NEW!: How to Strengthen a Weak, ACIDIC Starter (A Barnyard Tragedy)

[@chulada03]

Dough acidity is so common that this class should be "a must" for everyone that is a beginner. Thank you so much for this video; you are awesome!

[@thesourdoughjourney]

Thank you!

[@relentles09]

I just found this and it is AWESOME!

[@marybethburns8895]

Tom, you really need to make a sourdough book, it would be a great seller! I learn more from you than any sourdough book I have purchased. Thank you!!

[@thesourdoughjourney]

Thank you. I’m still working on content with these videos and my website.

[@emmabaido458]

I’d definitely purchase a copy!

[@susanhemme8465]

You must have at least ONE degree in education?!? If not, you are a natural born teacher. And, I say this as a retired educator of 28 years! All jokes aside, you ARE the KZbin king of sourdough education! Thank you for all you do!

[@thesourdoughjourney]

Thank you. I have no formal training in education, but I have always loved learning and teaching. I come from a family of teachers. My mother was, and most of my siblings are teachers. I also do the vast majority of these videos completely unscripted. Sometimes I’ll have one page of notes, but often nothing written down when I start.

[@vuthucnong98]

@@thesourdoughjourneywhat’s your education background?

[@DougPipersr]

@@thesourdoughjourney Wow ....amazing dialog without a script!

[@tuyetngocnguyen1684]

This man deserves a hundred thousand of subscribers

[@thesourdoughjourney]

Thank you! 🙏

[@heartoshare]

I have a sluggish homemade starter that seems to very slowly peak, have small bubbles, give off that "vinegar" smell and seems to overferment/overproof my dough into something stickier during shaping than when I finish my stretch and folds. This is EXACTLY the video I needed----had to comment before I even finished the video because the timing was SO APT. Thank you so much for all of your knowledge!!!! You ROCK.

[@thesourdoughjourney]

Thank you! 🙏

[@alfontana6242]

Thanks Tom. You probably saved a lot of people from dumping out their starter and running to the store to buy yeast. Your video displays your knowledge of sourdough, how to fix your starter, and a entertaining delivery which made it easy to understand what an acidic starter is.

[@thesourdoughjourney]

Thank you. I appreciate the feedback.

[@dianapagnucco8161]

From all of us visual learners, THANK YOU again for your demos combined with clear descriptions - you stand alone in the field of sourdough teachers! (Like a cow, not a dinosaur)

[@thesourdoughjourney]

Thank you! 🙏

[@Feirsom]

The NASA part. That cracked me up! Great comic relief in a super education video. Thank you!

[@thesourdoughjourney]

Thank you!🙏

[@yairdvora871]

To all viewers… DO NOT MISS THE DEMONSTRATION OF STATER BEHAVIOR! I’ve been baking sourdough bread for about 4 years. After watching this video my knowledge doubled!

[@thesourdoughjourney]

Thank you for the feedback.

[@nikosmix]

This must be the most important video for home bakers that came out from the Institute in Cleveland...!!It has put together all the answers that a medium-advanced level home baker like myself wanted to get for a lot of problems and questions about my baking life...!Well done.....!

[@thesourdoughjourney]

Thank you!

[@TheKlashvorn]

I've been using instant yeast for a while, always afraid to try nurturing a sourdough starter and I've finally taken the leap about a week and a half ago. I'm happy to report that I have a healthy starter after 10 days and I was able to catch the peak for my first mini baguette batch. With your example using cows and acid spitting dinosaurs, my mind is reminded to care for the cows. Save the cows everyone! Anyway, thank you for sharing your knowledge, findings and spending time laying things out for anyone interested in the topic 🙏 Happy sourdough baking!

[@thesourdoughjourney]

Thank you!

[@yarnexpress]

Thanks, once again, for the science. I keep my starter refrigerated & TRY to refresh once a week. The day before I want to bake, I do 2 peak to peak feedings, refrigerate overnight, feed again & I'm ready to bake. Now I understand why this works for me. Looking forward to your upcoming refrigerator maintenance.

[@thesourdoughjourney]

Thanks! 🙏

[@craftingwithlisamarie]

I wanted to express my heartfelt gratitude for the incredible videos you've shared. For months, I struggled to perfect my sourdough bread, trying various methods without much success. Then, I came across your videos, and everything changed. Your clear instructions and insightful tips made all the difference. Your dedication and generosity in sharing your knowledge do not go unnoticed. Thank you so much for helping me achieve something I once thought was out of reach.

[@thesourdoughjourney]

Thank you 🙏

[@peterthomas5792]

Brilliant video! By far the best explanation I've seen anywhere. And the cows & acid-spitting velociraptors were a great (not to mention entertaining) analogy.

[@thesourdoughjourney]

Thank you so much.

[@GamelaPadaria]

I just want to say that this happens in microbakeries too. Yesterday, I had to throw kilos of dough in the compost because by the time the dough had hit the percentage rise I was looking for, it had completely liquified 🥲. I feed my starter two times a day, but I guess I haven’t being paying attention to what it was telling me and I paid the price for it 😄 Thank you so much for your videos! I’ve been baking sourdough since 2016 and I never felt I fully got it in a way that made sense until I found your videos. About 6 months ago, I decided to follow my passion and opened my own sourdough microbakery. Even though your videos are targeted more towards home bakers, I still find the information you share to be extremely valuable.

