After 8 days of discarding and feeding I found this series. It made SOOO much sense that I was over feeding it. I starved my “Rip Van Winkle” starter for 36hrs and placed it on top of the fridge where he’s a cozy 75 degrees. I just checked on it after 48hr starvation and it has doubled! Now I feel good about discarding and feeding it. Thank you for sharing your knowledge in the videos. I can’t imagine the time/effort/commitment it takes to put them together.
I've been playing with two jars of homemade starter for about a month now. I actually seeded the first with a pinch of yeast which may have been what got me through the sweaty feet smelling phase without bad odors 😅. The second became discard, essentially just a second jar. Anyway after watching your videos, today I put the jars in my oven on the proof setting. My initial most sweet yeasty smelling jar doubled after the addition of rye flour in two+ hours!!! The other jar increased bubbles significantly with the rye. I stirred them up and put them in the refrigerator for the night. Next step... bake! Been a breadbaker for many years but this sourdough starter flummoxed me until I started, as you said looking at it as a houseplant. Genius!
After many years spent completing my doctorate program on UA-cam university I am certain that this video should be amongst the highest ranked of all time. Top quality production my good man! Bravo!!! And thanks for the knowledge. Now if I can only get my better half to agree with what you so eloquently explain. Sometimes the hands off approach is the best approach. 🙌👏👏👏
Jump in! I've collect what I think I'll need to start making my bread. I'm working on my starter. Already working out bumps in the road. Praying to have a good starter in around a week more.
Out of all the years trying to have sourdough starter your the ONLY one ive actually had sucess with your methods. THANK YOU and so much appreciated. I'm still learning. Like now I never thought about using the discard to make a batch for baking, instead I've been trying to bulk up my starter. 🤦♀️
Bravo! Well done. I wish I would’ve found this prestigious institution about ten pounds of flour ago. You are perfectly describing what I just started finding out. Yeast doesn’t punch a clock. It deals with the conditions it is faced with to survive. It won’t be forced, but it will cooperate. It’s like trying to figure out a mime’s mood. You have to recognize it’s expression. How else could a starter that had worked well enough (by novice standards, something edible ) the last bake, and work less effectively the next , after a couple feedings? I have every suitable jar in the house involved in a test of what you just stated. Not to prove your statements, but coincidentally just prior to hearing them. The jar I let sit as I fed others, blew the lid off and oozed the most beautiful glutinous web. I had never actually seen a properly fermented starter in the two years I’ve been baking sourdough. It took nearly fourteen hours. That’s what it needed . That’s what it’s condition required. It crackled as I put a spoon into its web. At this point , I can jump right on to the train of your recorded observations. Thanks so much. You have me save a lot of effort ,time and flour. I also have a confession to make. I’ve been cheating. Yup. I admit it. I was putting in a pinch of rapid yeast figuring that a poolish would form and support the weak levain. It worked well enough that others got the mistaken impression that I could actually bake. I dumb lucked my way into a discard loaf , but that wasn’t my goal. You may have just helped make an honest man out of me. I don’t know what your religious affiliations are or even if you have any, but if you find yourself at heaven’s gate, tell Pete I said your O.K. Thanks again. 🥸👍
I was one of them. Had a starter that started nicely but was "dead" later on (fed every 12h). Did what you said and gave it food with 1-2-2 once it reached it's peak. Two days later it's almost 3x it's size after 6h. Thank you!
I’m obsessed. Just what I needed, in a way I could understand. So exciting to watch, popped up in my feed. 16 minutes in and I was thinking, he sounds like a science professor, and then you showed your lab trials. Subscribed! Thank you for helping me understand my what was once active starters issue. I created my own starter and it sat on day 3. In summation, I was doing too much. 😂
Oh my, i am so happy i found this video. I was in a sourdough starter group on facebook and i kept messing with my first starter cause i kept following bad advice. Feed it on the clock once a day, feed it twice a day, feed it 1:1:1, feed it 1:2:2, feed it like this or that. I threw out entire stuff a few times and started again. Now i waited for 48 hours, for the first time there’s activity, it doubled, and it started deflating, i just fed it now. I finally feel like i have a chance of succeeding! Thank you
After trying to find explanations of how to best nurture my starter, you have finally explained it with science - thank you! Most everyone else gives advice based on their experience (or dumb luck) with no explanation of the concept needed to understand how to develop a strong healthy starter. Thank you again for all of your hard work and for sharing your results with us!
Thank you! As a person with a science background my intuition was taking me there - I was feeding too frequently - your video confirmed my suspicions so thank you! I will watch more of your videos!
Your video on how to start sourdough was very clear and informative. I used your method more than 4 years ago. I use my sourdough to make a loaf of sourdough bread every other week. I keep the starter in the frig and feed only one time between baking. So that is only about once a week. It is very vigorous. Once when we were on vacation, I didn’t feed it for two weeks. I fed it and used it the next day. I was so surprised that it was still alive.
THANK YOU ! THIS MORNING DAY 10 MY NEW NAME FOR MY SOURDOUGH STARTER IS RYEANNA 75 % MONTANA FLOUR AND 25 % RYE FLOUR THIS MORNING 8 AM TO 9 :30 AM DOUBLED IN SIZE AT 70 DEGREES THANK YOU ! YOU HAVE THE BEST INSTRUCTIONS I HAVE FOUND ON THE INTERNET. On day 14, I want to start baking with Ryeanna !!! She should be safe to use !
OMG!! Thank you. Thank you. Thank you. 2 years ago I was having more successful bakes with my starter. I didn't complete discard it all but started over. I've been doing what you described here. Earlier in the week, I added more flour to my starter just to thicken it because it was slack. It rose beautifully with great vigor. I discarded and fed. Nothing. I put in oven by the light and it rose half as much. Last night instead of discarding I split it into 2 jars. Very little has happened. Some bubbles in top and sides. I am now going to wait. Again! Thanks
What a great video. I learned a lot! So I was one of those concerned individuals. I like to make sourdough pizza, but in the winter it’s too cold to go outside to my oven to cook it, so I don’t use my sourdough starter that often. I end up putting it in the refrigerator. Well this last time my starter was in the refrigerator for sometime, and I got the hooch. I drained the hooch and immediately separated it into two containers. I fed one 1,3,3. The second container I did a 1,1,1. Now I have a clear understanding on what to do. The container with the 1,1,1 looks active while the 1,3,3 one looks a lot slower. Thanks to you I have placed elastics on the container and I will watch for peek and then feed as the curve begins to drop. Thanks again
This was just what I needed. Mine had water on top but never peaked, so I was very confused. Also, we keep our house really cold in the winter, so now things are making sense.
The other day, someone in a social media sourdough group insisted that hungry starter builds a better rise than a peaked starter. I just didn't understand her logic but she kept insisting that when she feeds her starter and it peaks, she gets less of a rise and when she uses hungry starter, the rise is much better. I'd love to see you debunk this myth too. Great job with this video, Tom. I've learned so much from you. Still trying to perfect the ancient grain sourdough. That's another thing I want to see you try someday.
Thank you. The concept of a “hungry starter” is a myth. Yeast cells don’t have stomachs, fat stores or brains. They can’t be “hungry.” Biology doesn’t work that way.
I have been making sourdough at least weekly x 3 years. I have made the mistake occasionally thinking it would like more food (flour) the more frequently I fed. Not giving it time to peak Occasionally. SO glad I found this video. Thanks!
Oh my gosh!! Thank you. Last week I actually threw my starter out! I got so mad because it just didn't work for me!! I, indeed have been making this exact mistake. Well, if at first you don't succeed, try try again. Thanks again 😊
thank you, this is gold. I'll be referring to your videos from now on. I was so confused with the feedings and getting my starter weaker every time. I didn't understand why since I did what sooo many people told me. This makes so much more sense.
Tom, THANK YOU! After being overwhelmed with all the sourdough misinformation out there, I saw a comment on TikTok saying to not listen to anyones advice on sourdough but yours. So I ran to your website and they were CORRECT! I'm on day 3 of my starter following all your advice. Your no-nonsense approach makes so much sense to me, and the guides are beyond helpful. Everything is going great so far in my jar- the false rise occurred & it smells like a** so now I'm just waiting for the first feed and discard! YOU ROCK!!!
This makes perfect sense for the first time! Thank you. What I am having a hard time wrapping my mind around is when to put in the fridge to store. After a feed? If so how long after? or do we store after it has peaked and so, put it in the fridge “hungry” ? Depending on which scenario, how much and how long before intended use does one feed when you are ready to bake? like many here, i am new and trying out different methods, but so thankful for this video!
If I’m putting my starter in the fridge I usually feed it and wait until I can see it begin rising. Then I move it to the fridge. Then I always feed it once or twice when it comes out of the fridge - usually if it’s been in the fridge for about 1 week.
Hi Tom, this video has made all the difference in my starter! I’ve been doing exactly what you said not to do until now! This time, by giving my starter time to rise, it’s consistently more than doubled in size in shorter time even at 18C in my kitchen. Can’t wait to bake with it this weekend and see if my loaf improves! Thank you so much!
In lamens terms if you start with 1cup of flower maintain that ratio when feeding. The water will vary based on humidity altitude and time of year. If your starter looks runny discard and add flour and water to create a thick pancake batter like consistency.
Tom, your videos are genius! All the junk out there is enough to make a person insane! Thank you for bringing your scientific mind to the baking world, especially sourdough and sharing with the rest of us! I think all mean well but like you said, they are not taking into consideration the environment in which the starter is trying to survive. Bravo sir!
That’s a really good tip about using warm water for feedings when the kitchen is cold. Tom, lots of good tips here. I’m just a beginner and have made only one ‘sourdough’ boule so far, and many no-kneads, but now I’ve got a second and third starter that are ready to go. They all smell different! Can’t wait ‘til this weekend’s bake! Thank you thank you thank you! 🩷
@@thesourdoughjourney just wanted to note I grew up in the Midwest and really love listening to your accent. I’ve lost mine as I’ve been away for several decades.
