The ONE thing that makes or breaks your sourdough!
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- čas přidán 2. 01. 2024
- Ash explains the number one cause of flat, gummy, or dense sourdough bread and how to fix it with your pre-ferment! She demonstrates exactly how to construct a proper levain for ANY sourdough recipe and what it should look like in order to achieve optimal fermentation of the dough.
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I’ve been on sourdough journey since 2020. This is the very first video explaining the levain and what strong starter looks like. Thank you so much!
I had moldy starter
I agree!!
Exactly what I needed to know!!! Terminology was a bit difficult at first just because I’m new but I fully understood what you explained, very clear & the only person that really took the time to show this distinction in all of the videos I’ve watched so far. Thank you!!!
Oh my gosh I am new to sourdough I've had so much trouble even after watching hundreds of CZcams videos. I have thrown away so many failures. I need to tell you that you are the first person that has explained the whole process that I could completely understand. My starter always looked ready had bubbles it grew but it just didn't grow enough you turned on a light bulb in my head and I thank you so much. I am excited to keep going.
Google The Clever Carrot, simple recipes for sourdough starter and breads 😅 I'm 4 loaves in, now using CZcams to work techniques out 😄
I had more failures than successes thus far.
B@@jamesmoon1841
My starter is perfectly active and it is not stiff. It pours out and is slowly runny, it’s perfect. Lots of bubbles all over, very active and you can hear it when you move it around. There’s a lot of opinions out there and I watched countless videos and they all caused a lot of unnecessary frustration and confusion, actually pushed me away from wanting to try. Thankfully I did not give up and am finding with trail and error, experience and time you will find it. Every environment, home and geographical area is different. What works for one person may not work for another. Also everyone has different temps from different ovens. Just think what did people do a long time ago without all that we have now. They figured it out!
Yes! I'm new to this and had a similar experience, this video is so helpful for me too :)
Agreed,
I’ve had similar experiences. Try it out. Make mistakes. Even though it’s not text book sourdough it’s delicious.
Sort of. they lived in large communities of people who shared their secrets and tips and tricks and how to make it better. just like I am doing here. This method shown here has helped hundreds with their sourdough, so I am thankful for the technology to be able to share it, JUST like those people did long before we had all this ;) Thanks for watching!
If the recipe calls for 2 cups of starter, how many grams of starter is that please? Thanks. BTW, I love your blog.
I've watched a lot of videos about sourdough starters and this is the first one I've seen that has gone into this much detail about the optimum starter state. Thank you!
I started sourdough in 2023. Lots of trial and error. Hour upon hours of studying and researching and I’ve tried dozens of different ratios. This is exactly what I needed! Thank you!
Same...👍🏻
I’ve been making sourdough bread since 2016! One day I realized that I had tons of starter in my fridge. Couldn’t bring myself to through them all out. So I decided to share my bread baking techniques with friends and offered a sourdough class! I discovered that I love talking and sharing all the things I’ve learned over the years. It was a success and so I taught more.then a friend convinced me to sell my bread at our local amazing farmers market! Anyway, I say all that to tell you that this idea just happened to come up in my feed this morning! Nothing is by chance! After being so successful baking loaf after loaf, I’ve recently started having problems with my results! I’ve been experimenting with different flours, oven temp, etc. but I think your method of determining the viability of the starter is the key to what I’ve not been fastidious enough to pay attention too! And I’ve never weighed or measured my flour/water/starter ratio!! This could be key to my problem of not achieving a good slash and not getting that ‘eyeliner’ and crusty crust like I used too!
Thank you so much! I’m going to link this video and your starter recipe video in my class notes if that’s okay with you! You would also get the credit and more followers! Thank you so much for sharing!! ❤❤
This was hands-down, the best video that I’ve seen explaining this! Now, I understand why my bread was flat. My starter was more like the runny one, so I probably wasn’t using enough flour. Thank you so much!
Always such great tips… you used perfect examples to show us exactly what to look for! Thanks Ashley, love learning from you! ♥️
Thank you for taking the time to help all of us ❤
This is extremely helpful. And I LOVE your spoonholder!
Very helpful. Clear explanations on how to improve your bread. Easy to understand
Thank you Ashley! You gave a great explanation of how to make a strong sourdough leaven. ❤
Thank you for explaining the starter. This morning my starter rose out of the jar. So glad I listened.
Wow what a great video. You really broke it down for us, I appreciate it.
Thank you SO much for showing and explaining what a strong, healthy leaven looks like! That helped me tremendously 😊
My starter started making big bubbles this morning, and im so proud of myself😊
I’m so excited to see you! I took an online course from you and then I left social media and missed a few of my favorite places. I was hoping you would find your way to YT!! Thank you! I need more help with my sourdough. Can’t wait to go and watch your other videos!
That was the most clear explanation of the starter I have seen for several months of learning. Thanks!
This was very insightful! You're an excellent teacher.