[@thesourdoughjourney]

Thank you! I appreciate the feedback.

[@charlenegarcia5144]

What a nice comment 💞

[@justpat3160]

Loved the barnyard tragedy, totally got it. I was fused up to this point on what, when & how to do starter. All the science made it all fall into place. THANK YOU

[@thesourdoughjourney]

Thanks.

[@SallyChi-gm1jt]

I finally understand what is happening to my starter that always produces a densed and gummy loaf. Living in a tropical country, it is harder to keep the starter at the desired temperatures.

[@thesourdoughjourney]

Thank you 🙏

[@birdwatcher1015]

Great Video! Watching your videos, I have gone from bricks, to pancakes, to pretty darn good sourdough loaves with 6.5 hours BF. I couldn't have done it without you and your wonderful experiments, all of which I have watched multiple times. Many thanks!

[@thesourdoughjourney]

Thank you!🙏

[@AnnePinto-r8x]

Wow ...wow... wow such a concise and precise explanations with fun demonstrations to the feeding cycle for sourdough baking. The explanations are at its best that even beginners like me can comprehend with better understanding through your generous sharing and commitment to sourdough baking. Thank you for your videos and experiments, commitment and dedication for all sourdough bakers especially those who are intimidated by sourdough bread making. Thank you...! All your videos are so well thought of and presented. Living in a tropical country your insight to double bulk fermentation helped me in baking a beautiful loaf. I couldn't have done it without your great explanation! Looking forward to more videos

[@thesourdoughjourney]

Thank you!

[@lindajeanne9962]

This was EXACTLY the information I’ve been looking for. Thank you so much!!

[@thesourdoughjourney]

Glad it was helpful!

[@lindajeanne9962]

@@thesourdoughjourney There isn’t much information available (and I do quite a bit of research) that clarifies how the variables affect the starter that isn’t used everyday/very regularly. Please continue helping us home bakers!

[@shannonelliott9230]

That demo was worth its weight in gold! I thought you said overfeeding was bad, too. I'm pretty sure it was in the starter video (or series, somewhere in there). I LOVE this video, and it cracked my twelve-year-old grandson up so much to see that barnyard demo. This is awesome - awesome - awesome! Thank you so much, Tom! :) Please, keep up the good lab work! Love your sense of humor.

[@thesourdoughjourney]

Thanks! Overfeeding is bad only if you discard and refeed before the starter peaks.

[@tootseug]

I just found your channel. Oh my gosh, this has helped me understand the problems with my starter AND bread so much!! The demo with the cows, acid spitting dinosaurs and finally the teradactyls, really was a "lightbulb moment" for me!! Thank you so much!! Can't wait to go through your channel!!! I agree with another poster....you should write a book.

[@thesourdoughjourney]

Thank you. Also check out my website.

[@KugelXFanger]

This is the video i really needed, i have a slow starter. I hope this helps. I hope you still read the comments on this video, because i believe you are making a mistake, specifically on what types of acid lactobacillus produces. Lactobacillus produces lactic acid NOT acetic acid (vinegar). Aceticobacter will produce vinegar. Biggest difference is: acetic acid is produced from alcohol and lactic acid is produced from sugars. Lactic acid is produced from from sugar while acetic acid is produced from alcohol (wich yeast produce). This means lactic acid wil ALWAYSE be produced while acetic acid is not.

[@thesourdoughjourney]

Yes. Thanks for the clarification. I oversimplified some things in the video. For some reason, in the sourdough world people use the term “Lactic Acid Bacteria” to refer to both lactic acid and acetic acid producers. It is one of those knowingly wrong things I go along with because it is the accepted convention. And I believe the yeast keeps producing alcohol, long after it stops producing CO2. I’d like to learn more about these details. I’m also interested in your opinion on how acetone is created it a sourdough starter. Many people creating new starters say their starter smells like acetone. I’ve done a lot of research on this and talked to many experts and have never gotten a definitive answer. You can email me directly at [e-mail]

[@mnchaser]

Like a lot of things, I put fixing the real problem (acidity) off until last. Inconsistent starter rise times, sluggish levain, no strength in shaped dough, and no proof. Every word of this video is gold...it should have been the first thing I watched/learned. Thank you! I had previously been doing 1:1:1 feedings, but basically getting dough that wouldn't rise/proof. Super smooth, but zero strength (puddle). I'm convinced now it's acidity. I'm doing a few peak to peaks to get a feel for shortening times and then will be gradually switching to something like 1:5:5 - which I'm hoping is a great balance of strength ratio and convenience (~12hr peak). If I understand correctly... if I'm good with the time a 1:5:5 takes to peak/cycle, there's no quality difference between that and a 1:1:1 (or a 1: 50:50 for that matter). It's just quantity of starter (and waste) and the cycle duration.

[@thesourdoughjourney]

That is correct.

[@shhsgirl]

So great!! You are a natural born teacher!😂

[@thesourdoughjourney]

Thank you. I come from a long line of teachers.

