videos
new and popular videos
The SECRET of Bulk Fermentation: Measuring Dough Temperature and Percentage Rise
Is there a foolproof method of bulk fermentation?
In sourdough baking, I’m hesitant to call anything “foolproof,” but this is as close as you will get. The culmination of hundreds of experiments and years of research — this simple method has revolutionized sourdough baking for home bakers.
By measuring the dough temperature and percentage rise in your dough, you’ll be baking like a pro in record time!
How to Strengthen a Weak, Acidic Sourdough Starter
Are you struggling with a sluggish, weak starter?
Most weak starters are actually acidic starters. In this video, learn the science behind starter acidity and learn the tools and techniques to deacidify a weak, acidic starter. This video includes the Peak-to-Peak feeding method and other tips to get your starter in top shape.
Note: This video is for mature starters. If you are struggling with a new starter, check out my tools and tips here.
Troubleshooting Your New Sourdough Starter — Recipe Red Flags and Pro Tips
Why is my new starter not working?
If you are struggling to get your new sourdough starter off the ground, it is likely because of the process you are following. Many popular new starter recipes and methods on TikTok and Instagram are riddled with bad information.
Learn the science of sourdough starters!
Download the PDF Summary!
(Follow The Sourdough Journey’s science-based methods here!)
The Sourdough Brothers: Sourdough for Busy People
Can two brothers fit sourdough baking into a very busy schedule?
Brother Bob returns to join Tom for the most epic sourdough video ever made.
Two brothers on a mission, with a starter of mysterious origin. Can they beat the odds?
This educational and hilarious video is not to be missed.
Review of Sourdough Proofers and Temperature Control Devices
What are the best sourdough proofers?
In this new video, Tom — The Sourdough Gadget Guru — reviews all of the new and popular sourdough proofers and temperature control devices.
In this important new video, you’ll see a new breed of sourdough temperature control devices that both warm and cool your dough or stater.
These new warm+cold proofers will usher in a revolution in sourdough baking for home bakers with busy schedules. By controlling your dough temperature you control time. And by controlling time, you can make more sourdough!
Also check out my Products page, for some new updates since this video was published.
Sourdough BREAKTHROUGH: Two-Stage Bulk Fermentation
What the heck is two-stage bulk fermentation?
In this extraordinary new video, learn a new method of bulk fermentation. Two-stage bulk fermentation starts with a warm dough temperature and ends with a cool dough temperature.
This method:
- Provides tremendous schedule flexibility for busy people
- Is tailor-made for warm weather baking
- Works perfectly with new cold+warm dough proofers
Post-Pandemic Sourdough for Busy People
How can “pandemic bakers” with busy schedules get back into sourdough baking?
In this extraordinary new video, I present a new method of sourdough baking for busy people:
- 25-minutes total preparation time
- Overnight, unattended, predictable bulk fermentation
- 3-day baking window
The BIGGEST MISTAKE You Can Make with Your Sourdough Starter: Premature Discarding
Can you weaken your starter by feeding it too much or too frequently? Yes!
Many sourdough bakers struggle with weak starters, and I recently discovered that many bakers are accidentally weakening their starter through their own feeding methods! Discarding and refeeding a weak starter before it peaks, actually weakens it more. Learn more in this groundbreaking video.
A Review of pH Testers for Sourdough Baking
Are you considering buying a pH tester?
In this new video, I review four different pH testers for sourdough baking. The testers range from very inexpensive to top-of-the-line products. You can find the recommended testers on the Products page.
pH testers can be used to test the acidity of your starter and to help determine when bulk fermentation and proofing are done.
The Secrets of Ovenspring and Baking Temperatures
How do baking temperatures impact ovenspring?
In this extraordinary video, Tom explores all aspects of the sourdough baking process to determine the best baking temperatures for optimal ovenspring. This masterclass video and six-loaf experiment disproves many myths about preheating, oven temperatures, baking vessels and ovenspring.
The 10 Secrets of Sourdough Success
What are the top 10 recommendations for sourdough bakers?
In this video, Tom summarizes his top 10 “secrets to success” for sourdough bakers. The video is based on the findings of the experimental videos conducted over the past few years. This video is packed with lots of new information never before found in one place. Learn the essential skills for sourdough bakers.
Download the printable companion guide: “The 10 Secrets of Sourdough Success.”
