Don't ever stop making sourdough videos. Even when you've covered every nuance of the process in exhaustive, PowerPoint-ed detail, make more videos. I can't get enough of Tom from Cleveland. "Suck it up and discard."
I am so relieved i stumbled upon this video series. I was drowning in conflicting info and was about to wreck my starter. I love learning the why we do what we do instead of timetables, etc. Huzzah. thank you so much, Tom from Cleveland.
@@thesourdoughjourneyIt might be fun to have a segment to “critique” as well as praise submitted photos from your groupies-“fails and follies” to “lookie what I did, Tom” successes after having binged-watched and rebinge-watched all of your videos.
I too have to un-brainwash myself from all the nonsense I learned about sourdough on the internet before I found your videos. I must have spent over $100 on flour, many starter failures, and gummy bread with no oven-spring. My husband keeps saying.... "why don't you just buy a loaf of sourdough?"" I'm past that point, I want to make my own! Thanks for your help.
So happy to come across this. I didn’t realize the potential bacteria in a new starter. I watched some UA-cam content makers even suggesting you taste your starter when you are a beginner. I wish I had started and ended with only watching your videos. I wouldn’t have so much nonsense to flush from head from all the bad or misinformed advice of others. Hope you keep making content.
For the first time I hear a master in a very detailed and a comprehensive explanation and a great manner. You can see this guy knows what he is talking about. Thank you
The cycle of Doom... I love it. You're so smart, and your sarcasm and wit crack me up. Thanks for everything you've taught me! I took all of your advice and transformed my ancient grain sourdough making game! Now I'm making it for my little community. It's truly a blessing.
So I took your advice after my starter developed what I interpreted as mold, discarded it, and started over 3 days ago. I didn't have a good variety of flours but I had one bag of organic non-bleached and bread flour. I am so thrilled that after three days of feeding my starter is more than twice the volume. It smells like alcohol, so not ready but wow, what a difference from my past attempts. I also went back to the same plastic lid you have. Mid-day, should have feed it this morning, going to feed and discard now, thank you so much
You saved me a couple years ago when I started making sourdough and you just saved me again after my starter died over the summer and I'm struggling creating a new one. Thank You Thank You Thank you!
Thank you thank you thank you! I can’t believe how many false videos there are of sourdough starters on Tik tok! I have two failed attempts but definitely not giving up now that I have watched your educational sourdough course!
Found you a while ago. Returning. You are also very entertaining. Great presentations. I’ve been mucking around with SD for years. Even lived a decade in AK. Need to start a new starter. Onward and upward. (Two sinks: Jewish?) Book-a-holic, couldn’t read all the titles on the pile of books. This is proving to be a nice review. Thanks.
I always learn so much from you. I've been baking sourdough bread since February. It did take me 10 days to finally achieve a active starter and you were the teacher that helped me get there. Thank you!
Teach me, oh wise one! I started my sourdough starter at the beginning of January. It is very active! I am a very literal person. I needed this! I’m still in the research phase. I did make biscuits and a coffee cake which were very good but nothing else. Maybe it’s age. I’m obsessed with research. I look things up, read etc. I feel like I have knowledge but every site is different. The answers on websites are all different. It’s a joke discerning which are right and which are wrong. So I don’t bake. My starter is very strong yet I’m still researching. I love that you show the facts behind the things you say! Today I will be watching your videos and researching your website and taking notes. That’s how I was taught. I’m 52 and I do think I’m old school. I needed this so much. I needed to feel confident about what I was reading. I’d like to know your exact jar. I’m using a ball jar with a plastic lid I purchased separately but I think it’s too big and can’t scrape the back of it good. I try to wipe out with damp paper towel. I like my jar clean enough to really see what’s going on. I’m now looking for your maintaining starter video. I measure and discard all but 100 grams. Then add 100 grams water. 50 grams whole wheat flour and 50 grams organic rye flour. Should I just switch to whole wheat and bread flour. I use King Arthur flour. I don’t have a water filter yet. How can I tell if my well water has chemicals? I live in Maryland and my water is tested by the county every 3 month by law. I’ve been using it. Heading to store today to buy spring water. I will be looking into filters. I’ve spend hundreds of dollars on every tool, gadget, bakeware etc that I see on line that people use. Just went and bought mostly ingredients at Walmart and spent $200. I feel like I should be feeding my poor Amazon guy dinner at night. 😂 It’s got to stop. I love to cook but was never a baker. Now saving for a nice stand mixer and researching. I’ve bought iron frying pans, loaf pans, Dutch ovens and so many gadgets etc. Yet still haven’t baked. I’ve seen you comment in group and always agree with what you say. I’m so glad I found your video today. I love it. I don’t need answers. I’ll watch your videos. I haven’t mapped out my sourdough schedule yet. When I’ll feed then start mixing etc and when I’ll bake. I did try my hand at a plain white sandwich bread to get my feet wet. Mostly I’m just researching though. It’ll be here from now on. Thank you for all of your time and educated proven information. I love this!
Thank you! 🙏 If your starter is working, you don’t need to change the flour or water. That is just for people who are struggling. Many different ways will work. Also check out this page. It has all the stuff I use. thesourdoughjourney.com/products/
I wish I had watched this video before starting my first starter 5 days ago. This has been so helpful and I have definitely done some things wrong. I will keep trying to salvage my current starter but will try to start a new one using your method. Thank you so much for making these videos. I appreciate the examples of the math, science, and reasoning behind what to do and not do.
Thank-you for posting this video, my starter is a month old now, and listening to so many advisors on the internet, I've made nearly all the mistakes you mentioned, I feel like such a bad Mum to my poor abused starter, luckily I was already catching on to a lot of the misinformation ie; discarding half and yet adding two thirds ect. Equally luckily my starter, even though made with only all-purpose flour is, at last, doubling and bubbly some hours after feeding, I find particularly valuable your advice about watching it to find the ideal time to feed. I wish I had found you at the beginning of my sourdough journey but better now than never, I will definitely be following your videos.
Your video got me thinking about my starter which I made in 1996. I found the recipe in a bread machine cookbook of all places. The recipe used volumetric measurements & visual clues. Equal parts flour(all or part whole wheat) & water the resulting mixture was to resemble a thick pancake batter--if I remember correctly. Then into a screw top glass jar placed outside to capture the local wild yeast--a piece of misinformation of no consequence. If after 3 days there were no bubbles, I was told to start over otherwise it came in the house. Then came the process of feeding & discarding all based on bubble activity. I don't remember when the recipe said it was mature but whatever it worked. I never used the starter as the sole leavening until the pandemic; it was used, along with commercial yeast, as a flavor enhancer.
This is the video help I needed-my starter doubles, but slowly. Thank you SO much for the informative content with just the right balance of science and humor. “I have books.” Love it!
I made my sourdough starter with Yougurt and AP flour, and it was active and thriving in 5 days according to the German method. 6 months later and it is still awesome!!
Thank you for explaining all of my questions because it has made me much more confident in my sourdough journey. I hope you continue to enlighten us with your scientific approach. You are doing us all a huge favor by sharing your knowledge. Please continue!
Tom I was so glad to see you post another video. I always learn so much. I started making mine in July and it did take about 45 days with the unbleached flour to get a mature starter. I joined the facebook group back a few months ago and see how common it is for people to think pink hue is mold. Thank you again for helping all of us new bakers stay focused on the basics.
You mention that a loose lid allows o2 into the jar. This is just not happening at any scale that matters, nor is it getting into the starter. If you want o2 in the starter, you have to mix it (as you point out in other parts). Think of keeping the o2 levels in a fish tank up. This requires a bubbler. The equivalent here is vigorous mixing. That said... have you done a head-to-head on this? Perhaps a control where it is only mixed as little as possible compared to one mixed every 8 hours? This would be an interesting test, and I suspect (but I don't know) that mixing often will have little to no effect.
I agree. The loose lid is more for CO2 to escape. I’ve monitored starters in totally airtight vessels. Over longer periods of time (24-36 hours) they do not perform as vigorously as open air starters, but the airtight lids also keep the starter from rising which, to your point, limits the oxygen exposure in the starter as it is bubbling and rising. I was tempered to delete that sentence but left it it (I guess to see if people like yourself were watching) 😉
I was told to add one half cup flour and 1/2 cup water to 1/2 starter.I put the light on in the oven and about 4hrs the starter more than doubled. I just weighed the flour 1/2c 62g and 1/2c water 98g.So my mix was not right. I need less water. Your the best Tom.
Thank you for your insight! I followed a starter method from a website I found that sounded good, but I couldn’t get the starter to rise after weeks! First, it said you can use bread flour which I used. I followed the feeding method exactly like they said every 24 hours but that’s where it went wrong. They don’t tell you that you have to assess it first before feeding. Once I gave my starter half whole wheat flour and half bread flour, then watched what it was doing before feeding (per your advice on another video of yours I watched), my starter took off! Wish I had come across your videos first. Would’ve saved me a lot of frustration. Love the content in your videos Tom!
Your videos are definitely helping. I found the notes from my first 2 failed starters before I found your videos. I see that, on those starters, they started to smell kinda tangy like an orange or a tangerine on days 10 - 12. Now that I created a new starter following your videos, I now notice that smell on Day 7. I haven’t gotten to an actual rise yet besides the false rise, but it does seem to be working with only feeding when it’s hungry unless its been 48 hours.
Such good info. Wish I had it before I started! I recommend it to others often. I love all your videos for the science and explanation so we can LEARN and become our own sourdough scientists!