[@yousefalabdrabalnabi6356]

Tom, thank you for the invaluable insights you share on sourdough baking. Your videos have been incredibly educational for me. I have a few questions: 1. Regarding sourdough starter, could we increase the percentage of starter in the recipe by using all the water for the feeding (1:1:1), then adding the remaining flour to adjust the final hydration of the dough? Basically using higher sourdough stater, like more than 50%. 2. I've been making Neapolitan-style pizza with sourdough, and achieving a strong gluten network is crucial for stretching the dough without tearing. Considering the acidity of sourdough can weaken gluten, would you suggest adding a small amount of baking powder to counterbalance this effect? Sometimes, during a 48-hour cold fermentation, I encounter issues (thanks to your insights I know why now 😀) with flat, weak, and tearing pizza dough. Would baking powder help in such cases? 3. In your video "The SECRET of Bulk Fermentation: Measuring Dough Temperature and % Rise - The Two-Factor Method," when would you recommend shaping the pizza balls? Should we complete bulk fermentation to 100% and then shape the balls for final proofing? Or is it better to shape them before bulk fermentation and treat each individual ball separately during bulk fermentation?

[@thesourdoughjourney]

Thank you! 1. When you exceed about 35% starter on your dough, the acidity and weak gluten from the fermented starter begins to break down the dough structure too quickly. 2. I’ve not tried adding baking powder to reduce the acidity. I’ve not heard of any sourdough bakers trying it. The science seems to indicate it would help, but I’m skeptical only because I’ve never heard of anyone doing it. 3. I would shape the balls after bulk fermentation.

[@djjj4life]

Thank you for caring and sharing!!! You are truly a blessing!!! This information was so valuable and helpful. Thanks once again!!!! May God continue to bless you and keep you safe and healthy. 🙌🏻🙏🏻🥳😇

[@thesourdoughjourney]

Thank you.

[@projektleiterin]

I was looking for reviews of Ben Starr's sourdough bread recipe for lazy people, because I had tried it and managed to also fail with this supposedly foolproof method. Found your website with the review and then got hooked because your explanations are really great and comprehensive.

[@thesourdoughjourney]

Thanks!

[@gravy229]

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.

[@thesourdoughjourney]

Thanks.

[@agathadolan362]

I have watched several videos and read so many articles and you’re the first person who described how to fix this problem clearly and thoroughly ❤❤

[@thesourdoughjourney]

Thank you.

[@BH-gr2ds]

Thank you for taking the time to share your knowledge! I find your videos very helpful. You address and answer questions about so many issues!

[@thesourdoughjourney]

You are so welcome!🙏

[@jonnyb5434]

As a new SD Baker this video just explained all my SD bread disasters.thank you..a new starter is required,!

[@thesourdoughjourney]

Thanks.

[@LizbetPCB]

I was discarding in order to feed my starter for a following day bake. I knocked over the straight-from-the-fridge, liquidy jar and, easily, 60-70% of it went EVERYWHERE! The jar was nearly empty, but I did my usual 1:1:1 feeding, no way it was ready for next day baking. I wish I’d known about drastically increasing the feeding ratio back then. Hoping it won’t happen again (it was the devil to clean up!)but, if something like that happens again, I’ll handle it better. Thank you!

[@thesourdoughjourney]

Thanks.

[@cherylthomas4124]

Dude, your Romulus/Remus Joseph Campbell comment… you have a devoted follower now. I would love to hang out with you for a week and just talk. Amazing.

[@thesourdoughjourney]

Thank you. I’m glad someone got it. 😆 I try to throw a few of those in each video.

[@juliestube]

Loved the barnyard tragedy. LOL. Effective way of explaining what happens during the fermentation lifecycle. I followed your advice and did a 1010 feeding of my acidic starter and within seven hours I'm back up and running with a very bubbly and thick active starter. Great videos. Your sense of humor keeps it entertaining.

[@thesourdoughjourney]

Thank you! 🙏

[@laurensmiley4708]

Seriously, NO ONE on this platform can impart so much knowledge about sourdough than YOU! I’ll be rewatching several videos in your series tomorrow. Thank you IMMENSELY!!!! 😊

[@thesourdoughjourney]

Thank you! 🙏

[@laurensmiley4708]

@@thesourdoughjourneyQuestion: Your guide and video mentions keeping the starter warmer Day 4 and onward. I noticed your starter ranged from 77-79 degrees while filming. At what point in building a starter do you keep your starter at 74 degrees? I ask because the guide refers to a starter peaking at 74 degrees between 4 and 6 hrs consistently is ready to be used in baking. Thank you!

[@thesourdoughjourney]

77-79 is ideal, but uncommon for many people. I use 74 as a benchmark because that is a more typical “room temperature” for most.

[@DRz754]

This afternoon I took my first ever sourdough loaf out of the oven. whoa - boy did i make SOURdough bread. I've been enjoying your various videos and am SO glad you made this one! I honestly laughed out loud when the cows got some vinegar in their water.(and at your NASA apron confession). Anyway - THANK YOU for making this Journey (or in my case, Adventure) so interesting and entertaining! Peak-to-peak here I go!

[@thesourdoughjourney]

Thanks. Good luck!

[@whimseestitcher4270]

Appreciate the work you put into this and giving us novices valuable info….I know I really needed this as I believe my starters need to be strengthened! Thank You

[@thesourdoughjourney]

Thanks! 🙏

[@relentles09]

Thanks Tom! This was informative and hilarious. I had more than a few LOLs😆

[@thesourdoughjourney]

Thank you.

