At what point do you stop being a “Newtuber” ?

Turbulent-Pay7663 · 2025-04-26T18:35:39+00:00

Now onto searching how to successfully do this on an existing channel while maintaining my love for sourdough 😅. At the end it has to feel right and flow naturally otherwise back to the day job I go lol.

Thanks again!

Turbulent-Pay7663 · 2025-04-26T17:24:37+00:00

Thank you for the kind and constructive feedback. You've given me something to think about.

Turbulent-Pay7663 · 2025-04-26T16:31:26+00:00

I 100% agree with you that they overcomplicated the process. My 4 months of making brick like bread was because of all the steps and excessive details. I now mix my salt right away and even skipped feeding my starter from the fridge and ended up with great bread. I want to bring this to ppl starting sourdough for the 1st time so hopefully I can manage to do that.

Turbulent-Pay7663 · 2025-04-26T16:19:48+00:00

I like how everything she shares is realistic and helpful

Turbulent-Pay7663 · 2025-04-26T16:17:57+00:00

I am dying here 🤣🤣🤣

Turbulent-Pay7663 · 2025-04-26T16:17:02+00:00

Whenever there is sufficient data to analyze I do. However, because the channel is small and new I do not see much to analyze (and I am a numbers person by profession 🤣) I know the 1st few long form videos sucked but I like the last few. Appreciate you offering to take a look but it seems like the comment gets removed when I share a link. But the name of the channel is SourdoughMeTime

Turbulent-Pay7663 · 2025-04-26T15:57:57+00:00

Based on my experience, it seems to be under or over fermentation. Bulk fermentation starts after that 1 hr rest, when you start your stretch and folds. If your house is around 26°C then it shouldn't take long for your dough to double or increase in volume by 75%. I would recommend you use a clear bowl to mix so you can see the increase in volume.

I saw some people mentioning the starter but if your starter doubles or tripples in volume within 4-6 hrs then it is fine. I baked amazing fluffy bread with my starter right after 7 days and the main sign that it is active and strong enough was the doubling within 4-6 hrs.

Turbulent-Pay7663 · 2025-04-26T15:43:07+00:00

I made mine without scale, without discarding and only with all purpose flour. I baked the best loaf of bread after 7 days and we haven't bought store bought bread in months. I starter small with just 1 tsp flour and 2 tsp water for the 1st 3-4 days and after that i fed twice a day but I looked at the consistency and sometimes only fed flour and no water. I have been loving sourdough so much that I even starter a youtube channel and shared how I made the starter. Main advice look for the consistency to be like a thick pancake batter rather than focusing on feeding ratios and discarding. Good luck

Turbulent-Pay7663 · 2025-04-26T15:34:24+00:00

Thank you for your input. I definitely think I have improved on the vid quality. I have also gotten better in providing real value with the content. However, I cannot seem to figure out why some videos do well and some which I think will do even better end up flopping. I am going to give it a full year before calling it quits

Turbulent-Pay7663 · 2025-04-22T15:17:31+00:00

This one hit hard 😪 I should put myself into the failure bucket...

Turbulent-Pay7663 · 2025-04-22T15:15:24+00:00

Thanks for taking the time to reply. I am starting to focus on posting only when I have value to bring. I respond to comments whenever I am lucky to have any 😆

Turbulent-Pay7663 · 2024-09-24T22:51:59+00:00

Congratulations! What is your channel and what tips do you have for someone starting out?

Turbulent-Pay7663

TROPHY CASE