Thank you, thank you, thank you for posting this video! It was such a pleasant surprise to see you this morning - just perfect for a lazy sourdough Saturday. Even though you don’t have a donkey, apple pie, or I’m guessing chickens, you are my sourdough guru. I’m still giggling over your assessment of Instagram / TikTok “experts”. I must admit I fell for their advice, but a few months ago came across your videos on strengthening a weak starter - my 15 month old starter is now stronger than ever. You are the best! Please keep the information coming. I wish only the very best for you and your family in the new year.
Hello from Stow, OH - just south of you! I hope the weather up there isn’t too bad! I have been following the instructions laid out in your videos for making a sourdough starter. I’m confused about the “Quiet period”. In your original video, you say to maintain daily feedings during this period, even when it looks like the starter isn’t doing anything. In another video, you say to never feed before the rise. In my case, I never got a rise after my first feeding, however I had a layer of hooch in the starter. I interpreted that as a starving starter and fed again. Again, after that second feeding, no rise, but hooch development. Now, after a third feeding, no rise and nearly no bubbles, and mostly the smell is gone from my starter. I don’t know what to do?! Thank you so much for your informative videos, I could just use a little extra guidance!
Great questions. In my original video, that starter got off to a stronger start than most, so it made sense to feed once a day. The video about “premature discarding” is for mature starters, not new ones. I’ve created a new guide to clear up some of these questions . You can find it here. It explains how to read your starter during the quiet period and determine when to feed. You’ll also find it in “Part 6” of this video. ua-cam.com/video/DX3-UANTMG4/v-deo.htmlsi=3ZzqWsRye4eiRPvb You’ll find the new guide here. thesourdoughjourney.com/faq-starter-creation/
Great video! I created my starter at the beginning of November this year and was lucky enough that it started off pretty easily. It took me about a week to figure out the part about “discard half and feed equal parts” mess and start discarding and feeding properly! Of note, I have a reverse osmosis filter and have been using that water for my starter and for my bread and it’s worked perfectly for me… Your videos and website have been more helpful than anything else so far! I learned a lot in this video today again, thanks so much!
I love all of your videos. Thank you for reinforcing these important principles. I was a little distracted by your new shirt though. I like it, I just got used to your black pullover.
happy new year, and welcome back -- i missed your videos! thank you for the info about watching your bubbles. this is the skill i'm going to work on for 2024.
Thank you for your thorough explanation. I have been struggling getting my starter going. I have restarted three times. It goes as expected in stage 1, but when it gets to stage 2, it stalls. I followed your The “Stall Point” Test procedure (twice now). Both times, nothing happens to both jar #2 and #3. Jar #1 shows slightly more activity. So, per instruction, I observed jars #1 and #3 for 24 more hours, then 48 hours. After 24 hours or so, both of them start molding, but activity levels do not change. I discarded this set and started all over, this time, buying fresh flours (AP and WW) and added rye flour to the mix. Cleaned the jars thoroughly and started all over but the result is the same. A thick layer of white mold develops after 24 hours or so. I live in Hawaii, and the ambient temperature currently is in the mid 70s to low 80s, humidity is around 70%. I do see a few bubbles in both jars but they do not bulk at all (jar #1 slightly). What am I missing? What else can I try?
It sounds like you are doing all the right things. I would look into buying an established starter from someone in the area. Some are more prone to mold and I don’t know how to rectify that.
Amazing video! So much really useful information and such a great way to explain how sourdough starters actually work. I see so many people struggling with their starters and now I know why.
Great videos Tom! Started a new starter after watching some of your videos. Doing much better. Hitting the false rise on Day 3 at the moment. Top isn’t crusty dry, but I feel like I should stir. Gonna stir.
I absolutely love your videos! SO happy I found them! You are a genius with your tests and explanations! This video has explained the bubble activity so well. So, if the bubbles change from a pretty large size and a lot of them to smaller and fewer, but it hasn't doubled in size, more like halfway to 2/3 rising, would I go by the bubbles slowing down or nearly stopping and not be as concerned with not quite hitting double? thank you.
I think I asked my question too soon. You addressed in before the end of the video, which I wasn't there yet. (The impatience factor rears up again.) So now I am hearing that the bubbles and a good rise is correct. The full blown doubling may not always happen. Right?
Everything you said was correct. The miss information is so vast it's ridiculous. I had only bread flour so thats what i used. It was going ok BUT i didn't discard, it started to smell like paint thinner and acetone. It had the consistency of paint. It was bad. This is 2 weeks now as of starting it. So far it has collapsed and stayed there. I did your 1:10:10 to remove the acidity but only 1 or 2 bubbles thus far. 😢 I will do your 48hr method but after that. Both go in trash and im starting over now that i have whole wheat. I can start a new one today now that i have the flours (organic rye, whole wheat, AP and Bread flour 😂). I only wasted 2 cups of flour at most so yeah. Its ok. Im also going to purchase King Arthur's starter so i can start baking. Just like you said, i can have a side project as i bake with an established purchased starter. Its just fun that way. In order for me to understand, i need science. I would hear those youtube women say to use the discard from a new starter. I'm like WHAT?😮, no you cant it has bacteria. They wpuld say "yes", all of them. I was flabbergasted. So i went to books and the science of it and to legit bakers. Ahhhh, i cant bread now. This is MY PEOPLE! Thank you for making these videos. Amazing content.
Oh and I was adding RO water too boot, without minerals. 😂Talk about a recipe for success. So I'll start again with YOUR method and just filtered water from my ice machine (I'll let the ice melt or heat it up a little and make sure it's not too hot to kill bacteria).
Well this was timely! I've been waiting on my starter to get it's ass in gear ALL day and couldn't work out why it was doing nothing. Tip 1 is the answer, my bread pan was finally down to all purpose flour. So off to the organic shop I went and have come back with Rye and a Whole Wheat flour. Fingers crossed.
😂 I fell for all the silly nonsense stuff you just mentioned. Against my better judgment. I have a little science background. I knew better but was really hoping that what I was hearing was true. The farm videos made less and less sense. Their math didn’t make sense. Just one issue. The more I watched the more questions I had. Your videos are the only ones that answered my How, What, When, Where and Why. You teach and explain this in a very easy to understand and without over complicating the subject. Making sourdough bread does not seem easy but not super difficult. However it does seem to take time and accuracy. Thank you for your time and guidance. I truly appreciate your free printable guides.
Thank you for all your hard work on behalf of sourdough! I really appreciate your sharing the knowledge. I've got a starter going that is from one of those lovely people with a cow outside and homemade cinnamon rolls on the counter. Well, you see what I'm saying. .😅 Am going to see what happens. This is my second try. It's the using buttermilk method. Anyhoo, after watching this am feeling skeptical but stubborn. So, if it doesn't go anywhere, will follow you advice next. I got the time and the curiosity. 😊 Thank you again
Please make some videos using 100% freshly-milled flour (less than 3 days old) from whole wheat berries. A lot of nutrition is missing from ALL store-bought flours, including Vitamin E, which quickly oxidizes after milling.
I LOVED this video! My husband was probably wondering what sports activity I was watching, because I kept yelling at the TV: "Yes!" Or "So true!" 😂 My question: I have read the Tartine book. Which one(s) would you recommend next? Most interested in science-y, foundational information about sourdough, but methodology, etc. also great.
Thank you! 🙏 The original Tartine Bread is still highly recommended. And Maurizio Leo’s The Perfect Loaf is like the troubleshooting manual for Tartine with some more science and recipes. A good pair.
I know that the chart says that there may be water separation, and that we should just mix it all back up and that there isn’t anything wrong with that, but I’m finding that on day 3 after seeing significant bacterial bloom, that there is also a significant amount of water separation. When we go to discard and feed on day 4, do we mix it up to the best of our ability and then discard and feed, or do we pour out that water that’s separated and then discard the excess sourdough starter “dough” that’s left? Thank you for these videos, they are so thoroughly informative and no one else I’ve found has gone so deeply in depth, which I have found necessary.
i have listened to you now more than i care to admit... :) i restarted the starter with other water , it got really active on second day and now starting the feeding process i know lots of luck with that i will let you know had to change name now he is Tommy
Thank you so much for all the work you do and the clear instructions. My father taught me at a young age that "the world is FULL of bum information". I have a Apera pH meter already for my salami making and was wondering if you could share some tips on how to use it to revive an old starter. I've been working on reviving a neglected-in-the-fridge-for-several-months starter over these last few days while binge watching your channel. I think I'm seeing improvement after 4 days. When I thought to check it a couple of days ago, I guessed that a pH just under 4 meant "give up waiting for a rise and deacidify this poor starter", then followed your instructions. Knowing better how to follow the pH would probably have saved me a day or two. Can you provide a link to the sink strainer you use to keep dough bits from going down the drain when cleaning up? There are so many options available, I'd like to get the one you use because I know it will work for this purpose.
Amazon does not sell the exact version I'm using anymore. This one is similar but not exactly the same. This just sits flat on the bottom of the sink. Some people also prefer the "basket" style. a.co/d/4ZvtqNu
I distill my water and have had no problem using it in my starter. I do add a combo of seed mix in the dough. The stuff left over in my distiller from tap water is orange in color, and the spring water is full of grit. Tap water has less higher PPM than spring water. Bonus I seldom get sick now on distilled water.
Where did you get the silicone sheet that you use when working your dough? It’s a great idea and would help me keep the kitchen cleaner. Thanks to your videos! It’s really helping after much frustration for over a year.
Thank you for this! Do you have any resources or thoughts on einkorn flour for a starter? I have some whole wheat einkorn and just mixed some of that with my bread flour and we will see how it goes!
