I started my sourdough journey like a year ago after seeing this video. It took me a long time to get the starter correct. This video has really helped me . I would come here often for references. I wanna say thank you 🙏
@SourlottibyAbby10 ай бұрын
Glad it helped!
@jenifferprovost65402 жыл бұрын
I can't thank you enough for taking the time to do this video! It is fantastic!! All of the detailed information and your time and effort is very appreciated!! I just started day 1 of my starter and I can't wait to do the butter oat and flaxseed sourdough! Thanks for the wonderful videos, explanations, and inspiration 😊!
@SourlottibyAbby2 жыл бұрын
Glad it was helpful! Goodluck w your journey
@syahirahsobri537011 ай бұрын
Can i use cold boiled water
@CCCha-uz1ld2 жыл бұрын
Very few videos and guides addresses smell and texture - at least not to the level of details you have given. I have tried to make a starter twice (not successful) because I do not know what to make of the smell and consistency. This is the best starter video I have seen to date. Thanks very much this.
@SourlottibyAbby2 жыл бұрын
I’m glad to hear that
@jeramy_jer97702 жыл бұрын
นี่ขว่าลุ ี e งก;
@jeramy_jer97702 жыл бұрын
@@SourlottibyAbby l. ) Guys just
@mydear6788 Жыл бұрын
Great video....I never discard my starter.....so many things you can use leftover starter for. To make sure it's an active sourdough starter, do the float test. A teaspoon starter into a cup of water....if foats, then it's good to bake 😊
@jitwatanajaruwatanachai43152 жыл бұрын
I have watch a few vdo of making sourdough starter from you tube, yours is the best for step by step presentation with detailed easy script to clear all my hesitation!
@SourlottibyAbby2 жыл бұрын
You are most welcome
@changeusername562 жыл бұрын
thank you for sharing, I didnt know what sour dough was until today. your video was not complicated and easy to understand. thank you for putting together this step by step tutorial. I watched other videos that confused me and I thought I would never give this a go. I cannot wait to try this.
@SourlottibyAbby2 жыл бұрын
Glad it was helpful! Good luck!
@queklihuan Жыл бұрын
Thank you so much Abby! I made it using your instructions and it came out perfectly - including the spiderweb ! My first butter oat and seed bread with this new starter is now waiting to bake - so exciting!
@SourlottibyAbby Жыл бұрын
Wonderful! Can't wait to see your beautiful bakes!
@stan55672 жыл бұрын
Thank you so much for sharing your knowledge. You have no idea how desperate I want to learn how to make this. Thank you so much again.
@SourlottibyAbby2 жыл бұрын
Glad it was helpful!
@moneyq85312 жыл бұрын
The process is so clear and It's really help me to feed my first starter!Hope it'll be successful!
@AntoniaLehn2 жыл бұрын
This is the best sourdough starter recipe video I’ve ever seen. Thank you so much for making it!
@alherx9992 жыл бұрын
i also live in tropical climate and i've tried this with only bread flour, except with less water and in just 3 days,i already have a strong starter 💖
@vincus54072 жыл бұрын
Wat is the ratio u used for lesser water ? 1:1:0.8?
@stellaheng94272 жыл бұрын
Hi Abby, thank u so v much for yur time taken to do this video. I wanted to write to you if you cud do a starter video after reading yur fb. Lo & behold wowee, it really helps for those living in the tropics. There are so many videos out there and nothing beats a "tropic" video. Thanks again.
@SourlottibyAbby2 жыл бұрын
Glad it helps!
@wcandtt2 жыл бұрын
very clear explanation. Thank you for the amazing video.
@SourlottibyAbby2 жыл бұрын
Glad it help!
@azfarar Жыл бұрын
Thank you so much for such detailed explanation. May this vid may never lost.
@SourlottibyAbby Жыл бұрын
Glad it was helpful!
@cdobakery65432 жыл бұрын
Great technique for great sourdough.Thanks alot
@cdobakery65432 жыл бұрын
Thanks Dear Abby
@MegaPmom2 жыл бұрын
i watched another vdo and thought this is japanese vdo! love the way you visualised to fully understand what will be going along our journey ❤️ thanks MCO for such useful vdo🤟
@SourlottibyAbby2 жыл бұрын
Glad you liked it!
