Sourdough Starter Feeding Schedule and Routine for Peak Maturity | Proof Bread

[@scottearwood7948]

I feel like I should be paying tuition to watch these masterpieces

[@angelrodriguez6973]

Me too

[@z00r92]

They have a gofundme- I used that as I had the same feeling

[@alexischavez3238]

Right? I'd definitely subscribe to what ever content or classes even that they would put on here, or heck just to support their business

[@kuzadupa185]

Quit giving him ideas

[@lynnshev3404]

@@uzarowna Ditto

[@nezarsweiti7459]

He never stop talking, I mean he’s full with knowledge, doesn’t want to lose even a second without giving anew idea, for me as a non English speaking, but still can understand every single world he is saying. Great teacher

[@monicahamm3353]

I have the absolute opposite reaction......he doesn't stop talking..... but at the same time, imparts ZERO information.... it's all blather and word salad............ and nothing of any value. And I am a from birth born American English speaker......... all blather.

[@cliffcox7643]

YA, he's talking a lot but not really giving instructions.. Just tells is, how to start, the proportions etc before we get all the tips. All the tips means nothing if we can't get the basics of the great starter. @@monicahamm3353

[@HanEr-v1j]

@@monicahamm3353 such an idiot comment. mother didnt teach you how to pay respect

[@Andy-ux3ge]

Hi, I just wanna also give some credit to the video producer as I think he/she did a very good job at filming and making sure the audio is clean and clear. Even put in the effort to make the time lapse of the starter rising, excellent work. Keep it up! Thanks a lot for the great content here. A lot of respect for you guys!

[@suecollins3246]

I clicked on a sourdough video this morning that was 50 minutes long. Five minutes in the dude had still said _nothing_ about Sourdough so I wondered what the remaining 45 minutes would be like. Went someplace else. This guy jumps straight in.

[@diggysoze2897]

Yo for the record, this is not only one of the most informative bakery channels, but one of the only KZbin channels that offers the level of information you go through. Thank you much for your time.

[@chrisstevens6721]

You can tell he loves his job, amazing to see

[@ferrariramsgobrrr]

"There's something very stressful about having to be ruled by microorganisms" - the quote to sum up 2020

[@LeNoLi.]

@@JoVENL are viruses even alive? microorganisms are living things

[@angrysalamanders]

@@JoVENL 2022 and we can confirm its just brainwashing.

[@lva1021]

I actually laughed out loud on that.

[@Davidbedella]

I learned more valuable information in this 30 min video than I have over the past two months of studying sourdough. This guy is a bloody master and is clear in his speaking of practical, usable knowledge. Thank you so much. I am a fan for life. Dave

[@kay9520]

Thanks for all the lessons! I am still getting to know "Silent Bob", my starter. We have an interesting relationship while we learn what each of us can do!

[@chefdebschneider]

"Watch the fermentation, not the clock." Yup. And for what its worth my starter's name is Jane Dough.

[@skm9420]

I call mine the life bringer

[@SoftBreadSoft]

Might have to steal that name for mine...

[@c3sar0]

Mine is Susan Sarandough ... I’ll show myself out 🤣

[@Havenforhealing]

Mine is Hestia, goddess of the hearth.

[@alexischavez3238]

I named mine Fran Fine from the sitcom The Nanny lol

[@tchaggbruin3805]

That movement of flipping back the sourdough back to the bucket was simply epic. You are Jon Epic from now on :-D

[@bretgross3379]

Sheer artistry.

[@tomyong31]

9:48

[@beamoscrilla7691]

Fuckin a!

[@januaryturner3687]

I was just thinking an hour ago how much I miss your videos! 🤗

[@Polymeowrs]

We all were!!

[@chezaraeyothers5164]

If Proof released an at home recipe it could break the internet

[@savannahv1808]

I like your ability to teach and not trash the home baker that is trying, refreshing to see! Glad you’re back, I’m in bread nerd heaven!

[@LisaCrutcher]

This man is a great teacher. It's clear he's walking in his calling for occupation.