Hi! Your content is ELITE! The sourdough content on tiktok could never! I am following your process, and need help. Day 3 I had a “false rise”. Day 4 I did my first discard and 1:2:2 feed. Day 5 I had no bubble activity, just water separation so I mixed, and did NOT discard or feed. Day 6 still experiencing water separation and am mixing every few hours. Have not discard or fed since the first feed. When should I begin feeding again? Do I need to wait until I see bubbles and am no longer experiencing separation? I was keeping my starter at about 73 degrees. I am going to move it to the warmest location in my home which is 75 degrees and see if that helps. Any guidance would be MUCH appreciated! Thanks so much!
Thank you! Here is the guide if you have not seen this. It sounds like you’re on track. If there are no bubbles at 24 hours, stir it and wait. If you get to 48 hours with no activity, discard and feed. thesourdoughjourney.com/faq-starter-creation/
I’ve been following your guide with great success! I saw the false rise on day 2/3. Nothing happened until day 6 with a rise and tons of bubbles. I placed my starter by my coffee pot which has consistently hot water. I don’t know if that’s making a difference. My kitchen is chilly about 62 degrees Fahrenheit. Im thinking I may be able to bake by day 14 or 15. Hard to say.
I've had 2 starters going tomorrow will be the fifth day. One is made with rye flour and one is made with bread flour. After the third day I discarded and fed them both. They are so active within 3 hours they've overflowed! Their temp is around 75' 🤷♀️ I have a Brita water filter on my faucet, I fill a gallon jug and let it sit open overnight! The chlorine dissipates. That's the water I use in my starter. 🤷♀️
All sounds good. That is tyoically the “false rise,”. It will slow down now and slowly strengthen. Check out new tools here. thesourdoughjourney.com/faq-starter-creation/
I had to leave the Facebook sourdough groups I was briefly in; my head was starting to hurt chronically from the forehead slaps. Thank you for the Tartine Bread book tip. I love Silverton’s Bread from the LaBrea Bakery recipes, though she weighs in ounces-but her method of building a starter was a bit much. In re. ‘waste’: It’s no more wasteful than feeding the cat, dog, budgie, goldfish, & far less spendy to feed (plus, starter poop is far less disagreeable to deal with and makes a good loaf of bread).
Ok, here’s another thought. I’m science-ing it now in the lab aka MY Kitchen. According to Wikipedia, ascorbic acid will neutralize chloramine. (Wikipedia’s chem info is generally decent, btw.) According to food scientist Shirley O. Corriher (is she still with us on Earth?) bread likes a bit of ascorbic acid anyway. (Though ignore her starter info, because-whoa.) So I’ve been adding a bit of ascorbic acid powder (maybe 1/16 tsp to 250ml oz) tap water for feedings, which are going ‘ok’, given Audrey’s present youth. Time will tell, but this interested me. Also, at one point early last week I saw some cloudy white blobs in some extra ascorbic acid water I’d failed to dump. (That’s my Weck jar science right now. One jar with, one without, to see which grows crap the soonest. That would be the sign that ascorbic acid is the appropriate treatment for our chloramine water from The Big Muddy to make it more sourdough-friendly.) If this doesn’t work I’ll just buy bottled spring water. I happen to be a cheapskate about things like water, and also curious, so not too cheap to have bought a bag of ascorbic acid powder from the billionaire’s company. In the meantime, Audrey’s doubling on the regular.
I am so glad I found your channel. Can I use spelt flour instead of wholewheat or rye flour? I am just curious and beginning to learn about baking sourdough bread.
I trialed and errored on 2 starters before finding you and your method. I got lucky and like in your initial starter video had a very vigorous starter and by day 14 I baked my first loaf. (Great flavor and color but gummy texture so I’m still trying to figure out if she was under proofed or over proofed. The dough temp was surprisingly warm and I did the math like the bulk fermentation videos stated, but I digress!) My real question is that ever since I used my starter on that loaf, it just isn’t as vigorous of a riser anymore. I didn’t feed him after I used him until the next day because he was fed that morning. So my question is, should I be feeding my starter after using to make a loaf even if it was already fed that day? And what can I do to get him back to his previous performance. Thank you for your videos and sharing your knowledge. It’s astonishing how much bad info there is out there! 😅
I fixed my starter in one feed after following your advice in step 1! I fed it 50:50 wheat:bread flour after having started it with 100% bread flour. Noticeable activity within an hour! I now have a hungry starter after 36 hours. Should I discard/feed now, or wait until the morning to keep the more convenient morning feeding cycle?
Just loved your list at the start, everyone i giggled at! And points i have noticed over the last year that i have been making sourdough! Ps I use 100% whole meal rye flour for my starter, which worked for me! But everything else was spot on to how i work with my starter.It looks very different to typical starters seen on youtube video's. But i am now confident that that is ok!
Measuring in spoons vs grams: First, you are 100% right that a scale is the right way... it is far more consistent. However... I think you can measure the starter and the flour using spoons, then add enough water to get the right consistency. "Add enough water to reach a thick pancake batter consistency. Thicker than crepe batter, but thin enough to spread a little on its own." A very experienced baker who is new to Sourdough could do this with no problem. Also, a new baker can pull this off if they are stubborn about the scale or cant afford one (more common outside the USA). The King Arthur website even has a workable recipe in cups/spoons. They even say to use a scale for more consistent results. Making room for this in how we talk about sourdough can be less frustrating to new people, making it more likely for them to get to their first successful loaf. It is off to the races after that. btw, I have tested doing it this way, and it works great. On the other hand, that might be because I already know what a starter should look like.
I generally would recommend this, but if you saw some of the folks out there trying to create new starters - they don’t have any experience in the kitchen and have trouble following basic instructions. I help hundreds of them per day.
@@thesourdoughjourney oh, I have. I have active for years on r/sourdough and r/sourdoughstarter . And I have been guilty in the beginning of giving and taking some of that bad advice. We are all on a journey. :)
I would love your scientific expertise to maintain an active starter in the refrigerator. I do it that way and feed once or twice per week depending on my baking schedule. I feed at 1:1:1 or 1:2:2, depending on what quantity I want to keep; let it come to peak, then put in the refrigerator. When I’m ready to bake, I stir,let it come to room temp, feed my levain for a bake, then feed my starter again, and refrigerate at peak. Your thoughts?
Thank you! I had no idea the method I was following was so wrong. Literally from the flour, water, feedings and measuring. Can I fix the starter I already have or should I start over?
i wish i had watched your video before i bought bread flour 🤦♀️ im just glad i decided to use a small container so at least i didn’t waste so much flour…
Excellent video (as usual)! I have a scheduling problem that others might also share: I’m well aware of the benefits of “double-feeding” a day or so before making leaven. But I don’t get home until about 3 hours after my starter has peaked each day. I could easily do a second feeding at that time. Is it of any value to feed a second time this long after “peak” or is it just a fruitless gesture?
It would still benefit to feed 3 hours after peak. When you feed your starter in the morning, put the jar in a bowl of ice. It will delay the rise by about 3-5 hours. Control the timing by using more or less ice.
@@thesourdoughjourney And one last starter confusion: Last couple of loaves my starter actually nearly tripled (and maybe a little more) in rise just before it peaked at which point I mixed my leaven. Could I just as well have made my leaven after the starter doubled or is it crucial to use it at peak or just after peak? Could have saved nearly an hour by mixing after it doubled but certainly don’t mind waiting till it fully peaks if that’s best. Thank you for all the incredible time and science you endure “…For the sake of bread.”
I don't mean to argue, truly. I genuinely started my very strong starter w/ Kroger brand whole wheat flour and distilled water. I fed it like that for a year or more. I still use WW (king Arthur these days), but tap water. And we have a water softener! I guess I just got lucky. 🍀😉 I was so tentative when I tried THAT the first time. 😨 Also, I'm surprised you didn't cover the common suggestion to add commercial yeast to a flagging starter to "boost" it. This makes me bananas!! 🤪
Maybe I've just gotten lucky with making my past starters but Great Value All-purpose flour has given me an active starter within 14 days on multiple occasions. It may not be as active as a whole wheat starter but not everyone can afford to buy multiple types of flour, especially something much more comparatively expensive that's just being discarded. Perhaps it's because I didn't sleep last night (read: a bit grumpier than normal) and I'm reading too much into it. A 35 lb bag of GV flour is $9.34 here, 2.3 cents per ounce, while Gold Medal is 7.7 cents per ounce. You could use 15 lbs of the AP flour and still be cheaper than one 5lb bag of the Gold Medal.
I'm not saying it's impossible, just not recommended. I participate in very large social media groups, and 90%+ of the people who are still struggling to get a starter off the ground after 21 days are using 100% all purpose, or 100% bread flour. This is a very, very large sample size. Hundreds of posts per week. I can tell from the photos without even reading the post. "I'm on Day XX (always more than 20) and my starter is doing anything." It is virtually never people using whole wheat or rye flour. If you have an existing starter in your kitchen, it is incredibly easy (and common) to accidentally inoculate your new starter with your existing starter. I speak from experience. When I created my various "new starter" videos, it took many tries to truly get a "virgin" starter in my kitchen, even washing and sterilizing tools. I ended up using all disposable tools, fresh bags of flour, and mixing everything in my basement to keep it totally separate from my kitchen. I do appreciate your feedback. I just want you to know that it is based on quite a bit of empirical observation.
@@thesourdoughjourney I appreciate the reply. I really feel like I woke up on the wrong side of the bed the other morning because I re-listened to that section and it didn't come across the way I took it initially. With my starters, they were 6 weeks apart from when I threw one out and started a new one. Perhaps my house is just full of the yeast, or I should have bought a lottery ticket instead!
