@@thesourdoughjourney I love your sense of humor. Thanks for sharing your knowledge of SoDo starter....I always assumed it was more complicated and had to buy the live stuff like for yogurts. God Bless
@@thesourdoughjourney My question is, how would you know you get different yeasts from different flours...where do you see that difference in the "end product", the taste, etc. P.S., I'm from New England, Taxachussets to be exact, I'm telling now, Do Not buy anything from these demoncrat states unless you know exactly where, why, how.....everything is a lie...unless you get things from local, small farmers & businesses
@@thesourdoughjourney Your funny, what did you do, make 4 starters 4 days in a row? Because, I noticed when you checked your starter everyday, you had on the same shirt, the exact measuring cup on counter behind the book, and the blue cover to your flour mixture....just saying. It's cool, either way. Peace
I found this series of videos to be much more substantive and specific than others I’ve watched on RU-vid. A lot of thought and work went into the series and I’m grateful. My sourdough starter, which struggled using advice from other providers, improved noticeably after I began to use what I learned from “The Sourdough Journey.” I subscribed and expect to grow as a baker over the lifetime of the series. Thank you!
Thank you. Here’s a newer follow up video. The First 10 Days of Your New Sourdough Starter: Troubleshooting Tips ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_OAhPvQ5Ngo.html
I have killed my Sunday 8day starter,u used a starter recipe from another girl on ytube.. only mine bubbled over the jar last night,it won't stop.. and what I have to do next..{beginner I'm} she gives not the directly instructions, and my banneton kit has not arrived at me, and the rogge volkoren meel was ook op,dus heb ik gevoed met tarwebloem ,en discard and feed with speltmeel volkoren also.. 😆😬, I don't know that is killing.. I understand it directly, when your car is diesel fuel,you don't put gasoline ,or other fuel into it,because you have not the diesel by hand... I'm learning.. now I see your videos ,you explain it step by step,and talks very slow and easy to understanding for me from the Netherlands Europe .. {some talks to fast to loud and so nervous movie to follow ..,I skipped,makes the starter also crazy..😁.. now take 2. begin all new..and only listen to your channel,and follow the leader..thank you..😊
I can't believe I've lived in Strongsville, for 58 years, and was not even aware that the Sourdough Baking Institute of Cleveland, Ohio was right in my backyard! SHOCKER! Loved the explanations and video. Good job, Tom.
Your videos are phenomenal. Really appreciate them. So many ppl give a tiny bit of info the lead you to "buy my ebook" just to learn how to make bread. You are quite literally helping ppl feed themselves and their children healthy bread, and encourging us that we can do it too! Allowing us something to be excited and proud. You are the professor we all needed in our youth. Im glad to be here. Thank you in all honestly thank you. I've done 2 weeks of searching for info like this, since I started my journey.
I've watched so many sourdough channels and this is the best by far! No nonsense science and clear explainations. No folksy witchcraft that ultimately leaves you stumbling in the dark. Did I add too much newt?? Were my mayfly wings moldy?? Now I watch this channel to improve my sourdough and I watch the witchcraft channels for entertainment 😀
Loved your video ! You are the only person to comment on little to no activity! My immature starter did this and the other 20+ videos just say to keep feeding it. Very informative! I liked and subscribed! Thx for sharing!
Thanks. Also check out this new video. The First 10 Days of Your New Sourdough Starter: Troubleshooting Tips ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_OAhPvQ5Ngo.html
You are so funny! I love your dry humor. Thank you for being so calm and explaining everything perfectly! I’ll go back to this video often I’m sure. Thank you so much! 😊
I almost gave up, then I came across this video. After 3 sourdough starter fails, I finally have a Sourdough starter that is thriving! I am on day 16 and will be making my first Sourdough Bread next week and it will be from the Tarine book. I have watched several of your videos and I printed off your Tartine Country Loaf worksheet. Thank you so much for your hard work and in depth videos. I am hoping that it doesn't take me 6 loaves before I figure it out. Yes that is how many loaves it took for me to get a basic yeasted loaf of white bread. I'm a slower learner lol
Just got home from a trip to visit family in Columbus OH. I was watching this video with my daughter and chuckled when you did not want to be potentially disabused about the origins of the Cairnspring Mills flour as you wanted it to be from California. Well, hold on to your hat and get ready to be disabused. This wonderful flour hails from my state of Washington and from Skagit Valley which is only about 20 minutes from my home. I am ordering my supply for a strong started and will pick it up this Saturday at the mill. Also don’t worry about it not being ‘California Cool enuf’. It’s way more cool as it’s from the Pacific Northwest where we have Sasquatch, salmon and entry to the Inside Passage to Alaska and the gold-diggers.