[@valtiemann215]

I recently discovered sourdough and it is my new hobby. The Geek in me is loving your videos! I love the science that you communicate, and I am amazed at how well you teach while working in your bakeryI I'm a fan for now, but I can't wait to get to Arizona to become a customer. Thank you!

[@treefrog7795]

I have tons of respect for you and your wife having this business. I know it is a tough one but so rewarding. The smell puts me into my moms kitchen and her love..I have worked in 2 bakeries loved it..I am learning things from you i wished i had known back then..love watching and listening to you..stay strong..your blessed.

[@yua-piano-family]

I really think you should charge for this video, nobody explain things so patiently and in details. This is great. Thanks.

[@bustertom49]

This makes so much more sense because I have made 6 or 7 loaves and can relate to what he says; nothing like doing it to learn and appreciate his skill.

[@jim6100]

Dude! You had me worried. No videos for 4 weeks. I missed my fix. There was a lot of good information in this one. Now if I can just figure out why my sourdough bread cooked in Dutch ovens is always wet on the inside, I'll be happy.

[@blakewilliams1812]

Make sure the internal temp of the bread is 205 F before removing from oven. Also make sure to let bread sit and cool for 2 hours before slicing into it. If you slice into the bread while still warm you will get a very “gummy” and wet bread on the inside. The bread will continue to cook while cooling

[@jim6100]

@@blakewilliams1812 Thanks. I'll give it a try. How long should I cook it with the lid on and off and at what temperatures?

[@neidmaestro]

@@jim6100 If you have about 350 g water for one loaf I'd go for about 20 minutes lid on, about 500 F (if you can reach it). Then about 25 minutes at 450 F, but check in after 20 to make the decision based upon crust / internal temperature. Make sure you preheat the DO, about 45-60 min. I have pretty good results with this =) Like Blake said, let it sit for at least 2 hours, even longer if you use higher % wholewheat´. =) Cheers!

[@lorieflanders]

I found that my problem was not going long enough on the bulk ferment. A full bulk ferment solved my wet gummy crumb.

[@mysteriousu5528]

Hi Jim, Remember this cardinal rule wrt baking/pizza: its Math(accurate measurement), Physics(temperature, pressure,humidity,time) and Chemistry(water, acid/alcohol, carbon di oxide). Temperature is the best friend of baking! Its no 1 culprit why home baked breads and pizzas don't turn out good at all, let alone produce consistent results every time like professional bakers or commercial ones. If your oven can reach 475 or 500 F, then keep your dutch oven to the max and heat. Depending on the flour(if whole or 100% wheat is used, it gets way way way trickier!)you use and also the oven, you keep for 40 mnts to an hour. Oven is like a car. Not all cars have exact and same specifications wrt speed, mileage, horse power, torque, fuel etc. You get the point. You just tweak initially using common sense and noting down the results everytime you bake it. There is no way around. In this regard, its like driving stick shift. Atleast keep for 15-20 mnts w/o the lid if you want a very darker crumb. Let it cool completely before you cut. There is something called temperature gradient. Dutch ovens use that principle. Even after you turn off, the food inside the dutch oven still getting cooked as the dutch oven retains heat. So be patient wrt baking breads. Don't be afraid to experiment. As long as a person is a learner(i presume you're), he/she will eventually become better at it. Good luck. Most(95%) of the YT videos on bread baking, using volume instead of weight(remember physics) can't produce same results scientifically attempted by different ppl adopting the same method with 2-3% error. Its all fake photos. No one will eat those breads as they would taste different everyday. One should follow bakers like Jon or if one has a good science background, one can figure out how temperature would affect the results.

[@dougie_big_bo]

Did I just stumble into an online Bachelor of Baking class? Awesome!!!

[@Prattyandfood]

"There is something very stressful about having to be ruled by microorganisms" I need this on an apron! 😂

[@KingPhoey]

You just upped my sourdough game in a big way. Thank you!

[@betspath]

Very thankful for this. I was settling. I’m more enthusiastic than ever now.

[@gtechblues]

I love how you gave all the details to get it right. Thanks a lot

[@thinkingblx]

This information at zero cost is incredbile, thank you.

