The BIGGEST MISTAKE You Can Make With Your Sourdough Starter: Premature Discarding!

Do you have a weak sourdough starter? You may actually be weaking your starter with your feeding method.
Many sourdough bakers get impatient with their sluggish starters, and they believe you can strengthen your starter with more frequent discard and/or larger feedings. This actually WEAKENS your starter.
Check out this one-of-a-kind video for tips on how to strengthen your starter and avoid the pitfalls if discarding and refeeding too early or too frequently!
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thesourdoughjourney.com
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CHAPTERS
0:00 Introduction
2:06 Typical Starter Feeding
5:12 Understanding Starter Math
7:56 7 Stage Starter Feeding Cycle
13:23 Strengthening with the Peak-to-Peak Method
15:25 Weakening with Premature Discarding
18:25 The Science
19:14 Common Mistakes
24:56 The Houseplant Example
29:48 Final Exam
31:06 What if my starter still isn't active?

[@robbrollinger2856]

After 8 days of discarding and feeding I found this series. It made SOOO much sense that I was over feeding it. I starved my “Rip Van Winkle” starter for 36hrs and placed it on top of the fridge where he’s a cozy 75 degrees. I just checked on it after 48hr starvation and it has doubled! Now I feel good about discarding and feeding it. Thank you for sharing your knowledge in the videos. I can’t imagine the time/effort/commitment it takes to put them together.

[@thesourdoughjourney]

Thank you. I appreciate the feedback.

[@rachelmuhlig3026]

I’m sitting at 46 hours of starvation and nothing has happened. (9 days old) Im kinda worried it’s not going to rise haha any tips?

[@babyreps365]

​@@rachelmuhlig3026 rye flour or whole grain flour wil fire it quick.

[@rosettarafanelli3989]

Is it ok when maintaining you do 1:2:2 so that it peaks slower especially when feeding every 24 hirs

[@56sleepy]

I've been playing with two jars of homemade starter for about a month now. I actually seeded the first with a pinch of yeast which may have been what got me through the sweaty feet smelling phase without bad odors 😅. The second became discard, essentially just a second jar. Anyway after watching your videos, today I put the jars in my oven on the proof setting. My initial most sweet yeasty smelling jar doubled after the addition of rye flour in two+ hours!!! The other jar increased bubbles significantly with the rye. I stirred them up and put them in the refrigerator for the night. Next step... bake! Been a breadbaker for many years but this sourdough starter flummoxed me until I started, as you said looking at it as a houseplant. Genius!

[@alessazoe]

Okay, the Houseplant Example is killing me 🤣🤣🤣

[@thesourdoughjourney]

😀😀😀

[@ArizonaBorn1358]

Soon as I saw that I knew where he was headed. And that visual in my mind, before the trimming, made everything completely click!

[@Suitslippers]

After many years spent completing my doctorate program on KZbin university I am certain that this video should be amongst the highest ranked of all time. Top quality production my good man! Bravo!!! And thanks for the knowledge. Now if I can only get my better half to agree with what you so eloquently explain. Sometimes the hands off approach is the best approach. 🙌👏👏👏

[@thesourdoughjourney]

Thank you! I appreciate it. I also make comedies. kzbin.info/www/bejne/g2m2moSAr6ulqNk

[@girlersy]

Oh my, i am so happy i found this video. I was in a sourdough starter group on facebook and i kept messing with my first starter cause i kept following bad advice. Feed it on the clock once a day, feed it twice a day, feed it 1:1:1, feed it 1:2:2, feed it like this or that. I threw out entire stuff a few times and started again. Now i waited for 48 hours, for the first time there’s activity, it doubled, and it started deflating, i just fed it now. I finally feel like i have a chance of succeeding! Thank you

[@thesourdoughjourney]

Thank you for the feedback. Good luck!

[@partinsheritagehomestead4981]

Out of all the years trying to have sourdough starter your the ONLY one ive actually had sucess with your methods. THANK YOU and so much appreciated. I'm still learning. Like now I never thought about using the discard to make a batch for baking, instead I've been trying to bulk up my starter. 🤦‍♀️

[@thesourdoughjourney]

Thank you!