@gyongyibezi9831Ай бұрын
❤ manny thanks, I started today...🤞
@prehistoricdinosaur2 жыл бұрын
Thank you . Very detailed and clear demo. Learnt a lot from your channel. 👍👍👍
@SourlottibyAbby2 жыл бұрын
Glad it was helpful!
@jaw1397 Жыл бұрын
I love sourdough and bake it weekly. I have Two Starter ، first was 4 years ago, I got it ready in two weeks, and the other one 6 months ago, I got it ready in a week, and now I’m baking the best sourdough in them..Greetings to you, I subscribe to your channel and follow you on Instagram
@SourlottibyAbby Жыл бұрын
Thank you. You made my day!
@hopezh31862 жыл бұрын
Thank you, will try to make it🙏👍
@SourlottibyAbby2 жыл бұрын
All the best!
@feilixuefeilixue67132 жыл бұрын
Deeply appreciated Abby. Have a blessed day🙏
@SourlottibyAbby2 жыл бұрын
You too!!
@danydaniel8753 Жыл бұрын
Muchas gracias por compartir , genio!!!!, ya me pongo a hacerlo.
@yeunggrace81722 жыл бұрын
Thanks for your great effort. It can solve my query on sourdough making 👍🏻
@SourlottibyAbby2 жыл бұрын
Goodluck!
@normaortega1509 Жыл бұрын
I wish I can do that , look so easy!😍
@daisytenerife2 жыл бұрын
This so great fantastic !
@cookshok2014 Жыл бұрын
MashAllah great 👍👍😃😃
@natashagan85263 күн бұрын
Hi, I started my starter 5 days ago, first two feeds were with the bob’s redmill whole-wheat flour, then subsequently with 10%wholewheat and 90% all purpose flour.. and fed and discarded twice a day. Each time I feed, I changed to a clean jar. up till now I only see a few bubbles and not much rising… should I just continue doing the same? Should I switch to bread flour? Or should I just restart the whole process? I wish I saw your video earlier… I measured the starter temp and it’s 31.5 degrees Celsius.. Is that too hot?
@thaovu66652 жыл бұрын
I've tried 4 times already and still haven't successed yet. Will do it again, thanks for your sharing
@SourlottibyAbby2 жыл бұрын
Try using different flour
@daiwan65803 ай бұрын
Please show how to use starter for breads and continue to feed the remaining starter.
@paayelagarwaal87662 жыл бұрын
Thank you for the amazing video. When is night time maintainance required.
@dive.36442 жыл бұрын
Thank you for your good knowledge I'm going to start raising starters to make good sour dough.
@SourlottibyAbby2 жыл бұрын
Goodluck!
@hildachacon0019 ай бұрын
Great video!! Question: What if my day 1 using whole wheat is kinda lumpy instead of yogurty looking?
@phoebef24862 жыл бұрын
What if we want to make more starter (more than 60g)? Do we use more than 20g~30g base seed and continue feeding at 1:1:1
@SourlottibyAbby2 жыл бұрын
Yes you're right
@agnesyeo1418Ай бұрын
Hi, where to buy the glass containers with covers?
@lizadeano6279 Жыл бұрын
Hi Abby. Happy to watch your Videos. Im a beginner and excited to try your recipes soon. This is the 3rd day of my starter.Question.. i saw the hooch from my starter but i forgot to discard the water.i stir it then i discard some starter and feed ,thus my starter will ruined?thank you.
@rsuguna7 ай бұрын
Mine does not ferment at all.I don’t know what I am doing wrong
@sujittrajaturapattarapong41762 жыл бұрын
Hi Abby. My starter grows very quickly - it has risen more than 2x on the 2nd day and only 12 hours from the last feeding. Is this normal? Should I leave it until 24 hours for the next feeding or should I feed it right away?
@meilingshih4385 ай бұрын
Thank you for teaching and sharing, I really like your program, I have subscrip already . I’m Taiwanese living in S’pore , I follow you to make sourdough yesterday (8:50am) , this morning I checked so surprise ,rise up more than double, I discard half and add same volume , after 4 and half hours rise up more then 2 times , I put at room temperature , Is’t too hot? Should I turn on the air conditioning ?
@SourlottibyAbby5 ай бұрын
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.
