I'm a beginner and so confused. Six people say six different things. The Sourdough Journey was very helpful and cleared every thing I needed help with. Thank You Tom
Tom, I want to thank you from the bottom of my heart for making this series of beginner videos. I'm a 58 year old man who has never baked anything before and I rarely cook (my wife is an excellent cook and loves to do it). I've been eating bread from a local artisanal baker for the last couple of years and more and more have become fascinated with bread. So, I bought the Tartine Bread Book and I found your series of beginner videos. This weekend, starting Friday night, I created a leaven from the starter that I created from scratch using the book and your starter videos. On Saturday I went through the steps of autolyse, shaping, etc and got the 2 loaves in the fridge Saturday night. This morning I got up and went through the baking process. The entire time I kept referring to the book and I watched and rewatched your videos many times. I finished this afternoon and the 2 loaves came out better than I could have dreamed. This is my first time baking!!! I wish I could post pictures in this comment. There is NO way I could have done this without your videos. Being able to watch someone actually perform the steps was incredibly helpful. What's more the excellent tips about being patient and not being in control except for time and temperature stood me in good stead, as I had a few steps where I needed to either raise the temperature or wait longer to get the desired result. I wouldn't have known what to do without your advice. Finally, the extra information about some of the technical details and the science behind the steps was great, because it is stuff I really want to know. Again, I can't thank you enough. I was literally dancing (something no one wants to see) in my kitchen when the first loaf came out of the oven. :)
Thank you so much for the feedback. I appreciate it. Also check out my new website at thesoursoughjourney.com And I have lots more videos on the Tartine method.
Thanks Tom, beginner baker here, first rise was a flop, but somewhat edible. Your videos revealed many things that I likely did wrong. Looking forward to my next bake; will be mindful of your comments and guidance. Your touches of humor throughout the videos were also very much appreciated. Well done.
Tom, thank you from the bottom of my heart for this series. I have been trying to make bread for 4 months trying various recipes only to find failure and inconsistencies. Thank you for explaining and spending the time to detail. Being a slow learner, I could totally appreciate and understand!💞
Thank you for the feedback. I’m happy it helped. Here’s an updated version of that same process. You may find this helpful reinforcement. The Sourdough Brothers : The Sourdough Apprentice, Special Edition th-cam.com/video/WVebYEH63xM/w-d-xo.html
@thesourdoughjourne I did view that video a few days ago. Very informative and entertaining at the same time. I will stay subscribed to your channel as it's the utmost help out there! Again, thank you!💞
Finally a how-to for beginners done right. Thank you so much for your hard work. I have been trying to make SD bread for months. You have answered so many of my questions and pointed out several of my mistakes. Again thank you.
I’ve recently published some great NEW content: How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com Please check it out!
You really got me with that little fun at the beginning where you almost sliced into your very freshly baked bread, i was about to lose my mind. You can safely say... Gottem :)
I’ve recently published some great NEW content: How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com Please check it out!
These videos are suberb!. I have followed many but I keep coming back to The Sourdough journey. My stater is now over a month old and it was just how your guide predicted. I have the stretch and fold technique down. Certain steps have been clarified over time and with experience. Thank you!
I just watched all 5 of these back to back to try to understand the problems I've been having with my bakes (I'm a new sourdough baker as of March) and I learned SO MUCH. I appreciate the long-form videos and your attention to detail. Congratulations on such beautiful results in such a short amount of time. I hope my bakes begin turning out the way yours have.
I’ve recently published some great NEW content: How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com Please check it out!
WHAT? You've only been baking sourdough for three months? Amazing. What a great approach to teaching other beginners. Look forward to seeing you explore more recipes.
Thank you. Yes. I recently retired and had some time on my hands to really read, research and learn. 🙂 I have plans for a few more detailed instructional topics, then I will start doing different recipes. Thank you for the feedback and thank you for watching my video.
I’ve recently published some great NEW content: How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com Please check it out!
Success! I completed this series. What a tremendous help it is. Just completed the 4th stretch and fold as I have been following along from the first video. Thanks so much for your sharing and the work it took to produce this.
Thank you. Here is an updated version you may want to watch in the future. Very similar with a few more tips. th-cam.com/video/WVebYEH63xM/w-d-xo.htmlsi=vAwxerdT3t_f5b_O
Thank you so very much. I now understand the process. It's not as easy as it sounds but well worth the effort. I am currently strengthening my starter and will go again.
Thank you. Here is an updated version of that same process. The Sourdough Brothers : The Sourdough Apprentice, Special Edition th-cam.com/video/WVebYEH63xM/w-d-xo.html
Thanks Tom, your video was great! I've had the Tartine Bread book for about 5 years now and ever since I followed the Chad Robertson method and my bread always turns out perfect. From time to time I do enjoy watching others making bread and I watched yours in entirety. I so enjoyed it. I always seem to pick up little tricks from others. I would have loved to see how you stored the dough you set aside for pizza and also how you prepared and baked it for pizza. One thing that Chad Robertson says is to bake it hard and I have been to his bakery in San Francisco and had his bread. It is very very dark but does not taste burned, it is delicious and so is mine. Do a pizza video!
i made my first half loaf yesterday morning and it turned out PERFECT! i used my 3 quart dutch oven and made a little half loaf like the second one you did in these videos. thats what gave me the confidence. i don’t think i’d ever tried if not for that. i scored it just like you did and my oven spring was even great! i got a little worried after mixing all my dough, water and starter the other night because instead of using bread flour, i used my 50/50 whole wheat/bread flour that i use for my starter. it still did fantastic tho. making a bread flour loaf right now. 😊
Dear Tom, I have greatly enjoyed your tutorials, and as a comparable veteran (I’ve been baking sourdough regularly for a year now) I appreciate seeing a new approach and gaining new ideas. Thanks for your great work. My baking will be better thanks to you. On the other hand. I have some ideas to share with you, one amateur to another, if you would be open to hearing them, having to do with monitoring temperature, use of oven gloves, and use of parchment paper. If you’re interested please let me know. Thanks again. All the best, Gregory
@@thesourdoughjourney Okay. Here are my observations, respectfully offered: a) I freaked out to see you putting your one bare hand into the oven while using the silicon grip. I strongly advise against ever putting a bare hand in the oven. At times one needs dexterity to handle items that a full-on oven mitt will not provide. In those instances I use cut-resistant gloves, which I initially bought to wear when using a mandoline (from bitter experience). Although made to prevent accidental cuts, they will also allow you to adjust a thermometer inside the oven, if necessary, or to grip the parchment paper safely when it's inside the hot dutch oven. The great thing about these gloves is that they are thin enough to fit inside regular oven mitts allowing for quick changes between thick and thin protection, when desirable. You can find them on Amazon, for example: www.amazon.com/Convy-GJ-0057-Resistant-Protection-Transverse/dp/B07GNQVT2N/ref=sxin_9_pb?cv_ct_cx=kitchen+glove&dchild=1&keywords=kitchen+glove&pd_rd_i=B07GNQVT2N&pd_rd_r=d13f7200-a325-43a2-a69d-372383540fc9&pd_rd_w=i0ADw&pd_rd_wg=thyRY&pf_rd_p=997ee761-ffb8-4021-b5b4-4559034126b3&pf_rd_r=GDJM5MYQ226B9EA7W89G&qid=1599336305&sr=1-3-8065ff8c-2587-4a7f-b8da-1df8b2563c11 You can't use them to handle a heavy, hot pot, but you can use them in conjunction with your silicon grips since you like to use them, be protected and still have dexterity. Of course, they'll also keep you from getting cut if your knife ever slips. b) It was curious to see that you put semolina flour under the dough to prevent the dough sticking to your parchment paper. I've made close to 100 loaves and never once had the dough stuck to the parchment paper, so you may find this is an unnecessary step. c) On the subject of parchment paper, I was interested to see that you take the trouble to cut it into a circle. I find it's only necessary to cut one strip the length of the diameter of the dough, plus an inch, maximum, on either side. No need to have the paper surrounding all the dough, I just want enough to cover the bottom and leave enough coming up on the side so that I can grip it easily and lower the dough (with the gloves, above) into the hot dutch oven. If the paper sticks up above the rim of the Dutch oven, you can trim it with scissors (using the gloves, above). d) I was very taken by your constant monitoring of the dough temperature. I definitely do monitor the temperature of the starter and/or levain (if I'm in a hurry and want to speed up their development), and of the baked bread to make sure it is done, but the rest of the time would you not find it sufficient simply to monitor visually the growth of the starter or levain, and the progress of the dough? Isn't the important thing to know whether the starter has peaked, or the window pane has been attained or a 25% growth after bulk fermentation has been reached? Aren't these things you can see with your eyes and feel with your hands without all the constant measuring? It appears to me the Tangine book may be geared towards professional bakeries where there are great numbers of loaves all baking at once, rendering it impractical to judge each one individually, and where money would be lost if the temperatures were not precise. But do you need to do all that? e) a hot or cold water bath can also be used to raise or lower the temperature of the starter if necessary. f) Try using a banneton, both a boule and a bâtard. The boule will be fun, as it will be more efficient than the tea towel and will allow you to get the white rings running around the crust which can be a nice decorative variation from time to time. The bâtard gives more uniform slices from end to end, which allows one to use more of the bread for sandwiches, for example. g) Bread Code suggests spraying a little water inside the Dutch oven to promote oven spring. I think he's right about that. That's all that comes to mind for now. I was not taking notes as I went along; these are just a few things that stick out in my mind after having seen your videos. Meanwhile, thanks again for your great work. I've taken some great pointers from you and I look forward to putting them into action. Best, Gregory Peterson
Thank you for the thoughtful feedback. I have been looking into additional gloves/mitts and will look at your recommendation. I’ve modified my parchment paper cut since that time to be closer to what you are describing. I’ve had mixed results with parchment sticking to loaves. I’ve forgotten the rice flour (not semolina) a few times and have had it stick about 25% of the time. I believe it is dependent upon the brand and quality of the parchment paper. I was a bit obsessive about the temperature-taking because I was really just learning at the time (this video was my 5th bake). It takes some time to develop the experience to read the dough. (And I am still a bit obsessive about taking temperatures). Thank you for the other recommendations. I will try some of these out.