How to Read a Sourdough Crumb: Underproofed or Overproofed
How can you tell if a loaf is over or underproofed by looking at the crumb?
This one-of-a-kind video teaches sourdough bakers the essential skill of “crumb reading” to determine if your loaves are underproofed, fully proofed or overproofed. The video includes photos of over 20 loaves and demonstrates a 3-criteria method that anyone can use to learn how to read a sourdough crumb.
Download the printable companion guide: “How to Read a Sourdough Crumb Guide.”
Sourdough Brothers – The Sourdough Apprentice: Special Edition
Can a novice with no prior experience bake a great sourdough loaf?
In this one-of-a-kind video, Tom teaches his brother Bob, a sourdough novice, every step of the sourdough baking process. This educational and humorous video is the most detailed instructional video for new sourdough bakers on the internet. It covers every step of the popular Tartine Country Bread recipe and process. And Bob, the beginner baker and Sourdough Apprentice, does every step himself — for the first time — with unexpected results!
Experimenting with Bread Flours
What is “bread flour” and how does it impact your loaves?
In this in-depth video, Tom explores the mysteries of wheat, flour and bread flours. He bakes 6 loaves of bread using six new types of bread flour and evaluates the differences in crust, crumb, color, flavor and fermentation rates.
This video is jam packed with new content never before seen in sourdough videos!
How to watch the videos
“Wow, these videos are long.”
That is the initial reaction most people have at first glance, but you will soon come to realize that the videos all follow a similar structure and are smartly organized to help you find the information you need.
The experiment-based videos found here are intended to be scientificially-repeatable experiments. They include every detail required for you to replicate the exact same results at home. There are no other videos available with this level of rigor or repeatability.
You are in control! Use the tools provided.
Structure – Each experiment video follows a similar format with an introduction on the topic of the video, a detailed experiment, a comparison of the loaves, and a summary of findings.
Chapters – Each video is set up with chapter breaks at the bottom of the screen that you can use to scroll through the sections of the video.
Summaries – In each video, the “Comparison of Loaves” and final summary section typically recap the basics of the experiment. The final summary findings section usually stands on its own without the need to have watched the entire video. This method is for impatient bakers who want to jump to the “answer.”
Speed – In YouTube, you can increase the play speed of the videos. Tom’s delivery is deliberate and clear (many subscribers do not speak English as their first language) so the videos tend to be understandable even at 1.5x speed.
Share – Please share your comments in the YouTube comments section. Also please review the comments to learn from others after watching each video.
I. videos for beginners
This group of videos includes the first five videos recorded in early 2020 that launched the channel. These videos capture all of the questions and real-time discoveries of a beginning sourdough baker. These continue to be some of the most popular videos. I have also recently added three additional videos for beginning bakers.
Tartine Bread: Beginner Mistakes and Tips using the Tartine Method
Is it possible for a beginner to make great sourdough bread?
This 5-part series is the perfect starting point for beginning sourdough bread bakers. In this series, Tom demonstrates virtually every step of the process following the popular Tartine Country Bread recipe. This video is also helpful for those trying the Tartine recipe for the first time.
The Mystery of Bulk Fermentation
How does bulk fermentation work?
One of the most popular videos explains how Bulk Fermentation works including how to identify overproofed and underproofed loaves. It also includes a step-by-step demonstration of all of the details related to bulk fermentation. An important video for beginning sourdough bakers.
Underproofed of Overproofed: A Tale of Four Loaves
What is the impact of time on bulk fermentation?
One of the most popular videos includes a four-loaf experiment demonstrating the differences in crumb that occur with four different combinations of bulk fermentation and final proofing times. My shaping skills were still developing at this time. Not my finest loaf shaping work!
If you are looking for more details on under and overproofing, please check out some of my newer videos including the series, “When is Bulk Fermentation Done,” and the video, “How to Read a Sourdough Crumb: Underproofed or Overproofed.”
The Long, Cold Proof: Six Loaves, Five Days
How long can you cold retard your loaves in the refrigerator?
This video pushes the limits of final proof and cold retard times with a six-loaf experiment. In this video, Tom experiments with final proofing times ranging from one day to five days and assesses the impact on crumb, loaf structure, gluten structure and flavor. A popular video.