@starrymore53022 жыл бұрын
Hi Abby, I saw "hooch" in day3 at the bottom. Do I transfer the starter to a new container only and discard the leftover liquid?
@samanthayeap55862 жыл бұрын
Abby , thanks for your sharing. Would like to clarify whether can keep the discard in fridge or better keep in freezer instead ?
@SourlottibyAbby2 жыл бұрын
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)
@samanthayeap55862 жыл бұрын
@@SourlottibyAbby thanks. Then I need to start keep in freezer then. 🙏🙏
@jojoha428Ай бұрын
可以问之后续种,喂养过后要做面包,留些收起来,其余为什么每次都要弃种呢?
@stephyding01142 жыл бұрын
Thanks for sharing,may I know what brand of high protein flour did you use to feed it and how much is the protein in % ? Thank you❤️
@anitafoldvarszkianita7169 Жыл бұрын
Csodálatos a kovászod!!!! ;) Megkerdezhetem milyen liszttel keszult????
@joonsiew852 жыл бұрын
Thanks Abby 😘😘
@SourlottibyAbby2 жыл бұрын
You are so welcome!
@susanalfaris63872 жыл бұрын
this is so complete . just add lemon juice to your dough and you get sour bread
@merjlw2 жыл бұрын
What size Wecj Jar are you using?
@joannecheong29602 жыл бұрын
Hi Abby, may I ask a few questions: 1. Must I use the same brand of flour thereafter for feeding? 2. Can I use glass bottle with metal lid? 3. Must I stir the mixing with a non-metal spoon/fork?
@iluminameluna2 жыл бұрын
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!!
@kimmyp44642 жыл бұрын
Thank you so much for such a detailed and helpful tutorial 🙏🥰❤️ I have some questions and would really appreciate if you can answer them: 1. Is water an important factor? Does tap water work as fine? 2. How do I know when my starter reaches its peak? Is “ peak” always 3X? 3. How to revive my starter after I take it out of fridge/ freezer? Do I start to feed it before or after bringing it to room temperature? Thank you! 😊
@SourlottibyAbby2 жыл бұрын
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!
@kimmyp44642 жыл бұрын
@@SourlottibyAbby Thank you so much for your reply. This is very helpful! 😊
@Ibodnano2 жыл бұрын
@@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
@wonkgendeng25232 жыл бұрын
Hi.... Rye flour that you used is a dark rye flour or just rye flour
@doremonnz2 жыл бұрын
Hi, can I check what is the purpose of Day 5 Evening feedback? Is that optional if we want to do maintenance? Or is the evening feeding due to the sourdough starter now peaking much faster so another feed is required?
@SourlottibyAbby2 жыл бұрын
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.
@tintin-lz9wu Жыл бұрын
How many day that's i can keep about starter... where can i put it..?
@bluewhaleradio9 ай бұрын
This is 10 days of mine, but it doesnt have beauty consistency like that, its only grow 2x volume, never grow 3x/4× . I feed it every 24 hours
@elielbucio4707 ай бұрын
Try using or at least making mixtures with rye or whole wheat flour and you will see how it improves.
@mariapy232 жыл бұрын
Thanks for the great video. Were you using non-chlorinated water? I supposed chlorine would kill the yeast? And what 's the temperature of water used?
@SourlottibyAbby2 жыл бұрын
Yes. Just normal room temperature, 28c
@roselinesu4732 жыл бұрын
Thank you for the video! Is it necessary to sterilise the spatula used for mixing from day 2 onwards?
@SourlottibyAbby2 жыл бұрын
No, but it’s optional
@lynnlim71572 жыл бұрын
Hi Abby, I followed ur recipe and my sourdough starter rised really well!! Thank you so much. I have some question 1. As u suggested, to maintain the discharge, either keep in fridge for 4 days or freezer for 1 months. Wondering that the active bacteria in starter wouldn't die if I keep it in freezer? And how to active it back if I wan to use to make bread? 2. For the night maintenence, after feeding with ratio 1:2:2, can I straight away put it in the fridge? And feed it once a week?
@SourlottibyAbby2 жыл бұрын
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.
@lianadewihusada6760 Жыл бұрын
Hi Abby .... I made last time but no increasing .... whats wrong ... please give me input thnk
@venusfu82972 жыл бұрын
thanks for sharing ,are you use Pan Syokunin flour and Bob 's whole wheat flour to feed your starter ?