I’ve recently published some great NEW content: How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com Please check it out!
I was terrified to mess up making sourdough, but I used your starter videos to make starter and then hopped right into these videos for my first sourdough loaves. I made a few mistakes, but I have learned so much from your videos! Thank you for breaking this down and truly explaining each step. Enjoyed my first sourdough with breakfast this morning. :) You're a national treasure, Tom!
Thanks Tom this was brilliant. I have the Tartine book, but it would be benefit from your step by step process. I totally understand everything now. Thanks from New Zealand!
Thank you. Here is another version I did a few years later. The Sourdough Brothers : The Sourdough Apprentice, Special Edition th-cam.com/video/WVebYEH63xM/w-d-xo.html
Tom, thank you for a brilliant video. I'm one off the remaining 40 Afrikaans speaking South Africans (thnx Charlize). As we like to say in Afrikaans -- Lekker man !!
I’ve recently published some great NEW content: How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com Please check it out!
Finally somebody that went through each step and didn't skip any of the process except for the waiting part. Very detailed and thorough which is super helpful for somebody just starting out in sourdough and is following the Tartine method. Thank you!
Thank you! Since I made the video, I’ve seen a correction to Tartine that there should be a 30 minute rest after adding salt, before first stretch and fold. Also, you can do between 5-7 stretch and folds, not just the 4 originally outlined in the book. I still do 4 or 5.
I’ve recently published some great NEW content: How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com Please check it out!
Tom, this is the best and most informative video I've seen on the internet! Love your attention to detail and sense of humor. I have much more confidence now that I have watched the process from start to finish. I even changed to the starter feeding schedule after realizing I was feeding before the culture was ready. Thank you, thank you, thank you.
I’ve recently published some great NEW content: How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com Please check it out!
Thank you so much sir, I've been making bread for a few months now. I can see I've been winging it. Some come out good, some are frisbees. Yes I've been making lots of beginners mistakes and the big one is patience. I start to make a loaf and get called away to run to the store or other places. Stretch and fold may be at 30 minutes or an hour. Also, some times I don't know how these loaves turned out, I've been giving them to my friends and neighbors. Thank you, It's a long process, but looks like it's so rewarding.
Thank you. You can learn a lot by watching my series “When is Bulk Fermentation Done.” It will help you learn the skills to “read the dough” if you have a busy schedule and timing does not always work out.
Tom, your concise, organized, and thoughtful delivery of the processes are amazingly helpful! Thank you so much for all the time you’ve spent to share this. ❤
Thanks. You may also like this updated version. The Sourdough Brothers : The Sourdough Apprentice, Special Edition th-cam.com/video/WVebYEH63xM/w-d-xo.html
We did it! I say we, bc I followed your videos religiously and I just put my first loaf in the oven! Thank you so very much for these videos and breaking it down like you did.
Thank you so much for the feedback. I appreciate it. You may also want the check out my Sourdough Apprentice video, which is an updated version of the original series. Then after you bake 20 or more loaves, check out my Art and Alchemy series for some more advanced techniques.
I started baking sourdough about 2 months ago, i learn by watching all these youtube videos and this is the greatest and most the detail sourdough baking video. Thanks Tom!
I’ve recently published some great NEW content: How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com Please check it out!
Thank you for doing this. I am a retiree. A few years back I bought the Tartine book and made exquisite loaves of bread. Then I got off onto something else and stopped baking. A few months ago I decided to start again. I knew the process so I decided to just wing it. The results were disastrous. All the loaves had thick, rock hard crust that shattered when you cut it and a very wet dense crumb. Now I'll go back and follow the Tartine instructions!!
I’ve recently published some great NEW content: How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com Please check it out!
I have so enjoyed your video's!!! (I'm a native Clevelandite but now live in Oklahoma) I've been watching and rewatching for months but haven't had time to take the plunge until this weekend! My first loaf just came out of the oven and I can't wait to cut into it! (But I'll wait!) Thank you so much for taking the time to make these videos! You're a great instructor!
Thank you for the feedback. I appreciate it. You may also want to check out this video where I teach my brother to make his first loaf. It is also a good video for beginners. It follows the exact same process as this video. th-cam.com/video/WVebYEH63xM/w-d-xo.html
Thanks Tom for all your information this gives me some confidence to see the process also understanding how all measurements temps and time is important
Thanks! Also check out this video. I basically re-made this series with my brother (a shorter version. Of the series, not my brother). It has some updated content you may find helpful. But it is essentially the exact same process. th-cam.com/video/WVebYEH63xM/w-d-xo.html
Thank you, thank you, thank you for being so thorough. As with anything in life, it's important to cover the "why" of everything (at least it is for me) and you do that beautifully.
I love the Tartine Bakery book but for a beginner like myself I found that it didn't, at times, have the detail I needed. Your videos provided that detail and I loved watching every one. I also enjoy the humour. I will be watching these videos again to help me as I go through the process. Looking forward to the pizza video!
I’ve recently published some great NEW content: How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com Please check it out!
You are such a great teacher! I baked sourdough last "season" ( in Arizona I don't bake during summer) and now that it is Fall, and with your guidance, I hope to up my game. Thx!
Good Job Tom! I followed you through all 5 videos. I was totally gobsmacked that you wore a long sleeve black shirt through the whole series. LOL it was super.
I’ve recently published some great NEW content: How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com Please check it out!
You have the best sourdough videos ever, thank you for everything you do. After 4 starters failed I found your channel, followed all your advice about the starter, and was able to develop a starter that it's two months and a half old and has been doubling consistently four hours after feeding for the last four weeks. I have been trying to do the Tartine bread recipe, following every step and I've also been using your chart about the bulk fermentation time, according to me everything is going well until the time to score comes, my dough goes flat, doesn't keep its shape no matter how fast I do it. Maybe is because I live in Florida which is always hot or hotter no matter what, I like to see what you inside about my issue. Thanks.
Thanks. Here is a helpful video to help fine tune the bulk fermentation. Tartine is a tricky method for beginners. This should help. MUST SEE: When is Bulk Fermentation Done? - Episode 3 : “The Bulk-O-Matic System" th-cam.com/video/E-Z1Yle-VXA/w-d-xo.html
Your beginner videos are invaluable! I’ve tried following the Tartine book and my loaves were ok and tasted good. I’m sure with your excellent tips, my next one will be much better. Thanks so much for these videos.
I’ve recently published some great NEW content: How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com Please check it out!
Thank you!! Thank you! Thank you so much!! I have finally found a video that makes sense of the process of sourdough bread making. I've tried and failed many times...until now!! I love your videos, so helpful!!
Thank you! Also check out my “Sourdough Apprentice” video. It is an updated version of this process. And check out my new website for lots more content at thesourdoughjourney,com
Wow you are very thorough. I have learned so much from you. I’m staying up tonight so I let my dough raise the right way. I’m setting the clock to do my next stretch and fold. Thank you Tom
I’ve recently published some great NEW content: How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com Please check it out!
I just wanted to say thank you for doing this series! I bought the book and watched your videos during every step of my first Tartine loaf. My results were great! I cant wait to continue practicing the techniques to make even better loaves.
I’ve recently published some great NEW content: How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com Please check it out!
Thanks Tom for the fantastic journey of making this loaf of sourdough bread! I love your analytical and scientific style of explaining the process. And I love your midwestern sense of humor. I noticed what looked like a NASA mug on your countertop. Are you a scientist? You have inspired me to be a little more exacting when I make my future bread. My next loaf will be my third!
Thanks for the feedback. I appreciate it. There is a NASA facility in Cleveland, but I am not a scientist or affiliated with NASA. I have always loved science, however.
I’ve recently published some great NEW content: How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com Please check it out!
Great videos. Your a born teacher for those of us who are always questioning why, how come, for how long? You gave great explanations and made it very understandable for us beginners. I don't think I will be quite so nervous about the process now. Off to talk nicely to my starter and I may have to strengthen it!
@@thesourdoughjourney And I thought I killed my starter, lol. Possibly I can save it as I am watching your humerous video about killing starter and really enjoying it.
I’ve recently published some great NEW content: How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com Please check it out!
I’ve recently published some great NEW content: How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com Please check it out!