I've had good results using rye to grow new starter...I'm not real clear on why you prefer whole wheat+bread flour. Could you expand on this? Is it the speed of growth?
Personal preference. Rye also works. I don’t bake with a lot of rye flour, so I “match” my starter flour with the more common type of flour I plan to use in my loaves.
Today is day 9 for me. I followed ‘directions’ I had followed on a starter I successfully made and used years ago (unfortunately lost in a move). Since end of day 6, I’ve had no activity. I found you last night (day 8) in my search, and am now following your recommendations. However I was using bread flour, and overfeeding. I have no mold. But it’s back to just smelling like flour and water. I’m currently halfway through your stall point test. All of this to ask…if no jars show any activity, do I just admit defeat and start over the RIGHT way? Is there any chance of saving it if all 3 jars and ‘dead’?
Have you worked with home milled flour? I’m on day 8. I’ve been using a combo of fresh milled rye and hard white wheat. I think it’s doing ok. Is there any thing I should think about when using fresh milled wheat?
Thank you for these videos. I have been struggling for weeks trying to make progress with my starter. I started again with bread flour, it has been 9 days and I am starting to see bubbles everywhere but not much of a rise. Can I feed it the whole wheat/bread mixture? I apologize if you have answered before. Thank you for your help and guidance.
Ok so I just watched the video of “how to kill your starter” amongst other videos and my question was answered lol. I just fed my originally bread flour starter the 50/50 and it is happy. In just 12 hours I saw a bunch of bubbles and some growth. I am going to continue to watch and wait for the starter to tell me when it is ready to eat again😊. Thank you! I wish I would have found you sooner, no starters would have lost their lives.
Stir it up at least once a day and add a spoonful of water each day of it looks dry or top. It happens sometimes. Are you covering it with a loose fitting lid?
Thank you for responding. I did have it covered, but I did not stir it. So with this new one I will do that. thank you so much. Im not giving up @@thesourdoughjourney
Sorry; I should have indicated in the video to stir each day. It is in my guides and new videos. It happens from time to time in the winter when people’s homes are les humid.
I feed my new starter at 5:00 pm daily - usually doubles in 5-6 hours after feeding- How do I handle feeding schedule if I plan to begin a new dough at 9:00 am the next day when the starter has flattened? Do I re-feed early in the morning and wait to double again then resume 5pm schedule not sure how to handle.
Feed a higher feeding ratio, later, or keep it cool overnight. I feed 1:10:10 at 10 pm. 5g starter, 50g flour, 50 water. Peaks in morning. If kitchen is too warm, feed and put jar in a bowl of ice. It will delay the start for about 4-5 hours. You could also do that with your method.
Hi Tom, thank you for all your great videos. Question. After doing 1 . 2 .2 at peak feedings for 3-5 days for a young acidic starter. Now that I’m getting 6 hour rise, do I drop feedings to 1.1.1? And do I still feed at peak? What if it’s peaking twice a day? I’m using AP and Rye mix. My home temp is about 72-74 F. I’m stuck. My head is spinning. Please help 😀 thank you in advance!
Thank you so much for responding! 😀 starter is only 8 days old. I found your videos and started your peak to peak method on day 6 due to acetone smell and not much activity. Since day 6 I’ve been doing 25 g starter to 50 g AP/ rye flour combo and 50 g of water and waiting. (Only 2 days of 1.2.2 and peak to peak method) It has improved so much 😊 rising at 6 hours by double yesterday again in the middle of the night. Did 2 discard & re-feeds. I’m scared to move forward and make anymore mistakes like I did in the beginning before finding your detailed videos/blog. I hope I make sense lol. I really do appreciate you and all the great information. Thanks again
@@vicki9840 At 8 days it's still early. I'd continue with the 1:2:2 feedings, but the peak-to-peak method is more appropriate for established starters. New starters can benefit from a longer runway between feedings to let the yeast population grow. I do 1:2:2 every 12 hours for a few more days and watch the time it takes for the starter to peak. It should shorten. Once it is consistently peaking in 4 hours, it's good to go. Then you should choose a feeding ratio and timing that works for you for daily maintenance. You want to do a large enough feeding so it can make it to the next feeding time without falling completely flat. That feeding ratio will differ for everyone based on the strength of your starter and your kitchen temperature.
Great video. Also, ngl, the part of the video discussing measurements in cups caused me physical discomfort. It's astonishing that in some regions of the world, even in 2023, people still lack knowledge of accurate measurement techniques.
I have one more question, can I pour leftover levain back into the starter jar in the refrigerator. I hope you say yes, because I’ve been doing that, but I don’t know if it’s a bad thing to do
Thank you for your channel. I started my first starter following your “how to create a sourdough starter; step-by-step” video. First week had gone pretty much how you described it would go: the false rise, and quiet days after discarding and feeding. However, it’s been 11 days now, and nothing is happening anymore. No bubbles, no rise, nothing. It does not smell bad, and there is no discoloration. I did spot a small white mold fuzz this morning on the surface, so I scooped it out. After a several “quiet days” during which I continued to discard and feed at 1:2:2 ratio, I stopped feeding (last couple of days). I am a little confused on what to do during quiet days. The “First 10 days of sourdough starter” document you provided says to continue discarding and feeding, but do I need to continue to do this when there is no activity? or am I weakening the starter? I believe you described this in another video “common mistakes people make…” that starter should only be fed when it is active. Thank you for clarification!
If it’s not doing anything, skip a feeding. You can also try this “stall point test.” thesourdoughjourney.com/wp-content/uploads/2023/11/TSJ-The-Stall-Point-Test-for-New-Sourdough-Starters.pdf
@@thesourdoughjourney Thank you so much. I did your stall point test right away and the result was no activity at all with #2 (so I discarded it), similar rises with #1 and #3 but both rises were not significant after 24 hours so I decided to give them another day or two. Then we had a house guest and I couldn’t pay much attention to them. After our house guest left a couple of days ago, I went back to them and noticed white mold on the surface. I carefully removed them but they came back within 24 hours. So at this point, I decided to discard them and start over. I will start a fresh one today and try to be super vigilant this time. Thank you for your help. I love your channel.
Hi, Tom! Great video! Thanks again! I have a question about levain. If my levain didn’t multiply vigorously in 4-8 hours, shall I throw it away and take another 25 grams from my original starter to make another levain? Or do I keep the levain and feed it more, or just wait till it grows for another day?
Don't ever stop making sourdough videos. Even when you've covered every nuance of the process in exhaustive, PowerPoint-ed detail, make more videos. I can't get enough of Tom from Cleveland.
"Suck it up and discard."
Thank you! I appreciate the feedback.
I am so relieved i stumbled upon this video series. I was drowning in conflicting info and was about to wreck my starter. I love learning the why we do what we do instead of timetables, etc. Huzzah. thank you so much, Tom from Cleveland.
@@thesourdoughjourneyIt might be fun to have a segment to “critique” as well as praise submitted photos from your groupies-“fails and follies” to “lookie what I did, Tom” successes after having binged-watched and rebinge-watched all of your videos.
I too have to un-brainwash myself from all the nonsense I learned about sourdough on the internet before I found your videos. I must have spent over $100 on flour, many starter failures, and gummy bread with no oven-spring. My husband keeps saying.... "why don't you just buy a loaf of sourdough?"" I'm past that point, I want to make my own! Thanks for your help.
Good luck!
So happy to come across this. I didn’t realize the potential bacteria in a new starter. I watched some UA-cam content makers even suggesting you taste your starter when you are a beginner. I wish I had started and ended with only watching your videos. I wouldn’t have so much nonsense to flush from head from all the bad or misinformed advice of others. Hope you keep making content.
Thank you!
For the first time I hear a master in a very detailed and a comprehensive explanation and a great manner. You can see this guy knows what he is talking about. Thank you
Thank you. 🙏
The cycle of Doom... I love it. You're so smart, and your sarcasm and wit crack me up. Thanks for everything you've taught me! I took all of your advice and transformed my ancient grain sourdough making game! Now I'm making it for my little community. It's truly a blessing.
Thank you!
So I took your advice after my starter developed what I interpreted as mold, discarded it, and started over 3 days ago. I didn't have a good variety of flours but I had one bag of organic non-bleached and bread flour. I am so thrilled that after three days of feeding my starter is more than twice the volume. It smells like alcohol, so not ready but wow, what a difference from my past attempts. I also went back to the same plastic lid you have. Mid-day, should have feed it this morning, going to feed and discard now, thank you so much
Good luck.
You saved me a couple years ago when I started making sourdough and you just saved me again after my starter died over the summer and I'm struggling creating a new one. Thank You Thank You Thank you!
Thank you! Good luck.
Thank you thank you thank you! I can’t believe how many false videos there are of sourdough starters on Tik tok! I have two failed attempts but definitely not giving up now that I have watched your educational sourdough course!
Good luck. 👍
Found you a while ago. Returning. You are also very entertaining. Great presentations. I’ve been mucking around with SD for years. Even lived a decade in AK. Need to start a new starter. Onward and upward. (Two sinks: Jewish?) Book-a-holic, couldn’t read all the titles on the pile of books. This is proving to be a nice review. Thanks.
Thank you. Not Jewish but love two sinks and two dishwashers.
I always learn so much from you. I've been baking sourdough bread since February. It did take me 10 days to finally achieve a active starter and you were the teacher that helped me get there. Thank you!
Thank you!