[@EmRsum]

I found out my starter I'd been struggling with for weeks to get going was acidic thanks to your videos...she's finally ALIVE!! lol Thank you for your content!!

[@thesourdoughjourney]

Thank you! 🙏

[@denisemascola2747]

Great video! Sorry about the NASA gig. I have a starter I used for about 10 years or so that was always very vigorous. I made a dehydrated copy in 2020. In 2022 I stopped baking for a number of reasons. This week, I pulled out my dehydrated starter and fed it. I used,a few 1" chips, I didn't measure. I fed with 50 g each water and flour. I was very excited to see about 24 hours later it doubled and looked great. Until, I opened it. I an used to the vinegar, alcohol, sour smells you sometimes get, but this was putrid! Gagging awful. When I stirred a bit I also realized it was separating from the liquid. I discarded almost all in disgust and fed 100g flour and water. its not really responding after about 8 hours. I watched this after I did all that. I should have followed your instructions in the 50 ways video! But regardless, I think that smell would have come up. What the neck is that! Should I toss all of this? Its way past acetone and smell rotten. Meanwhile, I pulled out the 2 year jar of neglect from the frig, poured off the hooch and started working on that.

[@hhavila]

Best explanation ever of the sourdough starter microbiome! 😊

[@thesourdoughjourney]

Thank you!

[@johnnajackson2305]

I’m SO grateful for your videos! Thank you! 🎉

[@thesourdoughjourney]

Thanks. 🙏

[@jadedenthusiasms]

This is exactly what i needed!! Being disabled, i have to use the fridge for my starter. Otherwise, its seems very active... like this afternoon, i pulled it from the fridge to let it warm up to room temp, otherwise my arms and hands cramp & extra painful. But just pulling it out, doing nothing to it, just set it down and forgot about it. 🙄😳😬 before bed i remembered, of course🤦‍♀️, and my guy had almost doubled 😊 But, i had noticed yesterday when looking at them (a friend & i exchanged buts of starter.. that's another question, when feeding them the same, but not mixing with each other.. but, do they just become the same? They still smell differently. And we're in the process of moving, so normally i have my mix of what i feed mine, but being stuck at the place we're moving from, when i ran out ofbwhat i brought, just has to use the same flour for both that we had to buy. So, will they really keep their own flavors then, or does it just become the same as mine, and i don't need to keep 2? Just curious 😊) Anyway... ive never had hooch, well... maaaaybe a tiny bit of maybe looser water on top, but even though they'd definitely smell ripe and needing some refreshments, not usually too bad. Yesterday was the first time in a year that i knew right away something was off.. 1. mine never drops super fast like this one did. 2. The smell was STRONG!!! Even with a heavy feed, i didn't smell flour like normal. I still smelled the sharp smell. So i fed again, but now I'll do so again in the morning and so on. Maybe, until done moving, do a real small starter, im not sure why that makes me SO nervous 😊🙄🤦‍♀️😬 but, small jars, small clean up and my body can't do too much. But, even having them out always to really get strengthen it up, in a small jar its would be working with like a couple tbls... i could do that in a couple mins while making tea....hmmmmm🤔 Regardless, great video and i look forward to looking through others! I love seeing the paperwork or even screenshot... my memory is junk.. so, even though i just make stuff for hubby n me since no kids at home😊 but, i find it all interesting, except the full math part... that i love having written examples i can go with... math makes what little brains i have left just leak out ny ears right away, can feel it😂😊 Thanks again!!!

[@thesourdoughjourney]

Thank you 🙏

[@shannahmcdermott7944]

I have been trying daily to get true starter growth for like 2 months now with so many different failed adjustments to get this starter healthy but it ultimately leads to dough that is sticky and wont hold shape and I couldnt figure out my issue. The starter was given to me by someone who uses hers to bake weekly, so I knew it wasn't a bad starter. I have had very little guidance on the sourdough starter process though. I left FB groups, feeling hopeless, because they are overwhelming with people giving instruction on my inquisitive posts, with little to no education behind it. I was told, "Your starter is failing because you need to feed it every 24hrs."..."No, your starter is failing because you need to feed it every 12 hrs, not 24hrs." Or, "It's hungry... just feed it 1:1:1, and it will do great!"..."No, feed it 1:5:5".... "No, dont worry about measuring; just do what feels right." I was on the verge of giving up, but your video has helped give me more confidence in this venture. The science based explanations and comedic yet brilliant demonstrations are exactly what I needed to get back on track and combat my weak starter issues with a full wheelhouse of tactics based on the dynamic variables of this journey. Thank you so much!!

[@lindahammond249]

Tom, you are a rock star!!! I finally understand what was happening to my starters (yes, PLURAL)! I couldn't get them to rise consistently, and I tossed them all. Finally bought some starter and after several days it was going the same way as the previously ones. I have now corrected my mistakes and look forward to maintaining a healthy, strong starter. Thank you, thank you, thank you!!

[@thesourdoughjourney]

Thank you!

[@tianabryce3483]

Thank you for such an informative video!!! It explains perfectly what is going on with my starter at the moment. Loved the acid spitting dinosaur analogy!

[@thesourdoughjourney]

Thanks!