I’ve recently published some great NEW content: How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com Please check it out!
Good morning Tom. I am happy to say that I baked ny very first sourdough load this morning. By the looks of it I believe it is a hudge success. Thank you so much for all the information. I'm not sure how to post a photo here, if I figure it out I'll post it.
I’ve recently published some great NEW content: How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com Please check it out!
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I used to bake a simple sourdough loaf from Hugh Fernly Wittingstall. His recipe was in the Guardian newspaper.I mixed in the stand mixer, and even kneaded in the stand mixer. I would keep my starter in the fridge and get it out a couple of days before baking. My husband and I went Keto back in January 2019. I ended up killing my starter as I kept forgetting to feed it. Well I decided to get back into it, commencing new starter and watching several TH-cam videos. I have had at least 3 disastrous attempts, mainly underproofing. Thanks to your videos, I have a better understanding on where I went wrong, and look forward to giving it another go. Looking forward to further instructional videos
I’ve recently published some great NEW content: How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com Please check it out!
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Thank you Tom. There are three towns , that I now know of, who are making great sourdough bread. Chicago, Cleveland , and Denmark. I know , I know, Denmark is not a town , but I know they make great sourdough bread there.
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Hi Tom! So happy to have found you…even though my 1st attempt (today) failed to rise in the oven😢. I’m now on a The Sourdough Journey marathon to discover the error of my ways! By the way, I’m from Youngstown so we’re kinda like homies! 😊
Tom, thank you so much for the time and effort you have put into these videos. I have learned a few very important tips that will definitely improve my bread. Lena🙏
Thank you Tarren-Tom for the very informative, beginner window seat perspective, hip to be square video that is sprinkled with a nice rye sense of humour. Your very substantial effort is much appreciated from the other side of the world where we are just about finished planting wheat. 🚜 🍞 👍🏻
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the longer the ferment the less gluten. for those who have to be mindful of their gluten intake this is a wonderful way to eat bread and not be bothered by it.
Thanks. Here’s another step by step video with some updated content. The Sourdough Brothers : The Sourdough Apprentice, Special Edition th-cam.com/video/WVebYEH63xM/w-d-xo.html
I’ve recently published some great NEW content: How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com Please check it out!
What amazing bread Tom. Love the breakdown of instructions you give - certainly appreciate the principles more behind a good bake. Keep the videos coming.
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Thank you for doing this Tom... Got my tartine book a week ago, baked 2 recipes from it... never too successful... Now I know why.... I preheat the dutch oven with THE LID ON!!!! Am making my levain now (pm here in this part of world) and cannot wait to bake tomorrow...
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Thank you Tom. I am just starting my sourdough journey, buying the right tools, and learning as much as I can. There is so much information out there, it can be confusing for a beginner. I think it is important to understand the science of what you are doing. Your instructions and demonstrations are very clear. I appreciate your time and effort to present this. I live alone so I am grateful that you took the time to discuss and demonstrate making the small loaf. If a person were to have two of those little dutch ovens, do you think you could bake two small loaves at the same time?
You can bake at a time, but I actually stopped using the small Dutch oven. It is too tight and the loaves need room for air circulation around the dough. I’d look for 2 that are at least 5qt capacity that could fit side by side in your oven.
Do you have any experience with the Hawok cast iron bread cloche. The diameter is about 6" and seems like you wouldn't have the issue of the air circulation around the loaf. Thee cost is about $40-$50 each. @@thesourdoughjourney
Thank you. This is a good basic recipe for including all types of add-ins. Some popular choices include olives and herbs de Provence, sundried tomatoes and rosemary, or various cheeses or meats. Most people combine the add ins on the 3rd stretch and fold so they get somewhat distributed evenly on the 4 stretch and fold, and in shaping. If you are using add-ins that include salt or garlic, be aware that these can slow down the fermentation process, so your loaves may take longer to finish bulk fermenting. I'll make a video on this topic in the future!
Well! Here I am at the end of the 5 episodes Sourdough Journey! I very much enjoyed watching them. Congratulations for your videos, for what you have accomplished in less than 3 months of backing, for all you have studied! They are so well explained, so detailed! Thanks again! Now I am going back to your channel and dig for the pizza video! If there is one! ;)
Thank you so much. I'm happy you found them helpful. I mention pizza dough in a couple of videos but I don't have a video showing a demonstration of pizza-making (yet!).
What a great series! I have had the Tartine book but it is a lot to digest. Seeing it in action really made it sink in and make sense. Congrats on a lovely loaf!
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Thank You so much for putting these videos together with amazing infant tips. I’ve been struggling for a couple of months to make sourdough bread with starter and have had little success and much frustration. I made most of the mistakes you mention. I’ve got 4 loaves in the refrigerator after viewing your videos over and over again. Tomorrow will tell. An appreciative pupil.
Thanks Tom! I wish I watched this before baking my loaf of sourdough!. This is really informative and makes a one time baker like myself get back into the home kitchen and bake again ... ;)
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Great series! I went through the steps exactly as you described. The bread turned out perfectly! The videos were extremely helpful. I bought the Tartine Bread Book and just started reading it.
I think if you'd cut 1-2 inches higher (towards the top of the first loaf) you'd see even more oven spring and no blowouts. The smaller loaf had cuts done on top and look how much better the oven spring was. I also always use a thick rectangular pizza stone in the oven and put my baking vessels on top and I think it helps to make the oven temperature more uniform. A great series and the bread looks excellentt! Thanks for all of your effort.
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Thank you Tom for these great videos. They are extremely well done and informative. I look forward to baking my first sourdough loaf this weekend. Thank you again sir and stay safe.
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Thank you Tom for this very informative series of videos. I’ve enjoyed the systematic, down-to-earth, no-fuss approach, and all the straight-from-the-gut insights. It’s been very helpful. Looking forward to a few more of these, that I will certainly watch!
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Congratulations on your perfect loaf! I've been trying my hand at sour dough bread for about 3 months (a little late to the game) I have had some successes and a few failures, especially with the first few loaves. I haven't used a thermometer, I can see how I am missing out on the benefits of knowing exact temperatures during bulk fermentation. I am wondering if you have tried a clay cooker? I have had a clay cooker for 34 years and have mainly used it for a few special occasion meals , but I have been using it for bread with awesome results! The main benefit that I can immediately see is that it goes into a cold oven, set it to 450F , bake for 45 minutes with the lid on , then remove the lid and bake at 400F for 5 minutes to complete the browning process. The bread comes out beautifully . No wasting energy heating up the oven for so long, you only have to try it once or twice and then you can easily figure out if your particular oven requires a longer or shorter bake time.( also, I reuse my parchment paper 2 or 3 times) I enjoy your videos, especially the ones to improve a starter, mine was looking kind of punky and now it is top notch! Thank you
i’ve got a 3 quart dutch oven and that’s all i have for now. i’m not thinking my family will ever eat whole loaves. so i should cut my dough into 3 quarter size loaves for a 3 quart? instead of a whole loaf and 2 small half loaves? i really appreciate you taking the time to make these videos and being so transparent. i’m such a visual learner and i’ve been so overwhelmed since starting my first starter two weeks ago. but knew i really wanted to start making sourdough. your channel has really given me some confidence.
Nice series. I just pulled my 5th loaf out of the oven. I like trying different recipes for each loaf. I don't always follow exact flour types in the recipes I've used though and haven't had any problems. My very first loaf I made up my own recipe after watching a bunch of videos and reading lots of recipes and it was one of my best loaves.
Thank you. You are one of the lucky ones. I participate in various social media groups and so many beginners struggle. And they are confused by the abundance of I formation out there. That’s why I tried to just follow one recipe from start to finish. It seems so rare nowadays.
@@thesourdoughjourney I didn't make any crazy substitutions like some of the flours you presented though. I just use mostly stone milled bread flour blends and a small amount of rye in most of my loaves and it seems to be a good combo that works in most recipes.
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Love Love Love these videos, really clear and informative, also enjoyable to watch. Everyone starting out or already making Sourdough should watch them. Thank you.
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Thanks for the great videos Tom! I learned a lot from your explanations of the process and troubleshooting tips. I'm looking forward to my next loaf. I'm sure it won't look like a pancake this time. The humor was an unexpected bonus.
Hi Tom! Thank you for this very carefully constructed video. It was so easy to understand and I appreciated the casual approach versus a more technical class. I'm baking as I type this and I can hardly wait to assess my own loaves using the Tartine recipe and method.
Very good series of videos related to this book. I have the same book, and your videos have helped me a ton, especially as it relates to Bulk Fermentation. One thing I have noticed is that if I preheat my Dutch Oven to 500 for to long the bottom of the crust tends to burn. I'm now dialing the temp down to 475 for preheat (10-15 min max at temp) before placing my dough in..
Thank you, and thanks for the tip. If you follow that recipe checkout my “The Sourdough Apprentice” video for an updated version, and my “Art and Alchemy” series for a deep dive on Tartine.
