Video

If you are doing sustenance feedings on the counter, and have to leave on vacation do you suggest feeding and putting in the fridge. Do you agree with switching up the environment? I am new to this and currently split up my starter to leave one on the counter and one in the fridge but would like to get more organized with this. Thank you for your videos they have been a tremendous help so far!!

question.. how can I adjust for not having a proofing box/ bulk fermentation box to make sure the dough stays at the intended temp? I have a digital thermometer to use but my house temp I'm sure changes throughout the day .

Wildly informational video! Thank you at the institute for my ever learning sourdough bake experience 🙏 anyone who bakes sourdough ought to invest the time to watch this video of yours. Thanks 😊

Do you ever do lives? You could answer questions live and it would majorly affect your follower count as well as help people with more unique specific questions.

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!

I took a baking class that was full-time for 8 months and most days we went from mixing to baking 2-3 recipes each day, even with sourdough. The way we did this was by adding a little bit of yeast to reduce the bulk fermentation time to around 2-3 hours. Usually this was by adding 0.5% fresh baker's yeast (0.5% of total flour in recipe AKA baker's percentage). This might be frowned upon in some circles or not considered "real" sourdough, but it sure tastes real. It offers a lot of flexibility for home bakers too. Another way to reduce bulk fermentation time would be to add more starter to the recipe, although I haven't experimented with this too much. Of course reducing bulk fermentation is always a compromise and results in less flavorful bread. Anyway great video, I hadn't heard of this method.

I was so happy to find this.

Eye opening, thank you very much and greeting from Poland 🎉🎉🎉🎉

AMAZING!

Okay so I fed my new starter yesterday day four it smelled like vomit it had rose some on day 2 but after I fed it it almost doubled in size and almost 24 hours later it’s back down to starting point. @sourdoughjourney is this normal for this activity so soon? I’m sure it is but wanted to make sure. I’ll keep on course

Light bulb moment!! Been baking bread 20 + years.

I was thinking about heating my ductoven and the lid on the stove to get it hotter while the oven is on since it would take way longer for it to reach to the same temp of the oven

I am on day six, my starter is not falling and rising should I continue?

I think I count 10 movie references

I second the nomination for the Nobel prize. Just so refreshing to hear someone cut through all the crap. Thank you!

I’m on day three of creating. I’ve stirred it twice a day. Day two it started to grow slightly and have a frothy bubble texture and lots of tiny bubbles on top. Still smells like flour. Today day three it’s shrunk less bubbles and it have a watery film on top and has a soured milk smell to it slightly. PLEASE HELP. I did everything he said. I used 75 g of king Arther whole wheat and bread flour 75 g flour 75 g filtered water

This is a very helpful video. I liked watching you do the shaggy ball. I have never mixed mine that much. Now I have a better idea about shaggy. thank you

how would the chart change if the leavain is doubled?

I am a long ferment baker. This chart isn't working for me because I keep my dough in the fridge for 36-72 hours. What is the adjustment that needs to be made for a longer cold retard? Or perhaps Tom will build us long bakers a chart for 48 hours and 72 hours :). The other question is my challah bread. Love the eggs, sugar and oil in my bread! Perhaps Tom can build us a chart for these richer doughs?

Ok..I have been hating my stainless steel bowl and I have two of those dough buckets in my bread collection. I will definitely go back to using them.

This video taught me so much about strengthening my starter and understanding the yeast production. You explained so I can understand what's really happening.

my dough rose 50% in 3.5 hours at 78 degrees. So I took it out of the proofer, but it's very wet and loose. What did I do wrong, It's been very wet the entire process. It smells good and had bubbles, but no dome and nice windowpane.

My dough kept sticking to my butcher block counter making the slap and fold technique super difficult. Any suggestions? I'm a newbie.

Hello! Really appreciate your work. The video was very thorough and helpful. I mostly bake bread from rye and spelt, with 30-40% of wholemeal flour, and they tend to be quite compact and dense. Can your method of crumb reading be used for denser types of bread? My loaves would probably be on the underproofed end of the scale comparing with your pictures, but is it because I'm really underproofing, or is it just this way with heavier breads?

Hi there! I’m currently on day four of my starter however I made the mistake of not watching your videos till now. I have been feeding it since day 2 and on day 2 and 3 I saw water separation; where I incorrectly discarded the water and fed it again. Now today (on day 4) there is lots of bubbles and I’ve seen the false rise the day before (day 3), but I still am seeing water separation. Now do I just leave my starter alone and not mix or feed it till the water incorporates into the culture?