I’ve been trying to work out what am I doing wrong with my starter for two days now. Watching loads of videos on CZcams with no real answers. This video was like a light bulb I know what I’m doing wrong now. Thank you. Subscribed ❤
Same! I baked a TON of sourdough and non-sourdough bread through lockdown like everyone else. But since moving to Portugal 3 years ago I hadn't done a ton of baking. Jumped back in recently and have been SO frustrated because the flour we get here is only 9% protein so my starter and leaven have all been active, but extremely limp. I've been searching for answers everywhere and this is the first time I've really gotten the actual information I need to fix my problem. I have since been able to find some French flour here with 11% and a whole wheat from spain with 12% and even though they aren't the ideal, with the info here, I think I'll be able to make them work. Like you said, a light bulb has turned on!
This is amazing!! I’ve been trying endlessly to have a successful loaf of bread. This has answered all of my questions and solved everything! Thank you so much!
Thank you! This has been the best video and I’ve watched A TON!
LOVE your videos! Please continue posting!!!!! ❤❤❤❤
Great breakdown of the stages of making a leaven! I’ve been baking with Sourdough for about two months now and this video was very timely, I’m ready to perfect my skills. Oh and the weather has changed and with it the timing of my Starter and Leaven has changed. This info gave me the skills to troubleshoot! Thank you Ash 😊
Thank you! This is the most useful information I’ve found so far. You explained it so thoroughly. 👍🏾
Thank you for this video. When I followed your directions, my starter went from okay to very healthy overnight! Game changer for sure.
WOW! A lot of of information - Thank you! 😊 I keep my sourdough starters in quart jars in the refrigerator and feed them before putting back in for an extended time, but try to pull it out at least once a month to use, warm up, feed and I’ve never heard of”floats on water”.
This was by far the best video I have watched for what to do with my runny sourdough starter! I am so excited because abuse today I had the perfect starter! I had almost given up after watching so many other videos. Thank you!
Oh my goodness. You answered SO many of my questions. THANK YOU
Have only been making sourdough bread for a year. But have struggled with consistency. Learned more about sourdough starter from your video than any other. Subscribed. Looking forward to learning more from you. Many thanks!
So glad I found this video! My boules have been a bit flat and this helped me understand how to read my starter/levain. 😊 thanks!
Great content! Thank you, Ash. This was extremely helpful!
Thank you ❤ for this! This is the first video that truly helped me figure out my problem😊
This answered so many questions for me! Great video thank you!
This video is exactly what I needed!!! Thank you so very much!!!
This is the best video I’ve watch yet that explains how to get a good strong starter. Thank you so much. Finally!❤
This explanation was exactly what I needed. I’m excited to try another loaf with this information in my arsenal. Thank you!
I want to quickly say THANK YOU so much for your videos! I have been interested in sourdough for some time and your videos are what finally helped me get started. I really appreciate these and hope you continue to make content like this!
thank you so much
Thank you for this information!! I think this is exactly what I have been struggling with ❤
Your starter tutorial has changed my sourdough bread! THANK YOU THANK YOU THANK YOU!! I have been trying to make sourdough bread for 2 years with very frustrating results. You have truly blessed my baking!!!
thats amazing!!!!
This makes so much sense - I was having the sticky dough problem and I felt my starter was not spongy enough. Thank you.
Let’s go!! I’m finally starting to understand this levin game. You rock!!
This is so helpful! Thank you! It was nice seeing the comparisons
I am new to making sourdough bread and your explanation was exactly what I needed to making my first bread. I didn’t know when was the best time to use my starter and what that looked like. Thank you!
Thank you for explaining it so well I was always confused and trying to figure it out from other videos how to start, you made it simple and in order now I think I’m ready to use my starter and should have a great lavein 🙌
Thanks Ash. I'm just learning all this science regarding the starter from different videos and yours helped a lot to know what to look for 'before' attempting to go for a batch of bread dough to bake. My first one ever failed of course - lol - and I was sad. The next try, using a half batch this time, my dough still didn't double in size and now I'm realizing why (soupy but nicely aged/fermented starter) thanks to your help. I can see the leavening technique would really save everyone a lot of possible grief, waste of ingredients and time due to all the various / changing conditions we have to work with. Something I found useful along the way though was to stir the mixtures with the spoon faced backwards, so things can be blended against the side of the container and also pushed back into it, without getting trapped in the concave part. Have a great day !
Thank you for sharing this information. This and better doing the right shaping helped me get great oven spring and beautiful loaves!
OMG! GBU for making this video. I learn so much just in this alone!!! Thank You! Thank You! Thank You!
Love this! Can’t wait to commit this all to memory. Thank you.
New to sourdough and was getting information overload on levain, thanks for clearing this up in a simple video.
Great explanation. Thank you for this good teaching.
Thank you so much for this honest and great video!
Excellent video! This has been very helpful!
Thank you so very much for solving my starter mystery!!
Beginner bread maker here. OMG, been frustrated with my starter for over a month now thinking it wasn't ready when in actuality it was. Just needed to go to the next step of making the leaven in order to have enough for an actual recipe. Been waiting on my starter to magically grow enough to do it not even understanding....You gave me that Ah ha moment. thank you sooo much.
WOW! Excellent information!!! Thank you!
VERY helpful! Love the examples. Thank you so much!