Ok, Tom. Your very detailed guidelines won me over, so, I decided you’re the guy to walk me through this process… Day one is in the books! Wish me luck 😊
This video is awesome & now I think I can live through creating a sourdough starter. Thank you for all your work to help us understand this frustrating endeavor. 👏👏
Out of all the endless vidoes I've watched, yours is the best, simple, clear instructions and has given me the confidence I need to get started, thanks!
Thanks! Also check out new tools here. thesourdoughjourney.com/faq-starter-creation/ And this follow-up video. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_OAhPvQ5Ngo.htmlsi=itj8Frxu5islFJGP
Tom, Thank you very much for your detailed explanation! I am a very beginner and I have exactly the same book! So now, when you put numbers and made a video everything became so clear and simple! Great explanation, deep, intelligent and interesting understanding! Now I am really ready to start baking my own bread 🍞👍👏👏👏
this is absolutely the best video on sourdough starters; very clear, concise and presented at a rate where the listener could easily process the information. thank you!
Just found your channel. I’m retired and a beginning baker. Love your presentation. Easy to follow and understand. Thanks.. looking forward to making bread. Really is one of the best teaching RU-vid videos I’ve ever watched.
Love that you talk about everything and you talk slowly, you don't rush us through the video. I've seen so many videos about sourdough starter but this one makes me feel relaxed . Thank you
I really enjoyed watching this video, just the right balance between pace of delivery of information, science, it has given me the confidence to give this a try. Thank you!
Only a very organized mind with all the needed knowledge could make such a video. Quite simply the best info on this subject and all you need to know. I am addicted to your website also.
I have my grandmothers starter from 1910. She made bread 3 times a week. She died in 1970 and she taught me all of the ins and out of her bread! They grew wheat on the farm and I still have about 200 pounds of wheat left. I have 5 gallon buckets full of their wheat. Non GMO! I still grind my own wheat. This is a great video. I have never started a sd starter!
@@nilu1121 it has been a journey constantly trying to use all that I keep breeding. I have freeze dried some and gave it as gifts at Christmas. I promised my grandmother I would keep it going. I had bits and their wives don’t make bread!
@@thesourdoughjourney I purchased the Tartine Bread book. Wow, I am so happy. Wonderful recipes in it for all kinds of bread. So glad you mentioned it!
Watched your '50 Ways' video and realized I had committed multiple acts of startercide. So, armed with the confidence that video gave me (I had been doing fairly well after all) and the knowledge from this one my new little friend, Herbert the Impervious, is a healthy week old and will start earning his keep next weekend. Thank you for so much information delivered in such a digestable manner. I had pretty much given up.
I had given up on making a successful starter after 6 fails. .... Until youtube reccomended your channel. Thank you for actual detailsbthat make a huge difference in the outcome .. Going give it another try using your method.
Tom, I was so overwhelmed with all the do and don’t of started. Watching your videos has given me hope, and I will only,listen to you and I also bought the book tartine Bread.
I'm so happy to have found you!! This is my first sourdough journey and I feel like you have given me the tools I need to be successful! Practice and theory (the how and the why) is so very helpful. If I understand why i'm doing something then it improves my ability to be successful doing it. You have a gift! Thank you for taking the time to share your knowledge with us in a calm, practical manner. Now off to watch more of your videos
Just watched this recommend to me by some members of a SD fb group and sir this is THE best explanation I can give to someone who's asking me about how to make a sourdough starter!!!! Thank you!!!