[@shelblanc]

Tom, THANK YOU! After being overwhelmed with all the sourdough misinformation out there, I saw a comment on TikTok saying to not listen to anyones advice on sourdough but yours. So I ran to your website and they were CORRECT! I'm on day 3 of my starter following all your advice. Your no-nonsense approach makes so much sense to me, and the guides are beyond helpful. Everything is going great so far in my jar- the false rise occurred & it smells like a** so now I'm just waiting for the first feed and discard! YOU ROCK!!!

[@thesourdoughjourney]

Thank you!

[@MaryMarie3]

A must watch video for newbie sourdough bread enthusiasts. Great explanation!

[@thesourdoughjourney]

Wow, thank you!

[@palomino5223]

I think not only newbies but advanced bakers can learn a lot from this video.

[@lisarct1012]

Not only did I learn more from you than anyone else so far, but likely more important is that you filtered out a lot of misinformation. Thank you!

[@thesourdoughjourney]

Thanks!

[@ConcordKenpo]

Tom, your videos are genius! All the junk out there is enough to make a person insane! Thank you for bringing your scientific mind to the baking world, especially sourdough and sharing with the rest of us! I think all mean well but like you said, they are not taking into consideration the environment in which the starter is trying to survive. Bravo sir!

[@thesourdoughjourney]

Thank you!

[@stephanieclayton3804]

As a sourdough newbie, I was happy to find this channel. I am so grateful to this guy! Not only for his sharing of his expertise, but for his brilliant method of instruction!! I love the explanations, modeling, recaps, charts, etc.... I am a happy subscriber.

[@thesourdoughjourney]

Thank you. Also check out my website. Lots more content there. thesourdoughjourney.com

[@annpavan9292]

Absolutely brilliant explanations of the science! NOW I totally understand the mechanics. Phew was chasing my tail following soooo many other versions. Id love to buy your book if you write one day so I can keep in reference. Thank you!!

[@annpavan9292]

Absolutely brilliant explanations of the science! NOW I totally understand the mechanics. Phew was chasing my tail following soooo many other versions. Id love to buy your book if you write one day so I can keep in reference. Thank you!!

[@birdwatcher1015]

This is the best series of explanations of how to manage a sourdough starter that I have ever seen or read!. You must have a scientific background because your explanations are so precise and logical. My failures in the past are many, because I was impatient, and kept throwing in grapes and cabbage to quicken the growth, not realizing that all I needed was flour and water, and tincture of time. I also had no idea when to feed my starter, and what the ratios should be, and how they work. I intend to watch all your youtube videos as I wait a good two weeks or so for my starter to mature!

[@thesourdoughjourney]

Thank you. Also check out my website. thesourdoughjourney.com

[@skydog1989]

great video! Thanks Tom

[@thesourdoughjourney]

Thank you!

[@d1950l1941]

Thank you, this was so helpful

[@thesourdoughjourney]

Thank you.

[@andreabrowncardboxcreations]

Super helpful episode. Thank you

[@thesourdoughjourney]

Thank you. 🙏

[@sandykincaid7576]

Very helpful. Thank you.

[@thesourdoughjourney]

Thanks!

[@thanomwongpoorisat8227]

Thank you! Thank you! This is so helpful.

[@thesourdoughjourney]

Thank you!

[@lindsaysketokitchen9077]

Love this video! Thank you!

[@thesourdoughjourney]

Thank you. 🙏

[@faithopeloveful]

I learned alot! Thanks

[@thesourdoughjourney]

Thank you.

[@crystalfoote2955]

That was great! I actually understood it all! Thanks!

[@thesourdoughjourney]

Thanks.

[@smartcookie3500]

Very nice video. Thank you.

[@thesourdoughjourney]

Thank you.

[@susans.794]

This is amazing information. Thank you for making this video!

[@thesourdoughjourney]

Thank you!

[@suzanmhich7645]

Thank you so much, I learned so much with your explanation

[@thesourdoughjourney]

Thank you,

[@janinebarclay9604]

Wow, I didn't know this and now I am glad that I do. VERY helpful

[@thesourdoughjourney]

Thanks! 🙏

[@theojo65]

Thanks, great video

[@thesourdoughjourney]

Thanks.

[@shelly2758]

You’re much appreciated, Tom ! Thank you for all of your experimentation. Well done, sir!

[@thesourdoughjourney]

Thank you!