[@brookeruth2908]

This tutorial did help!!! I definitely started seeing results using your methods. This most recent trial I had enough to make two loaves. I didn't want to waste it, so started it last night. Put in the fridge over night and half of the am. Just pulled them out of the oven. Patience is definitely key!!!! To fully get the starter up and running it took at least a month. And some nights I'd just let it sit. Thank you again!

[@thesourdoughjourney]

Thanks! Good luck.

[@Dr_Bombay]

Whoa -- at 23:00, things take an unexpected, darker turn, lol. Great explainer video, as always!

[@thesourdoughjourney]

You never know what you’re going to learn at The Sourdough Journey.

[@illuminouz5032]

Thank you! This is the most helpful video I have ever seen for sourdough starters.

[@thesourdoughjourney]

Thanks. 🙏

[@camilacaldeira478]

OMG! I believe that is the problem I have been having. Thank God I watched this video Thank you so much for sharing it 🙏🏽

[@thesourdoughjourney]

Thank you.

[@stephaniejones5715]

Really fantastic and informative video, thank you so much for the effort and time you put into it. I enjoy learning about the science behind what I'm doing, so I'm so glad I took the time to watch this. I was always confused by people's descriptions of starters being "sleepy" or needing to "wake them up", but I can see now that what it really comes down to is the acidity. I had many lightbulb moments here, including with your explanation of the effect of temperature on the protease. Living in Australia, where my kitchen has been averaging 29C in recent weeks, I have a new appreciation for why my sourdoughs seem to be breaking down so quickly. As a side note, it was interesting hearing you mention that keeping a starter in the fridge can make it hard to see when it has peaked. I keep a 100% hydration rye starter that very visibly doubles, peaks, and falls in the fridge. Perhaps an added advantage of a rye starter over normal bread flour. Thanks once again!

[@thesourdoughjourney]

Thank you. 🙏 Yes, rye starters behave a little differently.

[@torben2333]

Thanks for the helpful video! You put so much effort in it. Thanks for that! I have two questions, because I find it a bit confusing when I heard it. 1. You talked about the peak-to-peak method and mentioned, that you take out the acidic starter from the fridge and feed it in a 1:2:2 ratio. But in the high feeding ratio section you mentioned that this ratio is not so good for acidic starters, because you take all the acidity with you to the next starter. How does that fit? 2. We talk about peak times of 4 hours, but besides temperature this is highly dependent on the ratio, isn't it? So when you use a 1:2:2 ratio it would develop much faster in comparison to a 1:10:10 ratio, does it?

[@thesourdoughjourney]

I knew that part could be confusing, but I think you have it backwards. High feeding ratios carry over very little existing starter, so they sometimes can knock down the acidity in one or two feedings. That's why I recommend it first. If that doesn't work, then I recommend the peak to peak method, but if you do the peak to peak method with high feeding ratios, it strettch out the time to much and it's difficult to monitor the starter to catch it at peak. So I am recommending a "suboptimal" lower feeding ratio (1:2:2), so you can get more feedings in during the day or in a short period of time. It is purely a scheduling convenience. If you had a lab team monitoring and feeding your starter 24/7 , then you would do peak to peak with 1:5:5. But if you need to work, sleep, etc, you can get more 1:2:2 feedings in and it has the same outcome in the end.

[@jillblackie3485]

Holy COW! Pun intended! You are simply the best….funny and complete run down of solutions to many of my issues. Thank you so much! I love the science side of this. You really explained this well. Cheers!

[@thesourdoughjourney]

Thank you! 🙏

[@smartcookie3500]

On topic, I was afraid of leaving my starter in the fridge unattended for an upcoming trip and decided to put it in the fridge as a test run. I put it in right after feeding it. Three days later I took it out and placed it on my counter and it doubled by the morning of the next day. It is more lively than before I put it in. Before, I had to keep it in a yogurt maker to keep it around 75° F. Now it's doubling daily at 65°F-68°F. I believe it has strengthened because of letting it rest in the fridge.

[@thesourdoughjourney]

Yes, some starters come out of the fridge very strong.

[@antonyia64]

Oh my goodness. Now I know what's been wrong with my effects to make sourdough bread which always ends up in a bread tin as it seems to be going well then the final shaping ends in a frisbee like dough pat! This now makes sense to me what is wrong and what I need to do next time. Thank you so much you sourdough genius 👌🇬🇧

[@thesourdoughjourney]

Thank you. 🙏

[@jaytime1051]

Thanks so much for this! This is what we needed for the problem we had and did not know lol.

[@thesourdoughjourney]

Thanks. Good luck.

[@LB-qi2bn]

What a great video, that has really helped my understanding of what's going on in my starter. Thank you very much. I am interested to hear your opinion on something... last year I saw a YT video by a guy Karl De Smedt (Puratos Group), look up "How to give a bath to your sourdough". In that video he makes a "stiff" starter, chops it up, then baths the pieces in water to absorb (dissolve?) some of the acidity. That process took 20 mins, so seems like maybe it has potential to be a "quick" fix for high acid levels. Interested to hear your thoughts on that kind of approach! Again, thanks for this extremely helpful video.

[@thesourdoughjourney]

I’ve seen that video and I tried it a few times, but even using a pH meter, I did not see a material decrease in the acidity of my starter. So I prefer the high feeding ratio methods instead.