[@Emslander]

Love your comments on the obsession with open hole crumb. I have found that smaller and uniformly sized bubbles makes the loaf much better overall.

[@denardthomas5725]

Been making sourdough for almost a year now, and the smell is so important lol sometimes yea It can hit you in the face lol. Love all the videos and the process that each person takes its very cool to learn!!

[@jeffs9530]

You have answered so many questions I had regarding what is going on with my starter. Thank you for taking the time to post videos.

[@jayf1926]

Can’t believe I’m just figuring out Proof has a KZbin channel! My wife and I have been huge fans/shoppers for years. Love the new Kyiv loaf

[@quantum-entanglementinmagn6728]

Hi I have been making my own bread for 30 years at home. Just started making sour dough 2 years ago. I developed a very liquid sour dough mix by smell and timing to create a superb smelling bread loaf assisted with yeast. I do not think many do very liquid starter. I have a robust intnse acidic aroma I love it so much. i feed it every day to maintain it growing, to stop it in between me making bread i place it in the refrigerator. In the refrigerator it goes into rest mode and does not need feeding ro many weeks. to start it up i take it out A day before and it wakes up completely and ready to go. I know this way has not been done anywhere I have seen, but it make me make bread a lot easier in liquid form. I measure a little moer water as the liquid part of bread mix has more flour due to the starter, but it all adds up. Plus i only use flour with hull, bran, Germ, removed, organic, Non-GMO unbleached white Flour. You should research the issue with leaky gut syndrome in whole grain flours. We were never meant to eat flour this way. I would love you to make a bread with only unbleached white flour plain. it make the best smelling sour dough bread in the world. Peace love, Lazaro

[@Scott___T]

Been watching several videos from your channel over the last couple days. You explain things incredibly well! So thank you for that!

[@camilomateus8359]

Hey, mate! Your videos have been so usefull for me. Im starting my own bakery at Colombia's Caribbean Coast, more precise, Santa Marta. Keep doing what you do, You're really inspiring people. Good Vibes.

[@billmccaffrey1977]

Love your explanation of time, temperature and maturity. I think it would be great if you explained further the effects of fermentation temperature on acidity as well the characteristics of a firm starter vs a liquid starter. Great channel.

[@blairpreti3429]

I have been looking for this depth of information on sourdough since I began my journey 3 or so years ago. I felt so all over the place. Rv living has proven impossible for me to continue my journey however counting down the short time we have left till our home is done and having a full kitchen again to pick up my journey, I feel more confident watching and learning from you. THANK YOU SOOO MUCH! Look forward to following along and sharing with you.

[@beesleystreet]

I love that he has a name for his sourdough starter “Harriet” 😊

[@gretchenminnotte6872]

Named mine "Quarantina"...love sour dough

[@Purexfallenxangel90]

Mine and my husbands sourdough starter is called "pengupan"

[@harrowhamelin5181]

Mine is named Gráinne. It's an Irish name, pronounced kind of like gran-ya

[@skm9420]

Life bringer

[@fishmaui9305]

I've been doing a single loaf about once a week these past couple of months, and the two things I wasn't clear on you just answered: at what point to refrigerate the starter, and how much starter to add to the 1:1 ratio of flour/water (I've been playing that pretty loose in regards to the latter). Thanks for the videos!

[@denmarq_]

he mentioned he uses 1:2:2 ratio, so in his case 2kg starter, 4kg flour and 4kg water

[@nobbymorph]

Thank you so much for this video, it is a perfect example of time, temperature and skill. Harriet is in good hands in your bakery.

[@chilipez2934]

Great time lapse, vidually demonstrating the doubling over to peak.

[@kimmyk9896]

Thank you, Jon & Harriet!

[@kimsessions7049]

There is a Auction in Nampa, Idaho going on with alot of this equipment for a bakery, FYI.

[@robertwu8092]

A rule of thumb in kinetics is reaction rate doubles for every 10C temperature rise. Notice, it is Celsius, not Fahrenheit.