I really learned a lot from your video. I am sort of new to sourdough making . I am getting better at it but I think with this video I will have even better bread ! Thank you for sharing!!!!
Thank you for showing what they look like!!
This is the sourdough video the world needed. Thanks. I’m going to search for the bread video im sure you have. Thanks for this.
Yes. Thanks for the demo. Just what I needed.
Fantastic video!! Very helpful.
This is so good thank you I want to begin my sourdough career and watching you is so great many thanks❤
OMG, thank You so much for this video! I've been struggling with sourdough bread for a couple of weeks, results were always the same - sad, flat loafs... I had no idea that good levain is so crucial to the final effect, now I did all like You explained and BANG - perfect oven spring, beautiful loaf of bread! Thank You so very very very much!
Omg thank you so much this is the video that Im looking for !!! Understandable and have a example so I could clearly see the visual. U are my sourdough hero
Awesome explanations!! Super helpful.
Thank you this is so helpful, I've been trying for a year to make a good loaf and no one has explained this
Your kitchen is beautiful! ⭐️
thank you!
I think I got it. I have baked a lot of bread during some months. A lot of them not so bad. I think that I probably have been waiting a little bit too long so that my starter has not been at the most active. Now I know what I am looking for and how the levain should look like. Look forward to se if it helps me. Thank you ❤
This is extremely helpful to me! Thank you!
My starter was like the soupy one then I used a high protein one and the difference was amazing. Thank you.
Thank you! Thank you! Thank you! Excited to fix my starter!
It is really wonderful how informative your delivery is. Levain to starter, and back again...Ohh if eberybody would have your command of the subject at hand. Thank you..subscribed.
thank you so much
What a great video. Thanks for all the great information and demonstration.
my pleasure!
Great tutorial and explanation! Thank you!
Splendid - thank you for taking the time to
This video is everything. I used to add flour without thinking of what amounts and what I was actually doing. You gotta keep the right ratios going at all times. It’s ALL about the leaven you’re starting with. 👍👏
I ran into your channel and luv the ways you help troubleshoot sourdough situations. I tried finding your recipe videos on how to make a sourdough loaf...I found none. Can you share a link please? It's cold in Texas and so great days for baking baking baking! May the new year bless you and all of us! ❤
Thank you so much! This video is very helpful. I just started my sourdough bread journey, and have made 2 loaves so far. I couldn't understand why my dough turned out so sticky and full of air. It raised beautifully during proofing, but was light as down and never firm. Now I know why! 😊
Thank you for this video. This is so helpful!
I really needed this. Thank you!
This was so informative. I will make note of this!
Thanks for the great video!! I am really getting the hang of managing a great starter.
Very helpful info thank you, I’m off to sort my weak starter out, no wonder I’ve been struggling with my bread. So helpful to actually see consistency, a pancake batter in U.K. is different to US pancake batter I think so seeing it has been so, so helpful
Yes, American pancakes are a completely different thing from British pancakes. Thick and fluffy, leavened. British pancake batter is much runnier than American pancake batter. American pancake batter is more like a sponge cake batter, perhaps even a little thicker.
So glad I found your video, after several bad attempts, I think I have found my answer.
Thank you for this video!No one has ever explained this to me like you did in this video.Ta-daaa!Im going to add more flour to my levain and experiment a bit to see if I will get a better rise with less gumminess..eager to give this a go
Thank you so so so much h for this video. I tried baking a coupe of time with a runny starter just like you described here and it was a sticky mess. I will do as you have suggested and report back. Thank you 🙏
Exactly what I needed! Thank you!!
This helps a LOT. Thank you!
This is very helpful. Thank you!
very informative and great teacher! Thanks!
Oh my gosh, I've been struggling with gummy flat sourdough bread. Thanks for making this video!
This is so darn helpful. I started off strong with some great loaves, but the last few were...not so great. Now I know why. Thank you so much for making this video!
me too. Its going to change thanks to this video!! A friend sent me here!!
This makes sense. My first batch I fed and used the starter 12 hours later! Yesterday I did 6 hours after feeding and it didn't have as much stretch, but was "ready" visually and with testing. My dough got a dry layer, and also isn't holding shape and tacky. Hoping to still have an edible loaf 😂 always learning lol
Phenomenal video!!! Soo helpful.
Honestly I love this video and the examples you gave. This is exactly what I have been doing storing only a small amount of my starter in a small jar then transfer it to a bigger jar that gives me more room to feed it when I need it in a recipe sometimes I have to feed the starter I transfer twice over 2 days to get the amount of levin that I need for a recipe but keeping a smaller amount in a smaller jar has helped me gain a stronger place to start and have less waste with feedings now that it stays put in the fridge on non baking days. For probably the first 6 weeks I wasted so much flour keeping my jar at room temperature and having to feed the starter twice a day. I know your video was about getting a better rise in your bread but after 2 months for myself it makes sense with maintenance. I'm cheering yeah I did it right after watching this and experiencing a better finished baked loaf, perfect pizza crust, native fry bread and more
Great video. Thanks for the help!
Thank you this helped tremendously!
This was so very helpful! Have already figured a couple of things I’m doing wrong. So exited to use your tips next time I bake! Thank you