[@LB-qi2bn]

@@thesourdoughjourney Ahh right, interesting! Last year I tried it, but was unsure if it helped or not at the time - my starter came right again but I had no comparison so could have been coincidence. I like your suggestion of the high feeding ratios, will definitely try that next time - it makes a lot of sense.

[@TheWeazell]

Pterodactyl coming in hot!😂 Never knew that learning about sourdough starter can be this fun!

[@thesourdoughjourney]

Thanks! 🙏

[@Maddipham]

you got me at the NASA apron lol, thanks for making the video so informative, despite the length (yeah I'm a lazy student), I did enjoy all of It, especially the cow demo

[@thesourdoughjourney]

Thank you. 🙏

[@violacapecchi3250]

I think I never found a more detailed, and yet fun, esplicative video about sourdough starter 😂😂 Thank you very much! This was very helpful! 🙏🏽

[@thesourdoughjourney]

Thank you.

[@markacyr]

I laughed so hard at how you described the velociraptor 😂

[@thesourdoughjourney]

Haha, thanks

[@lisaa3978]

Amazing!! Incredibly helpful presentation, and hilarious!

[@thesourdoughjourney]

Thank you.

[@kraushausnorth4486]

This information has been incredibly helpful!

[@thesourdoughjourney]

Thank you.

[@jmj9063]

Ive been doing small experiments since starting my sourdough journey. Even got my kiddos in on them. Its been fun but sometimes i just want to know why right now. You have just made my day and im loving the videos.

[@thesourdoughjourney]

Thanks!

[@Hybrid_Pisces]

You have no idea how helpful these videos are. Im so profoundly grateful for your knowledge, willingness to share this as well as your TIME. Thank you.🙏❤️

[@thesourdoughjourney]

Thank you. 🙏

[@yru435]

This was a Masterpiece. It is also timely as I have been trying to bring my just purchased 'starter' up to active duty.

[@thesourdoughjourney]

Thank you!

[@sophiekarnak3936]

This is exactly my problem, thank you so much for this video!!!

[@thesourdoughjourney]

Thank you.

[@StagArmslower]

I was an ignorant about the starter and after two screwups I do it methodically and do my bulk fermentation in my proof box. At 10pm I prep the levain 1: 5 :5 so in the morning I can bake. From the levain jar I prep another levain 1:5:5 and when it raises a little bit I put it in the fridge for the next cycle. If I use 1:1: 1 feeding my levain become acidic and flat in few hours. As usual great presentation.

[@thesourdoughjourney]

Thank you? 1:5:5 is a good ratio to keep the acidity down all the time.

[@barrychambers4047]

Great information Tom! Thank you! You Sir, indeed, should have been working at Nasa!😆 Just recently I'd come across the Detmolder two( and three) stage builds. The one on youtube (a professional baker presents it), the first build is with 5% starter and 70% hydration, with rye flour, at 75F for 12 to 16 hrs. The second build goes at 85% carryover starter, with 100% hydration, at 90F for 3-4 hrs. This is obviously too hot from what you've said? Also, Hamelman talks about the 3 phase Detmolder rye method in his excellent book, "Bread." I think, de-acidification, and building natural yeast is the goal of Detmolder methods.

[@thesourdoughjourney]

Thank you Barry. I will look into that method.

[@margaretgonzales3945]

Such a great topic, no one else talks about. I think that's what has been wrong with my starter. I hope to have a healthy thriving starter soon.

[@thesourdoughjourney]

Thanks! Good luck. 👍

[@soundinducedflow]

So much good content, it might be time for you to create a curriculum on your website for the Institute! Seriously. Quick question: is it a good idea to try to find a higher feeding ratio such that my 24 hour feeding schedule is as close to peak to peak as possible, so I am always in peak to peak mode, thus avoiding excess acid buildup in the first place? I'm thinking there is going to be an unforeseen downside to this (in the zero sum sourdough game)

[@thesourdoughjourney]

Thanks! It’s easier to control the temperature. Cool starter will peak more slowly. But if you can’t cool it down, then use very high feeding ratios. No downside to that. I often do 1:10:10 with just 5g of carryover starter.

[@nath7874]

Oh, my...you got huge patience... I hope you have lots of kids, you make good dad

[@thesourdoughjourney]

👍

[@teod.2779]

Thank you so much, Tom! You released another video full of valuable information (and fun!) and easy to understand. I highly appreciate all the work and research that you put behind all your videos. I have currently some problems with my starter and I wanted to send you some photos and ask what could be wrong. But now I think I know what it is wrong! Acidity...

[@thesourdoughjourney]

You can email me at [e-mail]

[@teod.2779]

Thanks a lot, Tom! I will! Now I will give it a few peak-to-peak feeds 1:2:2.

[@cynthiamalimali2210]

Wow! I watched this video at the perfect time. You covered every single question I had gone through in the past 2 weeks! I’ve been struggling not knowing what was going on. Thank you for this information you are amazing and I look forward to watching more of your videos. You got a new follower!

[@thesourdoughjourney]

Thanks! 🙏

[@stanf9898]

You are spot on. I did not want to feed my starter before peak so I waited to smell the vinegar to know I was after peak. To have enough starter to back with I just added a 1:1:1 mixture to my already vinegared starter and saw a huge decrease in the productivity - so much so it is probably not worth trying to bake with. Now I know why. THANKS!!