Thanks for your video! But I'm not sure if I agree with it. Try the following. When you think your starter is "hungry" after it has peaked and collapsed, try to stir it up well, leave for some hours and let me what happens. If it is true that the starter is "hungry" and doesn't have more fuel to grow, it will remain more or less at the same level
@@thesourdoughjourney you’re welcome. You can get the “second rise” well after it has peaked. That is my point. The level point or “ripeness” of the starter doesn’t necessarily mark the optimal time to feed your starter or making bread.
Thank you so much for this wonderfully clear video. A friend of mine recently died and I am trying to revive a dried starter she gave me, and have been tearing my hair out trying to get it strong enough to double-I’ve had six jars on the go at any one time, all with different feeding ratios and flours, but the white flour one (which is what my friend always used) has just not been getting there, and the wholemeal one stalled out as well. This video explains so many of the difficulties I’ve been having! I’ve followed your advice and will keep my fingers crossed for good results.
Everything sounds great. There's nothing one could dispute in this. One thing I'd like to word out and believe me, I'm pretty lazy to comment, there is a method to the madness when one should consider using a crazy ratio to feed. I've found it beneficial to do a silly ratio like 1 or 2:30:30 when I have a really old starter in the fridge. Like 2-3 months old. That kind of starter is basically fermented absolutely, usually turns gray, has a lot of hooch and the smell is REALLY strong. restarting/feeding it with a crazy ratio, I get rid of the sharpness in general asap. Both in smell and acidity. Tho it does take a bit more time to peak... After that first "purge" I continue as usual. 1:3:3 as that fits my schedule in relation to the temperature of my kitchen. I kind of get the feeling I get to the desired end result quicker. Thank you for your comprehensive tests and an amazing presentation. I've seen no better thus far. Cheers
This is kind of in response to the dilution situation of making your starter weaker. Diluting it heavily. Just give it time and temperature, feeding ratio can be used to your advantage. Now I wonder why did I even write this. There's no call for it. Nevermind, I'll leave it anyways
Thank you. I agree. I plan to do a whole separate video on feeding ratios and de-acidifying your starter. It was too complicated to add that in here so I tried to keep it simple with the 1:1:1 throughout. But in reality I do very large feeding ratios like you describe (some even higher) to refresh a very sad starter. Thanks for the feedback!
@@thesourdoughjourney Great talk, Tom. You had me cracking up at least twice! Will you be teaching us about T.T.A. total titratable acidity? I understand it is quite different than PH.
My starters live in the refrigerator usually unfed, and it's just whatever doesn't come out of the jar when I made the last batch of dough so I'm usually using a very small amount of very spent starter and it works pretty well for my "enh, whatever whenever" sourdough processes in my cold kitchen, with only feeding it before I need it about once a week. Just shows how important it is to figure out what works for you, your climate and your available time!
Thank you , i am a newbe and i am trying to start a new sourdough starter . The fifth day my starter stopped showing any bubbles. You were right i was over feeding . I stopped feeding for 2 days and did nothing, but i did stir once a day, THANK YOU ! On the seventh day i was going to throw my starter out. Today on the seventh day i have seen a lot of bubbles and decided to feed my starter. Thank you, in less than 4 hours, my starter has doubled in size. Thank you !
Great information! I’ve thrown out all the other starter recipes, as this is the only one that totally makes sense! Love your skits… and love how the plant guy has a dead plant on his counter…😂
I know others have done some experiments on autolyse vs fermentolyse vs saltolyse vs all-in, but is this something you might be willing to make a video on or touch upon? You seem to put the most rigor in your experiments than anyone I’ve seen in the sourdough community and this seems to be a debated topic filled with lore. Thank you for all your contributions to sourdough science 🙏🏻 🥖 🧬
Check out my Post Pandemic sourdough method and look at the results I’m getting by mixing everything at once. No autolyse, no Fermentolyse, no stretch and folds, not coil folds.
Thank you for taking the time to reply! You mentioned in that video that some traits you loose out on with that technique are height and a wild crumb. I understand loosing out on height due to the lack of structure building like coil or stretch-n-folds. You developed the gluten network early on and sacrificed some structure for personal freedom….not bound in matrimony with said sourdough. But that said, you didn’t deal with the dough late in its fermentation. Cannot that also lead to an open, wild crumb (not touching the dough too much later on during bulk fermentation)? Or does so much handling early on with slaps negate this and lead to a more even crumb? Basically, this “wildness” is something I’m still struggling with. I’ve achieved great height, ok crumb, and ears bigger than Dumbo, but still looking to master the crumb itself. Recently purchased Trevor Wilson’s ebook and spent a fortune to have to have all 300+ pages printed in color and spiral bound at Staples haha. And then I did the same thing with your free resources that you have available on your website. Thank you for offering all these resources btw. 🙏🏻
Thanks. Great questions. Trevor’s book is great. The wild crumb is tricky. If I were trying to produce it, I’d use a very high protein flour (e.g., Central Milling High Mountain). I would follow the Tartine method, by the book, with 2 coil folds instead of the last two stretch and folds. And I would let the dough rest for 30-45 minutes on the countertop after shaping, before the cold retard. I believe the slap and fold method produces a more even crumb, in my experience. Some of the wild open crumb you see in Tartine is actually from slight under-mixing in my opinion. I experimented with some of this in my Art and Alchemy series, but changed too many variables among the bakes to specifically attribute it to one variable. I am planning to do a test to isolate the impact of slap and fold versus other hand mixing methods.
@@thesourdoughjourney I’ll look back on the Art & Alchemy series 👌 So many videos I need to watch and rewatch 😊 Also, I recently acquired Central Milling’s High Mountain and Bakers Craft, based on the recommendation from an Alabama friend, so I am in luck! Shipping wasn’t too bad since I’m in Arizona. I’ve only tested as high as 25% High Mountain so far, so for my next bake I’ll try a higher percentage like 90% High Mountain and 10% spelt (similar to Tartine) and see what happens. I have also been loving Barton Springs Mill. They have some flavorful berries and flours! And Breadtopia has been great too.
@@thesourdoughjourney do you have video or a post on how to best approach starter that has been sitting in the fridge (not used) for few months now. How can I bring it up to the optimal strength so I can bake with it again?
Thanks for this video, the vulgarisation level is really great and the information is really clear. However, there are two things that pops in my head when I analyse your advice. First, I get that most of the problems appends before peak, but if the lactobacteria becomes dorment, other types of bacteria could start growing leading to mold. Second, I get that it is true that feeding an already established starter before peak leads to a weeker starter. But, then, why is the method of starting a new starter is to discard and feed until we start seeing activity teeling us we are ready to bake ? Thank you for your time !
Thanks, great questions. The lactobacteria will never become dormant with this method. It usually too strong and you are simply try to get it a little Lisa strong, but it is never weak. With a new starter, there are bad bacteria in the flour, so it is sensible to discard a little more frequently to get those bacteria out of the mix in the early days. But the same principles apply. If you discard and refeed too frequently you can weaken a new starter also.
Such great info!! Your explanations are so helpful!! Thankyou. I think I made the overfeeding mistake you explained here. Here is my question: How do you tell if your starter has peaked if I left it overnight and didn't observe it? There is no evidence on the jar that it tripled, I think that it MAY have doubled (b/c I saw it in the middle of the night but I was tired and not 100% sure of that either). As of this afternoon it has many small bubbles, no visible activity and is still at my start line. IF it doubled overnight as I think it did, does that mean it peaked? It seems weak and smells of alcohol. Should I let it sit? Will it peak again on its own without a feeding?
I love this! Just want to make sure I got this down. I fed my starter 1:3:3 before finding this series and it’s on day 9 later tonight. The only rise that it has gotten was double and triple on days 3 & 4 when I skipped a feeding. Haven’t had any rise since because I kept doing daily feeds after. Pretty much just wait until there are pinhole sized bubbles? Nevermind a few thick bubbles, wait until I see smaller bubbles?
New starters can be tricky to read. Check out the tops near the end of this video for how to read the bubbles. The First 10 Days of Your New Sourdough Starter: Troubleshooting Tips ua-cam.com/video/_OAhPvQ5Ngo/v-deo.html
This is the best series of explanations of how to manage a sourdough starter that I have ever seen or read!. You must have a scientific background because your explanations are so precise and logical. My failures in the past are many, because I was impatient, and kept throwing in grapes and cabbage to quicken the growth, not realizing that all I needed was flour and water, and tincture of time. I also had no idea when to feed my starter, and what the ratios should be, and how they work. I intend to watch all your youtube videos as I wait a good two weeks or so for my starter to mature!
I clearly have been making this mistake, discarding/re-feeding based off of a set time (24 hrs) rather than waiting for a true rise and doubling of starter volume in the jar. Also, I certainly have mistaken water separation for hooch. I've been doing this for about four days. So, I'm going to need to wait quite some time to let the yeast do it's thing, I think. Thanks for this very informative video, and confirming what I was already beginning to suspect!
EXCELLENT VIDEO!!! Yup...7:33 I did that exactly today! Starting over and following your advice in this video. Should have found and watched this video first. THANK YOU FOR MAKING THIS IMPORTANT INFO AVAILABLE! Subscribed
Thanks! If you’re creating a new starter, there is a minor exception to this rule on days 4-6 typically when the starter “goes quiet.” Carefully watch the bubble activity. The starter won’t visibly peak in volume on those days, but if you see increasing bubble activity each day, on the surface, you can discard and refeed. In those 3 days, you’re still flushing out some bad bacteria, so there is some benefit to discarding. Even though it looks “weak.”
@@thesourdoughjourney Thank you! Today was day 5 and there was ZERO activity for days 4 and 5. Zip, zero, zilch, nada, etc. I was following GrantBakes Starter Guide. It was a very set schedule just like you spoke of in this video. I am sure I depleted the yeast in that mix. Then I watched another video from Elly and she says to do nothing other than stir 2-3 times daily for the first 3-4 days, or until peak and fall activity occurs, then to do a discard and feed. I'm going to watch your starter video from 2 years ago later today (TUES) before I proceed further. Right now, I have 30g rye flour mixed with 30g water that has been sitting for 3 hours. I think I have plenty of time to watch your videos before i need to do anything with my current starter. THANK YOU FOR YOUR HELP! I am looking forward to watching your videos.