On Day 5 you say what you don’t want to see is flat starter with liquid on top but I’m not hearing what to do if that’s the situation. That’s what mine has on Day 5. I went ahead and discarded all but 25 grams of starter and fed it the 50 g flour mixture and 50 g of water. Will my starter be okay? I love your videos too! Thank you.😊

Do your results and chart apply to all doughs with and without preferments. Pizza,Bagel and other non sourdough

This video was fantastic. No one ever explained as well as you Tom. Thank you so much.

I’ve got a starter I’ve had for three months. Now this was before I saw this video. Now it’s smells like a light vinegar and my bread baked have no oven spring it’s gummy even though it’s been doubling in size but I didn’t start it like he showed. I think it’s too acidic and I was using only whole wheat flour. 12 hours later with a 1:2:2 ratio it doubled with a dome 12 hours later. 24 hours later is has dropped but now it has a big pocket of tiny bubbles in the middle. Is this acidic or am I feeding it too much. I never let it kill the bad bacteria. It kinda looks like the picture of what that looks like.

Surfing analogy yesss!!! Makes so much sense!!

What IS (S&F's) please?

Thank you for this video. This has cut through a lot of the confusion I've had. I started my first sourdough starter a week and a half ago. I followed the instructions that came with the containers I bought. That went well up until I left it a bit long between feedings and I hit the hooch stage. I think that caused some of the yeast population I'd built up at that point to die off. Since then it's shown minimal activity (some bubbles, but not real rise), but I still feed and discarded every 24 hours. Having watched this video, I now know to give it time (especially as we're in winter, so the house is colder) and only feed it when it has hit that peak rise. So thanks again for this.

OMGthe flour really may not be from Cali😂😂😂

So if my bulk temp is 68 degrees I have to bf for 8-12 hrs?

Hilarious video!!! I loved it!

Thanks Tom, your video was great! I've had the Tartine Bread book for about 5 years now and ever since I followed the Chad Robertson method and my bread always turns out perfect. From time to time I do enjoy watching others making bread and I watched yours in entirety. I so enjoyed it. I always seem to pick up little tricks from others. I would have loved to see how you stored the dough you set aside for pizza and also how you prepared and baked it for pizza. One thing that Chad Robertson says is to bake it hard and I have been to his bakery in San Francisco and had his bread. It is very very dark but does not taste burned, it is delicious and so is mine. Do a pizza video!

Bonjour, quand la pâte en masse a finit de levée, je la mets au frigo à 4 degrés. Question : après le passage au frigo (10h00) je sors ma pâte et je detaille celle-ci. Combien je laisse ma pâte après façonnage ? Évidemment suivant la température ambiante

Hi Tom. Great video. I suspect you could skip the slap-and-folds and end up with pretty much the same result. I encourage you to try it. ;-)

Sorry if I missed it in your explanation, but what do I do if my kitchen is at 78 degrees and my starter is taking 7-8 hours to peak on days 8+? It peaked on days 6 & 7 in 7-8 hours so it doesn’t seem to be strengthening or rising faster

talks to much

As a beginner in the Sourdough Journey I love your "knowledge = result" approach. Thank you, Tom.

how many black long sleeve t-shirts do you have?

Made a large batch of dough (78F temp). Separated into 4 equal portions into identical metal bread pans. With 2, I bulk fermented to 60%. With other 2 bulk fermented to 35%. Stuck in fridge, covered, for 36 hours. Baked one of each in 2 batches (steam for first 25 min). RESULTS (surprising) - The 60% loaves had much better oven spring 5.5" eight, versus 4" height on the 35% bulked loaves.

Does this count for sandwich loaves too?

Any chance you can give me the name of your spoon/spatula you mention in the starter video? Thanks so much.

Bonjour, quand la pâte à atteind son pourcentage et que je la façonne et la mets en banetton, forcément ma pâte va redescendre, car je vais la dégazer plus ou moins. Question : est-ce important alors ?

So, is the stretch and fold time, say 2 hours, to be included as bulk fermentation?? I was really moving along towards what I thought would be a great loaf of bread but after bulk fermentation my dough was so sticky I could barely work with it. Which everything I'm reading is saying thats because it overproofed...but i was watching it like a hawk...keeping track of dough temp......all the things. Im going to try to bake it after 12 hours in the fridge, so we'll see what happens...Still learning...I love your videos and how you teach. Thank you.

I just stirred my doubled (weak) starter down, and since it's back down to the level it was when I fed it, I'm guessing it's fine to go ahead and feed it again. It's been 8 hrs since last feeding.

Lol....I love the Santa brake test....

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?