[@xAdrianaRosasx]

Thanks for knocking some sense into us newbies!

[@thesourdoughjourney]

Good luck. Also check out this helpful video. Troubleshooting Your New Sourdough Starter: Recipe RED FLAGS and Pro Tips kzbin.info/www/bejne/eomWXoh3g7mAfZY

[@Homerosish]

I was one of them. Had a starter that started nicely but was "dead" later on (fed every 12h). Did what you said and gave it food with 1-2-2 once it reached it's peak. Two days later it's almost 3x it's size after 6h. Thank you!

[@thesourdoughjourney]

Thank you. Science!

[@rebeccagonzalez2810]

Best video and best advice. Thank you!!!

[@thesourdoughjourney]

Thanks!

[@rosettarafanelli3989]

You are terrific!! Hope everyone takes your advice. 😊

[@thesourdoughjourney]

Thanks!

[@ramonaburchett3173]

Thank you so much for this informative video! ❤ You did an excellent job!! I’m eager to watch more of your videos.

[@thesourdoughjourney]

Thank you! Also check out my website at TheSourdoughJourney.com

[@WL1006]

a very detailed information and example... thanks for your effort and i learned alots.

[@thesourdoughjourney]

Thanks!

[@lynettieoo]

Thank you for an informative and well researched video. Well worth watching all the way to the end. I can’t wait to watch more of your videos.

[@thesourdoughjourney]

Thank you!

[@brigittebutler9473]

I am so happy I saw this before I started. makes so much sense

[@thesourdoughjourney]

Thanks. Good luck.

[@1cleandude]

Awesome brother thank you! I just started mine and I will definitely give it time!🙏🙏🙏

[@thesourdoughjourney]

Thanks. Good luck.

[@chanep1]

This tip really worked in my case. What makes this advice so helpful is the fact that the most usual sourdough guideline goes in the opposite direction: feed it as much as you can. Thanks!

[@thesourdoughjourney]

Thanks. I’m happy it worked for you.

[@Azizelle]

Wow this video has been more helpful than anything else on starters I’ve watched in the last few days!!! Thank you

[@thesourdoughjourney]

Thank you.

[@pattidunegan8395]

These videos are not only wonderfully informative and detailed, your sense of humor has me rolling!

[@thesourdoughjourney]

Thank you!

[@sylwiavaclavekphotography]

Fantastic and very informative video. Thanks so much!

[@thesourdoughjourney]

Thank you!

[@sylwiavaclavekphotography]

@@thesourdoughjourney do you have video or a post on how to best approach starter that has been sitting in the fridge (not used) for few months now. How can I bring it up to the optimal strength so I can bake with it again?

[@thesourdoughjourney]

​@@sylwiavaclavekphotography Yes, here kzbin.info/www/bejne/bHi6g56ljtRod5Y

[@triciaputley4175]

Great video, thanks

[@thesourdoughjourney]

Thank you!

[@djmo0re]

hilarious. love the dry bits with the plant guy and expert lol. to the point. great information here. well done.

[@thesourdoughjourney]

Thanks!

[@Yibambe.]

Thank you SO MUCH! Thanks to you, my first starter ever is a robust success!

[@thesourdoughjourney]

Thank you!

[@Summerdee223]

your analogy with the poinsetta plant was hilarious....and made so much sense!

[@thesourdoughjourney]

Thanks!

[@sonnialfano5211]

I love your videos! This is exactly the information I needed! I can’t thank you enough. I’ve had so many failed attempts at my starter and now I know why!

[@thesourdoughjourney]

Thank you. Also check out my website. Lots more info there.

[@marjoleinvaneijndhoven6769]

Thank you! This makes sence, now I understand what I'm doing....!

[@thesourdoughjourney]

Excellent!

[@jodyv5299]

Great information! I’ve thrown out all the other starter recipes, as this is the only one that totally makes sense! Love your skits… and love how the plant guy has a dead plant on his counter…😂

[@thesourdoughjourney]

Thank you. Not many people notice that.

[@jackievice4170]

Excellent video. Very informative and easy to follow, especially for intermediate sourdough bakers. Thanks.

[@thesourdoughjourney]

Thank you!

