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Are we following the chart based off the dough temp or the room temp?

Wait so the chart is based off the dough temp or room temp?

When you say complex - you mean getting the perfect balance ( or adapting the conditions ) that get the result that is balanced the perfect loaf

ThankU for your explanations This logic really helped to ferment the practical application of sourdough which seems to be a logical even balance every way you look at it

i wonder if that’s what happened to my loaves this morning. i tried the Tartine basic country loaf recipe i got online and it says to use warm water. i didn’t think mine was that warm but when i got to bulk fermentation my dough got so sticky. it had only been about 3 hours since first mixing my dough. maybe my starter got too warm at the beginning.. i have better luck making much smaller loaves, but still haven’t perfected bulk. haven’t had one in the 6 i’ve made that wasn’t gummy.

I watched this, then poured out the liquid in my 3 day old starter into a glass bowl. I then stirred flour one Tablespoon at a time into the liquid. Next, I poured it back in starter. That was 6 hours ago, and finally no separating liquid.

Hi Tom. Thank you for the video. This is my first bake. I chose this technique because my ambient temperature is 30 Celcius. Bought the scientific incubator also. Currently doing the #3 method. Done the first 2.5hrs. Into the fridge for 24 hours, pre shape and final shaping tomorrow.

So my sourdough is a couple of months old and is doubling reliably in 5 to 6 hours and peaking around 8 hrs at 73-75 Fahrenheit. I have yet to bake with it. Im not in a hurry. I don't foresee baking more than maybe once a week in the future. My question is should I switch to putting it in the fridge and feeding it once a week at a different ratio or keep going with the 1-2-2 out on the counter? Thanks 😊

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

Thank you for your video. I have been waiting for someone to verify this method for me. I use this method because of my busy schedule. It is also a great method if you live in an area with extremes in temperature. I live in Durban in South Africa where it is warm or very hot. We literally dont have the cold winters that you see in other areas. City of perpetual summer. That being said, I found the fridge bulk fermentation is more controlled temperature wise. I prevents me having to watch constantly for and stress over overfermenting my sourdough bread. I definitely recommend this method

I gotta say, Tom: every sourdough UA-camr out there has their 13 minute "Masterclass" videos. Your videos are TRULY master classes. The awesome thing is that I've watched a bunch of your videos and I think only two or three involved an actual bake. Also, I can't believe the NASA gift shop didn't hire you. Jerks.

Do I have to do it at the same time every

This was fascinating, educational, and hilarious! Thank you!

After shaping my dough, can I put in the oven on bread proofing setting before baking? So it will warm rise 30% proof?

I am just starting my sourdough journey. Found your video by accident. Thank you for this educational and entertaining video!

does stickiness matter at all? i’ve seen so many shorts of people saying if it’s no longer sticking to your hands… it’s ready.

Thank you for explaining

Is there a way to figure out the goal percent rise when using less than 20% starter?

Hilarious. Thank u! 😂

I had been struggling for a whole year to create a sourdough starter. By chance, while browsing sourdough videos, I discovered your channel and followed the entire video. The next day I said to myself, “This is the desired video.” After seven days, I succeeded in making sourdough starter , and for the first time I smelled the yeast. Thank you

Where is your maintaining a sourdough starter WEEKLY video?

what is the amount of flour you used?

Will a water softener/ uv filtration on well water contribute to the starter lagging to revive?

I'm having issues with mine. It was in the fridge 2 months and tried waking it up, but it won't even rise, and there are very few bubbles. 😬 I'm hoping to find info here on how to "fix" my starter

I don't know people understand what he's saying yet here is another sourdough person not showing you exatcly how it works as in hands on. He says take the dough let it bulk rise in a millilter container, yet he's not showing that sourdough dough is rough until the stretch and fold which has to occur 30 minutes after the dough is mixed. Then the dough has been through it's stretch and folds onto the bulk rise. Where on the container does one begin to measure as the dough is in a round shape, from the stretch and folds. So here we go again someone wanting people to tap his youtube page for money. When does it stop. Humans enough already! Bet he doesn't respond to this one guys.

Tom, All the work you have done is amazing, tons of research and experiments that hardly a home baker can do. I refuse to bake with bread flour, I do not want to eat more gluten. I bake with King Arthur AP and after many months of baking I cannot tell if I am over or under proofing my dough. Have you ever made bread with the King Arthur AP flour?