Teach me, oh wise one! I started my sourdough starter at the beginning of January. It is very active! I am a very literal person. I needed this! I’m still in the research phase. I did make biscuits and a coffee cake which were very good but nothing else. Maybe it’s age. I’m obsessed with research. I look things up, read etc. I feel like I have knowledge but every site is different. The answers on websites are all different. It’s a joke discerning which are right and which are wrong. So I don’t bake. My starter is very strong yet I’m still researching. I love that you show the facts behind the things you say! Today I will be watching your videos and researching your website and taking notes. That’s how I was taught. I’m 52 and I do think I’m old school. I needed this so much. I needed to feel confident about what I was reading. I’d like to know your exact jar. I’m using a ball jar with a plastic lid I purchased separately but I think it’s too big and can’t scrape the back of it good. I try to wipe out with damp paper towel. I like my jar clean enough to really see what’s going on. I’m now looking for your maintaining starter video. I measure and discard all but 100 grams. Then add 100 grams water. 50 grams whole wheat flour and 50 grams organic rye flour. Should I just switch to whole wheat and bread flour. I use King Arthur flour. I don’t have a water filter yet. How can I tell if my well water has chemicals? I live in Maryland and my water is tested by the county every 3 month by law. I’ve been using it. Heading to store today to buy spring water. I will be looking into filters. I’ve spend hundreds of dollars on every tool, gadget, bakeware etc that I see on line that people use. Just went and bought mostly ingredients at Walmart and spent $200. I feel like I should be feeding my poor Amazon guy dinner at night. 😂 It’s got to stop. I love to cook but was never a baker. Now saving for a nice stand mixer and researching. I’ve bought iron frying pans, loaf pans, Dutch ovens and so many gadgets etc. Yet still haven’t baked. I’ve seen you comment in group and always agree with what you say. I’m so glad I found your video today. I love it. I don’t need answers. I’ll watch your videos. I haven’t mapped out my sourdough schedule yet. When I’ll feed then start mixing etc and when I’ll bake. I did try my hand at a plain white sandwich bread to get my feet wet. Mostly I’m just researching though. It’ll be here from now on. Thank you for all of your time and educated proven information. I love this!
Thank you! 🙏
If your starter is working, you don’t need to change the flour or water. That is just for people who are struggling. Many different ways will work.
Also check out this page. It has all the stuff I use. thesourdoughjourney.com/products/
I wish I had watched this video before starting my first starter 5 days ago. This has been so helpful and I have definitely done some things wrong. I will keep trying to salvage my current starter but will try to start a new one using your method. Thank you so much for making these videos. I appreciate the examples of the math, science, and reasoning behind what to do and not do.
Thank you!
Thank-you for posting this video, my starter is a month old now, and listening to so many advisors on the internet, I've made nearly all the mistakes you mentioned, I feel like such a bad Mum to my poor abused starter, luckily I was already catching on to a lot of the misinformation ie; discarding half and yet adding two thirds ect.
Equally luckily my starter, even though made with only all-purpose flour is, at last, doubling and bubbly some hours after feeding, I find particularly valuable your advice about watching it to find the ideal time to feed.
I wish I had found you at the beginning of my sourdough journey but better now than never, I will definitely be following your videos.
Thank you.
Hurray! A New Sourdough Journey video--a great Christmas present. Please, don't stop. Thank you!
Thank you!
Your video got me thinking about my starter which I made in 1996. I found the recipe in a bread machine cookbook of all places. The recipe used volumetric measurements & visual clues. Equal parts flour(all or part whole wheat) & water the resulting mixture was to resemble a thick pancake batter--if I remember correctly. Then into a screw top glass jar placed outside to capture the local wild yeast--a piece of misinformation of no consequence. If after 3 days there were no bubbles, I was told to start over otherwise it came in the house. Then came the process of feeding & discarding all based on bubble activity. I don't remember when the recipe said it was mature but whatever it worked. I never used the starter as the sole leavening until the pandemic; it was used, along with commercial yeast, as a flavor enhancer.
This is the video help I needed-my starter doubles, but slowly. Thank you SO much for the informative content with just the right balance of science and humor. “I have books.” Love it!
Thank you!
I can always rely on you for the best advice. Thanks for doing all the research.
Thanks!
I made my sourdough starter with Yougurt and AP flour, and it was active and thriving in 5 days according to the German method.
6 months later and it is still awesome!!
Thanks for sharing. That is a reliable method.
Thank you for explaining all of my questions because it has made me much more confident in my sourdough journey. I hope you continue to enlighten us with your scientific approach. You are doing us all a huge favor by sharing your knowledge. Please continue!
Thank you. I appreciate the feedback.
Tom I was so glad to see you post another video. I always learn so much. I started making mine in July and it did take about 45 days with the unbleached flour to get a mature starter. I joined the facebook group back a few months ago and see how common it is for people to think pink hue is mold. Thank you again for helping all of us new bakers stay focused on the basics.
Thanks! I appreciate the feedback.
You mention that a loose lid allows o2 into the jar. This is just not happening at any scale that matters, nor is it getting into the starter. If you want o2 in the starter, you have to mix it (as you point out in other parts). Think of keeping the o2 levels in a fish tank up. This requires a bubbler. The equivalent here is vigorous mixing. That said... have you done a head-to-head on this? Perhaps a control where it is only mixed as little as possible compared to one mixed every 8 hours? This would be an interesting test, and I suspect (but I don't know) that mixing often will have little to no effect.
I agree. The loose lid is more for CO2 to escape. I’ve monitored starters in totally airtight vessels. Over longer periods of time (24-36 hours) they do not perform as vigorously as open air starters, but the airtight lids also keep the starter from rising which, to your point, limits the oxygen exposure in the starter as it is bubbling and rising. I was tempered to delete that sentence but left it it (I guess to see if people like yourself were watching) 😉
Anecdotal examples clearly show that if you stir your starter every 6 hours or so, you will get more vigorous rising and visible activity.
Thank god you debunked that.
I was told to add one half cup flour and 1/2 cup water to 1/2 starter.I put the light on in the oven and about 4hrs the starter more than doubled. I just weighed the flour 1/2c 62g and 1/2c water 98g.So my mix was not right. I need less water. Your the best Tom.
Thanks!
Thank you for your insight! I followed a starter method from a website I found that sounded good, but I couldn’t get the starter to rise after weeks! First, it said you can use bread flour which I used. I followed the feeding method exactly like they said every 24 hours but that’s where it went wrong. They don’t tell you that you have to assess it first before feeding. Once I gave my starter half whole wheat flour and half bread flour, then watched what it was doing before feeding (per your advice on another video of yours I watched), my starter took off! Wish I had come across your videos first. Would’ve saved me a lot of frustration. Love the content in your videos Tom!
Thank you!
Your videos are definitely helping. I found the notes from my first 2 failed starters before I found your videos. I see that, on those starters, they started to smell kinda tangy like an orange or a tangerine on days 10 - 12. Now that I created a new starter following your videos, I now notice that smell on Day 7. I haven’t gotten to an actual rise yet besides the false rise, but it does seem to be working with only feeding when it’s hungry unless its been 48 hours.
Thanks. Sounds like it’s improving.
Such good info. Wish I had it before I started! I recommend it to others often. I love all your videos for the science and explanation so we can LEARN and become our own sourdough scientists!
Thank you! 🙏
Thank you. 🙏
Thank you, thank you, thank you for posting this video! It was such a pleasant surprise to see you this morning - just perfect for a lazy sourdough Saturday. Even though you don’t have a donkey, apple pie, or I’m guessing chickens, you are my sourdough guru. I’m still giggling over your assessment of Instagram / TikTok “experts”. I must admit I fell for their advice, but a few months ago came across your videos on strengthening a weak starter - my 15 month old starter is now stronger than ever. You are the best! Please keep the information coming. I wish only the very best for you and your family in the new year.
Thank you! I appreciate the feedback.
Hello from Stow, OH - just south of you! I hope the weather up there isn’t too bad! I have been following the instructions laid out in your videos for making a sourdough starter. I’m confused about the “Quiet period”. In your original video, you say to maintain daily feedings during this period, even when it looks like the starter isn’t doing anything. In another video, you say to never feed before the rise.
In my case, I never got a rise after my first feeding, however I had a layer of hooch in the starter. I interpreted that as a starving starter and fed again. Again, after that second feeding, no rise, but hooch development.
Now, after a third feeding, no rise and nearly no bubbles, and mostly the smell is gone from my starter.
I don’t know what to do?!
Thank you so much for your informative videos, I could just use a little extra guidance!
Great questions. In my original video, that starter got off to a stronger start than most, so it made sense to feed once a day. The video about “premature discarding” is for mature starters, not new ones. I’ve created a new guide to clear up some of these questions . You can find it here. It explains how to read your starter during the quiet period and determine when to feed. You’ll also find it in “Part 6” of this video. ua-cam.com/video/DX3-UANTMG4/v-deo.htmlsi=3ZzqWsRye4eiRPvb
You’ll find the new guide here. thesourdoughjourney.com/faq-starter-creation/
Really needed this video today! Currently on day 7 and felt so defeated but will continue to work on my starter! Thank you!
Thanks. Also check out this one. The First 10 Days of Your New Sourdough Starter: Troubleshooting Tips
ua-cam.com/video/_OAhPvQ5Ngo/v-deo.html
@@thesourdoughjourney will do thank you!
I just looooove all this info. Total sourdough geek.
Thanks. Also check out my website.
I like your style man. It’s very Dragnet in both facts and humor. I get it now. Thank you.
Haha. Dragnet. Love it. Thanks.
Surfing analogy yesss!!! Makes so much sense!!
Thanks.