[@robertsherman9975]

What an amazing video regarding sourdough. There have been very few videos that delve into such detail, on the science end of fermentation. As a home baker, there is much to learn in creating the best possible loaf of sourdough bread. Although it’s more time consuming than traditional bread making, the end result far surpasses. New subscriber, thank you much !

[@anneschwan4178]

As a newbie to sourdough, I'm amazed with the variety of methods used. This site is so valuable for the depths of information well explained for which I'm grateful.

[@xPotempkinx]

Thanks for making this...been pretty successful baking loaves for freinds and neighbors but dont truly have it down to a science like you do. I made 4 loaves of bread with your guys flour a freind bought me to try and folks loved it...keep up the good work appreciate ya!

[@user-ey9bt7fs6n]

Great video! Missed my weekly fix for sure. Home baker 👩‍🍳 so much to learn as a home baker.

[@johnboyd7158]

Again, I learned a lot from this video. Particularly the importance of temperature on the fermentation process. Thanks Jon.

[@greygirl3168]

Labeling standards are bringing me back to the restaurant. Time and temp guides were helpful.

[@SriRaamajayam]

Your videos and information is like PhD sessions to understand core topics...what a great source of knowledge and hands on visuals you give...excellent work! God bless you all:) a video filled with a man that talks about the other woman(Harriet) and the wife(Amanda) has no complaints what so ever...hehe .. and kudos to your entire team..:)

[@pzpierce]

OMG, I learn so much from you! Every video I come away with a few nuggets of information I didn’t know and which I incorporate into my little kitchen as a home baker. Like you in Phoenix, the struggle is real baking in Tucson during the summer, so any tips and tricks I can learn pays off big time. I recently listened to your interview on The Sourdough Podcast, which was great. I hope you continue to make these videos to help us amateur home bakers. Thank you!

[@SmallWonda]

WIthout a doubt, you are as amazing as your bread! Absolutely fascinating, thank you. 👍🙏🦘🐾😎

[@chippyminton8711]

Hi, your videos are so informative, I've really enjoyed watching them. Now you are making the transition into your new bakery/restaurant a whole new chapter is opening up for you and I wish you every success. Thank you for your time and effort in making these videos, from someone who makes a couple of loaves a week here in the UK, respect. Paul.

[@Quietcloud]

I am SO glad I found your channel. Thank you for sharing all your knowledge, and thank you for the referral to Trevor Wilson's book, I'm getting it!

[@tamrawhitney]

I think your methods, as far as temperature and timing, can be applied and is helpful to other fermentation’s such as sauerkraut. Thank you for these videos they’re very informative.

[@msilveira]

Dude, after watching your videos, I'm thinking opening a bakery down here in Brazil!

I have the feeling that sanitary regulations would not allow most of what I've seen on his videos, and costs would escalate quickly to meet all the regulations. Can you imagine yourself working with long hair here in Brazil? Or either open it in a garage? That must be extremely hard to open a profitable bakery in here. Not to mention that I have the feeling that eating this kind of bread is not a thing for Brazilians, as we can't find this bread style easily (perhaps that is why we may think it is a good idea, that is a market that has to be created, kind of from scratch, starting from the available mills to provide strong wheat flour, otherwise we would have to import, which again would hit us with the price increase).

[@sebastiandiezvillarroel5136]

@ Exactly. I found out that most of South America doesn't like this type of bread. Most people think that the breads are burnt judging by the color, when that rustic, burnt color is given by the caramelized sugars in the dough. At least in Bolivia, where I live, people will reject this bread, although they like the flavour. Still, I hope one day bread culture expands here and people start appreciating real bread instead of that commercial bs.

[@fernandadresdi2964]

I live in Brazil, and I work at a bakery very similar to that from the video. We are small, so believe me when I say: there are clients for this kind of bread in here! If you want to open one, i wish you luck and success :)

[@johndudash2579]

Hoping all your knowledge is kneading it’s way into my brain cells so as to incorporate some importation into my bread baking at home, thank you!