[@thesourdoughjourney]

Thanks!

[@creativereindeer]

So helpful! I was close to pitching my starter that I got off a friend and left in my fridge for a month. It’s DEFINITELY acidic and I now have a plan to help it get back to full health - thank you so much for helping me understand what’s going on with it, hugely helps. Also enjoyed the visual aid of the cows et al. Thank you so much, already you have given me more confidence!

[@thesourdoughjourney]

Thanks. Good luck.

[@creativereindeer]

@@thesourdoughjourney it's started to rise!! After a couple of weeks of faffing and getting nowhere I woke up to progress!! All thanks to you!!! STOKED. Thank you for helping me not pitch it!!

[@glenrosestockdogllc3856]

Thank you so much for this video, Tom, and for your many responses on Facebook to my questions and to those of others. They have been invaluable! This video saved my starter. It's a very full-flavored starter, developed by a friend. People love the flavor. I've tried other starters in the same recipe and they just aren't the same in flavor or behavior in the dough. Thanks again for teaching me how to save this very tasty starter.

[@thesourdoughjourney]

Thanks! 🙏

[@cindybroadus3277]

Thank you most patiently gracious teacher for this remedial video for those of us who just can’t get a successful starter experience ❤

[@thesourdoughjourney]

Thank you. 🙏

[@lianacaron]

What a Master Class!! Thanks a lot! ❤

[@thesourdoughjourney]

Thank you.

[@shaebellow6826]

Great video, Tom! Can you comment on what is happening when people post that they made a gorgeous fluffy high standing loaf of sourdough from starving starter? Like starter that's been in the fridge for 4 weeks without being fed and then they just take it out and use it in their bread recipe without feeding it? Your explanation of what happens at each stage of the starters process is always so logical. The yeast is most active at peak, and it makes sense that this would be the time you would want to use your starter in a recipe. But these people who use starving starter (And I've done it effectively myself when I've been desperate to make a loaf and forgot to create the levain) really blow my mind! I mean, it makes sense because when you mix your dough, you are effectively giving the starter a giant feeding with all the flower you use, right? It does take longer but it's still rises the dough pretty well. Sometimes exactly the same effectiveness as starter that is used when it's at its peak. So I really would love to understand what the argument is to create the levain in the first place. Is the idea that eventually that starter will become too acidic or are there other reasons?

[@thesourdoughjourney]

You can use an unfed starter, but that doesn’t mean you should. The results are very inconsistent depending how long it has been since it was last fed, and some other factors. It’s hard to say without knowing the specifics of each case, but a few things I’ve seen with my tests: You can use a refrigerated starter for about one week after its last feeding, with pretty good results. The results go downhill after that. An unfed starter works best in dough at lower percentages (10% starter versus 20%, for example), and it works best at low dough temps (70F versus 80%)l. Lastly, it works better at lower hydration (70%) versus high (80%). If I used 20%, 2-week unfed starter in 80F dough with 78% hydration it would be a disaster. If I use 10% in 68F dough at 70% hydration, it will make a decent loaf.

[@DougPipersr]

@@thesourdoughjourney Very helpful ....thank you!

[@juliaw6129]

Your channel is a treasure!❤ I am so new to the sourdough, I would watch your episode a 1000 times to understand every detail in your video! I love there are always science related to the topic! Thank you for doing the hard work! ❤

[@thesourdoughjourney]

Thank you for the feedback!

[@goharshadbani]

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

[@thesourdoughjourney]

Thanks you.

[@lajibolala423]

The barnyard example was hilarious and a great visual. Love your content!!

[@thesourdoughjourney]

Thank you.

[@arjean-n9o]

Thank you very much! It was tough to sit through this movie but it was definitely worth it!

[@thesourdoughjourney]

Thank you. 🙏

[@sonographers]

Wow, what a great teacher you are! I learned a lot about how the sourdough starter functions through different stages. Excellent presentation, thank you so much!

[@thesourdoughjourney]

Thank you.

[@STChan-zz8hr]

It's a fantastic video. You're a good teacher. Thank you so much. I'm a beginner sourdough baker and I only bake once a week and keeping the starter in the fridge is not as easy as it seems. I'm looking forward to your refrigerator maintenance method video.

[@thesourdoughjourney]

Thanks.

[@kenw305]

Great visuals!!!

[@thesourdoughjourney]

Thanks.

[@brookeruth2908]

I have a starter from your instructions. But due to my work and home life I have an acidic starter. I am headed in the right direction. Thank you for your research and information!!!!

[@thesourdoughjourney]

Thanks. Good luck.

[@bread1965]

Brilliant. One of the best starter videos I’ve seen. And just what I needed - time to reinvigorate “Charlie”. Thank you Tom.

[@thesourdoughjourney]

thank you! 🙏

[@galinibekou8227]

Congratulations Tom…this video is one of your best if not the best!!! You put so much work behind and the explanations you give are spot on! I am very much looking forward to a book you will publish hopefully soon. Greetings from Greece.

[@thesourdoughjourney]

Thank you!

[@MichaelBarcusGray]

Thank you so much for this! I’m just starting my sourdough journey. You’ve helped me so much!!!!!