@@thesourdoughjourney WOW! Thank you Tom! This is really interesting. You seem to have some actual science to back up your process. Most of the other videos I've watched have been based on the anecdotal experiences of the person in the video. I'm a dentist. I like science. I think this starter creation is going to work!
Suggestion pls quickly give the origional recipe quick for the starter when you do these fabulous educational works of art pls type of flour,etc ,just to bring us unfocused ones until we get up to speed ! Thank you so much
This is all so helpful but I think there’s a point missing which would really help newbies like myself! I totally get all of this and am putting it into action, but the problem is that every method - including your video on making a starter - talks about “quiet days” or days where you won’t see much change. Happened with my first starter - days 6-9 there was no rise at all, then day 10 it sprung to life. I saw your video about making a starter and decided to start one using the method you describe 6 days ago (the main difference being leaving it for 72 hours at first). That’s peaking within 24 hours so clearly more active. However, if I now have a few days where it doesn’t grow, should I still feed it every 24 hours or leave it? That’s the missing bit of info for me as everyone says to expect a few days of not much activity but I’m not sure what’s normal.
Good,point. Creating a new starter is. Still a special case. As described in the method, you should not do anything for the first 2 days. Then on the quiet days, you need to discard and refeed because the jar is filled with “bad bacteria” that vigorously grows in the first few days of a new starter. But I should have explained that better. The new starter method still works as written, but I can see how it is confusing after seeing this video now.
I’m in the same boat. Day 4 and 5 my starter barely rose. Day 6 it rose about 1/3. I still continued to feed 1:2:2. Should I back off tomorrow if it doesn’t double today? It’s in the oven with the light on. House temp around 70 and oven with light is about 80. It smells really good ;) Also, when is the time to switch to a 1:1:1? I’m following your videos/methods to start my journey. Thank you for providing so much smart and detailed information!
Finally found some people who are facing the same situation as I am. I'm also a newbie. On 2nd day after feeding 1:1:1 my starter grew almost tripple in size in just 4-5hrs, I again fed it 2nd time that night. 3rd day - saw rise (almost X2) & fall marks in the morning, fed it 1:1:1. It didn't rise by night. As Google & many people said on UA-cam, I fed it again. 4th day - no activity, still I fed it twice that day. 5th day - starter is liquidy & seperated from water. No activity/bubbles. (this is when I found this channel). So am I doing premature discard? Or is it quiet day? Should I still feed it or wait for it to rise again?
This tip really worked in my case. What makes this advice so helpful is the fact that the most usual sourdough guideline goes in the opposite direction: feed it as much as you can. Thanks!
Thanks for your video. When I first started making my first starter well over 2 years ago I probably threw out good beginning starter because I was expecting a quick rise and I should have gave it more time. Later I eventually figured it out and now I have a rather robust starter. All beginning sourdough bakers should see this video before they begin making a starter for future baking.
Thank you. I appreciate the feedback. It saddens me when I see beginning bakers ruining perfectly good starters by following all kinds of inconsistent advice. The advice is well-intentioned (mostly), but just doesn't address the complexities of all the things that can go wrong with a starter. I wish it were simpler, but when people try to oversimplify sourdough baking, it is really a disservice. I participate in a lot of sourdough social media groups, and I estimate the failure and dropout rate is 90%. If it really were all so simple, that wouldn't happen.
Brilliant, as always. Misinformation is the most frustrating thing getting into baking. Best thing is to find a good source. Once I started reading books by experienced bakers it all got much easier (your videos included)
This video should be subtitled,"The Big DUH!" Not sure I could count how many sourdough starter resources I've consulted, but none ... and I mean NONE ... have included this instruction or explanation. I've been following a 1:1:1 /24 hours regimen with my first starter in 2 years, and she's not bubbling or rising and falling. Just hanging out between 72 and 82 F (we've had some huge temp changes in MN this week), smelling like flour and water. In fact, today I discarded 2/3 and fed a 1:2:2 ratio, thinking that would wake her up. Oy! Now I know what to do with my 6 oz., seemingly comatose baby. Just let her sleep. There's plenty of food and water right there when she wants it in her 1L crib with a probe in the middle. I'll just leave her be until I see her gorge and burp. 😊 Wish me yeast!
This was funny but true! Only one important addition to "give it more time" is "put in a warmer environment". A $23 thermostatically controlled 10" x 20.75" seeding heat mat in an old Coleman fishing cooler to regulate how fast I want Stella to ripen. Frozen water bottles will cool it if that's your need. 78 F really gets me quick and consistent and predicable results. Down to 65-70F if I need to kill time. The value of a thermostatically controlled proof box can't be overstated.
Tom, you are the best! My starter wasn't doing anything even though I was diligently discarding daily. The funny thing was the contents of my several days old discard bin was doing gangbusters 🙂Hmm, should have been a clue. Your video and diagnostic of the problem was 100%. Your garden expert analogy made total sense and your logic and method for conveying information is among the best that I have seen on any topic. Thinking about it now it is obvious that by diluting the starter daily the yeast is working but the evidence is not there because they are simply not there in sufficient numbers to have their byproducts visible. Two days of doing nothing and the universe is unfolding as it should. Your interpretation of why this happens is also spot on, impatient and lack of experience. Not being able to 'read' the starter. If it hasn't risen, domed and fallen don't do anything, don't feed (maybe stir). Is one of your alter egos is a psychologist? Great content, expertly delivered. Hope your Poinsettia recovers.
Have you ever made and fed a starter with freshly ground wheat? I grind my own wheat and thats what i feed my starter with and feel like it's such an different bird than using store bought flour. Have found mine does better when i feed it more flour and water than starter i put in it.
Hey Tom! I decided to sit back and let it do its thing! I discarded and refed twice a day after the 2nd day! 🤦🏻♀️ at day 8 I came across your video and I’ve been starving it for the last 46 hours and nothing is really happening. A few bubbles on top and that’s about it. Nice and warm enviroment. Any tips?
Thank you for this video. I bake once or twice a week and keep my starter in the fridge. When I am ready to feed the starter to create a levain, I am taking an un-peaked starter from the fridge. If I simply stir it up, will it rise to peak without a feeding? And when it peaks, should I take what I need to create my levain, plus feed the remaining starter and put back in fridge? If you were baking only once or twice a week, what would your starter routine be? Thank you!
What you stated works but personally, I suggest waiting until it just starts to fall from peak to refrigerate. That way you have more control and can use it directly, or warm it up and discard/feed as normal without the weakening threat as outlined in the video. I always reserve a 30g minimum to replenish at 1:1:1 or 1:2:2. YMMV
How long does it take for a peaked sourdough that flattens to collapse. Fed my starter 9 pm last night and it is the next day 11:30 am and still has not collapsed, Is their a problem . I want to feed my starter. HELP ! Temperature 74 to 79 degrees I have a rye and montana flour starter and a montana flour. starter They both rise and flatten but do not go down ! Both fed at the same time yesterday. I would like to feed every 12 hours.
This explains my issue with weak starter. Now, when my recipe for baking calls for ‘active and bubbly’ starter, does that mean when the top goes flat- meaning when at peak? Or just before? What I remove for baking needs to be enough to sustain proofing. Thank you.
Thanks. “At peak” means slightly before or slightly after. You have a window. I prefer before peak if I had to decide. “At peak” is a paradox. Because you only know you are truly at peak when it is post peak (flattening on top).
Hey Tom I laughed my ass of at the plant guy and the professor bit lol as I thought my house was too cold that’s the problem but no longer now I’m on my way ! Great job as always tom great explanations even for us sourdough newbie dumb dumbs ! 😉
how can I be sure that my culture is strong with yeast and lactic acid, not with mold or pathogenic toxic living things? I'd appreciate if can also share tips to have understanding abt this via eye, smell and observation etc.
If you’re creating a new starter, this is a better video. NEW! - How to Create a Sourdough Starter : Step by Step ua-cam.com/video/n3Ge23tfzsA/v-deo.html A mature starter (10-14 days old) will naturally repel mold and unhealthy pathogens. The pH level,naturally drops and it protects the starter from foreign pathogens.
Do you feed your starter and immediately put in frig? And when you takeit out in5 days, do you feed it right away? Good videos that you produce. Thanks for all of the info.
Generally yes. I only put my starter in the fridge if I know I'm not going to be using it for 7 or more days. So, I feed it and refrigerate it immediately. When I take it out, I usually let it come up to room temperature to see how it looks. There is usually still unconsumed flour and it will rise, coming out of the fridge, without another feeding. Then once that peaks, I'll discard and feed again. Good question. Thanks. I recently posted another video here ua-cam.com/video/sFO532C3EAM/v-deo.html that demonstrates how I do this.
It varies. That is the unique thing about the method. It will typically start long (12 or more hour) and get shorter after each feeding. Ignore the clock and wait for the peak.
Given that a strong starter is the foundation of sourdough success, this video is essential viewing. I've never before seen the problem with premature discarding explained, and you do it with such clarity, finally reinforcing the message with a funny sketch. By the end, the principle of "not feeding a weak starter before it has peaked" appears so obvious, but of course it's not so obvious because so many of us make that very mistake. I'm so glad that I found the Sourdough Journey. You are a great teacher, explaining everything clearly, with a great sense of humour, and backing it up with meticulous experiments. I've learnt a lot from you, and as a result, made a lot of progress in my own sourdough journey. Thank you!
Thankyou so, I felt I was disrupting he peaking process by following the feeding plan in a recipe. I haven’t made a starter before, I previously used a starter from a friend. Now I’ll look for the signs and feed after the peak. Mines hasn’t peaked yet after 7 days. 🤞all will be good now. My goodness this can be so frustrating but I want to keep going 🤦♀️😊
I wish I would have found this guy 5 days ago! Today I was discouraged and haven’t fed it but I see it’s what I needed to do! Hopefully it will kickstart it!