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Tom-I watched this whole series in one night. I understand so much more now! My starter is ready and I hopefully can gather my supplies and get started this weekend. Question: Do you have any recommendations of additional bread sourdough bread books/discard books? I would like to ask for these for Christmas. Thank you.😊
Tom, Thank you! You have put together exactly my type of videos. Maybe it's the scientist in me (I love your NASA coffee cup!), but I've been baking bread (mostly commercial yeast, overnight) for several years and only in the past 3 months have maintained by own starter 'Dougvid'. I have had some successes and some spectacular failures and had to laugh at so many of your suggestions (uh, do not combine parts of recipes was a big one for me). My running partner is a basic scientist and I'm an epidemiologist and we joke I'm much more of the multivariable type lately, at least with bread baking. Anyway, my last few loaves have turned out beautifully and less sour since I started making a separate levain from my starter rather than just using Doughvid straight, which seems more sour in side by side sniffs. The actual footage of handing the dough, scoring, and shaping have been especially helpful. In the past two days I've devoured your first five videos and the one that tests different fermentation times. One thing I'd really like to tackle is adapting recipes for a 70F (or similar kitchen) to bulk ferment at that temp. I probably just need to get better at visual signs, but I'd be interested to see how that could vary BF times. The explanation about how stretch/fold creates gluten structure was awesome. One problem I have with parchment is that it dents the bread. This morning I put rice flour on the bottom (great tip) and then used a massive fish spatula to move it into the dutch oven (burnt my had, but the 'landing' was pretty good). Anyway, thanks for making the time to create your videos in your spare time. Got an instagram account?
Thank you so much for the feedback. I am doing another video on handling options in bulk fermentation (no knead, stretch and fold, coil fold and lamination). I’ll add the 70F option to my list of future videos. For the parchment paper, you’ll see a solution in my newer videos. Cut it into the shape of a diamond where the long tips reach the top of the Dutch oven and the short tips equal the length of the loaf. More of a “sling” that does not impede the rise on the sides of the loaf. Thanks again! (I am not on Instagram right now).
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Thank you Tom! What a great series. Thank you for such a great and clear presentation. And for showing your more challenging bits, with the sticky dough, time, temp, etc. When we watch experts, we don't see the struggles and learning to handle the dough in the early stages is a big step, as well as not rushing it. My big take away from you is measuring temp. I'll try that to keep an eye on things better. You can also proof with sous vide, and or Instantpot on yogurt setting. But I favor the oven as well, as it saves dishes. I've been baking sourdough for over a year now, but with covid shortages, I haven't been able to bake it as often and my starter became weak. I found you on your "strengthening your starter" video, and stayed for this! I have picked up some new and great tips! I'll been watching the rest of your videos as well as becoming a subscriber. And sourdough pizza is simply the best isn't it?! I make mine with peppered salami and red onion 😋 I also turn it into bagels and English muffins, etc... the possibilities are endless, esp with additions once you've got the hang of it! Happy baking!
Thank you for the feedback and thanks for watching my videos. I have a new video coming out in a few days on managing temperature in bulk fermentation. I also hope to make a pizza-making video in the coming months. Thanks again!
Hi Tom. Just watched all 5 parts of video today. Just found you a day or two ago. This was the best instructive set of videos I've ever watched on the subject. I do NOT mind that they are longer than most, as they are COMPLETE!!! I have learned so much from you! I had no idea that you were a beginner when you did this video!! Figured you'd been doing it for years. That in itself is very satisfying information!! By the way, I tried to vote for you on instagram but I couldn't figure out how to do it. ???? Im a 72 yo woman and just started making sourdough fairly recently. Have had trouble with consistency. But then until NOW, have been throwing in whatever flours I happen to feel like at the time. My biggest issue has been bulk fermentation. But now with your help, I have more tools an knowledge. Thank you so much!!! Happy Thanksgiving Tom!!
I am thrilled to have found this video. EXCELLENT. I've been making a lot of mistakes -- and I didn't know it. Thanks for clearly explaining the 'what' and the 'why' of various steps. I am in Denver at 5280 feet elevation: baking is definitely not the same as it is at lower elevations. What allowances / changes do I need to be aware of to be successful for baking at altitude?
The Sourdough Journey Thank you so very much! I have been carefully monitoring time and temp and I’m weighing ingredients carefully. Even with my cautious approach, I’ve had problem with moisture - my dough is often extremely moist. Also, I cannot het an internal temp of 212 without significantly burning the loaf.
The Sourdough Journey Thank you VERY much! I am having problems with moisture ( the day 2 dough is extremely wet and almost unworkable - I have to add more flour ). Also, 212 internal temp is not achievable without burning the loaf: 205 indicates “done”. 🤗. My results are good however, and Im continuously perfecting technique and making adjustments. Any insights would be greatly appreciated.
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Love all your videos and your bread is beautiful! So many details that I truly appreciate. I'd like to see you make a video on how to make pizza out of the left over dough!
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Brilliant videos! You almost had me when you took out the butter and got ready to cut into the first loaf. I was internally screaming “Noooooo! How could he not know to let it cool?!??!” Good joke and good job with the tutorial
I’ve recently published some great NEW content: How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com Please check it out!
I just came across your site and you are really amazing! the attention to deal and explanation of every step, you don't leave anything out. I am finding your videos so helpful and no one so far has gone into such well explained why's and how's. I can really see now my mistakes in making sourdough. I have a quick question, that blue pot you baked your full sized loaf in what make is that. It looks to be the perfect size for a big loaf.
It is a generic enamel-coated cast iron Dutch oven. It is 6 quart capacity. I purchased it at a discount store and it doesn’t have a brand name on it. I recommend a heavy thick one. The enamel coating is nice for keeping it clean but many people also have luck with basic cast iron Dutch ovens also. You want something with thick walls and a heavy lid that seals pretty tightly.
I’ve recently published some great NEW content: How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com Please check it out!
Thanks Tom.I baked sourdough a long time ago with mixed results and not knowing how to get advice. My son gifted me a loaf and, with some gentle hints from my better half, I decided to develop a starter. I had King Arthur flour and water so, how hard would it be? After a few days, I had small bubbles. I refreshed it and more small bubbles. I discovered your site and started using filtered water from the fridge. Same results. Then, I took some bottled water from the hurricane supplies and the starter took off. The salt from the water softener was the culprit. The first loaf will not win any beauty contests but it had good taste and crumb so all is good.If anyone else has a problem similar to mine, check for a water softener. If so, take water from an outside hose connection and try that or bottled water One suggestion, a small video showing how to navigate the site to access the info not normally seen. There are many people who are computer novices.
I'm a beginner and so confused. Six people say six different things. The Sourdough Journey was very helpful and cleared every thing I needed help with. Thank You Tom
Thank you for the feedback. I appreciate it.
Tom, I want to thank you from the bottom of my heart for making this series of beginner videos. I'm a 58 year old man who has never baked anything before and I rarely cook (my wife is an excellent cook and loves to do it). I've been eating bread from a local artisanal baker for the last couple of years and more and more have become fascinated with bread. So, I bought the Tartine Bread Book and I found your series of beginner videos. This weekend, starting Friday night, I created a leaven from the starter that I created from scratch using the book and your starter videos. On Saturday I went through the steps of autolyse, shaping, etc and got the 2 loaves in the fridge Saturday night. This morning I got up and went through the baking process. The entire time I kept referring to the book and I watched and rewatched your videos many times. I finished this afternoon and the 2 loaves came out better than I could have dreamed. This is my first time baking!!! I wish I could post pictures in this comment. There is NO way I could have done this without your videos. Being able to watch someone actually perform the steps was incredibly helpful. What's more the excellent tips about being patient and not being in control except for time and temperature stood me in good stead, as I had a few steps where I needed to either raise the temperature or wait longer to get the desired result. I wouldn't have known what to do without your advice. Finally, the extra information about some of the technical details and the science behind the steps was great, because it is stuff I really want to know. Again, I can't thank you enough. I was literally dancing (something no one wants to see) in my kitchen when the first loaf came out of the oven. :)
Thank you so much for the feedback. I appreciate it. Also check out my new website at thesoursoughjourney.com
And I have lots more videos on the Tartine method.
Thanks Tom, beginner baker here, first rise was a flop, but somewhat edible. Your videos revealed many things that I likely did wrong. Looking forward to my next bake; will be mindful of your comments and guidance. Your touches of humor throughout the videos were also very much appreciated. Well done.
Thanks
Tom, thank you from the bottom of my heart for this series. I have been trying to make bread for 4 months trying various recipes only to find failure and inconsistencies.
Thank you for explaining and spending the time to detail. Being a slow learner, I could totally appreciate and understand!💞
Thank you for the feedback. I’m happy it helped. Here’s an updated version of that same process. You may find this helpful reinforcement. The Sourdough Brothers : The Sourdough Apprentice, Special Edition
th-cam.com/video/WVebYEH63xM/w-d-xo.html
@thesourdoughjourne I did view that video a few days ago. Very informative and entertaining at the same time. I will stay subscribed to your channel as it's the utmost help out there! Again, thank you!💞
Finally a how-to for beginners done right. Thank you so much for your hard work. I have been trying to make SD bread for months. You have answered so many of my questions and pointed out several of my mistakes. Again thank you.
Thank you for watching and thank you for the feedback!
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
You really got me with that little fun at the beginning where you almost sliced into your very freshly baked bread, i was about to lose my mind. You can safely say... Gottem :)
Glad you enjoyed it!