Tools of the Trade for the Sourdough Baker
What kind of tools are required for sourdough baking?
This video reviews all of the possible tools a sourdough baker may need and describes the essential and optional tools. Also, check out the Products page for a list of all of the products used in the videos.
Sourdough Brothers – The Sourdough Apprentice: Special Edition
Can a novice with no prior experience bake a great sourdough loaf?
In this one-of-a-kind video, Tom teaches his brother Bob, a sourdough novice, every step of the sourdough baking process. This educational and humorous video is the most detailed instructional video for new sourdough bakers on the internet. It covers every step of the popular Tartine Country Bread recipe and process. And Bob, the beginner baker and Sourdough Apprentice, does every step himself — for the first time — with unexpected results!
How to Read a Sourdough Crumb: Underproofed or Overproofed
How can you tell if a loaf is over or underproofed by looking at the crumb?
This one-of-a-kind video teaches sourdough bakers the essential skill of “crumb reading” to determine if your loaves are underproofed, fully proofed or overproofed. The video includes photos of over 20 loaves and demonstrates a 3-criteria method that anyone can use to learn how to read a sourdough crumb.
Download the printable companion guide: “How to Read a Sourdough Crumb Guide.”
The 10 Secrets of Sourdough Success
What are the top 10 recommendations for sourdough bakers?
In this video, Tom summarizes his top 10 “secrets to success” for sourdough bakers. The video is based on the findings of the experimental videos conducted over the past few years. This video is packed with lots of new information never before found in one place. Learn the essential skills for sourdough bakers.
Download the printable companion guide: “The 10 Secrets of Sourdough Success.”
ii. sourdough starter videos
The following starter-related videos were recording in 2020 as subscribers asked specific questions about starter creation and maintenance. “50 Ways to Kill Your Starter” remains a personal favorite.
How to Create a Sourdough Starter
This is the definitive video for creating a new sourdough starter. It follows the Tartine method and includes virtually every step, including examples of what the starters should look like from days 1-9. This video is “what to expect when you’re expecting” for sourdough starters.
How to Maintain a Sourdough Starter
For those with an existing starter, this video answers many questions about how to maintain an existing starter using a daily feeding method at room temperature. Refrigerator maintenance methods are not covered in this video.
How to Strengthen a Weak Starter
This innovative video takes a deep dive into understanding the Seven Stages of the Starter Feeding Cycle and describes methods for strengthening a weak starter including the Peak-to-Peak feeding method which was popularized by this video.
How to Double your Starter Strength in Six Days (or less)
This video demonstrates how to strengthen a weak starter simply by changing the starter feeding ratio and feeding interval. Over a six day period, the starter strength is more than doubled. This ground-breaking video includes innovative new methods for measuring the true strength of a sourdough starter.
This video is an excerpt from the video, “When is Bulk Fermentation Done: Episode 6 – Starter Strength and Leaven Percentage.
How to Put Your Starter on HOLD — and Revive It
What do you do with your starter if you take an extended break?
I recently was on an extended trip where I was away from home for 33 days. In this video, I demonstrate how I fed my starter before putting my starter into cold storage in the refrigerator, and I demonstrate, step-by-step, how I revived it when I returned home.
50 Ways to Kill Your Starter
“I think I killed my starter!” This humorous and fascinating educational video demonstrates all the common (and some uncommon) ways that people accidentally “kill” their starter. The video proves that it is exceptionally difficult to actually kill a sourdough starter and demonstrates many methods for saving a compromised starter.
Troubleshooting Your New Sourdough Starter — Recipe Red Flags and Pro Tips
Why is my new starter not working?
If you are struggling to get your new sourdough starter off the ground, it is likely because of the process you are following. Many popular new starter recipes and methods on TikTok and Instagram are riddled with bad information.
Learn the science of sourdough starters!
Download the PDF Summary!
(Follow The Sourdough Journey’s science-based methods here!)
iii. In Search of the open crumb
As my baking skills rapidly improved in early 2020, I was intrigued by Trevor Wilson’s Open Crumb Mastery and I began a quest to isolate different elements of the baking process assess the impact on open crumb. The results were enlightening and defied much conventional wisdom.
The Impact of Final Shaping on Open Crumb
How does final shaping impact open crumb?