This was really useful. I've just started my first sourdough starter 3 days ago so this will really help. I've just given it it's first feed (And more by luck than judgement, it appears I did it at about the right time). I didn't discard any this time though. What confuses me is that some recipes call for, say, 200g of starter. If I only start with, say, 50g of flour and 50g of water, and every time I discard the same amount as I feed, how will I ever have 200g of starter? I'd appreciate any help with this. Sourdough isn't a massive thing in the UK (Which is where I am), so not many know much about it. Plus, as you rightly said, there's a lot of contradictory information out there.
Thanks. You can keep a very small amount each day until you get ready to bake, then, say you are keeping 50g, you would bulk it up for baking by feeding it 100g of flour and 100g of water. This will give you 250g. Then use 200g for baking and you still have 50g left for your daily maintenance quantity.
Phenomenal advice! I have been trying to get a starter going for the first time and while I had one starting to go, upon doing the advised discard method, it ended up stalling out. You sir have given me INVALUBLE info. Your video is a work of art and science. Highly commendable. My starter (sans discard) is now starting to build itself up. Thank you! Here is an example of where going against the grain and using practical logic has made the difference, between interweb bunk and sage advice. Kudos!
How enlightening. This is how I killed a spelt starter when I began baking sourdough bread two years ago. I always wondered why it got weaker with every feeding, while my rye starter thrived. Btw, I never get the concerns of people with regards to discarding starter. W‘ere talking about a bag of flour every couple of weeks. I mean, the starter is a frugal pet after all.
Anyone who feels bad discarding starter should try making pancakes with it, I now make extra starter just for pancakes! 200g of 1:1 starter to 1 egg, splash of vanilla and 1/4 tsp of baking soda.
@@bunhelsingslegacy3549 I don’t like to use over-aged & very sour starters for anything other than composting. I have never thought of using a perfectly ripened one which smells & tastes so good, especially when it is made with Durum flour. I have to try your recipe. Thanks for the inspiration.
@@rdg4569 really sour pancakes are actually kinda interesting and worth trying once. I keep everything in hte fridge so it doesn't get really really sour most of the time, and feeding it up when it's pretty sour de-sours it a lot...
Thank you! I’m new to sourdough starters, I had the water separation and couldn’t figure it out. Your video is brilliant! Fills in so many gaps for me. I gave it a stir to get it going again. Patience is my new name. 😅 Now I understand the dynamics to this process and can’t wait to bake my first bread. New subscriber! 🙋🏼♀️
Interesting, probably one of the few mistakes I haven't made often enough to matter. Thanks for mentioning the temperature issue. My starters don't peak until about 8h in the non-summer months because my kitchen is too cold, but they make great loaves with plenty of oven spring so I know they're healthy enough to get the job done. When it's really cold or if I'm in a hurry, I'll use warm water when I feed it, and if it's particularly cold (we had a cold snap recently where it took 12h to even start rising cause I didn't use warm water, and 24h to peak), I will put it in the oven with the light on, or just turn the element on for thirty seconds (counting to thirty out loud helps me not forget and bake my starter) every couple hours. I refrigerate mine usually unfed for a week, week and a half at a time and the only time I actually do daily feedings with discards is when it's gotten sluggish from disuse after I go on vacation or something, or if I forgot it out on the counter after making the last batch of bread. Usually if that happens I feed it and let it get started before I put it back in the fridge, then use that particular discard for pancakes when I feed it before I want to make loaves. I typically do 100g flour, 100g water and the tablespoon or two of scrapings left in the jar as my feedings, that amount of starter works well in my lazy-butt sourdough method using 1000g flour and 800g water or my pizza dough using the same amount of flour only all white instead of 50% whole grain, and 700g water, and some oregano and garlic powder. Also makes a great pancake batter if you add an egg, some vanilla, a quarter-tsp of baking soda and a handful of frozen blueberries... I'm working on an accidental perpetual pizza dough, I saved some from last time we did pizzas so I could make more, then thought we were going to have more guests than we did so I added flour and warm water right to the leftover dough that was probably starting to get to the overfermented stage, and did stretch and folds every half hour for a couple hours, ignored it a couple more hours, then made great pizzas with it. I'm tempted to do it again before we do the next pizzas!
I'm so glad I found this video! My starter has been sitting in the fridge for about 2 weeks & I decided to get it out & feed it. I fed it about 11 PM last night & was expecting double the starter when I woke up this morning. (9AM) It only was about half! There are bubbles, so I know that is a good sign. So, I'll give it a couple more hours and see what it does. While looking for some answers, I came across your video, and you saved my starter. I almost discarded and fed it, but with your video & me searching, "We" saved my starter. Yayyyyyyyy! Thank you so much for an awesome video. I have one question. After I use my starter for a bake, I'm going to do,can I transfer my starter that's to a clean vessel? I wanted to use something with a larger mouth on it, but I didn't want to damage my starter. Thank you again for the video, and I hope to hear from you! BTW, I'm in Columbus, Ohio.😊
Thank you for this amazing video! Wish I found this sooner as it has been so helpful and informative! My new starter is now 1 month old. I have definitely made the mistake of discarding too soon. On day 5 I started feeding every 12hrs and have kept to a 1:1:1 (50% bread/50% whole wheat). My starter now consistently doubles and peaks/domes around 8hrs at temps between 75-80F but my peak time hasn’t improved. I’m assuming this is a weak starter considering the temperature and how long it is taking? Would it be best that I continue as I am and be patient, or should I be increasing the ratio to 1:2:2 to strengthen? Thank you!!
So this was water separation? I created a starter with 75% bread flour & 25% whole wheat: Day 2: No rise Day 3: Sour milk smell, appeared frothy, & doubled. Day 4: Started to fall but still frothy & yellow liquid kind of in the middle, so I stirred it. Almost immediately after stirring, some bubbles appeared. Day 5: The liquid moved to the top after I stirred yesterday, that’s when I did the first feeding.
Wow! I leaned so many things from you. My new starter is Day 4 now it’s so excited to check everyday :) The best explanation of stater ! And all your another video I’m watching too ! Thank you for responding all of us . I’m a new subscriber !
Thanks Tom for sharing your valuable information about sourdough baking. Could the process be initiated with 1g of my unfed starter following the peak-to-peak method with a 1:5:5 ratio? The aim is solely to eliminate the discard. By beginning with 1g, after 3-4 feedings, the starter's quantity will be sufficient for the desired recipe. The starter is used 1-2 times a week, otherwise, it is stored in the fridge at a 1:1:0.5 ratio.
After 8 days of discarding and feeding I found this series. It made SOOO much sense that I was over feeding it. I starved my “Rip Van Winkle” starter for 36hrs and placed it on top of the fridge where he’s a cozy 75 degrees. I just checked on it after 48hr starvation and it has doubled! Now I feel good about discarding and feeding it. Thank you for sharing your knowledge in the videos. I can’t imagine the time/effort/commitment it takes to put them together.
Thank you. I appreciate the feedback.
I’m sitting at 46 hours of starvation and nothing has happened. (9 days old) Im kinda worried it’s not going to rise haha any tips?
@@rachelmuhlig3026 rye flour or whole grain flour wil fire it quick.
Is it ok when maintaining you do 1:2:2 so that it peaks slower especially when feeding every 24 hirs
I've been playing with two jars of homemade starter for about a month now. I actually seeded the first with a pinch of yeast which may have been what got me through the sweaty feet smelling phase without bad odors 😅. The second became discard, essentially just a second jar. Anyway after watching your videos, today I put the jars in my oven on the proof setting. My initial most sweet yeasty smelling jar doubled after the addition of rye flour in two+ hours!!! The other jar increased bubbles significantly with the rye. I stirred them up and put them in the refrigerator for the night. Next step... bake! Been a breadbaker for many years but this sourdough starter flummoxed me until I started, as you said looking at it as a houseplant. Genius!
After many years spent completing my doctorate program on UA-cam university I am certain that this video should be amongst the highest ranked of all time. Top quality production my good man! Bravo!!! And thanks for the knowledge. Now if I can only get my better half to agree with what you so eloquently explain. Sometimes the hands off approach is the best approach. 🙌👏👏👏
Thank you! I appreciate it. I also make comedies. ua-cam.com/video/M8SiQJzFrrw/v-deo.html
UA-cam university 😂😂😂🤣
Jump in! I've collect what I think I'll need to start making my bread. I'm working on my starter. Already working out bumps in the road. Praying to have a good starter in around a week more.
Out of all the years trying to have sourdough starter your the ONLY one ive actually had sucess with your methods. THANK YOU and so much appreciated. I'm still learning. Like now I never thought about using the discard to make a batch for baking, instead I've been trying to bulk up my starter. 🤦♀️
Thank you!
Bravo! Well done. I wish I would’ve found this prestigious institution about ten pounds of flour ago.
You are perfectly describing what I just started finding out. Yeast doesn’t punch a clock. It deals with the conditions it is faced with to survive. It won’t be forced, but it will cooperate.
It’s like trying to figure out a mime’s mood. You have to recognize it’s expression.
How else could a starter that had worked well enough (by novice standards, something edible ) the last bake, and work less effectively the next , after a couple feedings?
I have every suitable jar in the house involved in a test of what you just stated. Not to prove your statements, but coincidentally just prior to hearing them.
The jar I let sit as I fed others, blew the lid off and oozed the most beautiful glutinous web. I had never actually seen a properly fermented starter in the two years I’ve been baking sourdough.
It took nearly fourteen hours. That’s what it needed . That’s what it’s condition required.
It crackled as I put a spoon into its web.
At this point , I can jump right on to the train of your recorded observations.
Thanks so much. You have me save a lot of effort ,time and flour.
I also have a confession to make. I’ve been cheating. Yup. I admit it. I was putting in a pinch of rapid yeast figuring that a poolish would form and support the weak levain. It worked well enough that others got the mistaken impression that I could actually bake.
I dumb lucked my way into a discard loaf , but that wasn’t my goal.
You may have just helped make an honest man out of me.
I don’t know what your religious affiliations are or even if you have any, but if you find yourself at heaven’s gate, tell Pete I said your O.K.