@SourlottibyAbby2 жыл бұрын
Yes, correct
@ilovelamp22 Жыл бұрын
Whose room temperature is 28 Celcius?
@qayfa Жыл бұрын
You are using wheat flour and rye flour, 1st day what flour did u use?
@pratimapatel72282 жыл бұрын
I followed your videos and voila my starter grew 2.5 times on day 4. Fed again in afternoon, doubled in 6 hrs. Fed at night 1:2:2 ratio. Waiting to see it tripled. Have a question about making bread should feed again and wait till doubles before making dough to bake ? Thank you 🙏
@SourlottibyAbby2 жыл бұрын
Hi Pratima, yes kindly allow the starter to double or tripled before using to make bread for optimum results!
@shaann86122 жыл бұрын
Hi first timer may know so the total feed for 6 days is feed 5times?
@shyap202 жыл бұрын
Hi Abby, Iam so thankful for your video. I haven't tried using sourdough. I like to know if I don't have rye flour can I use bread flour? Can collect all the discard in the same container? What is the final weight of the sourdough? 60g? If I need 140g, do I increase the ratio ?Thanks for your explainations
@SourlottibyAbby2 жыл бұрын
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
@shyap202 жыл бұрын
@@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?
@litlebeez2 жыл бұрын
Hi, I read a write up saying we should not use metal utensils in handling the starter. Is it true?
@vincentt82842 жыл бұрын
Hi Abby, it’s day 7 of today … it seems no bubble on top, but it active well. What to do next? Keep feeding at room temperature?
@ruslirara064 ай бұрын
Hi Abby..been following your guide. I'm at day 4. My starter is a bit runny. It rised a lot yesterday. Is there something wrong with my step? Do I have to feed it twice? Thanks very much
@SourlottibyAbby4 ай бұрын
looks like u're on the right path! keep feeding at peak and your starter will be ready for first bake
@ruslirara063 ай бұрын
@@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
@ceceliagoh12902 жыл бұрын
My previous starter gone bad . I started another one using cheap bread flour , today is day 2 , I fed at 12pm n now 6:30pm , I rising till 2.5 times height ! I Shd I do ? Wait till next day same time 12pm only feed ?
@suenair5288 Жыл бұрын
Hi, I am new to Sour Dough. Can I use my Coway filtered RO water for making the starter? Would appreciate a reply. Tqvm
@sourdoughjogja Жыл бұрын
RO water is just fine for the starter
@annamawarbercadar23772 жыл бұрын
Hi miss , did u sell ur sourdough starter? Would love to smell it and c for myself how the real sourdough starter looks like... i am still feeding my new born starter now day 3
@yt130619662 жыл бұрын
Hi Abby, today is day 2 for my starter and it smells great! Really like fresh fruit! Also really bubbly and it more then doubled 5 hrs after feeding. Question is,its top is domed now but should flatten soon so is it going to get very sour and 'weak' since its still many hours away from the next feed?
@SourlottibyAbby2 жыл бұрын
No. The acidity build up when the starter collapsed and neglected for feeding. When its just levelled, its fine. Just feed it will do.
@yt130619662 жыл бұрын
@@SourlottibyAbby oic...thank you very much for taking time to reply😘
@lxmns37262 жыл бұрын
@@yt13061966 wrong emoji there bud-
@annailuj10072 жыл бұрын
I’ve been making your cloud toast with my adopted starter for a while now. Having watched this video, I think it’s time for me to raise my own starter from scratch 😄
@SourlottibyAbby2 жыл бұрын
You can do it!
@fsaznan10 ай бұрын
hi Abby, if at day-2 after feeding it rise more than 2.5x do i have to do multiple feed? or just wait till next day-3?
@SourlottibyAbby10 ай бұрын
if its rising very actively u can start doing multiple feeds
@ceceliagoh12902 жыл бұрын
Hi , thanks for u video ! It really helps for me , newbie in sourdough starter making ! I started my journey 2 days ago , but d problem is I started at night ,8:30 pm 😬, what if when come to day 5 , I hv to feed few times , meaning I got to wake up middle of d night to feed ? Or can I put more flour n water instead for longer hours to rise to maximum? Pls advise! Ur prompt reply is very much appreciated 🙏🏻
@SourlottibyAbby2 жыл бұрын
Yes you can feed at 1:2:2 for night feeding
@ceceliagoh12902 жыл бұрын
@@SourlottibyAbby thanks for ur reply 🙏🏻
@nancylee80219 ай бұрын
Hi is the starter taste sour?