@@thesourdoughjourney You got me too, that was a good one :D
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
These videos are suberb!. I have followed many but I keep coming back to The Sourdough journey. My stater is now over a month old and it was just how your guide predicted. I have the stretch and fold technique down. Certain steps have been clarified over time and with experience. Thank you!
Thanks!
I just watched all 5 of these back to back to try to understand the problems I've been having with my bakes (I'm a new sourdough baker as of March) and I learned SO MUCH. I appreciate the long-form videos and your attention to detail. Congratulations on such beautiful results in such a short amount of time. I hope my bakes begin turning out the way yours have.
Thank you!
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
WHAT? You've only been baking sourdough for three months? Amazing. What a great approach to teaching other beginners. Look forward to seeing you explore more recipes.
Thank you. Yes. I recently retired and had some time on my hands to really read, research and learn. 🙂 I have plans for a few more detailed instructional topics, then I will start doing different recipes. Thank you for the feedback and thank you for watching my video.
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
Success! I completed this series. What a tremendous help it is. Just completed the 4th stretch and fold as I have been following along from the first video. Thanks so much for your sharing and the work it took to produce this.
Thank you. Here is an updated version you may want to watch in the future. Very similar with a few more tips. th-cam.com/video/WVebYEH63xM/w-d-xo.htmlsi=vAwxerdT3t_f5b_O
Thank you so very much. I now understand the process. It's not as easy as it sounds but well worth the effort. I am currently strengthening my starter and will go again.
Thank you. Here is an updated version of that same process. The Sourdough Brothers : The Sourdough Apprentice, Special Edition
th-cam.com/video/WVebYEH63xM/w-d-xo.html
Thanks, Tom! I’m an impatient baker. Love your videos!
Thank you!
Thanks Tom, your video was great! I've had the Tartine Bread book for about 5 years now and ever since I followed the Chad Robertson method and my bread always turns out perfect. From time to time I do enjoy watching others making bread and I watched yours in entirety. I so enjoyed it. I always seem to pick up little tricks from others. I would have loved to see how you stored the dough you set aside for pizza and also how you prepared and baked it for pizza. One thing that Chad Robertson says is to bake it hard and I have been to his bakery in San Francisco and had his bread. It is very very dark but does not taste burned, it is delicious and so is mine. Do a pizza video!
I will do a pizza video this winter. I simply put the dough in the fridge for about 6 hours and made the pizza that evening.
i made my first half loaf yesterday morning and it turned out PERFECT!
i used my 3 quart dutch oven and made a little half loaf like the second one you did in these videos. thats what gave me the confidence.
i don’t think i’d ever tried if not for that.
i scored it just like you did and my oven spring was even great!
i got a little worried after mixing all my dough, water and starter the other night because instead of using bread flour, i used my 50/50 whole wheat/bread flour that i use for my starter.
it still did fantastic tho. making a bread flour loaf right now. 😊
Awesome. Thanks!
Dear Tom,
I have greatly enjoyed your tutorials, and as a comparable veteran (I’ve been baking sourdough regularly for a year now) I appreciate seeing a new approach and gaining new ideas. Thanks for your great work. My baking will be better thanks to you.
On the other hand. I have some ideas to share with you, one amateur to another, if you would be open to hearing them, having to do with monitoring temperature, use of oven gloves, and use of parchment paper. If you’re interested please let me know. Thanks again.
All the best,
Gregory
Thank you. Yes I am always interested in learning and improving.
@@thesourdoughjourney Okay. Here are my observations, respectfully offered:
a) I freaked out to see you putting your one bare hand into the oven while using the silicon grip. I strongly advise against ever putting a bare hand in the oven. At times one needs dexterity to handle items that a full-on oven mitt will not provide. In those instances I use cut-resistant gloves, which I initially bought to wear when using a mandoline (from bitter experience). Although made to prevent accidental cuts, they will also allow you to adjust a thermometer inside the oven, if necessary, or to grip the parchment paper safely when it's inside the hot dutch oven. The great thing about these gloves is that they are thin enough to fit inside regular oven mitts allowing for quick changes between thick and thin protection, when desirable. You can find them on Amazon, for example: www.amazon.com/Convy-GJ-0057-Resistant-Protection-Transverse/dp/B07GNQVT2N/ref=sxin_9_pb?cv_ct_cx=kitchen+glove&dchild=1&keywords=kitchen+glove&pd_rd_i=B07GNQVT2N&pd_rd_r=d13f7200-a325-43a2-a69d-372383540fc9&pd_rd_w=i0ADw&pd_rd_wg=thyRY&pf_rd_p=997ee761-ffb8-4021-b5b4-4559034126b3&pf_rd_r=GDJM5MYQ226B9EA7W89G&qid=1599336305&sr=1-3-8065ff8c-2587-4a7f-b8da-1df8b2563c11
You can't use them to handle a heavy, hot pot, but you can use them in conjunction with your silicon grips since you like to use them, be protected and still have dexterity. Of course, they'll also keep you from getting cut if your knife ever slips.
b) It was curious to see that you put semolina flour under the dough to prevent the dough sticking to your parchment paper. I've made close to 100 loaves and never once had the dough stuck to the parchment paper, so you may find this is an unnecessary step.
c) On the subject of parchment paper, I was interested to see that you take the trouble to cut it into a circle. I find it's only necessary to cut one strip the length of the diameter of the dough, plus an inch, maximum, on either side. No need to have the paper surrounding all the dough, I just want enough to cover the bottom and leave enough coming up on the side so that I can grip it easily and lower the dough (with the gloves, above) into the hot dutch oven. If the paper sticks up above the rim of the Dutch oven, you can trim it with scissors (using the gloves, above).
d) I was very taken by your constant monitoring of the dough temperature. I definitely do monitor the temperature of the starter and/or levain (if I'm in a hurry and want to speed up their development), and of the baked bread to make sure it is done, but the rest of the time would you not find it sufficient simply to monitor visually the growth of the starter or levain, and the progress of the dough? Isn't the important thing to know whether the starter has peaked, or the window pane has been attained or a 25% growth after bulk fermentation has been reached? Aren't these things you can see with your eyes and feel with your hands without all the constant measuring? It appears to me the Tangine book may be geared towards professional bakeries where there are great numbers of loaves all baking at once, rendering it impractical to judge each one individually, and where money would be lost if the temperatures were not precise. But do you need to do all that?
e) a hot or cold water bath can also be used to raise or lower the temperature of the starter if necessary.
f) Try using a banneton, both a boule and a bâtard. The boule will be fun, as it will be more efficient than the tea towel and will allow you to get the white rings running around the crust which can be a nice decorative variation from time to time. The bâtard gives more uniform slices from end to end, which allows one to use more of the bread for sandwiches, for example.
g) Bread Code suggests spraying a little water inside the Dutch oven to promote oven spring. I think he's right about that.
That's all that comes to mind for now. I was not taking notes as I went along; these are just a few things that stick out in my mind after having seen your videos. Meanwhile, thanks again for your great work. I've taken some great pointers from you and I look forward to putting them into action.
Best,
Gregory Peterson
Thank you for the thoughtful feedback.
I have been looking into additional gloves/mitts and will look at your recommendation. I’ve modified my parchment paper cut since that time to be closer to what you are describing.
I’ve had mixed results with parchment sticking to loaves. I’ve forgotten the rice flour (not semolina) a few times and have had it stick about 25% of the time. I believe it is dependent upon the brand and quality of the parchment paper.
I was a bit obsessive about the temperature-taking because I was really just learning at the time (this video was my 5th bake). It takes some time to develop the experience to read the dough. (And I am still a bit obsessive about taking temperatures).
Thank you for the other recommendations. I will try some of these out.
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
I was terrified to mess up making sourdough, but I used your starter videos to make starter and then hopped right into these videos for my first sourdough loaves. I made a few mistakes, but I have learned so much from your videos! Thank you for breaking this down and truly explaining each step. Enjoyed my first sourdough with breakfast this morning. :) You're a national treasure, Tom!
Thank you. 🙏
Thanks Tom this was brilliant. I have the Tartine book, but it would be benefit from your step by step process. I totally understand everything now. Thanks from New Zealand!
Thank you. Here is another version I did a few years later.
The Sourdough Brothers : The Sourdough Apprentice, Special Edition
th-cam.com/video/WVebYEH63xM/w-d-xo.html
Tom, thank you for a brilliant video. I'm one off the remaining 40 Afrikaans speaking South Africans (thnx Charlize). As we like to say in Afrikaans -- Lekker man !!
Thank you! Also check out this video, which is a slightly updated version of the same process. th-cam.com/video/WVebYEH63xM/w-d-xo.html
@@thesourdoughjourney Hi Tom, think the link is wrong, can u send the link again plz
Here it is. th-cam.com/video/WVebYEH63xM/w-d-xo.html
Enjoy all 5 episodes. Very impressed. Thank you for your hard work! Keep posting!
Thank you!
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
Finally somebody that went through each step and didn't skip any of the process except for the waiting part. Very detailed and thorough which is super helpful for somebody just starting out in sourdough and is following the Tartine method. Thank you!