Thanks again. 🥸👍
Thank you 🙏
I was one of them. Had a starter that started nicely but was "dead" later on (fed every 12h).
Did what you said and gave it food with 1-2-2 once it reached it's peak. Two days later it's almost 3x it's size after 6h.
Thank you!
Thank you. Science!
I’m obsessed. Just what I needed, in a way I could understand. So exciting to watch, popped up in my feed. 16 minutes in and I was thinking, he sounds like a science professor, and then you showed your lab trials. Subscribed! Thank you for helping me understand my what was once active starters issue. I created my own starter and it sat on day 3. In summation, I was doing too much. 😂
Thanks!
Oh my, i am so happy i found this video. I was in a sourdough starter group on facebook and i kept messing with my first starter cause i kept following bad advice. Feed it on the clock once a day, feed it twice a day, feed it 1:1:1, feed it 1:2:2, feed it like this or that. I threw out entire stuff a few times and started again. Now i waited for 48 hours, for the first time there’s activity, it doubled, and it started deflating, i just fed it now. I finally feel like i have a chance of succeeding! Thank you
Thank you for the feedback. Good luck!
After trying to find explanations of how to best nurture my starter, you have finally explained it with science - thank you! Most everyone else gives advice based on their experience (or dumb luck) with no explanation of the concept needed to understand how to develop a strong healthy starter. Thank you again for all of your hard work and for sharing your results with us!
Thank you.
Uhrichsville Ohio here, I am so glad I found your channel. I was totally ready to give up and you have given me hope. Thank you.
Thanks!
A must watch video for newbie sourdough bread enthusiasts. Great explanation!
Wow, thank you!
I think not only newbies but advanced bakers can learn a lot from this video.
Thank you! As a person with a science background my intuition was taking me there - I was feeding too frequently - your video confirmed my suspicions so thank you! I will watch more of your videos!
Thank you.
Your video on how to start sourdough was very clear and informative. I used your method more than 4 years ago. I use my sourdough to make a loaf of sourdough bread every other week. I keep the starter in the frig and feed only one time between baking. So that is only about once a week. It is very vigorous. Once when we were on vacation, I didn’t feed it for two weeks. I fed it and used it the next day. I was so surprised that it was still alive.
Thanks for the feedback!
You give all our attempts at making Starter HOPE! Thank you for your in depth knowledge and understanding of Sourdough Starter 😁👍💗
Thank you!
THANK YOU !
THIS MORNING DAY 10
MY NEW NAME FOR MY SOURDOUGH STARTER IS RYEANNA
75 % MONTANA FLOUR AND 25 % RYE FLOUR
THIS MORNING 8 AM TO 9 :30 AM DOUBLED IN SIZE AT 70 DEGREES
THANK YOU ! YOU HAVE THE BEST INSTRUCTIONS I HAVE FOUND ON THE INTERNET.
On day 14, I want to start baking with Ryeanna !!! She should be safe to use !
Thanks you! Good luck.
OMG!! Thank you. Thank you. Thank you. 2 years ago I was having more successful bakes with my starter. I didn't complete discard it all but started over. I've been doing what you described here. Earlier in the week, I added more flour to my starter just to thicken it because it was slack. It rose beautifully with great vigor. I discarded and fed. Nothing. I put in oven by the light and it rose half as much. Last night instead of discarding I split it into 2 jars. Very little has happened. Some bubbles in top and sides. I am now going to wait. Again! Thanks
Thank you.
What a great video. I learned a lot! So I was one of those concerned individuals. I like to make sourdough pizza, but in the winter it’s too cold to go outside to my oven to cook it, so I don’t use my sourdough starter that often. I end up putting it in the refrigerator. Well this last time my starter was in the refrigerator for sometime, and I got the hooch. I drained the hooch and immediately separated it into two containers. I fed one 1,3,3. The second container I did a 1,1,1. Now I have a clear understanding on what to do. The container with the 1,1,1 looks active while the 1,3,3 one looks a lot slower. Thanks to you I have placed elastics on the container and I will watch for peek and then feed as the curve begins to drop. Thanks again
Thanks! Good luck.
Okay, the Houseplant Example is killing me 🤣🤣🤣
😀😀😀
Soon as I saw that I knew where he was headed. And that visual in my mind, before the trimming, made everything completely click!
This was just what I needed. Mine had water on top but never peaked, so I was very confused. Also, we keep our house really cold in the winter, so now things are making sense.
Thanks. Good luck.
The other day, someone in a social media sourdough group insisted that hungry starter builds a better rise than a peaked starter. I just didn't understand her logic but she kept insisting that when she feeds her starter and it peaks, she gets less of a rise and when she uses hungry starter, the rise is much better. I'd love to see you debunk this myth too.
Great job with this video, Tom. I've learned so much from you. Still trying to perfect the ancient grain sourdough. That's another thing I want to see you try someday.
Thank you. The concept of a “hungry starter” is a myth. Yeast cells don’t have stomachs, fat stores or brains. They can’t be “hungry.” Biology doesn’t work that way.
Great information for us newbies! I grew up in SW PA but have lived in central VA since 87. I smiled hearing your familiar accent :)
Thanks! I grew up in NW PA.
The best explanation of how starter works by far.
Thanks
Thanks!
Tom, your scientific details are as impressive as the folded behind you tea towels 😁 Thank you!
Thank you!
I have been making sourdough at least weekly x 3 years. I have made the mistake occasionally thinking it would like more food (flour) the more frequently I fed. Not giving it time to peak Occasionally. SO glad I found this video. Thanks!
Thank you. It is very tempting to think that refeeding or overfeeding will strengthen it. Everyone does it.
Oh my gosh!! Thank you. Last week I actually threw my starter out! I got so mad because it just didn't work for me!! I, indeed have been making this exact mistake.
Well, if at first you don't succeed, try try again.
Thanks again 😊
Thank you. Good luck on the next try!
Thank you fo this lesson! I'm trying to "read" my stater and clearly my starter as been in every stage you have mentioned. Your my savior
Thank you.
thank you, this is gold. I'll be referring to your videos from now on. I was so confused with the feedings and getting my starter weaker every time. I didn't understand why since I did what sooo many people told me. This makes so much more sense.
Thanks!
Excellent video. Very informative and easy to follow, especially for intermediate sourdough bakers. Thanks.
Thank you!
Tom, THANK YOU! After being overwhelmed with all the sourdough misinformation out there, I saw a comment on TikTok saying to not listen to anyones advice on sourdough but yours. So I ran to your website and they were CORRECT! I'm on day 3 of my starter following all your advice. Your no-nonsense approach makes so much sense to me, and the guides are beyond helpful. Everything is going great so far in my jar- the false rise occurred & it smells like a** so now I'm just waiting for the first feed and discard! YOU ROCK!!!
Thank you!
Eye opening, thank you very much and greeting from Poland 🎉🎉🎉🎉
Thank you. 🙏
I am just starting my sourdough journey. Found your video by accident. Thank you for this educational and entertaining video!
Thank you.
This makes perfect sense for the first time! Thank you. What I am having a hard time wrapping my mind around is when to put in the fridge to store.
After a feed? If so how long after?
or do we store after it has peaked and so, put it in the fridge “hungry” ?
Depending on which scenario, how much and how long before intended use does one feed when you are ready to bake?
like many here, i am new and trying out different methods, but so thankful for this video!
If I’m putting my starter in the fridge I usually feed it and wait until I can see it begin rising. Then I move it to the fridge. Then I always feed it once or twice when it comes out of the fridge - usually if it’s been in the fridge for about 1 week.
Hi Tom, this video has made all the difference in my starter! I’ve been doing exactly what you said not to do until now! This time, by giving my starter time to rise, it’s consistently more than doubled in size in shorter time even at 18C in my kitchen. Can’t wait to bake with it this weekend and see if my loaf improves! Thank you so much!
Thank you!
How long did you wait by just leaving it alone?
In lamens terms if you start with 1cup of flower maintain that ratio when feeding. The water will vary based on humidity altitude and time of year. If your starter looks runny discard and add flour and water to create a thick pancake batter like consistency.
👍
Tom, your videos are genius! All the junk out there is enough to make a person insane! Thank you for bringing your scientific mind to the baking world, especially sourdough and sharing with the rest of us! I think all mean well but like you said, they are not taking into consideration the environment in which the starter is trying to survive. Bravo sir!
Thank you!
That’s a really good tip about using warm water for feedings when the kitchen is cold. Tom, lots of good tips here. I’m just a beginner and have made only one ‘sourdough’ boule so far, and many no-kneads, but now I’ve got a second and third starter that are ready to go. They all smell different! Can’t wait ‘til this weekend’s bake! Thank you thank you thank you! 🩷
Thanks! Good luck.
@@thesourdoughjourney just wanted to note I grew up in the Midwest and really love listening to your accent. I’ve lost mine as I’ve been away for several decades.
Thanks for your video! But I'm not sure if I agree with it. Try the following. When you think your starter is "hungry" after it has peaked and collapsed, try to stir it up well, leave for some hours and let me what happens. If it is true that the starter is "hungry" and doesn't have more fuel to grow, it will remain more or less at the same level
Thanks. Yes, I’ve seen the “second rise” by stirring it near the end. I over-simplified somewhat here as a teaching mechanism. Thanks!
@@thesourdoughjourney you’re welcome. You can get the “second rise” well after it has peaked. That is my point. The level point or “ripeness” of the starter doesn’t necessarily mark the optimal time to feed your starter or making bread.
If this is true, it answers my question about stirring down.
thank you sooooo much for this! I was about to give up on my sourdough adventure. It's exactly what I've been doing.
Glad I could help!
Thank you so much for this wonderfully clear video. A friend of mine recently died and I am trying to revive a dried starter she gave me, and have been tearing my hair out trying to get it strong enough to double-I’ve had six jars on the go at any one time, all with different feeding ratios and flours, but the white flour one (which is what my friend always used) has just not been getting there, and the wholemeal one stalled out as well. This video explains so many of the difficulties I’ve been having! I’ve followed your advice and will keep my fingers crossed for good results.
Sorry to hear about your friend. I hope it works for you.