[@jamiebeighton4009]

Hooch vs Water separation! Thank you for clarifying this. I took my starter out of the fridge, discarded the hooch and left a small amount of starter to feed. Fed it and it didn't rise at all in 6hrs, but had activity and water on top. I thought it was a strong starter and also thought it had already risen and fallen and that it was STARVING, so I fed it again. I think I overfed. AS IN I WISH I HAD SEEN THIS BEFORE I DISCARDED AND FED AGAIN. We will wait and see....

[@thesourdoughjourney]

Thanks. Good luck. 👍

[@user-qj8sy9qf5v]

Oh wow I want to learn about this subject and omg your really good, the accent 👍the info👍the way you deliver the info👍it’s all so good thankyou 👏

[@thesourdoughjourney]

Thank you.

[@jamiescountryliving]

Thank you very much Tom

[@thesourdoughjourney]

Thanks.

[@kristaG73]

This video has been the single most helpful video I’ve ever seen. I get it now. Thank you.

[@thesourdoughjourney]

Thank you! Also check out my website.

[@chulada03]

Priceless information thanks for sharing

[@thesourdoughjourney]

Thank you!

[@donnarodriguez4755]

So glad I was able to watch this video. You explain the process so well and make the steps much more clear. There are several videos out there that provide conflicting information. Thank you, thank you, thank you. Will be watching all of your videos.

[@thesourdoughjourney]

Thank you for the feedback.

[@deborahlee3621]

Wow! Absolutely the best explanation of starter science and how to maintain a healthy starter. Thank you from a SD newbie.

[@thesourdoughjourney]

Thank you! Also check out my website at thesourdoughjourney.com

[@fly1np4nda]

Glad I stumbled upon this video and the other (creating a sourdough starter video). I've been at this for past month before I discovered the videos and have had plenty of fails and some successes. This was a very informative video in understanding your starter better!

[@thesourdoughjourney]

Thank you!

[@zumbafanification51]

The best explanation of how starter works by far. Thanks

[@thesourdoughjourney]

Thanks!

[@gregory2709]

I clearly have been making this mistake, discarding/re-feeding based off of a set time (24 hrs) rather than waiting for a true rise and doubling of starter volume in the jar. Also, I certainly have mistaken water separation for hooch. I've been doing this for about four days. So, I'm going to need to wait quite some time to let the yeast do it's thing, I think. Thanks for this very informative video, and confirming what I was already beginning to suspect!

[@thesourdoughjourney]

Thanks!

[@cheryloconnor8628]

Uhrichsville Ohio here, I am so glad I found your channel. I was totally ready to give up and you have given me hope. Thank you.

[@thesourdoughjourney]

Thanks!

[@spiritdeer4687]

You give all our attempts at making Starter HOPE! Thank you for your in depth knowledge and understanding of Sourdough Starter 😁👍💗

[@thesourdoughjourney]

Thank you!

[@emnylz]

more than great , thanks so much

[@thesourdoughjourney]

Thanks.

[@kristen7775]

Great information for us newbies! I grew up in SW PA but have lived in central VA since 87. I smiled hearing your familiar accent :)

[@thesourdoughjourney]

Thanks! I grew up in NW PA.

[@janedoe610]

thank you, this is gold. I'll be referring to your videos from now on. I was so confused with the feedings and getting my starter weaker every time. I didn't understand why since I did what sooo many people told me. This makes so much more sense.

[@thesourdoughjourney]

Thanks!

[@karenmyers7122]

Thank you fo this lesson! I'm trying to "read" my stater and clearly my starter as been in every stage you have mentioned. Your my savior

[@thesourdoughjourney]

Thank you.

[@jackiebuck9946]

And by the way, my husband and I LOVE watching your videos! They are very informative and funny too 😂. We like the humor

[@thesourdoughjourney]

Thank you!

[@shannontruttmann3695]

thank you sooooo much for this! I was about to give up on my sourdough adventure. It's exactly what I've been doing.

[@thesourdoughjourney]

Glad I could help!

[@gabrielsurvey10]

Wow. So important this video is, it explains how the starter works. I never did that but I also never really understood what I was doing, even if I was doing the "right" thing. Thanks, thanks thanks Tom.

[@thesourdoughjourney]

Thank you.