Thank you! Since I made the video, I’ve seen a correction to Tartine that there should be a 30 minute rest after adding salt, before first stretch and fold. Also, you can do between 5-7 stretch and folds, not just the 4 originally outlined in the book. I still do 4 or 5.
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
Thank you so much for all your help! You're a great teacher. Fun, informative and easy to follow. So grateful!
Thanks!
Tom, this is the best and most informative video I've seen on the internet! Love your attention to detail and sense of humor. I have much more confidence now that I have watched the process from start to finish. I even changed to the starter feeding schedule after realizing I was feeding before the culture was ready. Thank you, thank you, thank you.
Thanks! Also check out this updated version of the same method. th-cam.com/video/WVebYEH63xM/w-d-xo.html
I loved to follow from video 1 to 5, love baking myself but never able to make sourdough bread . Thank you for showing us how it's done.
Thank you. Here is an updated step-by-step version I created with my brother! th-cam.com/video/WVebYEH63xM/w-d-xo.html
After spent half a day on your youtube; i made the best sourdough after three months. Thank you very much.
Thank you for the feedback!
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
Thank you so much sir, I've been making bread for a few months now. I can see I've been winging it. Some come out good, some are frisbees. Yes I've been making lots of beginners mistakes and the big one is patience. I start to make a loaf and get called away to run to the store or other places. Stretch and fold may be at 30 minutes or an hour. Also, some times I don't know how these loaves turned out, I've been giving them to my friends and neighbors. Thank you, It's a long process, but looks like it's so rewarding.
Thank you. You can learn a lot by watching my series “When is Bulk Fermentation Done.” It will help you learn the skills to “read the dough” if you have a busy schedule and timing does not always work out.
Tom, your concise, organized, and thoughtful delivery of the processes are amazingly helpful! Thank you so much for all the time you’ve spent to share this. ❤
Thanks. You may also like this updated version.
The Sourdough Brothers : The Sourdough Apprentice, Special Edition
th-cam.com/video/WVebYEH63xM/w-d-xo.html
We did it! I say we, bc I followed your videos religiously and I just put my first loaf in the oven! Thank you so very much for these videos and breaking it down like you did.
Thank you so much for the feedback. I appreciate it. You may also want the check out my Sourdough Apprentice video, which is an updated version of the original series.
Then after you bake 20 or more loaves, check out my Art and Alchemy series for some more advanced techniques.
@@thesourdoughjourney I absolutely will check it out!
I started baking sourdough about 2 months ago, i learn by watching all these youtube videos and this is the greatest and most the detail sourdough baking video. Thanks Tom!
Thank you for the feedback!
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
BIG BIG Thank you from Switzerland!!!!! I've learned soooooo much with your videos! FANTASTIC EXPLANATIONS!
Thank you! 🙏
Thank you for doing this. I am a retiree. A few years back I bought the Tartine book and made exquisite loaves of bread. Then I got off onto something else and stopped baking. A few months ago I decided to start again. I knew the process so I decided to just wing it. The results were disastrous. All the loaves had thick, rock hard crust that shattered when you cut it and a very wet dense crumb. Now I'll go back and follow the Tartine instructions!!
Thanks for sharing!
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
Wow..that crumb is perfect....good job.
Thanks.
I have so enjoyed your video's!!! (I'm a native Clevelandite but now live in Oklahoma) I've been watching and rewatching for months but haven't had time to take the plunge until this weekend! My first loaf just came out of the oven and I can't wait to cut into it! (But I'll wait!) Thank you so much for taking the time to make these videos! You're a great instructor!
Thank you for the feedback. I appreciate it. You may also want to check out this video where I teach my brother to make his first loaf. It is also a good video for beginners. It follows the exact same process as this video. th-cam.com/video/WVebYEH63xM/w-d-xo.html
Thanks Tom for all your information this gives me some confidence to see the process also understanding how all measurements temps and time is important
Thanks! Also check out this video. I basically re-made this series with my brother (a shorter version. Of the series, not my brother). It has some updated content you may find helpful. But it is essentially the exact same process. th-cam.com/video/WVebYEH63xM/w-d-xo.html
Thank you, thank you, thank you for being so thorough. As with anything in life, it's important to cover the "why" of everything (at least it is for me) and you do that beautifully.
Thank you for the feedback. Here’s another version of the step by step process that you may like. th-cam.com/video/WVebYEH63xM/w-d-xo.html
I love the Tartine Bakery book but for a beginner like myself I found that it didn't, at times, have the detail I needed. Your videos provided that detail and I loved watching every one. I also enjoy the humour. I will be watching these videos again to help me as I go through the process. Looking forward to the pizza video!
Thank you! I haven’t made the pizza video yet, but I do have a new Tartine video coming out in a few days.
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
You are such a great teacher! I baked sourdough last "season" ( in Arizona I don't bake during summer) and now that it is Fall, and with your guidance, I hope to up my game. Thx!
Thank you!
Good Job Tom! I followed you through all 5 videos. I was totally gobsmacked that you wore a long sleeve black shirt through the whole series. LOL it was super.
Thank you so much. It is a distinctive look in the kitchen! :)
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
You have the best sourdough videos ever, thank you for everything you do.
After 4 starters failed I found your channel, followed all your advice about the starter, and was able to develop a starter that it's two months and a half old and has been doubling consistently four hours after feeding for the last four weeks.
I have been trying to do the Tartine bread recipe, following every step and I've also been using your chart about the bulk fermentation time, according to me everything is going well until the time to score comes, my dough goes flat, doesn't keep its shape no matter how fast I do it.
Maybe is because I live in Florida which is always hot or hotter no matter what, I like to see what you inside about my issue.
Thanks.
Thanks. Here is a helpful video to help fine tune the bulk fermentation. Tartine is a tricky method for beginners. This should help.
MUST SEE: When is Bulk Fermentation Done? - Episode 3 : “The Bulk-O-Matic System"
th-cam.com/video/E-Z1Yle-VXA/w-d-xo.html
Your beginner videos are invaluable! I’ve tried following the Tartine book and my loaves were ok and tasted good. I’m sure with your excellent tips, my next one will be much better. Thanks so much for these videos.
Thank you for the feedback. Good luck!
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
Thank you!! Thank you! Thank you so much!! I have finally found a video that makes sense of the process of sourdough bread making. I've tried and failed many times...until now!! I love your videos, so helpful!!
Thank you! Also check out my “Sourdough Apprentice” video. It is an updated version of this process. And check out my new website for lots more content at thesourdoughjourney,com
Wow you are very thorough. I have learned so much from you. I’m staying up tonight so I let my dough raise the right way. I’m setting the clock to do my next stretch and fold. Thank you Tom
Thank you!
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
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I just wanted to say thank you for doing this series! I bought the book and watched your videos during every step of my first Tartine loaf. My results were great! I cant wait to continue practicing the techniques to make even better loaves.
Thank you for the feedback!
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
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Thanks Tom for the fantastic journey of making this loaf of sourdough bread! I love your analytical and scientific style of explaining the process. And I love your midwestern sense of humor. I noticed what looked like a NASA mug on your countertop. Are you a scientist? You have inspired me to be a little more exacting when I make my future bread. My next loaf will be my third!
Thanks for the feedback. I appreciate it. There is a NASA facility in Cleveland, but I am not a scientist or affiliated with NASA. I have always loved science, however.
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
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Great videos. Your a born teacher for those of us who are always questioning why, how come, for how long? You gave great explanations and made it very understandable for us beginners. I don't think I will be quite so nervous about the process now. Off to talk nicely to my starter and I may have to strengthen it!
Thank you for the feedback.
@@thesourdoughjourney And I thought I killed my starter, lol. Possibly I can save it as I am watching your humerous video about killing starter and really enjoying it.
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
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Hi Tom! Thank you for these videos ! A lot of time and effort put into these videos and we all appreciate it !
Thank you!
I had been struggling with obtaining a proper sourdough then I watched your video and followed along. FINALLY! The best loaf I ever made! THANK YOU!
Wonderful! Thank you!
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How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
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Science makes tasty food! Congrats on #5 it's a beauty!!
Thank you!
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How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
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Good morning Tom. I am happy to say that I baked ny very first sourdough load this morning. By the looks of it I believe it is a hudge success. Thank you so much for all the information. I'm not sure how to post a photo here, if I figure it out I'll post it.
Thank you for the feedback!
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
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Thanks a lot. I baked my first Sourdough bread. It came out very nice 👍
Congratulations!
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
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I used to bake a simple sourdough loaf from Hugh Fernly Wittingstall. His recipe was in the Guardian newspaper.I mixed in the stand mixer, and even kneaded in the stand mixer. I would keep my starter in the fridge and get it out a couple of days before baking. My husband and I went Keto back in January 2019. I ended up killing my starter as I kept forgetting to feed it. Well I decided to get back into it, commencing new starter and watching several TH-cam videos. I have had at least 3 disastrous attempts, mainly underproofing. Thanks to your videos, I have a better understanding on where I went wrong, and look forward to giving it another go. Looking forward to further instructional videos
Thank you! I'll be posting new videos every few weeks.
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
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Terrific stuff Tom. What a great job. Love the subtle bits of humor. Thanks for sharing.