Everything sounds great. There's nothing one could dispute in this. One thing I'd like to word out and believe me, I'm pretty lazy to comment, there is a method to the madness when one should consider using a crazy ratio to feed. I've found it beneficial to do a silly ratio like 1 or 2:30:30 when I have a really old starter in the fridge. Like 2-3 months old. That kind of starter is basically fermented absolutely, usually turns gray, has a lot of hooch and the smell is REALLY strong. restarting/feeding it with a crazy ratio, I get rid of the sharpness in general asap. Both in smell and acidity. Tho it does take a bit more time to peak... After that first "purge" I continue as usual. 1:3:3 as that fits my schedule in relation to the temperature of my kitchen. I kind of get the feeling I get to the desired end result quicker.
Thank you for your comprehensive tests and an amazing presentation. I've seen no better thus far. Cheers
This is kind of in response to the dilution situation of making your starter weaker. Diluting it heavily. Just give it time and temperature, feeding ratio can be used to your advantage.
Now I wonder why did I even write this. There's no call for it. Nevermind, I'll leave it anyways
Thank you. I agree. I plan to do a whole separate video on feeding ratios and de-acidifying your starter. It was too complicated to add that in here so I tried to keep it simple with the 1:1:1 throughout.
But in reality I do very large feeding ratios like you describe (some even higher) to refresh a very sad starter. Thanks for the feedback!
@@thesourdoughjourney Great talk, Tom. You had me cracking up at least twice! Will you be teaching us about T.T.A. total titratable acidity? I understand it is quite different than PH.
My starters live in the refrigerator usually unfed, and it's just whatever doesn't come out of the jar when I made the last batch of dough so I'm usually using a very small amount of very spent starter and it works pretty well for my "enh, whatever whenever" sourdough processes in my cold kitchen, with only feeding it before I need it about once a week. Just shows how important it is to figure out what works for you, your climate and your available time!
On day 10 of my baby starter and it smells amazing! Thank uuuu for the solid how-to!!
Thanks!
Thank you , i am a newbe and i am trying to start a new sourdough starter . The fifth day my starter stopped showing any bubbles. You were right i was over feeding . I stopped feeding for 2 days and did nothing, but i did stir once a day, THANK YOU ! On the seventh day i was going to throw my starter out.
Today on the seventh day i have seen a lot of bubbles and decided to feed my starter. Thank you, in less than 4 hours, my starter has doubled in size. Thank you !
Great. Thank you.
Great information! I’ve thrown out all the other starter recipes, as this is the only one that totally makes sense! Love your skits… and love how the plant guy has a dead plant on his counter…😂
Thank you. Not many people notice that.
Thank you SO MUCH! Thanks to you, my first starter ever is a robust success!
Thank you!
Such solid advice! Thank you so very much!
Thanks!
I know others have done some experiments on autolyse vs fermentolyse vs saltolyse vs all-in, but is this something you might be willing to make a video on or touch upon? You seem to put the most rigor in your experiments than anyone I’ve seen in the sourdough community and this seems to be a debated topic filled with lore. Thank you for all your contributions to sourdough science 🙏🏻 🥖 🧬
Thanks! I’ll add it to my list for later this year.
Check out my Post Pandemic sourdough method and look at the results I’m getting by mixing everything at once. No autolyse, no Fermentolyse, no stretch and folds, not coil folds.
Thank you for taking the time to reply! You mentioned in that video that some traits you loose out on with that technique are height and a wild crumb. I understand loosing out on height due to the lack of structure building like coil or stretch-n-folds. You developed the gluten network early on and sacrificed some structure for personal freedom….not bound in matrimony with said sourdough. But that said, you didn’t deal with the dough late in its fermentation. Cannot that also lead to an open, wild crumb (not touching the dough too much later on during bulk fermentation)? Or does so much handling early on with slaps negate this and lead to a more even crumb? Basically, this “wildness” is something I’m still struggling with. I’ve achieved great height, ok crumb, and ears bigger than Dumbo, but still looking to master the crumb itself. Recently purchased Trevor Wilson’s ebook and spent a fortune to have to have all 300+ pages printed in color and spiral bound at Staples haha. And then I did the same thing with your free resources that you have available on your website. Thank you for offering all these resources btw. 🙏🏻
Thanks. Great questions. Trevor’s book is great. The wild crumb is tricky. If I were trying to produce it, I’d use a very high protein flour (e.g., Central Milling High Mountain). I would follow the Tartine method, by the book, with 2 coil folds instead of the last two stretch and folds. And I would let the dough rest for 30-45 minutes on the countertop after shaping, before the cold retard.
I believe the slap and fold method produces a more even crumb, in my experience. Some of the wild open crumb you see in Tartine is actually from slight under-mixing in my opinion. I experimented with some of this in my Art and Alchemy series, but changed too many variables among the bakes to specifically attribute it to one variable. I am planning to do a test to isolate the impact of slap and fold versus other hand mixing methods.
@@thesourdoughjourney I’ll look back on the Art & Alchemy series 👌 So many videos I need to watch and rewatch 😊 Also, I recently acquired Central Milling’s High Mountain and Bakers Craft, based on the recommendation from an Alabama friend, so I am in luck! Shipping wasn’t too bad since I’m in Arizona. I’ve only tested as high as 25% High Mountain so far, so for my next bake I’ll try a higher percentage like 90% High Mountain and 10% spelt (similar to Tartine) and see what happens. I have also been loving Barton Springs Mill. They have some flavorful berries and flours! And Breadtopia has been great too.
You’re much appreciated, Tom ! Thank you for all of your experimentation. Well done, sir!
Thank you!
Fantastic and very informative video. Thanks so much!
Thank you!
@@thesourdoughjourney do you have video or a post on how to best approach starter that has been sitting in the fridge (not used) for few months now. How can I bring it up to the optimal strength so I can bake with it again?
@@sylwiavaclavekphotography Yes, here ua-cam.com/video/6GWRkoYo5A4/v-deo.html
Oh wow I want to learn about this subject and omg your really good, the accent 👍the info👍the way you deliver the info👍it’s all so good thankyou 👏
Thank you.
Thanks for this video, the vulgarisation level is really great and the information is really clear.
However, there are two things that pops in my head when I analyse your advice. First, I get that most of the problems appends before peak, but if the lactobacteria becomes dorment, other types of bacteria could start growing leading to mold. Second, I get that it is true that feeding an already established starter before peak leads to a weeker starter. But, then, why is the method of starting a new starter is to discard and feed until we start seeing activity teeling us we are ready to bake ?
Thank you for your time !
Thanks, great questions. The lactobacteria will never become dormant with this method. It usually too strong and you are simply try to get it a little Lisa strong, but it is never weak.
With a new starter, there are bad bacteria in the flour, so it is sensible to discard a little more frequently to get those bacteria out of the mix in the early days. But the same principles apply. If you discard and refeed too frequently you can weaken a new starter also.
Such great info!! Your explanations are so helpful!! Thankyou. I think I made the overfeeding mistake you explained here. Here is my question: How do you tell if your starter has peaked if I left it overnight and didn't observe it? There is no evidence on the jar that it tripled, I think that it MAY have doubled (b/c I saw it in the middle of the night but I was tired and not 100% sure of that either). As of this afternoon it has many small bubbles, no visible activity and is still at my start line. IF it doubled overnight as I think it did, does that mean it peaked? It seems weak and smells of alcohol. Should I let it sit? Will it peak again on its own without a feeding?
Sorry I missed this question. How did it work out?
hilarious. love the dry bits with the plant guy and expert lol. to the point. great information here. well done.
Thanks!
I love this! Just want to make sure I got this down. I fed my starter 1:3:3 before finding this series and it’s on day 9 later tonight. The only rise that it has gotten was double and triple on days 3 & 4 when I skipped a feeding. Haven’t had any rise since because I kept doing daily feeds after. Pretty much just wait until there are pinhole sized bubbles? Nevermind a few thick bubbles, wait until I see smaller bubbles?
New starters can be tricky to read. Check out the tops near the end of this video for how to read the bubbles.
The First 10 Days of Your New Sourdough Starter: Troubleshooting Tips
ua-cam.com/video/_OAhPvQ5Ngo/v-deo.html
I am so happy I saw this before I started. makes so much sense
Thanks. Good luck.
Thank you for a great informative video. My question is; how about when it’s a brand new starter? Most likely won’t rise the first day 🤷🏻♀️
This does not really apply to new starters. Follow my guides here. thesourdoughjourney.com/faq-starter-creation/
The very best sourdough starter video ever, thank you for giving your audience credit for having some brain cells.
Thank you!
I use the no discard method, which is great when you're using costly organic flour.
That method works well too.
This is the best series of explanations of how to manage a sourdough starter that I have ever seen or read!. You must have a scientific background because your explanations are so precise and logical. My failures in the past are many, because I was impatient, and kept throwing in grapes and cabbage to quicken the growth, not realizing that all I needed was flour and water, and tincture of time. I also had no idea when to feed my starter, and what the ratios should be, and how they work. I intend to watch all your youtube videos as I wait a good two weeks or so for my starter to mature!
Thank you. Also check out my website. thesourdoughjourney.com
Not only did I learn more from you than anyone else so far, but likely more important is that you filtered out a lot of misinformation. Thank you!
Thanks!
I clearly have been making this mistake, discarding/re-feeding based off of a set time (24 hrs) rather than waiting for a true rise and doubling of starter volume in the jar. Also, I certainly have mistaken water separation for hooch. I've been doing this for about four days. So, I'm going to need to wait quite some time to let the yeast do it's thing, I think. Thanks for this very informative video, and confirming what I was already beginning to suspect!
Thanks!
EXCELLENT VIDEO!!! Yup...7:33 I did that exactly today! Starting over and following your advice in this video. Should have found and watched this video first. THANK YOU FOR MAKING THIS IMPORTANT INFO AVAILABLE! Subscribed
Thanks! If you’re creating a new starter, there is a minor exception to this rule on days 4-6 typically when the starter “goes quiet.” Carefully watch the bubble activity. The starter won’t visibly peak in volume on those days, but if you see increasing bubble activity each day, on the surface, you can discard and refeed.
