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!

[@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!

[@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!

[@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!

[@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!

[@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!

[@mytree123]

Thank you , i am a newbe and i am trying to start a new sourdough starter . The fifth day my starter stopped showing any bubbles. You were right i was over feeding . I stopped feeding for 2 days and did nothing, but i did stir once a day, THANK YOU ! On the seventh day i was going to throw my starter out. Today on the seventh day i have seen a lot of bubbles and decided to feed my starter. Thank you, in less than 4 hours, my starter has doubled in size. Thank you !

[@thesourdoughjourney]

Great. 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!!

[@mytree123]

THANK YOU ! THIS MORNING DAY 10 MY NEW NAME FOR MY SOURDOUGH STARTER IS RYEANNA 75 % MONTANA FLOUR AND 25 % RYE FLOUR THIS MORNING 8 AM TO 9 :30 AM DOUBLED IN SIZE AT 70 DEGREES THANK YOU ! YOU HAVE THE BEST INSTRUCTIONS I HAVE FOUND ON THE INTERNET. On day 14, I want to start baking with Ryeanna !!! She should be safe to use !

[@thesourdoughjourney]

Thanks you! Good luck.

[@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!

[@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!

[@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.

[@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

[@MartaSpendowska]

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

[@thesourdoughjourney]

Thank you!

[@tamarAW515]

I’m a visual person. Now I get it. Thank you.

[@thesourdoughjourney]

Thanks!

[@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.

[@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.

[@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!

[@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!

[@longnailsareok]

So glad I found this *after* I murdered my starter. I'd had a strong starter for 2 years, neglected it in the fridge for 6 months or so, and couldn't get it back going. Followed a prominent author's instructions about more frequent feedings at higher ratios, and actually got mold for the first time ever. I actually did have the thought once "Doesn't this water it down?" but didn't put it together. I then went to my backup dried starter, again from the same author, basically drowned it and then over diluted. Fortunately I kept about 15 grams of my backup in reserve and am trying now according to your instructions.

[@thesourdoughjourney]

Thank you. Here are my instructions for rehydrating. thesourdoughjourney.com/wp-content/uploads/2021/11/How-to-Rehydrate-Dried-Sourdough-Starter.pdf

[@user-mc9xm5ye1g]

The other day, someone in a social media sourdough group insisted that hungry starter builds a better rise than a peaked starter. I just didn't understand her logic but she kept insisting that when she feeds her starter and it peaks, she gets less of a rise and when she uses hungry starter, the rise is much better. I'd love to see you debunk this myth too. Great job with this video, Tom. I've learned so much from you. Still trying to perfect the ancient grain sourdough. That's another thing I want to see you try someday.

[@thesourdoughjourney]

Thank you. The concept of a “hungry starter” is a myth. Yeast cells don’t have stomachs, fat stores or brains. They can’t be “hungry.” Biology doesn’t work that way.

[@skydog1989]

great video! Thanks Tom

[@thesourdoughjourney]

Thank you!

[@lindsaysketokitchen9077]

Love this video! Thank you!

[@thesourdoughjourney]

Thank you. 🙏

[@triciaputley4175]

Great video, thanks

[@thesourdoughjourney]

Thank you!

[@crystalfoote2955]

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

[@thesourdoughjourney]

Thanks.

[@faithopeloveful]

I learned alot! Thanks

[@thesourdoughjourney]

Thank you.

[@andreabrowncardboxcreations]

Super helpful episode. Thank you

[@thesourdoughjourney]

Thank you. 🙏

[@theojo65]

Thanks, great video

[@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

[@rosabelledesantagert7907]

The houseplant exemple is just...👍👍👍👍

[@thesourdoughjourney]

Thank you.

[@wendys556]

My Cousin that lives in Maine asked me for my sourdough recipe so I sent this youtube video and she said it would not let her watch without a subscription. so I sent your webpage. I have sent your youtube pages to many people and never had a problem.

[@thesourdoughjourney]

None of my videos require a subscription.

[@FireColoredHorses]

I would sooo love to see teachers say, instead of "discarding" then feeding......to just tell folks to "use" some of your starter and follow by feeding in this way or that way. (There are plenty of recipes that do not rely on any leavening need.)

[@thesourdoughjourney]

“Discarding” just means you’re removing it from the main starter jar. Then most people keep that in their “discard jar” in the fridge and use it in recipes.

[@MF-vc7bn]

Tom, you are the best! My starter wasn't doing anything even though I was diligently discarding daily. The funny thing was the contents of my several days old discard bin was doing gangbusters 🙂Hmm, should have been a clue. Your video and diagnostic of the problem was 100%. Your garden expert analogy made total sense and your logic and method for conveying information is among the best that I have seen on any topic. Thinking about it now it is obvious that by diluting the starter daily the yeast is working but the evidence is not there because they are simply not there in sufficient numbers to have their byproducts visible. Two days of doing nothing and the universe is unfolding as it should. Your interpretation of why this happens is also spot on, impatient and lack of experience. Not being able to 'read' the starter. If it hasn't risen, domed and fallen don't do anything, don't feed (maybe stir). Is one of your alter egos is a psychologist? Great content, expertly delivered. Hope your Poinsettia recovers.

[@thesourdoughjourney]

Thank you for the feedback! I appreciate it. Not a psychologist. Just a guy trying to explain things. (The poinsettia is recovering). 👍

[@pattidunegan8395]

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

[@thesourdoughjourney]

Thank you!

[@susans.794]

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

[@thesourdoughjourney]

Thank you!

[@smartcookie3500]

Very nice video. Thank you.

[@thesourdoughjourney]

Thank you.

[@sandykincaid7576]

Very helpful. Thank you.

[@thesourdoughjourney]

Thanks!