Great video! I created my starter at the beginning of November this year and was lucky enough that it started off pretty easily. It took me about a week to figure out the part about “discard half and feed equal parts” mess and start discarding and feeding properly! Of note, I have a reverse osmosis filter and have been using that water for my starter and for my bread and it’s worked perfectly for me…
Your videos and website have been more helpful than anything else so far! I learned a lot in this video today again, thanks so much!
Thank you so much. Do you know if your reverse osmosis adds back minerals?
@@thesourdoughjourney not that I’m aware of.
I love all of your videos. Thank you for reinforcing these important principles. I was a little distracted by your new shirt though. I like it, I just got used to your black pullover.
Thank you. I know. So many changes. New glasses too.
REALLY great advice! I do have a couple quibbles. I will post each one separately...
Thanks.
happy new year, and welcome back -- i missed your videos! thank you for the info about watching your bubbles. this is the skill i'm going to work on for 2024.
Thank you. I have some great new content coming out this year.
Thank you for your thorough explanation. I have been struggling getting my starter going. I have restarted three times. It goes as expected in stage 1, but when it gets to stage 2, it stalls. I followed your The “Stall Point” Test procedure (twice now). Both times, nothing happens to both jar #2 and #3. Jar #1 shows slightly more activity. So, per instruction, I observed jars #1 and #3 for 24 more hours, then 48 hours. After 24 hours or so, both of them start molding, but activity levels do not change. I discarded this set and started all over, this time, buying fresh flours (AP and WW) and added rye flour to the mix. Cleaned the jars thoroughly and started all over but the result is the same. A thick layer of white mold develops after 24 hours or so. I live in Hawaii, and the ambient temperature currently is in the mid 70s to low 80s, humidity is around 70%. I do see a few bubbles in both jars but they do not bulk at all (jar #1 slightly). What am I missing? What else can I try?
It sounds like you are doing all the right things. I would look into buying an established starter from someone in the area. Some are more prone to mold and I don’t know how to rectify that.
@@thesourdoughjourney Okay, thank you. I will try to find someone with a starter. Thank you for replying to my inquiry.
Amazing video! So much really useful information and such a great way to explain how sourdough starters actually work. I see so many people struggling with their starters and now I know why.
Thank you!
Great videos Tom! Started a new starter after watching some of your videos. Doing much better. Hitting the false rise on Day 3 at the moment. Top isn’t crusty dry, but I feel like I should stir. Gonna stir.
Definitely stir if it looks dry.
Thankyou, you are a wonderful teacher. I learned so much from this video.
Thank you. 🙏
I absolutely love your videos! SO happy I found them! You are a genius with your tests and explanations! This video has explained the bubble activity so well. So, if the bubbles change from a pretty large size and a lot of them to smaller and fewer, but it hasn't doubled in size, more like halfway to 2/3 rising, would I go by the bubbles slowing down or nearly stopping and not be as concerned with not quite hitting double? thank you.
I think I asked my question too soon. You addressed in before the end of the video, which I wasn't there yet. (The impatience factor rears up again.) So now I am hearing that the bubbles and a good rise is correct. The full blown doubling may not always happen. Right?
That is correct.
Yes.
Yay a new SDJ video! Bob is going strong he's made 30 loaves thanks to all of your tips.
Thanks.
Everything you said was correct. The miss information is so vast it's ridiculous.
I had only bread flour so thats what i used. It was going ok BUT i didn't discard, it started to smell like paint thinner and acetone. It had the consistency of paint. It was bad. This is 2 weeks now as of starting it. So far it has collapsed and stayed there. I did your 1:10:10 to remove the acidity but only 1 or 2 bubbles thus far. 😢 I will do your 48hr method but after that. Both go in trash and im starting over now that i have whole wheat. I can start a new one today now that i have the flours (organic rye, whole wheat, AP and Bread flour 😂). I only wasted 2 cups of flour at most so yeah. Its ok. Im also going to purchase King Arthur's starter so i can start baking. Just like you said, i can have a side project as i bake with an established purchased starter. Its just fun that way.
In order for me to understand, i need science. I would hear those youtube women say to use the discard from a new starter. I'm like WHAT?😮, no you cant it has bacteria. They wpuld say "yes", all of them. I was flabbergasted. So i went to books and the science of it and to legit bakers. Ahhhh, i cant bread now. This is MY PEOPLE! Thank you for making these videos. Amazing content.
Oh and I was adding RO water too boot, without minerals. 😂Talk about a recipe for success. So I'll start again with YOUR method and just filtered water from my ice machine (I'll let the ice melt or heat it up a little and make sure it's not too hot to kill bacteria).
Thanks you! Also check out my website. Lots of info there too. thesourdoughjourney.com/faq-starter-creation/
Well this was timely! I've been waiting on my starter to get it's ass in gear ALL day and couldn't work out why it was doing nothing. Tip 1 is the answer, my bread pan was finally down to all purpose flour. So off to the organic shop I went and have come back with Rye and a Whole Wheat flour. Fingers crossed.
Good luck! 👍
Great video! You've certainly helped me through my journey, both via videos and support in groups. Thanks Tom!
Thank you ! 🙏
I love science and I love your videos!! Keep up the great work Tom!
Thanks! Will do!
😂 I fell for all the silly nonsense stuff you just mentioned. Against my better judgment. I have a little science background. I knew better but was really hoping that what I was hearing was true. The farm videos made less and less sense. Their math didn’t make sense. Just one issue. The more I watched the more questions I had. Your videos are the only ones that answered my How, What, When, Where and Why. You teach and explain this in a very easy to understand and without over complicating the subject. Making sourdough bread does not seem easy but not super difficult. However it does seem to take time and accuracy. Thank you for your time and guidance. I truly appreciate your free printable guides.
Thank you! 🙏
VERY EDUCATIONAL 🤩
Thanks.
Your method worked perfectly for me after I killed one that I tried from tic Tok. Thank you for the content!
Thank you!
Thank you for all your hard work on behalf of sourdough! I really appreciate your sharing the knowledge. I've got a starter going that is from one of those lovely people with a cow outside and homemade cinnamon rolls on the counter. Well, you see what I'm saying. .😅 Am going to see what happens. This is my second try. It's the using buttermilk method. Anyhoo, after watching this am feeling skeptical but stubborn. So, if it doesn't go anywhere, will follow you advice next. I got the time and the curiosity. 😊
Thank you again
Some of those methods do work, but I see so many people struggling with them, I just can’t recommend them.
Thank you, Tom. I will be watching the bubbles. Hoping to make some edible bread soon.
Good luck!
Hallelujah 🙌🏼
👍
I know right! 😂 What a blessing.
Please make some videos using 100% freshly-milled flour (less than 3 days old) from whole wheat berries.
A lot of nutrition is missing from ALL store-bought flours, including Vitamin E, which quickly oxidizes after milling.
Thanks. I’ll add that to my list.
i love your approach. Thank you for the help
Thank you.
I LOVED this video! My husband was probably wondering what sports activity I was watching, because I kept yelling at the TV: "Yes!" Or "So true!" 😂
My question: I have read the Tartine book. Which one(s) would you recommend next? Most interested in science-y, foundational information about sourdough, but methodology, etc. also great.
Thank you! 🙏
The original Tartine Bread is still highly recommended. And Maurizio Leo’s The Perfect Loaf is like the troubleshooting manual for Tartine with some more science and recipes. A good pair.
Thank you for the recommendation. Ordered it. 😊
Another amazing video.good job we owe you to too much 🌹🙏🌹
Thank you 🙏
Following your tips is working great for me 🎉🎉🎉
Thanks!
As always super interesting insights. Would really like a take on rye bread from you. Thanks for sharing your knowledge.
Thanks! I don’t make a lot of rye, but I’ll add that to my list.
Thank you Tom for another helpful video. ❤
Thank you!
I know that the chart says that there may be water separation, and that we should just mix it all back up and that there isn’t anything wrong with that, but I’m finding that on day 3 after seeing significant bacterial bloom, that there is also a significant amount of water separation. When we go to discard and feed on day 4, do we mix it up to the best of our ability and then discard and feed, or do we pour out that water that’s separated and then discard the excess sourdough starter “dough” that’s left? Thank you for these videos, they are so thoroughly informative and no one else I’ve found has gone so deeply in depth, which I have found necessary.
Thank you. Stir it up, then discard.
@@thesourdoughjourney I appreciate it, thank you for your input and time.
i have listened to you now more than i care to admit... :) i restarted the starter with other water , it got really active on second day and now starting the feeding process i know lots of luck with that i will let you know had to change name now he is Tommy
Thanks!
Thank you so much for all the work you do and the clear instructions. My father taught me at a young age that "the world is FULL of bum information". I have a Apera pH meter already for my salami making and was wondering if you could share some tips on how to use it to revive an old starter. I've been working on reviving a neglected-in-the-fridge-for-several-months starter over these last few days while binge watching your channel. I think I'm seeing improvement after 4 days. When I thought to check it a couple of days ago, I guessed that a pH just under 4 meant "give up waiting for a rise and deacidify this poor starter", then followed your instructions. Knowing better how to follow the pH would probably have saved me a day or two.
Can you provide a link to the sink strainer you use to keep dough bits from going down the drain when cleaning up? There are so many options available, I'd like to get the one you use because I know it will work for this purpose.
Amazon does not sell the exact version I'm using anymore. This one is similar but not exactly the same. This just sits flat on the bottom of the sink. Some people also prefer the "basket" style. a.co/d/4ZvtqNu
I distill my water and have had no problem using it in my starter. I do add a combo of seed mix in the dough. The stuff left over in my distiller from tap water is orange in color, and the spring water is full of grit. Tap water has less higher PPM than spring water. Bonus I seldom get sick now on distilled water.