@garbagebin82822 жыл бұрын
my sourdough has risen to 2.5x in 7 hours and it's day 2, do i have to feed it again right now or wait until 24 hours pass?
@cooknbakekitchenette2 жыл бұрын
Chill or freeze in the fridge?
@patlee73852 жыл бұрын
Hi Abby. Tq for sharing your video. I'm new at sourdough. I heard from friends that filtered water is a must. Can use boiled cooled water or mineral water?
@SourlottibyAbby2 жыл бұрын
Yes, any filtered, distilled or mineral water is fine. As long as its water chlorine-free.
@patlee73852 жыл бұрын
@@SourlottibyAbby Tq 🤗
@fluffylumpy7488 Жыл бұрын
Hi Abby, how do I adjust the ratio if I'm going back kampung for a few days?
@SourlottibyAbby Жыл бұрын
you may just do regular feeds at 1:1:1 then transfer to refridgerator once it has doubled
@ahmedsa99552 жыл бұрын
I have an active starter peak at 4 to 5 hrs but only reach 2.5X. Does 4x or 5x starter make a better bread ?
@SourlottibyAbby2 жыл бұрын
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!
@r6slash2 жыл бұрын
What size weck jar is that?
@hanhphan91232 жыл бұрын
Hũ nuôi men của bạn bao nhiêu ml vậy ạ ?
@darrendaz69692 жыл бұрын
Hello What size of wreck jar do you use, and I can only get organic rye flour is that a problem?
@SourlottibyAbby2 жыл бұрын
This is Weck Jar 900. Feel free to use it
@olgabajana5412 жыл бұрын
Me gustaría que por lo menos en inglés gracias creo que es interesante además los ingredientes casi no se ve gracias un abrazo muy grande desde España
@orindawong44752 жыл бұрын
Hi Abby, thanks very much for sharing and love your breads very much when watching them at your IG page. Have question that the discards from day 1 and so on can be kept together and stored in fridge for few days or freeze for longer storage for baking?
@orindawong44752 жыл бұрын
Oh sorry, I just got the answers on FAQ. thank you very much and sorry for bother.
@rosalindyap2 жыл бұрын
Hi Abby - if I don’t bake regularly, can I put the culture in the fridge after it reach 2x the volume and only feed once a week?
@SourlottibyAbby2 жыл бұрын
Hi! Yes you can.
@thitiporna.4843 Жыл бұрын
Hi.. Abby, thank you for your sharing. Please advise me about my starter Day1 raise 28c @24hr Day2 risen 2x have bubble and smell good Day3 after 10 hr, it's drop from peak. after 19hr, few bubble and back to start level I should feed after 10hr or wait until 24hr?? And my big problem is after feed day3, my starter not active anymore and continue slowdown until its sleep I try to startover more than 5 times, change flour / change water but it same result 😭
@sourdoughjogja Жыл бұрын
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
@KhunwaiStory2 жыл бұрын
Hi Abby. could you share me about "How to store the starter or can only be once and then discarded
@SourlottibyAbby2 жыл бұрын
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.
@mooyisskate24402 жыл бұрын
Hi Abby, thanks for such a useful video 😊 Im on day 2 with my starter and it's raised well, i think as it gets double in size. Im wondering if i need to feed exactly the same time every day? Can i feed it like a couple hours earlier or later? Thanks in advance for your advice 🙂
@SourlottibyAbby2 жыл бұрын
Hi! Yes, i don’t usually look at the clock. Please monitor your starter and adjust accordingly
@SourlottibyAbby2 жыл бұрын
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.
@deeriza6556 Жыл бұрын
Hai, this is my 2nd day of my starter, and after 7hour, it rise almost triple, almost height of the jar 😅 if it rise more, i think it's gonna overflow, what should i do? Thanks
@SourlottibyAbby Жыл бұрын
Discard and refeed it ;)
@handiansantoso9431 Жыл бұрын
I keep failing after day3-4, first 2 days always rise nicely but on day 3-4 onwards it starts giving no activity (flat with small bubbles on the top). It doesn't smell pungent nor fruity as described. Any tips?