In those 3 days, you’re still flushing out some bad bacteria, so there is some benefit to discarding. Even though it looks “weak.”
@@thesourdoughjourney Thank you! Today was day 5 and there was ZERO activity for days 4 and 5. Zip, zero, zilch, nada, etc. I was following GrantBakes Starter Guide. It was a very set schedule just like you spoke of in this video. I am sure I depleted the yeast in that mix. Then I watched another video from Elly and she says to do nothing other than stir 2-3 times daily for the first 3-4 days, or until peak and fall activity occurs, then to do a discard and feed. I'm going to watch your starter video from 2 years ago later today (TUES) before I proceed further. Right now, I have 30g rye flour mixed with 30g water that has been sitting for 3 hours. I think I have plenty of time to watch your videos before i need to do anything with my current starter. THANK YOU FOR YOUR HELP! I am looking forward to watching your videos.
This goes along with my video. thesourdoughjourney.com/how-to-create-a-sourdough-starter-in-10-days/
@@thesourdoughjourney WOW! Thank you Tom! This is really interesting. You seem to have some actual science to back up your process. Most of the other videos I've watched have been based on the anecdotal experiences of the person in the video. I'm a dentist. I like science. I think this starter creation is going to work!
Suggestion pls quickly give the origional recipe quick for the starter when you do these fabulous educational works of art pls type of flour,etc ,just to bring us unfocused ones until we get up to speed ! Thank you so much
Will do.
Thank you so much for this informative video! ❤ You did an excellent job!! I’m eager to watch more of your videos.
Thank you! Also check out my website at TheSourdoughJourney.com
This is all so helpful but I think there’s a point missing which would really help newbies like myself! I totally get all of this and am putting it into action, but the problem is that every method - including your video on making a starter - talks about “quiet days” or days where you won’t see much change. Happened with my first starter - days 6-9 there was no rise at all, then day 10 it sprung to life. I saw your video about making a starter and decided to start one using the method you describe 6 days ago (the main difference being leaving it for 72 hours at first). That’s peaking within 24 hours so clearly more active. However, if I now have a few days where it doesn’t grow, should I still feed it every 24 hours or leave it? That’s the missing bit of info for me as everyone says to expect a few days of not much activity but I’m not sure what’s normal.
Good,point. Creating a new starter is. Still a special case. As described in the method, you should not do anything for the first 2 days.
Then on the quiet days, you need to discard and refeed because the jar is filled with “bad bacteria” that vigorously grows in the first few days of a new starter. But I should have explained that better. The new starter method still works as written, but I can see how it is confusing after seeing this video now.
I’m in the same boat. Day 4 and 5 my starter barely rose. Day 6 it rose about 1/3. I still continued to feed 1:2:2. Should I back off tomorrow if it doesn’t double today? It’s in the oven with the light on. House temp around 70 and oven with light is about 80. It smells really good ;)
Also, when is the time to switch to a 1:1:1?
I’m following your videos/methods to start my journey. Thank you for providing so much smart and detailed information!
Finally found some people who are facing the same situation as I am. I'm also a newbie.
On 2nd day after feeding 1:1:1 my starter grew almost tripple in size in just 4-5hrs, I again fed it 2nd time that night. 3rd day - saw rise (almost X2) & fall marks in the morning, fed it 1:1:1. It didn't rise by night. As Google & many people said on UA-cam, I fed it again.
4th day - no activity, still I fed it twice that day.
5th day - starter is liquidy & seperated from water. No activity/bubbles. (this is when I found this channel).
So am I doing premature discard? Or is it quiet day? Should I still feed it or wait for it to rise again?
This tip really worked in my case. What makes this advice so helpful is the fact that the most usual sourdough guideline goes in the opposite direction: feed it as much as you can. Thanks!
Thanks. I’m happy it worked for you.
Thanks for your video. When I first started making my first starter well over 2 years ago I probably threw out good beginning starter because I was expecting a quick rise and I should have gave it more time. Later I eventually figured it out and now I have a rather robust starter. All beginning sourdough bakers should see this video before they begin making a starter for future baking.
Thank you. I appreciate the feedback. It saddens me when I see beginning bakers ruining perfectly good starters by following all kinds of inconsistent advice. The advice is well-intentioned (mostly), but just doesn't address the complexities of all the things that can go wrong with a starter.
I wish it were simpler, but when people try to oversimplify sourdough baking, it is really a disservice. I participate in a lot of sourdough social media groups, and I estimate the failure and dropout rate is 90%. If it really were all so simple, that wouldn't happen.
This is amazing information. Thank you for making this video!
Thank you!
Not Tom comparing the sourdough to a houseplant and me realizing I’ve killed every plant I’ve ever gotten 😭🤣
😀
Brilliant, as always. Misinformation is the most frustrating thing getting into baking. Best thing is to find a good source. Once I started reading books by experienced bakers it all got much easier (your videos included)
Thank you! 🙏
This video should be subtitled,"The Big DUH!" Not sure I could count how many sourdough starter resources I've consulted, but none ... and I mean NONE ... have included this instruction or explanation. I've been following a 1:1:1 /24 hours regimen with my first starter in 2 years, and she's not bubbling or rising and falling. Just hanging out between 72 and 82 F (we've had some huge temp changes in MN this week), smelling like flour and water. In fact, today I discarded 2/3 and fed a 1:2:2 ratio, thinking that would wake her up. Oy! Now I know what to do with my 6 oz., seemingly comatose baby. Just let her sleep. There's plenty of food and water right there when she wants it in her 1L crib with a probe in the middle. I'll just leave her be until I see her gorge and burp. 😊 Wish me yeast!
Good luck! I know, this seems so obvious, but is also counter to so much of the guidance.
This was funny but true! Only one important addition to "give it more time" is "put in a warmer environment".
A $23 thermostatically controlled 10" x 20.75" seeding heat mat in an old Coleman fishing cooler to regulate how fast I want Stella to ripen.
Frozen water bottles will cool it if that's your need.
78 F really gets me quick and consistent and predicable results. Down to 65-70F if I need to kill time.
The value of a thermostatically controlled proof box can't be overstated.
Yes. I a big advocate of thermostat controlled warming mats.
The houseplant exemple is just...👍👍👍👍
Thank you.
Tom, you are the best! My starter wasn't doing anything even though I was diligently discarding daily. The funny thing was the contents of my several days old discard bin was doing gangbusters 🙂Hmm, should have been a clue. Your video and diagnostic of the problem was 100%. Your garden expert analogy made total sense and your logic and method for conveying information is among the best that I have seen on any topic. Thinking about it now it is obvious that by diluting the starter daily the yeast is working but the evidence is not there because they are simply not there in sufficient numbers to have their byproducts visible. Two days of doing nothing and the universe is unfolding as it should. Your interpretation of why this happens is also spot on, impatient and lack of experience. Not being able to 'read' the starter. If it hasn't risen, domed and fallen don't do anything, don't feed (maybe stir).
Is one of your alter egos is a psychologist?
Great content, expertly delivered.
Hope your Poinsettia recovers.
Thank you for the feedback! I appreciate it.
Not a psychologist. Just a guy trying to explain things. (The poinsettia is recovering). 👍
Have you ever made and fed a starter with freshly ground wheat? I grind my own wheat and thats what i feed my starter with and feel like it's such an different bird than using store bought flour. Have found mine does better when i feed it more flour and water than starter i put in it.
I have not, but it works. It may take more water and can be super active.
Hey Tom! I decided to sit back and let it do its thing! I discarded and refed twice a day after the 2nd day! 🤦🏻♀️ at day 8 I came across your video and I’ve been starving it for the last 46 hours and nothing is really happening. A few bubbles on top and that’s about it. Nice and warm enviroment. Any tips?
For new starters, check out this content. thesourdoughjourney.com/faq-starter-creation/
Best video and best advice. Thank you!!!
Thanks!
Thank you for this video. I bake once or twice a week and keep my starter in the fridge. When I am ready to feed the starter to create a levain, I am taking an un-peaked starter from the fridge. If I simply stir it up, will it rise to peak without a feeding? And when it peaks, should I take what I need to create my levain, plus feed the remaining starter and put back in fridge? If you were baking only once or twice a week, what would your starter routine be? Thank you!
The process you describe definitely works.
What you stated works but personally, I suggest waiting until it just starts to fall from peak to refrigerate. That way you have more control and can use it directly, or warm it up and discard/feed as normal without the weakening threat as outlined in the video. I always reserve a 30g minimum to replenish at 1:1:1 or 1:2:2. YMMV
How long does it take for a peaked sourdough that flattens to collapse. Fed my starter 9 pm last night and it is the next day 11:30 am and still has not collapsed,
Is their a problem . I want to feed my starter. HELP ! Temperature 74 to 79 degrees
I have a rye and montana flour starter and a montana flour. starter
They both rise and flatten but do not go down ! Both fed at the same time yesterday.
I would like to feed every 12 hours.
You don’t need to wait for it to fall. As long as it has clearly stopped rising, it is “past peak.”
@@thesourdoughjourney
Thank you !
This explains my issue with weak starter. Now, when my recipe for baking calls for ‘active and bubbly’ starter, does that mean when the top goes flat- meaning when at peak? Or just before? What I remove for baking needs to be enough to sustain proofing. Thank you.
Thanks. “At peak” means slightly before or slightly after. You have a window. I prefer before peak if I had to decide.
“At peak” is a paradox. Because you only know you are truly at peak when it is post peak (flattening on top).
@@thesourdoughjourney A true statement! Your reply helps, thank you very much. Loving your videos! Bless!
Hey Tom I laughed my ass of at the plant guy and the professor bit lol as I thought my house was too cold that’s the problem but no longer now I’m on my way ! Great job as always tom great explanations even for us sourdough newbie dumb dumbs ! 😉
Thank you!
Thank you very much Tom
Thanks.