[@CharlesMartel-oh6dd]

Phenomenal advice! I have been trying to get a starter going for the first time and while I had one starting to go, upon doing the advised discard method, it ended up stalling out. You sir have given me INVALUBLE info. Your video is a work of art and science. Highly commendable. My starter (sans discard) is now starting to build itself up. Thank you! Here is an example of where going against the grain and using practical logic has made the difference, between interweb bunk and sage advice. Kudos!

[@thesourdoughjourney]

Thank you. I appreciate the feedback.

[@bpknitter]

OMG - your videos and explanations are awesome, I'm learning so much, but being impatient gets challenging sometimes. But I'm trying to master reading my starter and waiting to understand all the stages so I feed when its ready.

[@thesourdoughjourney]

Thank you. You can speed up or slow down the process by warming or cooling your starter or dough. This is the real art of sourdough -- controlling temperature to control the timing so it works around your schedule. I cover this topic in some of my recent videos.

[@sweetstkissez22]

So thankful someone shared this with me. I was over feeding and making it week based on a feeding schedule not waiting for it to rise. 😅

[@thesourdoughjourney]

Thanks!

[@pennybahn2481]

On day 10 of my baby starter and it smells amazing! Thank uuuu for the solid how-to!!

[@thesourdoughjourney]

Thanks!

[@casillaslucia]

Wow! I started my about 7 days and there was a lot going on in the Beginning but then it slowed down. I noticed less bubbles. This makes so much sense!

[@thesourdoughjourney]

Thank you.

[@kenuber4014]

After watching this Tom, I need to change up my whole game now. I will bake this weekend and see any new changes. Haven;t been getting the oven spring I think I should. Thanks Tom

[@thesourdoughjourney]

Thanks. Good luck!

[@MartaSpendowska]

Tom, your scientific details are as impressive as the folded behind you tea towels 😁 Thank you!

[@thesourdoughjourney]

Thank you!

[@brettacorn1144]

Tom you are the "Einstein of Sourdough" Thank you for all the Great content.

[@thesourdoughjourney]

Wow, thanks!

[@sorrell12345]

Oh my goodness!!! A sour dough video that builds confidence through education not do as I say because I said to confusion!!! SO thorough!!! Thank you!!! The house plant bit = brilliant & hilarious!!!😂

[@thesourdoughjourney]

Thank you!

[@markjacobsen8165]

Thank you very much for making this video. I am just starting out on Sourdough Bread making and this is what I have been doing with a sluggish Sourdough Starter for the last few days, so now I will just wait for the cycle to peak! Such a great analogy using the plant in place of the Starter 🤣

[@thesourdoughjourney]

Thanks! Good luck.

[@terrimoyers4025]

This guy is the real deal. I think he just solved my starter problem.

[@thesourdoughjourney]

Thank you!

[@katieblythepoetry]

This was so informative and makes so much sense, now I know the WHY behind it and will not just blindly follow random advice hoping it works. THANK YOU!

[@thesourdoughjourney]

Thank you! 🙏

[@chessastockton5645]

This was just what I needed. Mine had water on top but never peaked, so I was very confused. Also, we keep our house really cold in the winter, so now things are making sense.

[@thesourdoughjourney]

Thanks. Good luck.

[@oceanbelow]

I’m obsessed. Just what I needed, in a way I could understand. So exciting to watch, popped up in my feed. 16 minutes in and I was thinking, he sounds like a science professor, and then you showed your lab trials. Subscribed! Thank you for helping me understand my what was once active starters issue. I created my own starter and it sat on day 3. In summation, I was doing too much. 😂

[@thesourdoughjourney]

Thanks!

[@jeandekeyser6262]

Thank you! As a person with a science background my intuition was taking me there - I was feeding too frequently - your video confirmed my suspicions so thank you! I will watch more of your videos!

[@thesourdoughjourney]

Thank you.

[@betspath]

I just received the Home from Brod & Taylor. I’ll try it and see if it will help me with having starter ready when I need it.

[@thesourdoughjourney]

I'm looking forward to getting one of those. I think it is a great idea. I'd like to figure out a cooler temperature to keep my starter from peaking early when I feed it daily. Then also have the ability to quickly warm it up when I need it for baking.

[@emberdiosa]

Friends don't let friends kill their starters!! Thanks for the video! Good stuff!