[@d1950l1941]

Thank you, this was so helpful

[@thesourdoughjourney]

Thank you.

[@cecif9419]

Very helpful! I’m starting my first starter! You’re right I over fed her I will wait before I feed again

[@thesourdoughjourney]

Thanks!

[@rebeccagonzalez2810]

Best video and best advice. Thank you!!!

[@thesourdoughjourney]

Thanks!

[@shelly2758]

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

[@thesourdoughjourney]

Thank you!

[@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!

[@suzanmhich7645]

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

[@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!

[@janinebarclay9604]

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

[@thesourdoughjourney]

Thanks! 🙏

[@juanjuan5314]

Thanks for your video! But I'm not sure if I agree with it. Try the following. When you think your starter is "hungry" after it has peaked and collapsed, try to stir it up well, leave for some hours and let me what happens. If it is true that the starter is "hungry" and doesn't have more fuel to grow, it will remain more or less at the same level

[@thesourdoughjourney]

Thanks. Yes, I’ve seen the “second rise” by stirring it near the end. I over-simplified somewhat here as a teaching mechanism. Thanks!

[@juanjuan5314]

@@thesourdoughjourney you’re welcome. You can get the “second rise” well after it has peaked. That is my point. The level point or “ripeness” of the starter doesn’t necessarily mark the optimal time to feed your starter or making bread.

[@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.

[@thanomwongpoorisat8227]

Thank you! Thank you! This is so helpful.

[@thesourdoughjourney]

Thank you!

[@WL1006]

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

[@thesourdoughjourney]

Thanks!

[@jamiescountryliving]

Thank you very much Tom

[@thesourdoughjourney]

Thanks.

[@emnylz]

more than great , thanks so much

[@thesourdoughjourney]

Thanks.

[@1misago]

Given that a strong starter is the foundation of sourdough success, this video is essential viewing. I've never before seen the problem with premature discarding explained, and you do it with such clarity, finally reinforcing the message with a funny sketch. By the end, the principle of "not feeding a weak starter before it has peaked" appears so obvious, but of course it's not so obvious because so many of us make that very mistake. I'm so glad that I found the Sourdough Journey. You are a great teacher, explaining everything clearly, with a great sense of humour, and backing it up with meticulous experiments. I've learnt a lot from you, and as a result, made a lot of progress in my own sourdough journey. Thank you!

[@thesourdoughjourney]

Thank you so much for the thoughtful feedback.

[@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

[@brigittebutler9473]

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

[@thesourdoughjourney]

Thanks. Good luck.

[@Summerdee223]

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

[@thesourdoughjourney]

Thanks!

[@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.

[@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.

[@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.

[@rosettarafanelli3989]

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

[@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.

[@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!

[@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.

[@1cleandude]

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

[@thesourdoughjourney]

Thanks. Good luck.

[@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!

[@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!

[@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!

[@Yibambe.]

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

[@thesourdoughjourney]

Thank you!

[@marjoleinvaneijndhoven6769]

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

[@thesourdoughjourney]

Excellent!

[@isabelbackus]

wish I cam here before I asked on social media! thanks for the info very helpful!

[@thesourdoughjourney]

Thanks.

[@jackievice4170]

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

[@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

[@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.

[@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!

[@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.

[@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

[@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!

[@zumbafanification51]

The best explanation of how starter works by far. Thanks

[@thesourdoughjourney]

Thanks!

[@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!

[@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. 👍

[@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/

[@kimbourke4775]

Thankyou so, I felt I was disrupting he peaking process by following the feeding plan in a recipe. I haven’t made a starter before, I previously used a starter from a friend. Now I’ll look for the signs and feed after the peak. Mines hasn’t peaked yet after 7 days. 🤞all will be good now. My goodness this can be so frustrating but I want to keep going 🤦‍♀️😊

[@thesourdoughjourney]

Watch and wait.

[@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.

[@brettacorn1144]

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

[@thesourdoughjourney]

Wow, thanks!

[@alfontana6242]

Thanks for your video. When I first started making my first starter well over 2 years ago I probably threw out good beginning starter because I was expecting a quick rise and I should have gave it more time. Later I eventually figured it out and now I have a rather robust starter. All beginning sourdough bakers should see this video before they begin making a starter for future baking.

[@thesourdoughjourney]

Thank you. I appreciate the feedback. It saddens me when I see beginning bakers ruining perfectly good starters by following all kinds of inconsistent advice. The advice is well-intentioned (mostly), but just doesn't address the complexities of all the things that can go wrong with a starter. I wish it were simpler, but when people try to oversimplify sourdough baking, it is really a disservice. I participate in a lot of sourdough social media groups, and I estimate the failure and dropout rate is 90%. If it really were all so simple, that wouldn't happen.

[@billgolcher2537]

I love your videos you are so correct

[@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!

[@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!

[@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.

[@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.

[@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.

[@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.

[@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.

[@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!

[@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! 🙏

[@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.

[@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!

[@BF40JOE]

You post, I watch, I like, I learn…. This is the way of things

[@thesourdoughjourney]

Thank you! More to come.

[@pennybahn2481]

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

[@thesourdoughjourney]

Thanks!

[@jenniferannfox2316]

This video made so much sense to me now. I'm at day 14 and my starter is now doubling. I followed some other You Tube channels (before I found yours) and really not understanding why my starter was so slow. I got to the instructions of feeding twice a day and it got worse. I backed off myself to only once a day, changed the location of my starter near the stove and while cooking dinner I noticed it bubbled and had risen alot. My problem is that I keep the house much cooler and it must take longer.

[@thesourdoughjourney]

Thanks. A cool starter will rise more slowly, but that does not mean it is weaker, just cooler. You can keep a very strong starter at cool temps.