i cant figure out why im not getting that nice crumb?

Good evening.. i make a new starter.. i am in the 3 rd day... I see my starter after 2 days very active .. now i see my starter not rise ( after i stir it in the morning ) .. do i need to feed now ??

Thank you so much for this awesome video!

I have tried 6 different starters and failed miserably. I live in the Upper Peninsula of Michigan and it is always cold here during March thru the end of May. I have followed all of your instructions, but I keep running into the same problem, but I can not find what I am doing wrong. I never get a false rise but have lots of bubbles at day 4. Should I wait until I get a false rise before I do my first feeding? My house never gets above 70 degrees Fahrenheit until the end of June. Is my house to cold to do the starter. I am about to give up. I use whole wheat and unbleached flour. Should I try the unbleached bread flour instead. I really want to succeed in this adventure but getting discouraged. I really need some advice. Thank You

what happens if you temporarily go above 84 degrees? Take it out of the "oven light" and sit on the counter to bring temp down? Right now im at 85 degrees

Wow! This really is amazing, you are amazing! Absolutely fascinating. Thank you, thank you, thank you! 🙏

How many yeast cells meet their death on the downslope? If you want to catch it at it’s optimal to re feed, but you are really wanting to wait to make sure it’s on the descent, what is the percentage of yeast you are losing.

I am trying to make my bread following these instructions. I’ve had 3 failures so far. Everything goes well till I take the dough out to shape it. It looks like a pancake. I kept track of the temperature. I was following a 12 hour 72 degree procedure and checked my temp periodically. It did get up to 73.8 at one point. Am overproofing it?? Sigh I’m getting frustrated. My started is being fed 1:3:3 and rises between 4.5 to 5 hours to a more than double rise. Any help would be appreciated!

Thank you! Does it make any difference if you use inclusions? Same rule for temp/rise? Thank you!

You have the best sourdough videos ever, thank you for everything you do. After 4 starters failed I found your channel, followed all your advice about the starter, and was able to develop a starter that it's two months and a half old and has been doubling consistently four hours after feeding for the last four weeks. I have been trying to do the Tartine bread recipe, following every step and I've also been using your chart about the bulk fermentation time, according to me everything is going well until the time to score comes, my dough goes flat, doesn't keep its shape no matter how fast I do it. Maybe is because I live in Florida which is always hot or hotter no matter what, I like to see what you inside about my issue. Thanks.

Thank you!

What if I’m putting around 30 loaves of sourdough in a fridge. Will it take longer for these loaves to reach 41 degrees. Do I need to cut time off of bulk fermentation to compensate?

Thank You !

I love your videos. They are very helpful. I'm fairly new at sourdough. If my kitchen temp overnight is 70-71 should I change the temperature of my water when making the levain? Thank you!

Love this, would love to see a comparison of preheating the oven but NOT preheating the dutch oven or also comparing a roasting pan or loaf pan. I use a combination of all of these without preheating them.

How crucial is it to stick to the temperature guidelines, i.e. is it okay if the temp is 70 degrees Fahrenheit instead of 69 the first few days? And how much leeway is there after that? Thanks in advance.

Do you stir your starter before you discard? I haven’t really seen anyone address this. I am new on my sourdough journey and I’ve thrown out 5 jars so far from not knowing what I was doing.

Great video, very thorough explanation and it enables me to bake beautiful breads throughout the week❤️Thanks a million 👏🏻👏🏻👏🏻

I've been feeding my starter the higher ratio a few times. It got away from me and now it is past the peak and appears to be in the starving mode. What should I do now? How much should I feed it? I'd like to bake with it tomorrow.

OMGosh!!! You two are a riot!! Thank you for the tips and the laughs🤣

Can bulk fermentation be done in refrigerator? What timetable would be in that case? Thanks😃😊

Am I the only one whose ears heard “pinch and fold” but brain said “bend and snap!”?

Hi Tom I am new to your channel and I’m thoroughly enjoying your videos. One question… can I feed my 12 day old starter (which has been doubling or more for about 4 days consistently now) in the “fall stage” when it has just started to fall rather than waiting until the hungry stage

when do you take the temperature of the dough?

Tom can you please clarify the “starting point” for establishing target rise. In your video you use a rule of thumb of 1.5 which you multiply by the flour amount. My recipe uses 600 grams of flour which gives an estimated starting point of 900grams or ml. However I measured the actual starting point of 1200 grams and that is significantly different from the 1.5 rule of thumb. Can you clarify for me please

Thank you so much. I've learnt so much. Hopefully better bread to come. Much appreciated.