Thank you for all of your videos, Tom. Which video that I can find all of the recommend books that you have suggested? Unable to find it
Thank you. Here they are. thesourdoughjourney.com/books/
@@thesourdoughjourney thank you very much!
how can I be sure that my culture is strong with yeast and lactic acid, not with mold or pathogenic toxic living things? I'd appreciate if can also share tips to have understanding abt this via eye, smell and observation etc.
If you’re creating a new starter, this is a better video. NEW! - How to Create a Sourdough Starter : Step by Step
ua-cam.com/video/n3Ge23tfzsA/v-deo.html
A mature starter (10-14 days old) will naturally repel mold and unhealthy pathogens. The pH level,naturally drops and it protects the starter from foreign pathogens.
Do you feed your starter and immediately put in frig? And when you takeit out in5 days, do you feed it right away? Good videos that you produce. Thanks for all of the info.
Generally yes. I only put my starter in the fridge if I know I'm not going to be using it for 7 or more days. So, I feed it and refrigerate it immediately. When I take it out, I usually let it come up to room temperature to see how it looks. There is usually still unconsumed flour and it will rise, coming out of the fridge, without another feeding. Then once that peaks, I'll discard and feed again.
Good question. Thanks. I recently posted another video here ua-cam.com/video/sFO532C3EAM/v-deo.html that demonstrates how I do this.
@@thesourdoughjourney thanks so much, I'll watch the video
@@Cementhead48 Sorry, wrong link. Here it is. ua-cam.com/video/6GWRkoYo5A4/v-deo.html
@@thesourdoughjourney thanks, I thought so. Lol
I may have missed it, but when doing the peek to peek method what is the time in-between each feed?
It varies. That is the unique thing about the method. It will typically start long (12 or more hour) and get shorter after each feeding.
Ignore the clock and wait for the peak.
Given that a strong starter is the foundation of sourdough success, this video is essential viewing. I've never before seen the problem with premature discarding explained, and you do it with such clarity, finally reinforcing the message with a funny sketch. By the end, the principle of "not feeding a weak starter before it has peaked" appears so obvious, but of course it's not so obvious because so many of us make that very mistake. I'm so glad that I found the Sourdough Journey. You are a great teacher, explaining everything clearly, with a great sense of humour, and backing it up with meticulous experiments. I've learnt a lot from you, and as a result, made a lot of progress in my own sourdough journey. Thank you!
Thank you so much for the thoughtful feedback.
You’re a freaking genius, this taught me SOOO I’m shook lol
Thanks.
Thankyou so, I felt I was disrupting he peaking process by following the feeding plan in a recipe. I haven’t made a starter before, I previously used a starter from a friend. Now I’ll look for the signs and feed after the peak. Mines hasn’t peaked yet after 7 days. 🤞all will be good now. My goodness this can be so frustrating but I want to keep going 🤦♀️😊
Watch and wait.
I wish I would have found this guy 5 days ago! Today I was discouraged and haven’t fed it but I see it’s what I needed to do! Hopefully it will kickstart it!
Good luck. Also check out my website. thesourdoughjourney.com/encyclopedia/
This was really useful. I've just started my first sourdough starter 3 days ago so this will really help. I've just given it it's first feed (And more by luck than judgement, it appears I did it at about the right time). I didn't discard any this time though. What confuses me is that some recipes call for, say, 200g of starter. If I only start with, say, 50g of flour and 50g of water, and every time I discard the same amount as I feed, how will I ever have 200g of starter? I'd appreciate any help with this. Sourdough isn't a massive thing in the UK (Which is where I am), so not many know much about it. Plus, as you rightly said, there's a lot of contradictory information out there.
Thanks. You can keep a very small amount each day until you get ready to bake, then, say you are keeping 50g, you would bulk it up for baking by feeding it 100g of flour and 100g of water. This will give you 250g. Then use 200g for baking and you still have 50g left for your daily maintenance quantity.
more than great , thanks so much
Thanks.
Phenomenal advice! I have been trying to get a starter going for the first time and while I had one starting to go, upon doing the advised discard method, it ended up stalling out. You sir have given me INVALUBLE info. Your video is a work of art and science. Highly commendable. My starter (sans discard) is now starting to build itself up. Thank you! Here is an example of where going against the grain and using practical logic has made the difference, between interweb bunk and sage advice. Kudos!
Thank you. I appreciate the feedback.
How enlightening. This is how I killed a spelt starter when I began baking sourdough bread two years ago. I always wondered why it got weaker with every feeding, while my rye starter thrived. Btw, I never get the concerns of people with regards to discarding starter. W‘ere talking about a bag of flour every couple of weeks. I mean, the starter is a frugal pet after all.
I agree. I use small feedings and the discard goes into my compost.
Anyone who feels bad discarding starter should try making pancakes with it, I now make extra starter just for pancakes! 200g of 1:1 starter to 1 egg, splash of vanilla and 1/4 tsp of baking soda.
@@bunhelsingslegacy3549 I don’t like to use over-aged & very sour starters for anything other than composting. I have never thought of using a perfectly ripened one which smells & tastes so good, especially when it is made with Durum flour. I have to try your recipe. Thanks for the inspiration.
@@rdg4569 really sour pancakes are actually kinda interesting and worth trying once. I keep everything in hte fridge so it doesn't get really really sour most of the time, and feeding it up when it's pretty sour de-sours it a lot...
Thank you! I’m new to sourdough starters, I had the water separation and couldn’t figure it out. Your video is brilliant! Fills in so many gaps for me. I gave it a stir to get it going again. Patience is my new name. 😅 Now I understand the dynamics to this process and can’t wait to bake my first bread. New subscriber! 🙋🏼♀️
Thank you! Also check out my website. Lots of great info here. thesourdoughjourney.com/encyclopedia/
@@thesourdoughjourney thank you, I will!
Interesting, probably one of the few mistakes I haven't made often enough to matter.
Thanks for mentioning the temperature issue. My starters don't peak until about 8h in the non-summer months because my kitchen is too cold, but they make great loaves with plenty of oven spring so I know they're healthy enough to get the job done. When it's really cold or if I'm in a hurry, I'll use warm water when I feed it, and if it's particularly cold (we had a cold snap recently where it took 12h to even start rising cause I didn't use warm water, and 24h to peak), I will put it in the oven with the light on, or just turn the element on for thirty seconds (counting to thirty out loud helps me not forget and bake my starter) every couple hours.
I refrigerate mine usually unfed for a week, week and a half at a time and the only time I actually do daily feedings with discards is when it's gotten sluggish from disuse after I go on vacation or something, or if I forgot it out on the counter after making the last batch of bread. Usually if that happens I feed it and let it get started before I put it back in the fridge, then use that particular discard for pancakes when I feed it before I want to make loaves. I typically do 100g flour, 100g water and the tablespoon or two of scrapings left in the jar as my feedings, that amount of starter works well in my lazy-butt sourdough method using 1000g flour and 800g water or my pizza dough using the same amount of flour only all white instead of 50% whole grain, and 700g water, and some oregano and garlic powder. Also makes a great pancake batter if you add an egg, some vanilla, a quarter-tsp of baking soda and a handful of frozen blueberries...
I'm working on an accidental perpetual pizza dough, I saved some from last time we did pizzas so I could make more, then thought we were going to have more guests than we did so I added flour and warm water right to the leftover dough that was probably starting to get to the overfermented stage, and did stretch and folds every half hour for a couple hours, ignored it a couple more hours, then made great pizzas with it. I'm tempted to do it again before we do the next pizzas!
Thanks for the info.
I'm so glad I found this video! My starter has been sitting in the fridge for about 2 weeks & I decided to get it out & feed it. I fed it about 11 PM last night & was expecting double the starter when I woke up this morning. (9AM) It only was about half! There are bubbles, so I know that is a good sign. So, I'll give it a couple more hours and see what it does. While looking for some answers, I came across your video, and you saved my starter. I almost discarded and fed it, but with your video & me searching, "We" saved my starter. Yayyyyyyyy! Thank you so much for an awesome video. I have one question. After I use my starter for a bake, I'm going to do,can I transfer my starter that's to a clean vessel? I wanted to use something with a larger mouth on it, but I didn't want to damage my starter. Thank you again for the video, and I hope to hear from you! BTW, I'm in Columbus, Ohio.😊
Thank you 🙏
Thank you for this amazing video! Wish I found this sooner as it has been so helpful and informative! My new starter is now 1 month old. I have definitely made the mistake of discarding too soon. On day 5 I started feeding every 12hrs and have kept to a 1:1:1 (50% bread/50% whole wheat). My starter now consistently doubles and peaks/domes around 8hrs at temps between 75-80F but my peak time hasn’t improved. I’m assuming this is a weak starter considering the temperature and how long it is taking? Would it be best that I continue as I am and be patient, or should I be increasing the ratio to 1:2:2 to strengthen? Thank you!!
Thanks! Try 1:2:2 for a while.
So this was water separation? I created a starter with 75% bread flour & 25% whole wheat:
Day 2: No rise
Day 3: Sour milk smell, appeared frothy, & doubled.
Day 4: Started to fall but still frothy & yellow liquid kind of in the middle, so I stirred it. Almost immediately after stirring, some bubbles appeared.
Day 5: The liquid moved to the top after I stirred yesterday, that’s when I did the first feeding.
Yes. Typically in the early days it is always water separation. There is not enough yeast to create that much alcohol (for it to be hooch).
Wow! I leaned so many things from you. My new starter is Day 4 now it’s so excited to check everyday :)
The best explanation of stater !
And all your another video I’m watching too ! Thank you for responding all of us .
I’m a new subscriber !
Thanks. 🙏
Science and math=Yummm! My kind of learning languages.
Thanks!
Thanks Tom for sharing your valuable information about sourdough baking.
Could the process be initiated with 1g of my unfed starter following the peak-to-peak method with a 1:5:5 ratio? The aim is solely to eliminate the discard. By beginning with 1g, after 3-4 feedings, the starter's quantity will be sufficient for the desired recipe. The starter is used 1-2 times a week, otherwise, it is stored in the fridge at a 1:1:0.5 ratio.
Yes. That’s possible, as long as you are always doing at least a 1:1:1 feeding.
But it will grow pretty quickly if you do the math.