[@thesourdoughjourney]

Thanks!

[@medschoolbound6]

This video was SO helpful to me! I have a new sourdough starter and was panicking, thinking I needed to discard and feed. Now i know to just give it time!!!!!!!!!

[@thesourdoughjourney]

Thanks for the feedback.

[@kisha00]

Amazing video. I have been making sourdough breads about 10 years but I feel like I just learned about sourdough after watching your channel 😅 Thank you

[@thesourdoughjourney]

Thank you!

[@krazmokramer]

EXCELLENT VIDEO!!! Yup...7:33 I did that exactly today! Starting over and following your advice in this video. Should have found and watched this video first. THANK YOU FOR MAKING THIS IMPORTANT INFO AVAILABLE! Subscribed

[@thesourdoughjourney]

Thanks! If you’re creating a new starter, there is a minor exception to this rule on days 4-6 typically when the starter “goes quiet.” Carefully watch the bubble activity. The starter won’t visibly peak in volume on those days, but if you see increasing bubble activity each day, on the surface, you can discard and refeed. In those 3 days, you’re still flushing out some bad bacteria, so there is some benefit to discarding. Even though it looks “weak.”

[@krazmokramer]

@@thesourdoughjourney Thank you! Today was day 5 and there was ZERO activity for days 4 and 5. Zip, zero, zilch, nada, etc. I was following GrantBakes Starter Guide. It was a very set schedule just like you spoke of in this video. I am sure I depleted the yeast in that mix. Then I watched another video from Elly and she says to do nothing other than stir 2-3 times daily for the first 3-4 days, or until peak and fall activity occurs, then to do a discard and feed. I'm going to watch your starter video from 2 years ago later today (TUES) before I proceed further. Right now, I have 30g rye flour mixed with 30g water that has been sitting for 3 hours. I think I have plenty of time to watch your videos before i need to do anything with my current starter. THANK YOU FOR YOUR HELP! I am looking forward to watching your videos.

[@thesourdoughjourney]

This goes along with my video. thesourdoughjourney.com/how-to-create-a-sourdough-starter-in-10-days/

[@krazmokramer]

@@thesourdoughjourney WOW! Thank you Tom! This is really interesting. You seem to have some actual science to back up your process. Most of the other videos I've watched have been based on the anecdotal experiences of the person in the video. I'm a dentist. I like science. I think this starter creation is going to work!

[@glitterary]

Thank you so much for this wonderfully clear video. A friend of mine recently died and I am trying to revive a dried starter she gave me, and have been tearing my hair out trying to get it strong enough to double-I’ve had six jars on the go at any one time, all with different feeding ratios and flours, but the white flour one (which is what my friend always used) has just not been getting there, and the wholemeal one stalled out as well. This video explains so many of the difficulties I’ve been having! I’ve followed your advice and will keep my fingers crossed for good results.

[@thesourdoughjourney]

Sorry to hear about your friend. I hope it works for you.

[@ronaldconiglio9942]

This video coincided with one of my regular bakes ( 100% whole wheat starter and loaves ). Employed the peak to peak method and the results were at least as good ( in terms of oven rise ) as before, perhaps a tad better. Thank you.

[@thesourdoughjourney]

Great. Thanks for the feedback.

[@kattykakes8135]

That’s a really good tip about using warm water for feedings when the kitchen is cold. Tom, lots of good tips here. I’m just a beginner and have made only one ‘sourdough’ boule so far, and many no-kneads, but now I’ve got a second and third starter that are ready to go. They all smell different! Can’t wait ‘til this weekend’s bake! Thank you thank you thank you! 🩷

[@thesourdoughjourney]

Thanks! Good luck.

[@kattykakes8135]

@@thesourdoughjourney just wanted to note I grew up in the Midwest and really love listening to your accent. I’ve lost mine as I’ve been away for several decades.

[@Rambo20201]

Such a spectacular video. I wish there wasn't so much contradictory information thrown around. It's amazing how people think they know things and it just gets regurgitated over and over and it's all wrong. It's hard to sift through the garbage and know what is actually correct. Your videos are what I'll stick to. Thanks so much Tom!

[@thesourdoughjourney]

Thank you!