This four-loaf experiment demonstrates the impact of final shaping on the crumb of a sourdough loaf. The video covers the range of final shaping from “no shaping” to “extreme final shaping” and all points in between. Many shaping techniques are demonstrated and the end results are surprising.
The Impact of Pre-shaping on Open Crumb
How does pre-shaping impact open crumb?
This four-loaf experiment demonstrates the impact of pre-shaping on the crumb of a sourdough loaf. The video covers everything from “no pre-shaping” to “extreme pre-shaping.” It ends with insights into the provocative question, “What is the purpose of final shaping?”
The Impact of Bulk Fermentation on Open Crumb
How does bulk fermentation impact open crumb?
This four-part video includes a five-loaf experiment that takes an unprecedented deep dive into all aspects of bulk fermentation and the impact on open crumb. In particular, the video focuses on bulk fermentation handling techniques including stretch and fold, coil folding and lamination. The results are surprising!
The Impact of Bread Flours on Open Crumb
How do different bread flours impact your sourdough loaf?
In this in-depth video, Tom explores the mysteries of wheat, flour and bread flours. He bakes 6 loaves of bread using six new types of bread flour and evaluates the differences in crust, crumb, color, flavor and fermentation rates.
This video is jam packed with new content never before seen in sourdough videos!
iv. tartine bread: The art and Alchemy
In the summer of 2020, this five-part series marked the culmination of all of the learnings from the experiments to date. This series is one of the most comprehensive guides on the Tartine method you will find anywhere.
Tartine Bread: The Art and Alchemy
This extraordinary, five-part series is the deepest dive into Chad Robertson’s Tartine Bread that you will find anywhere on the internet. In this long-format Master Class, Tom bakes three loaves of Tartine Country Bread with slight variations in methods and evaluates the differences along the way. This one-of-a-kind video series is an homage to the Tartine Country Loaf and Chad Robertson’s process with influences from other contemporaries including Kristen Dennis, Maurizio Leo and Trevor Wilson.
v. bulk fermentation: mastering Temperature and Time
The experiments in 2020 made it clear to me that 80% of the final outcome of a sourdough loaf is the direct result of bulk fermentation. I began to focus on this complex and often underemphasized aspect of sourdough baking.
Bulk Fermentation: Mastering Temperature and Time
What are the techniques for managing temperature in bulk fermentation?
This three-part series is a deep dive into all aspects of temperature management for sourdough bakers. It includes techniques for managing dough temperatures, utilizing proofing chambers, the impact of temperature on dough acidity and many other essential skills for the intermediate sourdough baker.
vi. when is bulk fermentation done?
In late 2020, I began creating this multi-part series to continue the quest to understand all aspects of Bulk Fermentation. The innovative Bulk-O-Matic System was born in Episode 3 of this series.
The SECRET of Bulk Fermentation: Measuring Dough Temperature and Percentage Rise
Is there a foolproof method of bulk fermentation?
In sourdough baking, I’m hesitant to call anything “foolproof,” but this is as close as you will get. The culmination of hundreds of experiments and years of research — this simple method has revolutionized sourdough baking for home bakers.
By measuring the dough temperature and percentage rise in your dough, you’ll be baking like a pro in record time!
Episode 1: The 30-Minute Effect
The first video in this series demonstrates the surprising impact 30-minute differences in bulk fermentation can have on a sourdough loaf. The results are eye-opening for even the most experienced bakers.
Episode 2: The Curse of the Weak Starter
This episode began as a continuation of Episode 1 but turned into a fascinating (if unexpected) assessment of how a weak starter can impact the bulk fermentation process of four loaves. For new bakers with potentially weak starters, this helps diagnose this complex and under-reported condition.
Episode 3: The Bulk-O-Matic System
The incredible Bulk-O-Matic System was born in Episode 3. This breakthrough tool helps beginning sourdough bakers use a nine-criteria system to identify when bulk fermentation is done. The ambiguity of “reading the dough” is finally systematized! This is a “must see” video in this series.
Episode 4: Overproofing Problems
This video demonstrates how to spot early signs of overproofing during bulk fermentation and demonstrates how to read the crumb to determine if overproofing is a problem. This video is a continuation of the experiment in Episode 3. It is helpful to watch Episode 3 and Episode 4 together.
