry.
Excellent video. I’ve always used bottled water in my starter and it’s done well. Tap water would be much more convenient though so I just looked on my water authority’s web site and it looks like they use simple chlorine. I may experiment with letting the tap water sit for a couple of days to see if that gets rid of enough chlorine so I can use it in my starter.
Household filters (e.g., Brita), and boiling will also remove chlorine. I’d give it a try.
I like your dry humour
Thanks!
I’ve been trying to find an answer to my question by watching your videos but I can’t seem to figure it out. You explained that sourdough starter is ready to use when it doubles in 4 hours with a 1:1:1 feeding ratio but you never explain when you make the switch from a 1:2:2 ratio to the 1:1:1. Please help
Good question. For a 1:2:2 feeding it should double in about 6 hours.
The “4 hours after 1:1:1” is the generally accepted readiness test, but I prefer 1;2:2. Good question. I should have noted that.
@@thesourdoughjourney Thank you!
This video (and the other videos of yours that I have watched) is very helpful. I love the precision of the instructions. It is clear that not only have you done a lot of reading, you have done a lot of personal experimentation and careful recording of your findings, which I like to do too. I am in the process of switching from using commercial yeast. I feel sure the starter I have just started will be a success. Thank you so much.
Thank you. Here is a new, supplemental video that may be helpful. The First 10 Days of Your New Sourdough Starter: Troubleshooting Tips
th-cam.com/video/_OAhPvQ5Ngo/w-d-xo.html
This recipe is a game changer. I've never had such a robust starter. So easy to follow and Love the details explanations. Thank you.
Thanks! 🙏
Super helpful - thanks so much! Got a bit worried days 6-10 - experimented a bit with extra feeds but ultimately now on day 14, doing 1:2:2 and I'm hoping tomorrow i can make my first loaf for 2021!! (Did a lot of sourdough baking in our first lockdown prior to giving birth in 2020 here in Melbourne!). Has helped a lot :)
Great. I’m happy it worked out for you. Thanks for the feedback!