Distilled can work, but many people struggle with it.
Where did you get the silicone sheet that you use when working your dough? It’s a great idea and would help me keep the kitchen cleaner. Thanks to your videos! It’s really helping after much frustration for over a year.
It’s called Roul Pat from SilPat. I purchased it at Sur La Table. It’s also on Amazon.
Thanks Tom! So much helpful information!
Thanks!
Thank you for this! Do you have any resources or thoughts on einkorn flour for a starter? I have some whole wheat einkorn and just mixed some of that with my bread flour and we will see how it goes!
Whole einkorn should work the same as whole wheat.
Hi! Your content is ELITE! The sourdough content on tiktok could never!
I am following your process, and need help. Day 3 I had a “false rise”. Day 4 I did my first discard and 1:2:2 feed. Day 5 I had no bubble activity, just water separation so I mixed, and did NOT discard or feed. Day 6 still experiencing water separation and am mixing every few hours. Have not discard or fed since the first feed. When should I begin feeding again? Do I need to wait until I see bubbles and am no longer experiencing separation?
I was keeping my starter at about 73 degrees. I am going to move it to the warmest location in my home which is 75 degrees and see if that helps. Any guidance would be MUCH appreciated!
Thanks so much!
Thank you! Here is the guide if you have not seen this. It sounds like you’re on track. If there are no bubbles at 24 hours, stir it and wait. If you get to 48 hours with no activity, discard and feed. thesourdoughjourney.com/faq-starter-creation/
Thank you. This has helped me so much.
Thanks!
I’ve been following your guide with great success! I saw the false rise on day 2/3. Nothing happened until day 6 with a rise and tons of bubbles. I placed my starter by my coffee pot which has consistently hot water. I don’t know if that’s making a difference. My kitchen is chilly about 62 degrees Fahrenheit. Im thinking I may be able to bake by day 14 or 15. Hard to say.
Sounds great. Yes keeping it a little warm helps.
I've had 2 starters going tomorrow will be the fifth day. One is made with rye flour and one is made with bread flour. After the third day I discarded and fed them both. They are so active within 3 hours they've overflowed! Their temp is around 75' 🤷♀️
I have a Brita water filter on my faucet, I fill a gallon jug and let it sit open overnight! The chlorine dissipates. That's the water I use in my starter. 🤷♀️
All sounds good. That is tyoically the “false rise,”. It will slow down now and slowly strengthen. Check out new tools here. thesourdoughjourney.com/faq-starter-creation/
I had to leave the Facebook sourdough groups I was briefly in; my head was starting to hurt chronically from the forehead slaps.
Thank you for the Tartine Bread book tip. I love Silverton’s Bread from the LaBrea Bakery recipes, though she weighs in ounces-but her method of building a starter was a bit much.
In re. ‘waste’: It’s no more wasteful than feeding the cat, dog, budgie, goldfish, & far less spendy to feed (plus, starter poop is far less disagreeable to deal with and makes a good loaf of bread).
Thank you. I agree. Some of the Facebook groups are a bit crazy now.
Ok, here’s another thought. I’m science-ing it now in the lab aka MY Kitchen. According to Wikipedia, ascorbic acid will neutralize chloramine. (Wikipedia’s chem info is generally decent, btw.)
According to food scientist Shirley O. Corriher (is she still with us on Earth?) bread likes a bit of ascorbic acid anyway. (Though ignore her starter info, because-whoa.)
So I’ve been adding a bit of ascorbic acid powder (maybe 1/16 tsp to 250ml oz) tap water for feedings, which are going ‘ok’, given Audrey’s present youth. Time will tell, but this interested me. Also, at one point early last week I saw some cloudy white blobs in some extra ascorbic acid water I’d failed to dump. (That’s my Weck jar science right now. One jar with, one without, to see which grows crap the soonest. That would be the sign that ascorbic acid is the appropriate treatment for our chloramine water from The Big Muddy to make it more sourdough-friendly.) If this doesn’t work I’ll just buy bottled spring water. I happen to be a cheapskate about things like water, and also curious, so not too cheap to have bought a bag of ascorbic acid powder from the billionaire’s company.
In the meantime, Audrey’s doubling on the regular.
Yea realized there might be stark difference in your HOUR long videos and those 3 min videos on tik tok 😅😅😅 thank you for all your help!
This is like 15 videos in one. Always use the chapter breaks to navigate if you don’t want to watch the whole thing.
@@thesourdoughjourneyyes! Thank you for making it navigable for those of us with retention problems lol
I am so glad I found your channel. Can I use spelt flour instead of wholewheat or rye flour? I am just curious and beginning to learn about baking sourdough bread.
As long as it is whole spelt, yes. Thanks 🙏
I trialed and errored on 2 starters before finding you and your method. I got lucky and like in your initial starter video had a very vigorous starter and by day 14 I baked my first loaf. (Great flavor and color but gummy texture so I’m still trying to figure out if she was under proofed or over proofed. The dough temp was surprisingly warm and I did the math like the bulk fermentation videos stated, but I digress!)
My real question is that ever since I used my starter on that loaf, it just isn’t as vigorous of a riser anymore. I didn’t feed him after I used him until the next day because he was fed that morning.
So my question is, should I be feeding my starter after using to make a loaf even if it was already fed that day? And what can I do to get him back to his previous performance.
Thank you for your videos and sharing your knowledge. It’s astonishing how much bad info there is out there! 😅
You don’t want your starter to fall flat before feeding. Feed it sometime after it peaks, but before it is totally flat and starving.
I amost gave up until your videos. When can we expect the book?
Everything is on my website right own. Check out my “sourdough encyclopedia” section. It is my rough draft.
Tom thank you so much what an informative video!
Thank you!
I fixed my starter in one feed after following your advice in step 1! I fed it 50:50 wheat:bread flour after having started it with 100% bread flour. Noticeable activity within an hour!
I now have a hungry starter after 36 hours. Should I discard/feed now, or wait until the morning to keep the more convenient morning feeding cycle?
Excellent. Give it more time and feed in the morning.
Just loved your list at the start, everyone i giggled at! And points i have noticed over the last year that i have been making sourdough! Ps I use 100% whole meal rye flour for my starter, which worked for me! But everything else was spot on to how i work with my starter.It looks very different to typical starters seen on youtube video's. But i am now confident that that is ok!
Thanks. I had some fun making that video.
Measuring in spoons vs grams: First, you are 100% right that a scale is the right way... it is far more consistent. However... I think you can measure the starter and the flour using spoons, then add enough water to get the right consistency. "Add enough water to reach a thick pancake batter consistency. Thicker than crepe batter, but thin enough to spread a little on its own." A very experienced baker who is new to Sourdough could do this with no problem. Also, a new baker can pull this off if they are stubborn about the scale or cant afford one (more common outside the USA). The King Arthur website even has a workable recipe in cups/spoons. They even say to use a scale for more consistent results. Making room for this in how we talk about sourdough can be less frustrating to new people, making it more likely for them to get to their first successful loaf. It is off to the races after that.
btw, I have tested doing it this way, and it works great. On the other hand, that might be because I already know what a starter should look like.
I generally would recommend this, but if you saw some of the folks out there trying to create new starters - they don’t have any experience in the kitchen and have trouble following basic instructions. I help hundreds of them per day.
@@thesourdoughjourney oh, I have. I have active for years on r/sourdough and r/sourdoughstarter . And I have been guilty in the beginning of giving and taking some of that bad advice. We are all on a journey. :)
Wow, great information
Thank you.
I would love your scientific expertise to maintain an active starter in the refrigerator. I do it that way and feed once or twice per week depending on my baking schedule. I feed at 1:1:1 or 1:2:2, depending on what quantity I want to keep; let it come to peak, then put in the refrigerator. When I’m ready to bake, I stir,let it come to room temp, feed my levain for a bake, then feed my starter again, and refrigerate at peak. Your thoughts?
That is a good method. I’ll have something on this topic coming out soon.
Thank you! I had no idea the method I was following was so wrong. Literally from the flour, water, feedings and measuring. Can I fix the starter I already have or should I start over?
The flour makes a big difference. Try changing the routine and if you don’t see a significant change in 3 days, pull the plug and start over.
i wish i had watched your video before i bought bread flour 🤦♀️ im just glad i decided to use a small container so at least i didn’t waste so much flour…
You will need the bread flour for making bread eventually.
This video kills me!😂 I'm subscribing.
Thanks!
Great video!
Thank you.
I'm really learning allot from you
Thanks.
Excellent video (as usual)! I have a scheduling problem that others might also share:
I’m well aware of the benefits of “double-feeding” a day or so before making leaven. But I don’t get home until about 3 hours after my starter has peaked each day. I could easily do a second feeding at that time. Is it of any value to feed a second time this long after “peak” or is it just a fruitless gesture?
It would still benefit to feed 3 hours after peak.
When you feed your starter in the morning, put the jar in a bowl of ice. It will delay the rise by about 3-5 hours. Control the timing by using more or less ice.
@@thesourdoughjourney
And one last starter confusion: Last couple of loaves my starter actually nearly tripled (and maybe a little more) in rise just before it peaked at which point I mixed my leaven. Could I just as well have made my leaven after the starter doubled or is it crucial to use it at peak or just after peak? Could have saved nearly an hour by mixing after it doubled but certainly don’t mind waiting till it fully peaks if that’s best.
Thank you for all the incredible time and science you endure “…For the sake of bread.”
I don’t find a huge difference between doubling and tripling.