Episode 5: The Impact of Starter/Leaven Percentage
This video tackles one of the most complex and least understood aspects of sourdough baking, that is, how do leaven percentages (5%-30%) impact the bulk fermentation process and the outcome of a sourdough loaf.
Episode 6: The Impact of Starter Strength and Leaven Percentage
This extraordinary video covers two groundbreaking topics: 1) a six day regimen to strengthen a weak starter, and 2) the impact of a strong vs. weak starter on the outcome of bulk fermentation. This is one of the most important sourdough videos of 2020.
Episode 7: Some Like it Hot – The Temperature Effect
This video explores the impact of temperature variations on bulk fermentation, ranging from 75F/24C to 90F/32C. This video builds on the earlier video series “Bulk Fermentation: Mastering Temperature and Time” with improved consistency of results and new findings at all temperature ranges.
Episode 8: Low and Slow at 70F/21C
Why do some recipes call for a 100% rise in the dough and others something less? Yet they produce the same results. This video explores the impact of temperature on percentage rise during bulk fermentation. The results are fascinating. This video also introduces the concept of three “baking styles” based on bulk fermentation temperatures of 70F/80F/90F or 21C/27C/32C.
vii. baking
The Secrets of Ovenspring and Baking Temperatures
How do baking temperatures impact ovenspring?
In this extraordinary video, Tom explores all aspects of the sourdough baking process to determine the best baking temperatures for optimal ovenspring. This masterclass video and six-loaf experiment disproves many myths about preheating, oven temperatures, baking vessels and ovenspring.
viII. other Videos
The Sourdough Journey Preview Video (A Comedy)
In this humorous take on the first video series, Tom’s identical twin brother helps compress the 2.5 hour series into 13 minutes of sarcasm, wit and dry humor.
(This video was the inspiration for the “Sourdough Brothers” apprentice video).
How to Make a Sourdough Lame for $3.00
This video explores all of the possible options from scoring lames and demonstrates how to create one with commonly available parts for under $3.
iX. guest videos
This section includes helpful videos from other sourdough bakers that I have learned from, and I still refer to these from time to time.
Chad Robertson Shaping Video
In this video, Chad Robertson demonstrates his pre-shaping technique and his final shaping technique for a batard. Robertson uses the classic ” Tartine fold” with stitching and a rollup.
Maurizio Leo: The Perfect Loaf: How to Shape a Batard
Maurizio Leo provides a great example of how to shape a batard using a simple tri-fold method.
Maurizio Leo: The Perfect Loaf: How to Shape a Boule
Maurizio Leo provides a great example of how to shape a boule.
Trevor Wilson: Breadwerx: Shaping Video
Trevor Wilson’s shaping videos are a masterclass in dough handling.
Full Proof Baking: How to Make an Open Crumb Sourdough Loaf
Kristen Dennis’ seminal video is one of the most popular sourdough videos of all time. Kristen’s dough handling is impeccable and her combination of lamination and coil folding has been adopted as the “open crumb” standard approach by many bakers.
Autumn Kitchen: Open Crumb for a Basic Country Sourdough
Chiew See (a.k.a Autumn Kitchen) demonstrates incredibly deft dough handling and shaping in her country loaf video. This video is a good example of very light dough handling throughout the entire process. The percentage rise is an approximation, but the fermentation times and temperatures are provided. You can also find spectacular recipes demonstrated on this YouTube channel.
Richard Bertinet: Slap and Fold Technique
Richard Bertinet demonstrates the “slap and fold” method that he popularized. This method is not to be confused with Chad Robertson’s “stretch and fold” method. The slap and fold method is typically used for up-front gluten development during the initial mixing of the dough.
Baker Betty: Understanding Starter Feeding Ratios
Baker Betty provides insight into the complex topic of starter feeding ratios. This is the best and most detailed video on this complex topic.
Karl De Smedt: The Science Behind Sourdough
Karl De Smedt of Puratos Center for Bread Flavour gives a detailed scientific description of how sourdough starters work. This important video covers topics of starter microbiology, liquid vs. stiff starters and the impact of temperature. This is the best video describing how starter acidity works. This important aspect of your starter can have a significant impact on the fermentation of your sourdough loaves.
Bake with Jack: The Scrapings Method
Jack Sturgess describes his innovative method for “no discard” sourdough starter maintenance. Many sourdough bakers have adopted this method.