Thanks for this great video! I’m going to try this. As always, your thorough explanations are much appreciated. 😊

The thermometers cracked me up, so true :)

I am a beginner sourdough baker and your video broke everything down beautifully! I was able to see where my process has been going wrong and how I can resolve issues I was having. Thank you!!

both of mine rose great but this video helped me realize that mine are either under or over proofed. definitely feel like a sponge and almost gummy. mine are very spongy. i have been doing my proofing in the refrigerator overnight. its doable but not ideal. i think ill plan on doing my fermentation earlier in the day now. thank you Tom. this is an awesome video!

Tom, should we take it apart to clean it? What would you recommend? This is a great video. Thank you!

i made my first half loaf yesterday morning and it turned out PERFECT! i used my 3 quart dutch oven and made a little half loaf like the second one you did in these videos. thats what gave me the confidence. i don’t think i’d ever tried if not for that. i scored it just like you did and my oven spring was even great! i got a little worried after mixing all my dough, water and starter the other night because instead of using bread flour, i used my 50/50 whole wheat/bread flour that i use for my starter. it still did fantastic tho. making a bread flour loaf right now. 😊

Part 2 of the best sourdough starter advice that exists on the web. Thank you very much!

I'm a beginner. I killed/threw away my first attempt at a starter. Then I found this video, and I have been watching, at least a part of it, every day. Thank you.

King Arthur bread flour is employee owned and comes in a PAPER bag.

I'm becoming a pro baker after seeing your videos. When i was at 24C I didn't have any problems with my bakes. Now I'm at 19C, how long should I wait for my starter to double, assuming that it strong enough?

I studied and studied your sourdough for busy people method… took temperatures, measured as accurately as I could, and still came out with sticky dough - so sticky it wouldn’t lift up off the silicone mat… it was a disaster, and since I followed all of your instructions to the LETTER, I can only conclude that it was my choice of flour. I had no idea how to find out protein content until I’ve watched this video (guess I will be sending some emails in the morning to inquire!). If I continue to use the flower that I have, I think I will need to reduce the hydration… Maybe try 70% next time? I am in Canada and a 5 pound bag of King Arthur bread flour is $40 so that’s not an option here lol instead I bought locally grown bread, flour and whole wheat flour… But obviously they do not soak in the water as much as KA! Disappointed in my first attempt, but it’s all part of the learning process! I documented everything on the worksheet and in my little notebook. Onward and upward!

I use a ceramic reptile heater for Kombucha with a temperature control mechanism in an igloo cooler . . . Works nicely. I just need something to cool my bread in the heat of summer months. This is a fantastic video!!!

I've consumed an unhealthy amount of sourdough videos in the last three weeks yet somehow was only shown your channel as a suggestion today But now I'm here and I'm a fan. My problem is that I have too much patience, so I watched this AND the five part video. The most underrated tip you shared is to stick to one recipe until you master it.

These videos have been so helpful! I’ve watched so many and I’m trying to keep straight in my head all that you’ve been saying about starters. Isn’t necessary to keep a starter at a constant temperature after a feeding, or can I warm it up slightly to get the process to happen faster? Or cool it down slightly if I need it to take longer?

You are awesome

What is the aqua colored folding box at 44:10? Ingenious! I think this set up is right about my price point! New fan, just found you.

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

My DT was 77 degrees. I split the difference in time. I pre-shaped and shaped to put into the frig. I did the poke test, which I know is not completely reliable, but did it anyway. That showed the dough was under proofed. After being in the frig overnight, it was perfect! Thanks for a great tutorial.

Clowning around is the only way to make bread with a family member. The theatrics went well, matching the beauty of the bread.

Love your channel the most!

If my current starter is being fed 1:3:3 and I do the peak to peak feeding, should I do the same ratio or 1:1:1? Thank you!

Excellent information ❤️

Thanks for this. I feel my shaping is what I need to work on the most. Trying #4 for the first time today.

Hello Sir! I really appreciate it how you reply to everyone's comments. I hope I am not bothering you. I am just wondering if you could give me any suggestion. I was feeding my starter twice a day for the fourth and fifth day. Then I found your video. I regretted not finding you sooner cuz then I could have followed your instructions from the beginning. So it was already the fifth day when I watched your video and I didn't want to throw my starter away. You can tell it was already overfed. So I stopped feeding it. It's been 66 hours. And I gave it a stir twice everyday. I did notice some tiny little bubbles. But it didn't rise at all. I am still keeping it unfed. Just to let you know the temperature of the place where I kept the jar is around 28°C-29°c. Sometimes it can get a bit hotter because it's summer. Could you please tell me if I should continue waiting for it to rise or just throw it away?