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 !

I’ve made it roughly half way through your videos so far. Absolutely love them! I’ve come back to the start to follow along and bake the Tartine bread loaves, with your guidance and recommendations. I wanted to follow along, 100% of the method for my first attempt at this recipe. In the future, I’d like to only make up 200g of the leaven, instead of the 400g. Do you also make that up with about one tablespoon/12g of starter, or would you recommend to half that as well? Again, I’m loving your videos and appreciate all the info you include. Thanks so much!

Will it work to use 50/50 mix of dark rye flour and bread flour to make the starter on day 1 ? Thanks

I am laughing out loud. And I think I’ll meander west to Cleveland from Erie in July!

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 is all new to me so can you shed a little more light on how you placed the blue tape? Are those markings on your mixing bowl? Thxs

You were doing alright til you said Organic. You could of stuck with unbleached all-purpose flour and Rye Flour.

If you’re a home baker and scaling your recipe to make say, 8 loaves at one time, would you still calculate it by temperature and percent rise??

Tried every steps in your videos. Now my starter is strong. But why my bread are too sour ? How to reduce the sourness of my bread ?

I've made very, very, dry, golf ball sized, starter balls and stored them in the freezer and used them after a year. This method will take 3-4 days to bring back to life. Add some heat (80F) to help it along.

Finally, person with a brain that shares what he learned.

The little parchment base inside of a parchment sling (that you cans slide out) is genius!

I keep my starter in the fridge which slows down the activity so I don't have to feed it as often. Then take it out a couple days before baking to 'liven' it up again.

I started uh, well, a starter, beginning of this year following an artisan SD book's instruction. After so many days the starter recipe dropped using whole grains. I dumped it and started following another book. That starter also struggled a bit but I think it was due to the whole timing issue of 24 hrs. in a day (starters don't wear watches). I switched to your advice and fed my starter just after peak. I listened/observed my starter for when she said, "Please sir, may I have some more?" This was a month old, weak starter and soon it changed to an overflowing mess on my counter regularly so I had to rethink my starter size vs. container vol. It's nice to not worry about the starter and just focus on the rest of the dough recipe. My loaves look great and I'm getting good compliments after doing the work. Thanks Tom.

Your video really helped me! Was my fourth time staring a starter. Now in my 25 day doing it, what now? I don't discard and just feed him to make it more and bake?

Thank you!

My second try for 100% rye is finally working after watching this. Day 4 and going strong. Smells like gym socks. 😂. I did a 100% white flour one at same time and it failed. It was ready to be fed second day but I held off according to your directions. I think white flour is easier to establish than rye and needs feeding immediately, of course I'm new to this but that's what it appears to be imo for my climate conditions.

Thank you for the great tips

I may have missed it, but when doing the peek to peek method what is the time in-between each feed?

Unlearning is the best description you gave for my sourdough baking journey. I taught myself and made sourdough quite improperly for 25 plus years, ha ha. I worked in an Italian bakery as a young person (yeast only). I treated sourdough just like yeasted dough and could never understand what was wrong. I always figured it was because I had the wrong kind of oven, as they had pizza/bread ovens. It’s only in recent months I’ve been learning proper techniques, mostly from your channel and Facebook groups. A thousand thank you(s) for investing so much time in explaining sourdough science and techniques, so that home bakers like me striving for perfection can actually achieve something close to a beautiful, edible bread. 🙏🏼❤️

My newbie starter 8 days old is doubling in 1 1/2 hours at temperature 79 degrees i keep it in the oven with the light on and a temperature gauge. Is there something wrong with my starter . I have never heard of that before . I am a little scared there is something wrong with my starter HELP. ( ratio mix 10 rye bobs red hill organic dark rye flour and 20 wheat montana natural white premium all purpose flour unbleached.) Iwant to believe it is good to rise that quick !

I have learnt a lot from your videos, thank you.

I just bought the IVYX 5 Litre after watching this video. Now thinking was that the right one as i would like to be able to retard too after shaping. Is it a disaster to do the bulk ferme t then the retard and then shape in a banetton.

Yeah…I don’t have a donkey either, but I’ve made very good sourdough with all of those “easy” methods.