[@magelinekelley7536]

Thank you for this video, Tom. I really appreciate your work in the name of sourdough culture. I’m very new to this. I did fall for that “feed and discard” mantra without knowing exactly what is truly happening to my 6 week old starter (which I nearly got rid of to start over with a new one). Today, I am going to sit out and wait for my starter to wake up and will do something else instead of feeding and discarding it to death. Thank you and merry Christmas

[@thesourdoughjourney]

Thank you! Also check out my new starter creation tools here. thesourdoughjourney.com/faq-starter-creation/

[@pattyinsandy]

So just be patient!

[@thesourdoughjourney]

👍

[@SandiHooper]

What a great video! I wish I’d watched this years ago. I have to laugh now-it seems so logical and simple. I’m going to share this with anyone who laments their starter woes to me.

[@thesourdoughjourney]

Thank you!

[@DeathByFashion1]

I wish I would have found this guy 5 days ago! Today I was discouraged and haven’t fed it but I see it’s what I needed to do! Hopefully it will kickstart it!

[@thesourdoughjourney]

Good luck. Also check out my website. thesourdoughjourney.com/encyclopedia/

[@amyvaughan4749]

After trying to find explanations of how to best nurture my starter, you have finally explained it with science - thank you! Most everyone else gives advice based on their experience (or dumb luck) with no explanation of the concept needed to understand how to develop a strong healthy starter. Thank you again for all of your hard work and for sharing your results with us!

[@thesourdoughjourney]

Thank you.

[@LindzH]

I'm so pleased I found your video makesa lot of sense. I am a newby & was following a written 'recipe' for a starter and the bread did not turn out as hoped. I've put my starter in the refrigerator, as only planning to bake once a week, I took it out a week after using let it get to room temp fed it, left it out for few more hours. Then put it back in the refrigerator and I'm now wondering how to check if my starter is active enough. Any advice would be appreciated. Also if I should be keeping it cooled in between uses? Thanks

[@thesourdoughjourney]

👍

[@CushtyHealthFoods]

Absolutely awesome information and knowledge I’m a beginner and so glad I watched this video . I have a question? Can normal plain flour like for cakes germinate as it still has yeast in?

[@thesourdoughjourney]

You’ll always have better results with whole grain flours, but refined flours can also work.

[@CushtyHealthFoods]

Will refined plain white flour take longer to activate I have mixed with a dry sourdough starter 1:1:1

[@gregmay9097]

Really looking forward to your in depth starter video and pH levels. How's the incubator (fermenting chamber) working out?

[@thesourdoughjourney]

Thanks! I'm still doing testing with the pH meters. Lots of good data. I've only used the incubator a few times as I've been traveling this past month, but it works perfectly for heating and/or cooling. I'm looking forward to using it in the summer for overnight cool fermentations that I cannot typically do in my kitchen. Total game-changer for overnight summer baking. I've also purchased a smaller countertop sized incubator for single-loaf batches. I'm testing that out as well. Very promising.

[@nicolalb695]

Hi Tom, this video has made all the difference in my starter! I’ve been doing exactly what you said not to do until now! This time, by giving my starter time to rise, it’s consistently more than doubled in size in shorter time even at 18C in my kitchen. Can’t wait to bake with it this weekend and see if my loaf improves! Thank you so much!

[@thesourdoughjourney]

Thank you!

[@kvareberg6929]

How long did you wait by just leaving it alone?

[@mapratt]

I watched your video on warmers (and coolers) for starter and dough and am deciding on which solution to implement for maintaining a desired temperature, as my kitchen is just too chilly. My starter grew mold before doubling in size - it just took too long. Your advice is so practical, and much appreciated.

[@thesourdoughjourney]

Thanks! The warm/cold proofers are all quite new and some are finicky. If you are just looking for something to keep your starter in, the Brod and Taylor Sourdough Home is a good unit. If you want something to bulk ferment dough in, the size is really critical. For example, if you plan to make 1,2 or 4 loaves at a time. If you just want a warming device, the Cozy-Bread Warm Mat is excellent.

[@michellstrully895]

This is excellent! I left my very young SDS on the kitchen counter today without doing the 12 hour discard/feeding and thought it would be ruined. Now I realized that it may not even be giving it enough time to peak. Thanks for the video.

[@thesourdoughjourney]

Thanks.