Thank you! Check out my series Tartine Bread: Art and Alchemy for the intermediate bakers’ version of this series.
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
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This is the best video teaching I’ve watched and I’ve watched a LOT!
Thank you!
Thank you Tom. There are three towns , that I now know of, who are making great sourdough bread. Chicago, Cleveland , and Denmark. I know , I know, Denmark is not a town , but I know they make great sourdough bread there.
Thank you for the feedback!
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
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Hi Tom! So happy to have found you…even though my 1st attempt (today) failed to rise in the oven😢. I’m now on a The Sourdough Journey marathon to discover the error of my ways! By the way, I’m from Youngstown so we’re kinda like homies! 😊
Thanks! Good luck.
Tom, thank you so much for the time and effort you have put into these videos. I have learned a few very important tips that will definitely improve my bread. Lena🙏
Thank you for the feedback.
Awesome series, thank you so much! I'll follow this tutorial for my next loaf. Anxious to see how this goes.
Thank you!
Thank you Tarren-Tom for the very informative, beginner window seat perspective, hip to be square video that is sprinkled with a nice rye sense of humour. Your very substantial effort is much appreciated from the other side of the world where we are just about finished planting wheat. 🚜 🍞 👍🏻
Thank you for the feedback! I'm happy you are finding my videos helpful.
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
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I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
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the longer the ferment the less gluten. for those who have to be mindful of their gluten intake this is a wonderful way to eat bread and not be bothered by it.
Thanks.
THANK YOU FOR TAKING THE TIME TO DO A STEP BY STEP INSTRUCTIONS. i WILL BE APPLYING THESE STEPS. i WILL BE PURCHASING THE TARTINE BOOK.
Thanks. Here’s another step by step video with some updated content. The Sourdough Brothers : The Sourdough Apprentice, Special Edition
th-cam.com/video/WVebYEH63xM/w-d-xo.html
Thank you for comprehensive tutorial . I
learned al lot , can’t wait to try your recipe. 🙏😁
Thank you for the feedback. Good luck!
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
What amazing bread Tom. Love the breakdown of instructions you give - certainly appreciate the principles more behind a good bake. Keep the videos coming.
Thank you for the feedback.
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
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Great guy. Thanks for your focus, humor, diligence, and good taste.
Thank you!
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
Thanks Tom. Your videos are very helpful.
Thank you! Also check out this newer video where I teach my brother that same process. th-cam.com/video/WVebYEH63xM/w-d-xo.html
I already watched that one Twice ! Because it was so hilarious! 😘
Thank you for doing this Tom... Got my tartine book a week ago, baked 2 recipes from it... never too successful... Now I know why.... I preheat the dutch oven with THE LID ON!!!! Am making my levain now (pm here in this part of world) and cannot wait to bake tomorrow...
Good luck!
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
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Your humor is spot on between entertaining and so informative. Love the videos!!
Thank you!
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
Thank you Tom. I am just starting my sourdough journey, buying the right tools, and learning as much as I can. There is so much information out there, it can be confusing for a beginner. I think it is important to understand the science of what you are doing. Your instructions and demonstrations are very clear. I appreciate your time and effort to present this. I live alone so I am grateful that you took the time to discuss and demonstrate making the small loaf. If a person were to have two of those little dutch ovens, do you think you could bake two small loaves at the same time?
You can bake at a time, but I actually stopped using the small Dutch oven. It is too tight and the loaves need room for air circulation around the dough. I’d look for 2 that are at least 5qt capacity that could fit side by side in your oven.
Do you have any experience with the Hawok cast iron bread cloche. The diameter is about 6" and
seems like you wouldn't have the issue of the air circulation around the loaf. Thee cost is about $40-$50 each. @@thesourdoughjourney
I am not familiar with that one. Sounds small.
Thank you so much , I followed step by step, I would like to see SD bread with additives .
Thank you. This is a good basic recipe for including all types of add-ins. Some popular choices include olives and herbs de Provence, sundried tomatoes and rosemary, or various cheeses or meats. Most people combine the add ins on the 3rd stretch and fold so they get somewhat distributed evenly on the 4 stretch and fold, and in shaping. If you are using add-ins that include salt or garlic, be aware that these can slow down the fermentation process, so your loaves may take longer to finish bulk fermenting. I'll make a video on this topic in the future!
Well! Here I am at the end of the 5 episodes Sourdough Journey! I very much enjoyed watching them. Congratulations for your videos, for what you have accomplished in less than 3 months of backing, for all you have studied! They are so well explained, so detailed! Thanks again!
Now I am going back to your channel and dig for the pizza video! If there is one! ;)
Thank you so much. I'm happy you found them helpful. I mention pizza dough in a couple of videos but I don't have a video showing a demonstration of pizza-making (yet!).
What a great series! I have had the Tartine book but it is a lot to digest. Seeing it in action really made it sink in and make sense. Congrats on a lovely loaf!
Thank you!
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
Thank You so much for putting these videos together with amazing infant tips. I’ve been struggling for a couple of months to make sourdough bread with starter and have had little success and much frustration. I made most of the mistakes you mention. I’ve got 4 loaves in the refrigerator after viewing your videos over and over again. Tomorrow will tell. An appreciative pupil.
Thank you so much for the feedback. Good luck with your loaves!
Thanks Tom! I wish I watched this before baking my loaf of sourdough!. This is really informative and makes a one time baker like myself get back into the home kitchen and bake again ... ;)
Thank you! Best of luck with your future loaves.
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
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Great series! I went through the steps exactly as you described. The bread turned out perfectly! The videos were extremely helpful. I bought the Tartine Bread Book and just started reading it.
Thank you. Also check out this video, is an updated version of the original series with some improvements. th-cam.com/video/WVebYEH63xM/w-d-xo.html
I think if you'd cut 1-2 inches higher (towards the top of the first loaf) you'd see even more oven spring and no blowouts. The smaller loaf had cuts done on top and look how much better the oven spring was. I also always use a thick rectangular pizza stone in the oven and put my baking vessels on top and I think it helps to make the oven temperature more uniform. A great series and the bread looks excellentt! Thanks for all of your effort.
Thank you for the tips and feedback.
Improved shaping and scoring. share.icloud.com/photos/0CW7X4qdZOpO99PtqK5L2aabw
Wow,I was ready to stop trying with bread and do bagels.
You have taught me so much
Thank you!
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
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Thank you Tom for these great videos. They are extremely well done and informative. I look forward to baking my first sourdough loaf this weekend. Thank you again sir and stay safe.
Thank you!
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
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Answered all my questions. Thanks.
Thank you.
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
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I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
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Thanks!
Thank you!
Thank you Tom for this very informative series of videos. I’ve enjoyed the systematic, down-to-earth, no-fuss approach, and all the straight-from-the-gut insights. It’s been very helpful. Looking forward to a few more of these, that I will certainly watch!
Thank you so much for the feedback. I have a new video coming out today on the impact of Final Shaping on the open crumb structure.
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
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I am a beginner. You did a fabulous job. Thank you so much for putting this together. Very very informative. !!
Thank you for watching and thank you for the feedback!
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
Congratulations on your perfect loaf! I've been trying my hand at sour dough bread for about 3 months (a little late to the game) I have had some successes and a few failures, especially with the first few loaves. I haven't used a thermometer, I can see how I am missing out on the benefits of knowing exact temperatures during bulk fermentation. I am wondering if you have tried a clay cooker? I have had a clay cooker for 34 years and have mainly used it for a few special occasion meals , but I have been using it for bread with awesome results! The main benefit that I can immediately see is that it goes into a cold oven, set it to 450F , bake for 45 minutes with the lid on , then remove the lid and bake at 400F for 5 minutes to complete the browning process. The bread comes out beautifully . No wasting energy heating up the oven for so long, you only have to try it once or twice and then you can easily figure out if your particular oven requires a longer or shorter bake time.( also, I reuse my parchment paper 2 or 3 times)
I enjoy your videos, especially the ones to improve a starter, mine was looking kind of punky and now it is top notch! Thank you
Thanks! I have not used a clay baker, but I know others who use them successfully.
i’ve got a 3 quart dutch oven and that’s all i have for now.
i’m not thinking my family will ever eat whole loaves. so i should cut my dough into 3 quarter size loaves for a 3 quart?
instead of a whole loaf and 2 small half loaves?
i really appreciate you taking the time to make these videos and being so transparent. i’m such a visual learner and i’ve been so overwhelmed since starting my first starter two weeks ago.
but knew i really wanted to start making sourdough. your channel has really given me some confidence.
Yes, you can adjust the size to anything you prefer. Just keep all the recipe proportions the same.
@@thesourdoughjourneythanks Tom!!!
This was so helpful!! Thank you so much!!
Glad it was helpful!
Nice series. I just pulled my 5th loaf out of the oven. I like trying different recipes for each loaf. I don't always follow exact flour types in the recipes I've used though and haven't had any problems. My very first loaf I made up my own recipe after watching a bunch of videos and reading lots of recipes and it was one of my best loaves.
Thank you. You are one of the lucky ones. I participate in various social media groups and so many beginners struggle. And they are confused by the abundance of I formation out there. That’s why I tried to just follow one recipe from start to finish. It seems so rare nowadays.