[@mysteriousu5528]

Hello Jon, Thank you for a wonderful explanation of your starter. I would love to see you make a video of Neopolitano style pizza using your starter and oven and how close and best you can mimic it. For pizza, temperature is the crucial parameter and 99.99% of home ovens can't reach that goal temperature. Not everyone can buy Breville pizzaiolo. If its as robust and a beast like my vitamix 5200, then it may be worth spending $800 not otherwise. Looking forward for the pizza video..

[@fullmoonsculpturescom-ej4bt]

Thank You! I've become friends with my own Harriet (from a local Menonite bakery), and digital scale & thermometer. When I bake I tell friends I'm in the middle of a three day experiment!

[@SabongiRobert]

keep the videos going, ive read countless books on sourdough and the vidoes you upload are far better and answere all the questions i ask in my head. i was glad to hear you say recipes are kinda void as im always changing my recipes in search of better results i use more baker %

[@athousandopendoors3931]

I love your videos! I have been baking/learning how to bake sourdough breads since my trusted bakery closed in 2020. It has been a challenge, but the results are getting much more consistent and the rise better with every bake. It is so awesome and informative to see how you work on a larger scale. Thank you for sharing!

[@beamoscrilla7691]

I’ve been emailing with Tom from the sourdough journey, and it has been extremely helpful. But I am making a volume at which he hasn’t had experience with. This video was very helpful for a couple of my questions like, should I build a walk-in blast fridge when I move into my bakery and at what point do I refrigerate my starter after feeding it. Would love to chat if you ever had the time.

[@KeyHBCR]

I find your videos and your voice very soothing and constructive, keep up with the amazing quality videos, sharing your knowledge. Your teaching helps us a lot!

[@61mab]

Ha hearing the term used in your other vids, I'm thinking did I get the pronunciation wrong and had to replay, then do a search that showed up with One ref. among multiple Harriet's this and that. Then I saw this vid in my YT feed for the whole rundown. I converted a rye regular to a half flour's stiff and it's pretty fruity smelling, need to feed. I'm famous for making flattened bread so I'm back to try after I lay off for months and years after a failure (sure I can do a great focaccia anytime) I have every bread and cheese tool so all I knead to do is do it : ) Thanks (and all the buckets I use for my aquarium water changes : )

[@xdptwin1]

glad to see you back!

[@lala7701]

Oh my God a new video! I missed you so much, it's the best thing since the second lockdown started here! :)

[@criswilson1140]

It's good to hear you again.

[@terid6708]

Thank you so much for this video. Each new video helps me understand the process better, and hopefully one day, I will be able to produce loaves that look as pretty as yours do. I'm stubbornly trying to work with 50% whole wheat flour and 50% bread flour, while feeding my starter whole wheat flour. It might prove impossible and I'm learning a lot in the process. Wish I lived closer to the Phoenix area so I could support you in your journey. Until then, I am doing what I can to learn from you and Amanda, the masters, in my book. Thank you for sharing your experiences, failures and successes, with the rest of us, so we can also learn. I'm wondering how your journey to the new bakery is going. Would imagine you almost have to start from scratch, again, with the new location. Hope you are able, and willing, to share your experiences with us again.

[@narumol784]

Big thanks. I just tasted my sourdough bread.You are a great bread maker.

[@Maker-G]

You guys are a great inspiration, keep up the good vibes

[@lorieflanders]

Finally a new video! I have missed these so much!

[@alisonburgess345]

I called my starter Miss Bubbles. I murdered her in the end, but will get Miss Bubbles II going soon. It’s winter here now and I might wait for slightly warmer weather. My starter used to love the rye flour I fed her which I produced on my home mill. It wasn’t all rye - about 10% I’d say.. Really interesting video - thanks

[@pamagee2011]

You need this tool we used to use to mix drywall joint compound. You would not have any lumps after feeding your starter.

[@gaurlglmistrz]

I absolutely love this video, gonna binge watch the rest probably :D

[@hmm5122]

It’s great video and great bakery teacher , thank you , what about the ratio from starter when you adding to dough at last step ?

