NEW WEBSITE! - thesourdoughjourney.com
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- Опубліковано 22 січ 2022
- Check out the new WEBSITE for sourdough bakers at thesourdoughjourney.com/
This new website is the culmination of two years of work creating and collecting sourdough content to answer help sourdough bakers master the art of sourdough baking.
This totally new website is DEDICATED to 100% Sourdough. Curated content includes:
- Products
- Books
- Tools
- Videos
- Guest Videos
and
THE SOURDOUGH ENCYLOPEDIA - The Single Source for Sourdough Knowledge
- Frequently Asked Questions
- Videos
- Articles
- Web Links
New content is being added EVERY WEEK!
The content on this website is ad-free. Please consider making a donation to support The Sourdough Journey at thesourdoughjourney.com/donate/
Thank you! - Навчання та стиль
New website sounds incredible. I will definitely go check it out!
Thanks. The website is where everything is going to come together. One place for all the answers.
I am so very happy to hear this!!!!!!!!! Thank you so very much. You are so very kind and dedicated and helpful and passionate! You are my 'go to guy'. :)
Thank you!
It's fantastic website for sourdough home baker like me. Especially as beginner. Yes, you are good teacher.
Thank you. I appreciate the feedback.
Great job Tom. Keep going strong.
Thank you 🙏
Wow! Thank you! You really are THE Master! 🙌🏼
Thank you for your support
You are a genius. And I appreciate your love for teaching.
Thank you so much. 🙏
Sound wonderful! Can't wait to check it out! Thank you so much.
Thanks.
Wow, Truly amazing resource, love your videos and look forward to making full use of your new website.
Many thanks
Thank you! I'll keep adding more content in the coming months.
What an incredible resource! Thank you
Thank you.
This is incredible! Thank you!
Thank you!
Oh my! This is mind blowing! Thank you so much for all of your hard work and dedication. I can’t wait to check out your website.
Thank you!
I went to a class and learned how to care for a bake a sourdough starter using their recipe. The restaurant uses a 120 hour cold fermentation method to bake it. I tried the first time and over fermented because I didn’t think it was a big deal to leave it in the fridge for an extra day when a family emergency happened 🙃 my dough became super sticky that it had no tension for shaping. It barely rose and was more dense than it should be, but taste wise it was fine. Thank you for this resource! I will definitely learn a lot
Thank you.
Tom, I’ve been baking sourdough for family, friends and neighbors for 3+ years. Your method of temperature and time has been a game changer for me. It’s the same ingredients, but nowhere near the same bread. Thanks for the education.
Thank you for the feedback. I appreciate it.
@thesourdoughjourney hi Tom, thanks for all the great work. It's been so helpful in my own sourdough journey!
I think you mentioned in one of your videos a calculator to work out what temperature your water should be based on the temp of the other ingredients to achieve your desired dough temp once mixed. I've had a look on your website but couldn't see it. Am I just missing something obvious? 😂
Oh Man ! I love your new website, Tom. Thank you so much for putting all of your information and teaching in one place! It is Perfect! I know your passion of sourdough bread making and you’ve been my guru since beginning my SD Journey. I will be supporting you thru PayPal for sure …Thanks again …
Thank you!
You are doing a great job! I know it means a lot of study, work and time! Thank you!
Thank you! I appreciate the feedback.
The best sourdough UA-cam channel and the best sourdough website. Absolutely essential for sourdough bakers.
Thank you for the feedback. I appreciate it!
Great video. You have put a lot of work into all of these experiments you do and all the information you put forth thank you
Thank you!
Congratulations on the beautiful new website Tom! It looks amazing, and I can’t wait to explore it. I’ve just made a donation, and I’m sure many of your viewers will be happy to kick in a few dollars ( or euros, pounds, pesos) to help support your work. Thanks for all your work on behalf of this community!!
Thank you so much for the feedback and for the donation. I’ll be adding even more content soon. This is just the beginning!
Made a tiny donation. Will do more when I can. Thank you very much for the highly valuable sourdough instructions.
Tom, this is great news, thanks for taking us all along on you sourdough journey!!
Thank you.
I just took a quick glance at your new website and I can already tell it's fabulous. Lots of information, very well organized. The downloadable worksheets are particularly helpful. Thank you for doing all this, I am sure that many other home bakers will be as enthusiastic as I am!
Thank you!
Thank you for the time and thought you put into making your videos, and now your website. I checked it out - will be my go-to place to get back into sourdough bread-making. I am a retired teacher. You are an outstanding teacher!!!
Thank you!
Congrats on the new website. It looks great and is full of helpful information. I hope it's success exceeds your wildest dreams!
Thank you!
Tom!! What a great job on the website!
Thanks for putting in all the effort!
Thank you. I’ll be adding more content. Just getting started.
Congratulations! Such exciting news! Hope you and Susan are well. Jen and Eric
Thank you! We are doing well.
This is fantastic news! Thank you Tom!!!
Thank you. This is just the beginning…
Tom, Thank you so much for this channel you created. I am so glad I found it. I am a beginner at making starter and sourdough. I am a home baker and do enjoy cooking as well. On 3/7/2023 I found a starter recipe from another site and started my "starter". Over this past weekend, I found your videos and watched them all. I learned so much information and now I understand the chemistry of this recipe. I am now following you and only you. I am also using the 7 days to convert my starter from all purpose flour and whole wheat flour to bread flour and whole wheat flour like yours. I am on day 3 with that and it seems the starter is very poky and slow. I am really trying to regulate the temp which is a little low average about 70 F I am feeding 1;2;2 daily. The starter is 2 weeks old all together at this point, and it is still taking a good 10 hour to double. Any ideas or suggestions . Its hard to kill LOL , but at this point, I thought I would be at the four hour or five hour mark with doubling .
Thank you, Bonnie from Long Island, NY
Thank you! Be patient. When getting it started it takes time and is better to underfeed than overfeed and discard before it has fully risen and fallen. It may also be your kitchen temp. Cool starters rise slowly, but they are no weaker. Just slower.
What you have done is amazing! Any plans to test adding whole grains?
Thank you. Yes, that’s on my list for later this year.
Congratulations ....before I know any thing about starter and how to control it..I Used to put some of left over dough that I kept it many days in fridge.until it get some sourdness.and add it to my dough.I notic that if I Late baking many hour.l get best flavour and nice smell.can we use such that and get the same result or clause to starter effect??.again accuse my English talk😊
Yes, left over dough can become a sourdough starter, but you do not want to begin with dough where you used packaged yeast. You want to capture “wild yeast.” Check out my video, how to create a new sourdough starter.” Or the FAQ page “Starter-Creation” in the Encyclopedia.
@@thesourdoughjourney thanks🙏I will watch it