@@thesourdoughjourney I didn't make any crazy substitutions like some of the flours you presented though. I just use mostly stone milled bread flour blends and a small amount of rye in most of my loaves and it seems to be a good combo that works in most recipes.
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
Love Love Love these videos, really clear and informative, also enjoyable to watch. Everyone starting out or already making Sourdough should watch them. Thank you.
Thank you for the feedback.
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
@@thesourdoughjourney Excellent, thanks for the update. it's very much appreciated.
Thanks for the great videos Tom! I learned a lot from your explanations of the process and troubleshooting tips. I'm looking forward to my next loaf. I'm sure it won't look like a pancake this time. The humor was an unexpected bonus.
Thank you for the feedback! If you like my sense of humor, you might like my video, “50 Ways to Kill Your Starter.” It is a comedy.
Hi Tom! Thank you for this very carefully constructed video. It was so easy to understand and I appreciated the casual approach versus a more technical class. I'm baking as I type this and I can hardly wait to assess my own loaves using the Tartine recipe and method.
Thank you for the feedback.
I learned a couple things that I will be trying out with tomorrows bake. Thanks for all the work you put into this video.
You are so welcome!
Very good series of videos related to this book. I have the same book, and your videos have helped me a ton, especially as it relates to Bulk Fermentation. One thing I have noticed is that if I preheat my Dutch Oven to 500 for to long the bottom of the crust tends to burn. I'm now dialing the temp down to 475 for preheat (10-15 min max at temp) before placing my dough in..
Thank you, and thanks for the tip. If you follow that recipe checkout my “The Sourdough Apprentice” video for an updated version, and my “Art and Alchemy” series for a deep dive on Tartine.
You had me at 10:55 ... I actually DID think you were crazy, lol!!
PS: It IS a beautiful loaf!! Congrats!!
Thanks for the feedback. I appreciate it.
Sourdough ♥️ Let's Go Bran 🍞
Thank you.
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
Tom-I watched this whole series in one night. I understand so much more now! My starter is ready and I hopefully can gather my supplies and get started this weekend. Question: Do you have any recommendations of additional bread sourdough bread books/discard books? I would like to ask for these for Christmas. Thank you.😊
Thank you. Here are book recommendations. thesourdoughjourney.com/books/
Tom, Thank you! You have put together exactly my type of videos. Maybe it's the scientist in me (I love your NASA coffee cup!), but I've been baking bread (mostly commercial yeast, overnight) for several years and only in the past 3 months have maintained by own starter 'Dougvid'. I have had some successes and some spectacular failures and had to laugh at so many of your suggestions (uh, do not combine parts of recipes was a big one for me). My running partner is a basic scientist and I'm an epidemiologist and we joke I'm much more of the multivariable type lately, at least with bread baking. Anyway, my last few loaves have turned out beautifully and less sour since I started making a separate levain from my starter rather than just using Doughvid straight, which seems more sour in side by side sniffs. The actual footage of handing the dough, scoring, and shaping have been especially helpful. In the past two days I've devoured your first five videos and the one that tests different fermentation times. One thing I'd really like to tackle is adapting recipes for a 70F (or similar kitchen) to bulk ferment at that temp. I probably just need to get better at visual signs, but I'd be interested to see how that could vary BF times. The explanation about how stretch/fold creates gluten structure was awesome. One problem I have with parchment is that it dents the bread. This morning I put rice flour on the bottom (great tip) and then used a massive fish spatula to move it into the dutch oven (burnt my had, but the 'landing' was pretty good). Anyway, thanks for making the time to create your videos in your spare time. Got an instagram account?
Thank you so much for the feedback. I am doing another video on handling options in bulk fermentation (no knead, stretch and fold, coil fold and lamination). I’ll add the 70F option to my list of future videos. For the parchment paper, you’ll see a solution in my newer videos. Cut it into the shape of a diamond where the long tips reach the top of the Dutch oven and the short tips equal the length of the loaf. More of a “sling” that does not impede the rise on the sides of the loaf. Thanks again! (I am not on Instagram right now).
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
Thank you Tom! What a great series. Thank you for such a great and clear presentation. And for showing your more challenging bits, with the sticky dough, time, temp, etc. When we watch experts, we don't see the struggles and learning to handle the dough in the early stages is a big step, as well as not rushing it. My big take away from you is measuring temp. I'll try that to keep an eye on things better. You can also proof with sous vide, and or Instantpot on yogurt setting. But I favor the oven as well, as it saves dishes.
I've been baking sourdough for over a year now, but with covid shortages, I haven't been able to bake it as often and my starter became weak. I found you on your "strengthening your starter" video, and stayed for this! I have picked up some new and great tips! I'll been watching the rest of your videos as well as becoming a subscriber. And sourdough pizza is simply the best isn't it?! I make mine with peppered salami and red onion 😋
I also turn it into bagels and English muffins, etc... the possibilities are endless, esp with additions once you've got the hang of it!
Happy baking!
Thank you for the feedback and thanks for watching my videos. I have a new video coming out in a few days on managing temperature in bulk fermentation. I also hope to make a pizza-making video in the coming months. Thanks again!
Hi Tom. Just watched all 5 parts of video today. Just found you a day or two ago. This was the best instructive set of videos I've ever watched on the subject. I do NOT mind that they are longer than most, as they are COMPLETE!!! I have learned so much from you! I had no idea that you were a beginner when you did this video!! Figured you'd been doing it for years. That in itself is very satisfying information!! By the way, I tried to vote for you on instagram but I couldn't figure out how to do it. ???? Im a 72 yo woman and just started making sourdough fairly recently. Have had trouble with consistency. But then until NOW, have been throwing in whatever flours I happen to feel like at the time. My biggest issue has been bulk fermentation. But now with your help, I have more tools an knowledge. Thank you so much!!! Happy Thanksgiving Tom!!
Thank you for the feedback. I appreciate it.
I am thrilled to have found this video. EXCELLENT. I've been making a lot of mistakes -- and I didn't know it. Thanks for clearly explaining the 'what' and the 'why' of various steps. I am in Denver at 5280 feet elevation: baking is definitely not the same as it is at lower elevations. What allowances / changes do I need to be aware of to be successful for baking at altitude?
Thank you. I do not have experience baking at altitude but am happy to do some research on that topic.
The Sourdough Journey Thank you so very much! I have been carefully monitoring time and temp and I’m weighing ingredients carefully. Even with my cautious approach, I’ve had problem with moisture - my dough is often extremely moist. Also, I cannot het an internal temp of 212 without significantly burning the loaf.
The Sourdough Journey Thank you VERY much! I am having problems with moisture ( the day 2 dough is extremely wet and almost unworkable - I have to add more flour ). Also, 212 internal temp is not achievable without burning the loaf: 205 indicates “done”. 🤗. My results are good however, and Im continuously perfecting technique and making adjustments. Any insights would be greatly appreciated.
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
Love all your videos and your bread is beautiful! So many details that I truly appreciate. I'd like to see you make a video on how to make pizza out of the left over dough!
Thank you for the feedback. I have not made a pizza video yet but will add it to my list.
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
INCREDIBLY helpful. thanks so much for this content!!
Thank you for the feedback.
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
Brilliant videos! You almost had me when you took out the butter and got ready to cut into the first loaf. I was internally screaming “Noooooo! How could he not know to let it cool?!??!” Good joke and good job with the tutorial
Thank you so much. You may also like my new “Preview Video” highlighting the best parts of the 5 part series with some additional humor.
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
I just came across your site and you are really amazing! the attention to deal and explanation of every step, you don't leave anything out. I am finding your videos so helpful and no one so far has gone into such well explained why's and how's. I can really see now my mistakes in making sourdough.
I have a quick question, that blue pot you baked your full sized loaf in what make is that. It looks to be the perfect size for a big loaf.
It is a generic enamel-coated cast iron Dutch oven. It is 6 quart capacity. I purchased it at a discount store and it doesn’t have a brand name on it. I recommend a heavy thick one. The enamel coating is nice for keeping it clean but many people also have luck with basic cast iron Dutch ovens also. You want something with thick walls and a heavy lid that seals pretty tightly.
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? th-cam.com/video/JzvZ6vMxHcw/w-d-xo.html
The 10 Secrets of Sourdough Success th-cam.com/video/XRqHQzd3WTM/w-d-xo.html
Experimenting with Bread Flours th-cam.com/video/dkHiXyPBr4w/w-d-xo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
Thanks Tom.I baked sourdough a long time ago with mixed results and not knowing how to get advice. My son gifted me a loaf and, with some gentle hints from my better half, I decided to develop a starter. I had King Arthur flour and water so, how hard would it be?
After a few days, I had small bubbles. I refreshed it and more small bubbles. I discovered your site and started using filtered water from the fridge. Same results. Then, I took some bottled water from the hurricane supplies and the starter took off. The salt from the water softener was the culprit. The first loaf will not win any beauty contests but it had good taste and crumb so all is good.If anyone else has a problem similar to mine, check for a water softener. If so, take water from an outside hose connection and try that or bottled water
One suggestion, a small video showing how to navigate the site to access the info not normally seen. There are many people who are computer novices.
Thanks for the tip and the feedback. I’ll add a website tutorial to my upcoming video plan.