[@sunshinebakery_melinda]

Miss watching videos from y'all. Love all the knowledge you have and how you explain everything. You all do such amazing work, it seems. Beautiful breads, just wish i could taste them lol

[@seapro4018]

Your video's are really informative and interesting as you explain the different 'reasons' that different process work. Thanks. I grew up in Europe and really miss the 'real' flavor of bread which is really hard to find 'locally' are me in SC.f you get a chance, and I just haven't found it yet - please create a video showing what a smaller process might look like. By smaller, I mean for someone trying to make only a couple of loafs a week - or to be able to use the bread dough in different bagels, etc. Not many people want to make 300+ loafs or need that much dough. Thanks - M

[@thecsslife]

I am no expert but I use my starter anytime after its max rise and before it fully deflates. I love the flavour a well ripened starter imparts into the loaf.

[@roberttschaefer]

I would really be interested to learn about your second feeding (how much do you feed, how long after the second feeding do you typically use it for baking, how do you tell that it’s perfect by sight/smell after the secondary feeding, etc.). Maybe better information than spray nozzles on a sink?

[@11219tt]

Me too! I wanted to know why and what happens with the second feeding

[@weegie2818]

He's said in other videos the he feeds it at 10 pm. 10 pm feeding plus 6 is hours on the counter. I imagine the first person in the morning puts it in the refrigerator to slow it down. From what I can tell.... feed it, let it rise then refrigerate while its nearing peak. He mentioned feeding 3 times a day with no refrigeration at ambient temperatures. Correct me if I'm wrong I'm no baker, just following along. Cutting a feeding and refrigerating develops more flavor i would think.

[@losmarcon]

OMG!! This guy can talk !!!!

[@FamousAmos120]

We love bread science.

[@MrCGangsta]

I made bread with overproof dough and it was the best tasting thing I ever made :D

[@billbliss2500]

Excellent! I’m doing mine at between 10 & 12 hours. And having great success. I’m only doing Sourdough 2 days a week ( Monday & Tuesday) making about 24-30 loaves. I then do a small feeding and let it sit out for a few hours and then put it in the fridge. Should I still feed it twice a day or? Right now I’m feeding every other day and then make my Leaven Sunday night for Monday’s bake.

[@ralphwatten2426]

I had a recipe that called for 100% hydration. I thought it meant that it was thoroughly stirred so that all the flour was hydrated. Instead it's 1 to 1 ratio of flour to water. Thanks so much for the information. My dough was very thick as I used a 2 to 1 ration and my dough was wrong. Life is a learning process isn't it.

[@sandylee1717]

Such a fine art

[@bluegunshooter9823]

Hello there! We are a typical rye country here in Austria! (due to climate) So we need stable rye sourdoughs. We "feed" our typical, traditional rye sourdoughs over 3 steps. About 12-18 hours. We control acidity and fermentation performance via the individual steps through softer pre-dough or firmer and the temperature. We may also use a wheat pre-dough (poolish) in mixed bread (wheat AND rye in the dough) but also make 100% rye bread with this 3-step process. Does U.S. also a flour typing? We classify flour according to the mineral content. Means: 1000 grams of wheat flour are burned in a muffle furnace (1000 ° C) - if there remain 700 milligrams of minerals = wheat flour type 700, or 960 milligrams of rye flour = rye flour type 960. The higher this number, the more mineral content, the more shell content of the whole grain in the flour.

[@ProofBread]

Hey Klaus, good to hear from you! I have loved the learning about the building of a rye levain through the limited time I’ve made rye. The US does have a classification system, but on a 100 scale as opposed to 1000. Type 55 is white flour, etc. With that said, typically only millers use it even though it should be on every single label in my opinion. For some reason the flour sold in stores rarely includes this information. It’s a complete disservice to the users of the flour, as they have no way of truly understanding the whole grain content.

[@bluegunshooter9823]

@@ProofBread It is always interesting to hear how detailed you explain your work steps!

[@bluegunshooter9823]

@@ProofBread We also measure our sourdough (the degree of acidity) using sodium hydroxide solution and phenolphthalein (color indicator) - takes only a few minutes and gives great certainty about the maturity of the sourdough ...