Love your videos and I think this is the fourth time I have watched this particular video; just to remind myself, that my starter is still healthy, etc. I especially like the format where the steady calm voice and the silence in the background actually wants me to make my own sour dough starter (which I did). I grew up in the fifties and sixties in the Oakland/San Francisco Bay Area and I miss eating that wonderful extra sour dough bread on the wharf with a bowl of steaming hot clam chowder! I seldom ever eat regular bread and will always opt for sour dough. Thank you for showing us how to make our own starter. I was always afraid of trying but with your help, I have a starter now.
This helped me a lot! First video I have come across that explains the feedeing strategy in detail, and how to identify a "hungry" and "starving" starter. I always thought I had to feed it once a day from day one, but letting it wait for an extra day or to in the beginning makes sense, and so far my fresh starter looks a lot more promising than previous attempts. Thanks!
Hi Tom, I love your videos and I love your wit. I always learn something every time I watch your videos. Please don't stop making them cause we all love to learn and we all are struggling to "master" sourdough.
I want to say one of THE best videos on Sauerteig and very well produced. So much knowledge and explanations. I also like the way you assure new "starters" no pun intended in this Bread making hobby, thank you.
Thank you for telling all this about sourdough starter. There are so many different recipes and videos on it, but I did not find one explaining it as clear as you do here!
I definitely buy off more than I could chew with this video. Wow, I was looking for a quick recipe, and I got the entire oral history and science behind a starter. I loved every minute.
Thank you. I've helped many beginners, and the recipe is the easy part. Good luck! Also check out my website for more info on this topic. thesourdoughjourney.com/
@@thesourdoughjourney hon not everyone wants a big long drawn out thing . Maybe some do. When I'm on a quest I'd like the info of the recipe that's it. Sorry if I was too harsh. Bkessings.
@@michellelippincott6097 You might like my website better. Short, and to the point. Much of the same content as the videos, but in FAQ format. thesourdoughjourney.com/encyclopedia/
Thanks. The only thing I would add is to stir it 24 and 48 hours after the initial mixing. Some people have trouble with it drying out on top. And new follow-along guides here. thesourdoughjourney.com/faq-starter-creation/
Thank you for this because you were actually way more informative and I learned so much more from you than I did watching some of the other videos that people have posted along with a professional chefs! I truly appreciate how detailed you are. Thank you so much looking forward to seeing more of your videos from Boston Massachusetts.
Thanks so much for explaining this in easy to understand terms and with enough detail to make me feel more confident. I just started over on my starter today so I’m hoping to be successful with your guidance. Appreciate you.
Here’s a new follow up video. The First 10 Days of Your New Sourdough Starter: Troubleshooting Tips ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_OAhPvQ5Ngo.html
Thank you. Here is a new follow-up to that video. The First 10 Days of Your New Sourdough Starter: Troubleshooting Tips ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_OAhPvQ5Ngo.html
Great information Tom, no need for me to look at any other videos from other bakers. The very detailed instructions are just what i needed. I've learned more from you in 30 minutes than I've learned in a month looking at others.
Amazing video! Very thorough! I now understand the importance of the type of flour and how different flours contain different strains. Probably why mine never turned out. Will try now with this great info. 🙏
Thank you. I'm glad you found it helpful. Yes, the vast majority of the initial yeast population comes from the bag of flour. Try different brands, or even blending a few different flours in the initial flour mix.
Your video is absolutely amazing the detail and letting us know when to dtart feeding. Im on my first sourdough starter journey. So far the best descriptive video yet. Broke down for this girl perfect ❤
0 seconds ago Best overall video!! Thank you so much for answering all questions of who, what, when, where, how, and why for new beginners like myself. After listening to many other videos I still felt lost. You make it so easy to understand. You’re a treasure.