Fantastic! I just shared this on The Bread Code's Discord channel and am about to share it in mine, as well. 😉
I don't mean to argue, truly. I genuinely started my very strong starter w/ Kroger brand whole wheat flour and distilled water. I fed it like that for a year or more. I still use WW (king Arthur these days), but tap water. And we have a water softener! I guess I just got lucky. 🍀😉 I was so tentative when I tried THAT the first time. 😨
Also, I'm surprised you didn't cover the common suggestion to add commercial yeast to a flagging starter to "boost" it. This makes me bananas!! 🤪
Thank you. 🙏
Maybe I've just gotten lucky with making my past starters but Great Value All-purpose flour has given me an active starter within 14 days on multiple occasions. It may not be as active as a whole wheat starter but not everyone can afford to buy multiple types of flour, especially something much more comparatively expensive that's just being discarded.
Perhaps it's because I didn't sleep last night (read: a bit grumpier than normal) and I'm reading too much into it. A 35 lb bag of GV flour is $9.34 here, 2.3 cents per ounce, while Gold Medal is 7.7 cents per ounce. You could use 15 lbs of the AP flour and still be cheaper than one 5lb bag of the Gold Medal.
I'm not saying it's impossible, just not recommended. I participate in very large social media groups, and 90%+ of the people who are still struggling to get a starter off the ground after 21 days are using 100% all purpose, or 100% bread flour. This is a very, very large sample size. Hundreds of posts per week. I can tell from the photos without even reading the post. "I'm on Day XX (always more than 20) and my starter is doing anything." It is virtually never people using whole wheat or rye flour.
If you have an existing starter in your kitchen, it is incredibly easy (and common) to accidentally inoculate your new starter with your existing starter. I speak from experience. When I created my various "new starter" videos, it took many tries to truly get a "virgin" starter in my kitchen, even washing and sterilizing tools. I ended up using all disposable tools, fresh bags of flour, and mixing everything in my basement to keep it totally separate from my kitchen.
I do appreciate your feedback. I just want you to know that it is based on quite a bit of empirical observation.
@@thesourdoughjourney I appreciate the reply. I really feel like I woke up on the wrong side of the bed the other morning because I re-listened to that section and it didn't come across the way I took it initially.
With my starters, they were 6 weeks apart from when I threw one out and started a new one. Perhaps my house is just full of the yeast, or I should have bought a lottery ticket instead!
I've had good results using rye to grow new starter...I'm not real clear on why you prefer whole wheat+bread flour. Could you expand on this? Is it the speed of growth?
Personal preference. Rye also works.
I don’t bake with a lot of rye flour, so I “match” my starter flour with the more common type of flour I plan to use in my loaves.
Can I use any freshly milled flour? I have a home mill, spelt, kamut, hard white wheat, hard red wheat and soft white wheat.
Yes. I’d use a 50/50 blend if spelt and hard red.
Today is day 9 for me. I followed ‘directions’ I had followed on a starter I successfully made and used years ago (unfortunately lost in a move). Since end of day 6, I’ve had no activity. I found you last night (day 8) in my search, and am now following your recommendations. However I was using bread flour, and overfeeding. I have no mold. But it’s back to just smelling like flour and water. I’m currently halfway through your stall point test. All of this to ask…if no jars show any activity, do I just admit defeat and start over the RIGHT way? Is there any chance of saving it if all 3 jars and ‘dead’?
I would start over. If you don’t see activity now, it is unlikely to rapidly improve.
The answer i expected but didn’t want to hear :/ Thanks for getting back to me so quickly, and for all you do!
Have you worked with home milled flour? I’m on day 8. I’ve been using a combo of fresh milled rye and hard white wheat. I think it’s doing ok. Is there any thing I should think about when using fresh milled wheat?
Yes. Fresh milled usually works well. You may need to add a little more water.
Thank you for these videos. I have been struggling for weeks trying to make progress with my starter. I started again with bread flour, it has been 9 days and I am starting to see bubbles everywhere but not much of a rise. Can I feed it the whole wheat/bread mixture? I apologize if you have answered before. Thank you for your help and guidance.
Ok so I just watched the video of “how to kill your starter” amongst other videos and my question was answered lol. I just fed my originally bread flour starter the 50/50 and it is happy. In just 12 hours I saw a bunch of bubbles and some growth. I am going to continue to watch and wait for the starter to tell me when it is ready to eat again😊. Thank you! I wish I would have found you sooner, no starters would have lost their lives.
Yes, you can switch to that mixture.
I have seen a lot of videos saying use unbleached flour. Does it have to be unbleached if I use just all purpose and wheat?
Always unbleached.
Hi there. I followed your new sourdough starter directions. On day 4 I had MOLD in it.???? So I tossed it and starting over
Stir it up at least once a day and add a spoonful of water each day of it looks dry or top. It happens sometimes. Are you covering it with a loose fitting lid?
Thank you for responding. I did have it covered, but I did not stir it. So with this new one I will do that. thank you so much. Im not giving up @@thesourdoughjourney
Sorry; I should have indicated in the video to stir each day. It is in my guides and new videos. It happens from time to time in the winter when people’s homes are les humid.
I feed my new starter at 5:00 pm daily - usually doubles in 5-6 hours after feeding- How do I handle feeding schedule if I plan to begin a new dough at 9:00 am the next day when the starter has flattened? Do I re-feed early in the morning and wait to double again then resume 5pm schedule not sure how to handle.
Feed a higher feeding ratio, later, or keep it cool overnight.
I feed 1:10:10 at 10 pm. 5g starter, 50g flour, 50 water. Peaks in morning.
If kitchen is too warm, feed and put jar in a bowl of ice. It will delay the start for about 4-5 hours. You could also do that with your method.
Hi Tom, thank you for all your great videos.
Question. After doing 1 . 2 .2 at peak feedings for 3-5 days for a young acidic starter. Now that I’m getting 6 hour rise, do I drop feedings to 1.1.1? And do I still feed at peak? What if it’s peaking twice a day?
I’m using AP and Rye mix. My home temp is about 72-74 F.
I’m stuck. My head is spinning. Please help 😀 thank you in advance!
How old is your starter?
Thank you so much for responding! 😀
starter is only 8 days old. I found your videos and started your peak to peak method on day 6 due to acetone smell and not much activity.
Since day 6 I’ve been doing 25 g starter to 50 g AP/ rye flour combo and 50 g of water and waiting. (Only 2 days of 1.2.2 and peak to peak method) It has improved so much 😊 rising at 6 hours by double yesterday again in the middle of the night. Did 2 discard & re-feeds.
I’m scared to move forward and make anymore mistakes like I did in the beginning before finding your detailed videos/blog.
I hope I make sense lol.
I really do appreciate you and all the great information.
Thanks again
@@vicki9840 At 8 days it's still early. I'd continue with the 1:2:2 feedings, but the peak-to-peak method is more appropriate for established starters. New starters can benefit from a longer runway between feedings to let the yeast population grow. I do 1:2:2 every 12 hours for a few more days and watch the time it takes for the starter to peak. It should shorten. Once it is consistently peaking in 4 hours, it's good to go. Then you should choose a feeding ratio and timing that works for you for daily maintenance. You want to do a large enough feeding so it can make it to the next feeding time without falling completely flat. That feeding ratio will differ for everyone based on the strength of your starter and your kitchen temperature.
Will do. Thank you much.
Great video. Also, ngl, the part of the video discussing measurements in cups caused me physical discomfort. It's astonishing that in some regions of the world, even in 2023, people still lack knowledge of accurate measurement techniques.
Thank you. Yes, it drives me a little crazy.
I have one more question, can I pour leftover levain back into the starter jar in the refrigerator. I hope you say yes, because I’ve been doing that, but I don’t know if it’s a bad thing to do
Yes.
Thank you for your channel. I started my first starter following your “how to create a sourdough starter; step-by-step” video. First week had gone pretty much how you described it would go: the false rise, and quiet days after discarding and feeding. However, it’s been 11 days now, and nothing is happening anymore. No bubbles, no rise, nothing. It does not smell bad, and there is no discoloration. I did spot a small white mold fuzz this morning on the surface, so I scooped it out. After a several “quiet days” during which I continued to discard and feed at 1:2:2 ratio, I stopped feeding (last couple of days). I am a little confused on what to do during quiet days. The “First 10 days of sourdough starter” document you provided says to continue discarding and feeding, but do I need to continue to do this when there is no activity? or am I weakening the starter? I believe you described this in another video “common mistakes people make…” that starter should only be fed when it is active. Thank you for clarification!
If it’s not doing anything, skip a feeding.
You can also try this “stall point test.” thesourdoughjourney.com/wp-content/uploads/2023/11/TSJ-The-Stall-Point-Test-for-New-Sourdough-Starters.pdf
@@thesourdoughjourney Thank you so much. I did your stall point test right away and the result was no activity at all with #2 (so I discarded it), similar rises with #1 and #3 but both rises were not significant after 24 hours so I decided to give them another day or two. Then we had a house guest and I couldn’t pay much attention to them. After our house guest left a couple of days ago, I went back to them and noticed white mold on the surface. I carefully removed them but they came back within 24 hours. So at this point, I decided to discard them and start over. I will start a fresh one today and try to be super vigilant this time. Thank you for your help. I love your channel.
Hi, Tom! Great video! Thanks again! I have a question about levain. If my levain didn’t multiply vigorously in 4-8 hours, shall I throw it away and take another 25 grams from my original starter to make another levain? Or do I keep the levain and feed it more, or just wait till it grows for another day?
I’d wait for the existing levain to peak.
@@thesourdoughjourney thanks for the quick response! That’s what I thought based on this video. I’ll be watching it a few times!