The ONE thing that makes or breaks your sourdough!

Ash explains the number one cause of flat, gummy, or dense sourdough bread and how to fix it with your pre-ferment! She demonstrates exactly how to construct a proper levain for ANY sourdough recipe and what it should look like in order to achieve optimal fermentation of the dough.

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[san-ramon-flash]

I’ve been on sourdough journey since 2020. This is the very first video explaining the levain and what strong starter looks like. Thank you so much!

[monicaconverse]

Beginner bread maker here. OMG, been frustrated with my starter for over a month now thinking it wasn't ready when in actuality it was. Just needed to go to the next step of making the leaven in order to have enough for an actual recipe. Been waiting on my starter to magically grow enough to do it not even understanding....You gave me that Ah ha moment. thank you sooo much.

[HenkVeenendaal]

There are more ways to skin a cat I guess. I keep my sourdough in the fridge. It's a 500ML container which. It has around 300 Gr in it. Every time when I bake a bread, I take out 150Gr of the sourdough to put in my dough. I add fressh 75 grams of water and 75 grams of flour. After an hour or so I put the container back in the fridge.Keeping it cool this way is just to slow it down. Then I use the 1-2-3 method. 150Gr soudough, 300Gr water, 450Gr flour (9-10 gr salt). After about 5-6 hours on room temperature this is ready for the night. In the morning I bake it in theDutch oven. Works for me everytime. And my Sourdough is always superhappy when it comes out of the fridge, ready to work.

[rachaelgirouard]

Exactly what I needed to know!!! Terminology was a bit difficult at first just because I’m new but I fully understood what you explained, very clear & the only person that really took the time to show this distinction in all of the videos I’ve watched so far. Thank you!!!

[nanajoyceful]

I’ve been making sourdough bread since 2016! One day I realized that I had tons of starter in my fridge. Couldn’t bring myself to through them all out. So I decided to share my bread baking techniques with friends and offered a sourdough class! I discovered that I love talking and sharing all the things I’ve learned over the years. It was a success and so I taught more.then a friend convinced me to sell my bread at our local amazing farmers market! Anyway, I say all that to tell you that this idea just happened to come up in my feed this morning! Nothing is by chance! After being so successful baking loaf after loaf, I’ve recently started having problems with my results! I’ve been experimenting with different flours, oven temp, etc. but I think your method of determining the viability of the starter is the key to what I’ve not been fastidious enough to pay attention too! And I’ve never weighed or measured my flour/water/starter ratio!! This could be key to my problem of not achieving a good slash and not getting that ‘eyeliner’ and crusty crust like I used too!
Thank you so much! I’m going to link this video and your starter recipe video in my class notes if that’s okay with you! You would also get the credit and more followers! Thank you so much for sharing!! ❤❤

[keig]

Oh my gosh I am new to sourdough I've had so much trouble even after watching hundreds of YouTube videos. I have thrown away so many failures. I need to tell you that you are the first person that has explained the whole process that I could completely understand. My starter always looked ready had bubbles it grew but it just didn't grow enough you turned on a light bulb in my head and I thank you so much. I am excited to keep going.

[Wibb]

I've watched a lot of videos about sourdough starters and this is the first one I've seen that has gone into this much detail about the optimum starter state. Thank you!

[kew]

My starter is perfectly active and it is not stiff. It pours out and is slowly runny, it’s perfect. Lots of bubbles all over, very active and you can hear it when you move it around. There’s a lot of opinions out there and I watched countless videos and they all caused a lot of unnecessary frustration and confusion, actually pushed me away from wanting to try. Thankfully I did not give up and am finding with trail and error, experience and time you will find it. Every environment, home and geographical area is different. What works for one person may not work for another. Also everyone has different temps from different ovens. Just think what did people do a long time ago without all that we have now. They figured it out!

[kelliesundstrom]

Wow what a great video. You really broke it down for us, I appreciate it.

[christinehiggins]

Always such great tips… you used perfect examples to show us exactly what to look for! Thanks Ashley, love learning from you! ♥️

[jamiesaylor]

That was the most clear explanation of the starter I have seen for several months of learning. Thanks!

[coreybarnwell]

Thank you for taking the time to help all of us ❤

[michellekerbs]

Thank you Ashley! You gave a great explanation of how to make a strong sourdough leaven. ❤

[mnprlgrl]

This is extremely helpful. And I LOVE your spoonholder!

[drrontx]

Very helpful. Clear explanations on how to improve your bread. Easy to understand

[naomibunch]

This explanation was exactly what I needed. I’m excited to try another loaf with this information in my arsenal. Thank you!

[PeterHardyPro]

This was very insightful! You're an excellent teacher.

[tammyshelley]

Thank you! This has been the best video and I’ve watched A TON!

[oiltician]

Thank you ❤ for this! This is the first video that truly helped me figure out my problem😊

[BigPowerAL]

Thank you for sharing this information. This and better doing the right shaping helped me get great oven spring and beautiful loaves!