Thank you. Here’s a new video with some additional tips. The First 10 Days of Your New Sourdough Starter: Troubleshooting Tips ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_OAhPvQ5Ngo.html
Just found your channel while researching sourdough. I've been grinding my own wheat and spelt and making bread for many years. I have fermented veggies. But I'm just starting this sourdough journey. I live in the South now, but I grew up in Cleveland, so I just had to sub! BTW, great presentation! I will be watching it over and over.
Just watch your video. Great. Living in Washington close to SKAGIT valley will order my flower from there. After that will start my journey. Will watch all your video time permitting. Merry Christmas and happy new year. Hans from MONROE. WA.
Thank you so much for this video! I had been trying and failing with my previous starters for about 2 months. I watched your video and followed it to the “T”. I took daily notes and just like you warned days 3-5, my starter went quiet. Here is where I usually gave up. But because of your in-depth instructions I persevered , kept feeding and discarding on schedule and on day five the starter begin to grow. Now, it has been a full two-weeks and my starter is “Growing” strong! I am trying to get the growth spurt to be within 4-5 hours of feeding. It usually takes 6-7 hours for this. I monitor and keep the temp around 81°-85°. I just want to make sure the starter will be strong enough to make a loaf rise. So far your methods haven’t failed me. I don’t make many comments on videos but I had to give you a shout out for this great video. Thanks again and have a blessed day!
Thank you for the feedback. I appreciate it. If you’ve been going for 2 weeks it’s time to bake. The 4-5 vs 6-7 hours is not a big difference in starter time. Every starter is unique. If it’s consistently rising after feeding, it’s time to try it out on a loaf! I recommend my Sourdough Brothers video, or my original 5-part series for beginners for the first loaf. Assuming you are following the Tartine method.
This is amazing and so in-depth, thank you! I have been experimenting with different starters, and I've found that my 100% rye starter needs more warmth while my 100% whole wheat starter will double in a cool room in less than 4 hours (!) and even triple in a warmer environment. So I am transitioning that one to using 50% regular bread flour and 50% whole wheat in the hopes of slowing it down a little so I don't have to feed it quite so much when I'm not baking.
Hi there! I just want to thank you for this video. I tried, and failed, many times to make a starter. This video really help me so much and I'm so grateful. I live in South Africa and the weather now is still very hot. But even with that, I'm getting the hang of creating a starter with your help. I'm still in the beginning stage, but I will send you a photo of my 1st loaf. Thank you again.
my old starter was just smelling too toxic so I started new using your direction. It worked really well and now after 2 weeks I have a much stronger starter with all the different smell that you describe. My mother always tell me to not be afraid to start over. I keep my starter in side a styrofoam box with a seedling heating mat set to 76 degree. So no matter what temperature my house is, the temperature is constant for my starter. thank you for your videos can't wait to start making sourdough bread. cheers
Terrific - I miss German bread so want to start baking my own - your video not only answered my questions it answered questions I didn't know I needed to ask THANKS!
Thank you so much for this video. I've been following Chad's very vague instructions and felt like my starter wasn't quite right. I'm not getting a lot of bubbles and it's taking a long time to double in size after 10 days. After watching your video it's definitely off and I think I need to start over. After watching this video I feel like I actually know what I'm doing. Thank you!
Thank you and good luck! You probably don’t need to start over. If it is bubbling, it is alive. Just pick up the instructions for day 2 or 3 and go from there.
After banging my head against the wall for last 2 weeks I gound your video. Best video and instruction by far. Very easy to understand. Well done. I feel very confident I will be able to successfully make a starter. Thank You!
Great video. I’ve been making pizza and bagel doughs for about three years. I just recently got interested in sourdough starter and I’m new to it. I want to try it in place of commercial yeast. For instance a “sourdough biga or poolish”. My question is: when your starter developed strength and became hungry, you upped the feeding volume to 2 parts. What are the drawbacks to over feeding? My first born starter is now 7 days old and it’s just starting to get an appetite.
