A Tale of Two Sourdough Starters | The Science Behind Sourdough Chaos 

Hi Novita, I always enjoy your in depth explanations with the tons of related scientific backgound information. And then you finish with sharing your passion for sourdough bread! Terpesona....

OMG, this explains exactly what happened in some of my previous bakes! I have tended to overfeed my starter sometimes in an effort to hurry its development after some time stored in the fridge - it tends to look great, all bubbly, and then produces under-leavened loaves that are thoroughly underwhelming, lol. Thanks again Novita, your videos are amazing and chock-full of great information ;?)

Amazing video! Everything was so well explained. I guess it's not the best intro to sourdough starters, which is why I'm here, but I now understand (and don't understand) so much about sourdough that I'm eager to dive in and learn more. Thanks :)

That's quite a thurow explanation 👍. You seem very comfortable with many facettes of science what is your background?

Kudos to the amazing demonstration & data visualization!!

Thanks for your reply. I am not sure if my theory would work but here is a typical cycle (@26 c): pH 5.14 time 0 (new mix 1:1:1), 4.29, 7 hr., 4.13, 8 hr., 4.06, 9.5 hr., 4.02 11hr.

What ever you do when propagating and preserving your starter, Never…..hurt its feelings. 😁🕊🌹🕊 Great video. It helps to confirm my suspicions

I love the chefs table music in the video haha. So what should I do if I leave my starter in the fridge and rely on those quick feedings to get it back up to active?

wow this is great! if you could definitely would consider getting an inexpensive lapel mic, it will add a lot to your videos

Looking forward to making sourdough bread now! Wish me luck 🙌

BRILLIANT video !!! Thank you

When I first watched a video of yours, I thought "this person is smart and these are really high quality videos"... Still thinking that like 10 videos later, thank you for sharing! Even though there are plenty of bread/wheat flour videos, yours are uniquely awesome and high level technical 🙂 I just started eating wheat again after 10 years without it. I had no idea it was so nourishing and healthy when you leaven and ferment at home. My plan is to create recipes or a business that makes nourishment from wheat simple and cheap, such as no-knead pizza dough thrown in the oven. The reason being that bread making and sourdough starter creation can be a hurdle for some people to jump over, but anybody can mix together flour, water, and yeast in a bowl and throw it in the fridge and cook it on the stove top with olive oil for a cheap source of a large amount of carbohydrate.

Great great content. Thank you. Please, please ditch the back music. Your clarity is only diluted and often lost.

Hi. I have been working on trying to decide when my starter is ready using pH. I have established a baseline of what the pH is once the starter is fully mature(3.8) and I just look to be close to this number to tell me when to use the starter. Does this sound like a reasonable approach? I am kind of winging it here, and unfortunately there is not enough information out there to guide me.

Your content is great.. thanks! Please consider eliminating the background music as it makes it hard to hear your speaking track. Thanks.

I can't make it, so send it to me!　sorry! A good day&cooking!

I think my IQ increased just by watching this video. Off to incorporate a bigbang into my sourdough culture.

This is a bit overloaded with scientific information. Can we just focus on how to improve my bread and the best way to improve the culturing?

There's no science in making sourdough. You just have to know how to make and understand to do sourdough bread and the starter.