Glad it helped!

Glad it was helpful! Goodluck w your journey

Can i use cold boiled water

I’m glad to hear that

นี่ขว่าลุ ี e งก;

@@SourlottibyAbby l. ) Guys just

You are most welcome

Glad it was helpful! Good luck!

Wonderful! Can't wait to see your beautiful bakes!

Glad it was helpful!

Wat is the ratio u used for lesser water ? 1:1:0.8?

Glad it helps!

Glad it help!

Glad it was helpful!

Thanks Dear Abby

Glad you liked it!

Glad it was helpful!

Thank you. You made my day!

All the best!

You too!!

Goodluck!

Try using different flour

Goodluck!

Yes you're right

Thats completely normal! If you'd like to delay the rising time, you can bring the starter together with an ice pack and put in ice bag to maintain a cooler environment than turning the AC on.

Hi! Both is fine, as long as it fits your schedule. If you can use the discards within 4 days then feel free to just store in the refrigerator or freezer can keep up to 1 month (thaw before use)

@@SourlottibyAbby thanks. Then I need to start keep in freezer then. 🙏🙏

You are so welcome!

If I can help? 1) No, you can change up the flour at any stage of your feeding. I change my flours depending on what type of bread I'll be making. Sometimes I'll even separate my starter and make fraternal twins. I'll divide my starter into 2 jars and feed each jar 2 different flours for 2 different breads. Then join the 2 afterwards. 2) Not recommended. The acids in the starter can corrode the metal that might be exposed in the lid. Better not take the risk. 3) If you have good quality stainless steel utensils, go right ahead, but if you're not sure they are, see my response to your question above. I hope this helps you, or anyone else. Happy baking!!

Hi, water plays a big role in starter making. 1. Tap water contains chlorine, which is antibacterial and can kill off the lactobacillus bacteria we are trying to nurture. So its best to use filtered, distilled or mineral water. 2. Not necessarily, every starter behaves differently. As you can see from the first 4 days my starter could only peak less than 3x. When the starter has no longer in dome and starts to levelled, thats peak. 3. Usually i practice to feed the starter first and allow to rise to double, then only put into the fridge. *this allow the starter to have “extra” food to consume during hibernation. When you remove from fridge, just allow the starter to peak. Continue discard and feed as usual. Hope it helps!

@@SourlottibyAbby Thank you so much for your reply. This is very helpful! 😊

@@SourlottibyAbby don't have filtered water at home, which bottled mineral water do you recommend to buy in Malaysia? should I always use bottled water for starter maintenance after day7? do you recommend buying those dry sourdough starter sold in a small pack. like Breadtopia

Hi.... Rye flour that you used is a dark rye flour or just rye flour

Hi! Yes you are right. As the starter grows stronger, the food would not be enough for the starter to stay up until next morning. When the food finishes, it will deflates and start collapsing hence causing to acidify and weakens. So we feed at a higher ratio to delay the peak before next feeding.

Try using or at least making mixtures with rye or whole wheat flour and you will see how it improves.

Yes. Just normal room temperature, 28c

No, but it’s optional

Hi Lynn, glad to hear that! Usually sourdough discards do not necessary to be active. You can check out my other recipes in the sourdough discards playlist. You can use it to make many great recipes. As for question 2, you can store in the fridge once its doubled.

Yes, correct

Hi Pratima, yes kindly allow the starter to double or tripled before using to make bread for optimum results!

Hi! Yes absolutely fine. I collect all discards in a same container, then use all at once for other discard recipes. Yes please adjust the feeding ratio and seed according to how much you need for the recipe

@@SourlottibyAbby Thanks. The water used is has to be boiled water or just from the tap? Sorry I am new to sourdough, so I need to understand that it reached peak at 4pm on day 5, then feed again?

looks like u're on the right path! keep feeding at peak and your starter will be ready for first bake

​@@SourlottibyAbby Hi, just one more question. After it reached the peak phase, I try the floating test. And it didn't float. Should I feed it a little longer, until the starter firm? Mine doesn't look like yours

RO water is just fine for the starter

No. The acidity build up when the starter collapsed and neglected for feeding. When its just levelled, its fine. Just feed it will do.

@@SourlottibyAbby oic...thank you very much for taking time to reply😘

@@yt13061966 wrong emoji there bud-

You can do it!

if its rising very actively u can start doing multiple feeds

Yes you can feed at 1:2:2 for night feeding

@@SourlottibyAbby thanks for ur reply 🙏🏻

Yes, any filtered, distilled or mineral water is fine. As long as its water chlorine-free.

@@SourlottibyAbby Tq 🤗

you may just do regular feeds at 1:1:1 then transfer to refridgerator once it has doubled

Stronger starter helps to develop better gluten and provides faster fermentation. If a starter is weak, it will affect the fermentation and taste of final product. Hence i would advise to strengthen your starter by feeding it more regularly. You will notice the difference!

This is Weck Jar 900. Feel free to use it

Oh sorry, I just got the answers on FAQ. thank you very much and sorry for bother.

Hi! Yes you can.

It's normal at day 3 or 4 that the starter not rise at all, keep going, soon after it will doubled 4 hours after feeding, then you can feed it every 12 hours, it smell sweet alcohol, and after 7-9 days you can use it as a levain

Hi, have mentioned in the end of the video. Feed regularly at room temperature or feed once a week if kept in the fridge. It is a live culture, you can keep using it to make many great recipes.

Hi! Yes, i don’t usually look at the clock. Please monitor your starter and adjust accordingly

I don’t look at the clock when feeding my starter. You need to monitor how your starter behaves. The key is to always feed at peak, except for the first few days of cultivating the starter. You need to let it rest 24 hrs.

Discard and refeed it ;)

Add some rye/wholewheat to boost the activity.

No. you either do it with rye or wholewheat.

Hi! Yes please refresh immediately.

@@SourlottibyAbby I refreshed at 4pm. It has risen abt 0.5cm after 3 hrs.

谢谢提议～ 我会放进我的list 里面。有时我也会在IG 分享哦！可以关注我～ 💛

好哦！

请问你用的那把刀真的那么好用吗？就是不管冷热都很好切？

如果发效了，可不可以 自接拿来做面包吗😊

It’s in the description. Japanese bread flour. You can also add rye. Most of the wild yeast are in the flours- you’re not really “catching them”.

It's called the hooch, its absolutely normal! Try adding 10% rye/ wholewheat if your starter has no activity.

Hi Abby, I thought so , but thought I made a mistake and threw away that starter and restarted again . I will try again

I wouldn't recommend it. If the discard does not smells off to you, you may try to use it. Check out the FAQ shared on the end of the video.

Yes, allow to double then put in the fridge.

可以购买室内温度计来测量哦！

I would suggest to continue training and maintaining it. Raising a new starter can be more time consuming

Hi! I suggest to wait especially first few days, then only proceed feeding at peak after day 4-5.

Yes you can, but not necessary. I would just focus maintaining one starter