This video (and the other videos of yours that I have watched) is very helpful. I love the precision of the instructions. It is clear that not only have you done a lot of reading, you have done a lot of personal experimentation and careful recording of your findings, which I like to do too. I am in the process of switching from using commercial yeast. I feel sure the starter I have just started will be a success. Thank you so much.
Thank you. Here is a new, supplemental video that may be helpful. The First 10 Days of Your New Sourdough Starter: Troubleshooting Tips ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_OAhPvQ5Ngo.html
Thank you so much. I love your systematic scientific and yet simple demonstration and explanation. Most other presenters have missing links and guess work which only confuses. I will highly recommend your videos.
Thank you! You have helped me so much! I understand so much better how to make and feed a starter. I followed you and have a new starter in my pantry covered with a towel. I'll follow you to day 2 and on! Thank you! 🤗
This will be my third time trying to get a starter going. I have watched several videos with very contradictory and confusing information. I saw someone post your video on a Facebook page and decided to click on it. Thankfully I did and now I am here. Just threw out my second attempt dead 7day starter today and started a new one following your directions. I believe third time is a charm. Your directions are clear and give me confidence. You are a great instructor. Will be back for update once I get it going strong. Keep up the good work sir! Liked and prescribed.
I am on day 7 and my starter won’t rise. Hasn’t risen since day 1. I followed every step … should I continue the 24hr feeding? Is my starter dead? No foul smell or mold. Help!😢
Day 14 and now starting to see a little action. Not doubling yet but a little bit of rise over the rubber band. Will keep going. I guess the process is different for everyone due to the environmental factors.
Tom, I was so overwhelmed with all the do and don’t of started. Watching your videos has given me hope, and I will only,listen to you and I also bought the book tartine Bread.
High standards on the production of this video! And, easy to understand, well balanced with graphics, close ups and your knowledge - add a dash of humor and this is just so 'watchable'. I learned a lot. Next I'm watching 50 Ways to Kill your Starter...cuz I did!
This doesn't really have anything to do with sourdough starter but just a random thought about flour while watching the video. If you buy flour in bulk and discover weavels in your flour after a couple of months that is because the insect larvae is present in an all flour and the eggs just hatched. It's not because you did anything wrong. The avoid weavels, when you bring your flour home from the store, put it in the freezer for 5 to 7 days. This will kill the larvae. Store your flour in an airtight container and it will last a lot longer. If you have the room in your freezer, store your flour in the freezer and it will last forever.
Grains have a might that eat at them. Some more than others. If you don't keep grain in an air tight situation, it will start disintegrating and I'll start seeing different kinds of bugs or moths. Has a very young person I found that out the hard way.
@@shh963 at tight container. Don't want it getting all over everything. Same goes for long term storage of rice, dry pasta, and other grains. Vacuum sealers work great for long term storage.
Your video is one of the best ones. This is my 4th time starting a starter. I am on day 5, after the 6 hours and no rise little bubbles but not thick. Yesterday put in on top of the fridge and nothing this morning. I know put in a wrap around heater set at 76 degrees. Anything else I can do, or just wait. I even bought King Arthur Bread Flour and Wheat Flour since my other ones were not King Arthur. Thank you
Here’s a new troubleshooting video. The First 10 Days of Your New Sourdough Starter: Troubleshooting Tips ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_OAhPvQ5Ngo.html
Excellent video. I’ve always used bottled water in my starter and it’s done well. Tap water would be much more convenient though so I just looked on my water authority’s web site and it looks like they use simple chlorine. I may experiment with letting the tap water sit for a couple of days to see if that gets rid of enough chlorine so I can use it in my starter.
I’ve been trying to find an answer to my question by watching your videos but I can’t seem to figure it out. You explained that sourdough starter is ready to use when it doubles in 4 hours with a 1:1:1 feeding ratio but you never explain when you make the switch from a 1:2:2 ratio to the 1:1:1. Please help
Good question. For a 1:2:2 feeding it should double in about 6 hours. The “4 hours after 1:1:1” is the generally accepted readiness test, but I prefer 1;2:2. Good question. I should have noted that.