[@hey-its-me-bobby-D]

I would describe the smell of a starter that is starting to get past its prime as one that starts to attain the fingernail polish remover, I have experienced this phenomenon a few times. This happens due to the bacteria running out of starch to eat; after which it will begin to feed on the proteins in the flour. This can result in a collapsed loaf and a very sour, inedible bread. The reason I know this; is because the first time I had this happen with my starter, I decided to use it anyway just to see what would happen. This is just what I HAVE observed in my VERY limited experience.

[@Mami-Lectual]

Can u make a video talking about the history of baking in Egypt?

[@emilkasprzycki8311]

First of all you doing amazing job!!!! I have question so when the sourdough reach peak point i can slow down fermentation leaving container in refrigerator. - So i wondering how to avoid discard sourdough in home environmental ? - How long i can stop the fermentation on the peak do not make to acid to ruin gluten structure and do not feed as often? - Have you making sourdough with apple/apple juice fermantation how to do this best way ? If someone can help that would be awsome. Have a gret day for all sourdough geeks!!

[@frankwest4057]

No disrespect to the old world people who just know bread but god damn it’s good to have someone to actually explain this shit lol

[@dontbugmeatthistime]

I'm subscribed to 170 channels. This one is in my top three easily. Good luck to your bakery!

[@stevelavalette6898]

My best loves ferment for 2 full days. But not super warm.

[@keithlindland1800]

When will you start filming in ur new bakery?

[@spacemanwithraygun3933]

My Grandmother used a starter they called Herbie. It has been in the family for generations, even before her. I can still now if I ask can get the same version from my Aunt.

[@Monkchip]

Ha Ha! Harriet! My first time with sour dough, it was called Herman! Lol. I love learning, but would love if I could fast forward to some action and get her done, so to speak. I'm patient when I'm learning, but at the same time, am aiming to make some nice sourdough starter bread.

[@ArchLinuxTux]

@4:15, yo can still manage your cumb with a mature starter, you can also taime be artificially creating "sour flavor" @24:26 it's probably 102⁰ about the that time The degrade smell, is like cheap whine and gets more acidic in smell

[@ProofBread]

Of course you can. However, many of the folks aspiring for wildly open crumbs specifically mix with a young starter. We have different priorities around here.

[@ArchLinuxTux]

@@ProofBread if you proof shaped loaces in the walking, do you count the time in the fridge? Does time stop or do you use a percentage to count the time on the fridge? As far as I know you dont want to bake sour dough past 24 hours because of off flavored aside from the chance of overproofing.

[@mrpashapak]

One more question. Do you mix your starter with the dough straight from the 40°F fridge? Thanks again for the awesome videos.

[@anneschwan4178]

I would like to know the answer to that ? too. One baker I've seen does.

[@chezaraeyothers5164]

Right on time as I make my sourdough rye bread!

[@rlwalker2]

Where, in heaven's name, are you finding rye flour?

[@chezaraeyothers5164]

@@rlwalker2 I'm in central Pennsylvania so I have about 6 Amish markets in a 25 mile radius so I can get any kind of rye flour from dark, light, stone ground, organic...you name it. Any kind of flour really, and very cheap. I got a 10 lb bag of organic dark stone ground rye for $7

[@sourdoughbysharai4027]

What kind of flour do u feed with? Thanks for the video. So informative!

[@TeslaNick2]

Amazing how it almost exactly (to the mark) doubled in size in the time lapse. I've often wondered how much of a "general guide" this was. Brilliant video, packed with pro tips. Thank you ! I'm no expert, but doesn't open crumb come from using higher hydration levels ?

[@sirtooby]

Thanx for your wonderful videos. Like the pace and all the info you share. When I make sourdough bread from starter, usually work them for 6 hours before they rest 12 hours in the fridge. Sadly, my kids dont like the taste. How do you do to create a sourdough bread without that typical taste?

[@patriciagago2246]

He’s back!! Yayyy

[@ursulacox8985]

What do you mean with “start suspending at peak in its forties”? I’m. Trying to set up a micro bakery and I find your tutorials very helpful! Thanks so much :)

[@ursulacox8985]

40F?