[@thesourdoughjourney]

Thanks.

[@dianem.351]

Thank you so much for the wonderfully informative video. I just started following you on IG. I was pleasantly surprised to hear you say you’re in Cleveland cuz we’re in Medina. 😃 This is exactly what’s happening to my starter and now I know how to fix it.

[@thesourdoughjourney]

Thank you! 🙏

[@jbirdyhome-4050]

This is sooooo helpful!!! I knew my starter was too acidic and my new 1-5-5- was at peak in 6 hours, but I plan to continue strengthening it and checking the ph until I get it to a reasonable 4ish level. It started at like 3.91 and that was way acidic. Very helpful!!! Thank you I like the explanations, the demonstrations and the long videos. I feel sorry for the cows, though!

[@thesourdoughjourney]

Thanks. 🙏

[@aaronjansky695]

I’m so confused if I use this method or the 6 day strengthening from your other video

[@thesourdoughjourney]

This is a better method to follow. The 6-day video was an early experiment with this method, but this video is a more flexible and generalized approach with less of a fixed timeline.

[@emmabaido458]

The Sourdough Journey. For home bakers. Can’t wait for you to release a book! I’ll pay double for a signed copy. 😂

[@thesourdoughjourney]

Thank you!

[@goldlover5915]

Your the best Tom there is and the best that ever will be!

[@thesourdoughjourney]

Thank you so much. 😊

[@goldlover5915]

Organic white flour,sprouted wheat,sprouted spell,sprouted millet,sprouted barley,sprouted navy bean,sprouted green lentil,grounded flax seeds,sesame seeds,chia seeds,sun flower seeds,wheat germ,pumpkin seeds,Whole Husk Psyllium. salt whole wheat starter.Filtered water. Seeds are lightly sprinkled in the flour,like psyllium husk,chia@@thesourdoughjourney

[@anakc1025]

Tom, I should have known you would have the answer I needed. This video is amazing and I learned how to strengthen my starter AND how to keep it strong from now on. I had pretty good results when I first started baking but recently the dough was gummy and didn't rise as well. I was about ready to give up and you saved me. Thank you. I am also very sorry your job at NASA didn't work out! This video made me laugh out loud (not all the way through, just the appropriate parts!). Thanks for sharing your knowledge. Take care, Anna

[@thesourdoughjourney]

Thank you. 🙏

[@MarvinBowen]

Thank you. I've just started my starter and am on day 10. I had the false rise on about day 3 or 4 and nothing since. I'm doing a 1:1:1 with a little extra flour to make sure it is quite thick. The smell tells me it is very acidic. I'm going to try a 1:10:10 and see what happens. I've got nothing to lose.

[@thesourdoughjourney]

This is a better video for new starters. Watch the second half. The First 10 Days of Your New Sourdough Starter: Troubleshooting Tips kzbin.info/www/bejne/lYCkmYOshpqBndE

[@MarvinBowen]

​@@thesourdoughjourney ok. I'll watch that next. I'm halfway through the one on creating the starter. There are a lot of things I didn't do the same as you, especially the type of flour. This is all very helpful.

[@shannahmcdermott7944]

Oh, I forgot to ask my question in my previous comment 😬 At the end of the video, you spoke of keeping you starter in the fridge and pulling out a day or two before and peek to peek feed it and then, when ready, you collect 20g from your main starter to feed it and then bake with it... by adding the needed 100g flour/100g water (totaling 220g), which you will then ultimately use 200g of the starter for your recipe, as you mentioned. The actual question --> If you already have a main starter in the fridge for next time, what (if any) is the benefit of still ending up with 20g of starter left remaining of the stater you are about to bake with, rather than possibly measuring your feed so that the starter totals the 200g needed and then using it all instead of having any remainder? My guess is you want to end with the same amount of starter that you began with? For continuity reasons? Additionally, is it even ok to only make the exact amount of starter needed, and then when your fridge starter gets low, you build it back up? I know people store discard often, and you do have to feed it even in between your baking, so I wonder if this can be used to replenish your main starter if it gets low without having to worry about excess when your ready to actually bake? I hope that makes as much sense as it does in my head. 😊 Also, I do apologize. I am a long-winded writer, and I know most people don't enjoy the love of reading novels anymore. Analytic brain + need to be thurough for less probability of you being burdened with needing further explanation, doesn't allow me to do short talk. So sorry! 😅 Thank you in advance for your insight and for all you do!

[@thesourdoughjourney]

Thank you. Great question. I usually make a little more starter than I need because you’ll lose some on the spoon when you initially mix it, and in the scrapings left in the jar. There are three options for how to continue the “main” starter. 1) Use a small amount each time you need starter for your dough, then when it gets low, replenish the fridge starter (make another 200g for example). Depending how frequently you bake, this method can work, but the unfed starter in the fridge will become hoochy and acidic after about two weeks. 2) Use a small amount from the fridge, but then feed and refresh the fridge starter about once a week. This keeps it in good shape. 3) Feed the leftover 10-20g or so of scrapings in the jar and put that “new” starter in the fridge. Discard the old fridge starter. I usually do this “rotation” method so my fridge starter is always refreshed each time I bake. I only feed it about 30g flour and 30g water to keep a very small amount in the fridge.