@SourlottibyAbby Жыл бұрын
Add some rye/wholewheat to boost the activity.
@vincentt82842 жыл бұрын
Hi Abby , 1st day n 2nd day I use rye flour and water to start my starter , in 3rd day can I change to whole wheat bread flour & water ?
@SourlottibyAbby2 жыл бұрын
No. you either do it with rye or wholewheat.
@yt130619662 жыл бұрын
Hi Abby,its day 8 for my starter which started off really well. It doubled,was fomy,thick and fruity smelling on day 2. But due to a family emergency,it was neglacted since day 4 with only 1 feeding per day and it got very watery and sour. Fed at 8 am today and now(4.5 hrs late)it has only risen abt 0.5cm,still 'thick' with some bubbles on the surface. Should I refresh again tonight? Or wait till tmr? Hope you will see and reply soon. TIA!
@SourlottibyAbby2 жыл бұрын
Hi! Yes please refresh immediately.
@yt130619662 жыл бұрын
@@SourlottibyAbby I refreshed at 4pm. It has risen abt 0.5cm after 3 hrs.
@MsSusu-hf2ms2 жыл бұрын
希望你可以分享一集关于你平日里喜欢用的一些用具是在哪买的会更好☺️ 谢谢
@SourlottibyAbby2 жыл бұрын
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~ 💛
@MsSusu-hf2ms2 жыл бұрын
好哦!
@MsSusu-hf2ms2 жыл бұрын
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?
@annabellteng48732 жыл бұрын
如果发效了,可不可以 自接拿来做面包吗😊
@nuingrethai Жыл бұрын
Hi Abby can I ask you please? What flour do you use in the video?
@cmsense8193 Жыл бұрын
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”.
@shirleyh36362 жыл бұрын
Abby, Thank you for the video. I tried, by the fourth day, it was progressing as well as how you have shown us. But after refreshing the starter on the 4th night, it did not rise at all ( overnight for 8 hours). there appears to be some water, so I threw away the starter, and I am restarting again. I dont know what went wrong. Thank you.
@SourlottibyAbby2 жыл бұрын
It's called the hooch, its absolutely normal! Try adding 10% rye/ wholewheat if your starter has no activity.
@shirleyh36362 жыл бұрын
Hi Abby, I thought so , but thought I made a mistake and threw away that starter and restarted again . I will try again
@lucywong32112 жыл бұрын
can discard of day 1 to day 5 also use to cook other things?
@SourlottibyAbby2 жыл бұрын
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.
@thanhthunguyenhoang29832 жыл бұрын
So if my starter reach peak at midnight, how can I feed it? Hihi
@sooyanencancook33142 жыл бұрын
Can I know after feeding ,do I need to keep awhile in room temperature before sending it to the fridge if I'm not going to use it.If so,how long do I need ?
@SourlottibyAbby2 жыл бұрын
Yes, allow to double then put in the fridge.
@ameliatee17862 жыл бұрын
你好!仔细的看了你的video. 很详细。同样在马来西亚,怎样知道室内温度是 28C?
@SourlottibyAbby2 жыл бұрын
可以购买室内温度计来测量哦!
@acts6591 Жыл бұрын
Hi Abby, my starter has been for 3 weeks but it's always 2.5 in size only regardless of how frequently I feed it. Does it mean I have to raise a new starter ? Thank you in advance.
@SourlottibyAbby Жыл бұрын
I would suggest to continue training and maintaining it. Raising a new starter can be more time consuming
@gracedelice78932 жыл бұрын
Hey Abby, I’m actually following this video, I’m on day 2, my starter doubled and drop what should I do feed it or wait for the 24hrs? It’s not up to 24hrs yet.
@SourlottibyAbby2 жыл бұрын
Hi! I suggest to wait especially first few days, then only proceed feeding at peak after day 4-5.
@Ratihlimbalo45732 жыл бұрын
Hi abby, i am newbie about sourdough, i want to ask about, discard starter, it can be using for new one starter too?
@SourlottibyAbby2 жыл бұрын
Yes you can, but not necessary. I would just focus maintaining one starter