Open Crumb Sourdough Recipe | Full Guide | 酸种面包

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Open Crumb Sourdough Recipe | Full Guide | 酸种面包 | 天然酵母欧包

Рет қаралды 119,260

3 жыл бұрын

Learn how to make open crumb sourdough bread by using this helpful guide, covering everything from dough mixing to baking. Includes informative tips and techniques to achieve open crumb with no kneading required. Probably the simplest and fastest sourdough bread you can make at home.
STARTER / LEVAIN BUILD
30g Starter
30g Flour
30g Water
*Refresh a couple times prior using to achieve optimum results
(4-5 Hrs PEAK @ 28C)
RECIPE
30g Wholewheat (10%)
270g Bread Flour (90%)
210-230g Water (70-78%)
60g Active sourdough starter (20%)
5g Salt (1.5%)
Bake in a pre-heated dutch oven at 250C @ 20 mins (with lid), and final at 220C @ 15-20 mins (without lid)
NOTE:
⚠️ Kindly adjust the hydration accordingly based on your comfort level, more or less if necessary (10g +/-)
⚠️ Banneton basket size: 25cm
⚠️ Total bulk fermentation: 4.5 - 5 Hrs @ 27c
Instagram: @sour.lotti
/ sour.lotti
How to make Sourdough Starter Guide: bit.ly/3BJrPTG
Butter Oat & Flaxseed Sourdough Recipe: • Butter Oat & Flaxseeds...
How to strengthen your starter guide: bit.ly/3udzzsU
How to read the dough, not the clock: bit.ly/3vfNv6N
Music by
NAOMI - CLOUDS:thmatc.co/?l=9...

Пікірлер: 267

@Liz-ux8be Жыл бұрын

All your video on the making of sourdough bread is great; you are so detailed and generous with your sharing, I have learned a lot from your video, and now I have confidence in baking sourdough bread. You deserve more subscribers!

@SourlottibyAbby Жыл бұрын

Thank you so much!

@theresanaipaul7531 Жыл бұрын

Hi Sourlotti Can u tell me if I need to rest the dough after the second coil fold?? If so, can u tell me time time needed?? Thanks

@karentse0323 5 ай бұрын

I tried your recceipe and it worked so well and i made such a fluffy loaf, thank you

@SourlottibyAbby 5 ай бұрын

My pleasure 😊

@cathaypacific2118 3 жыл бұрын

The Queen would probably adores your sourdough 😊😊

@mariekwek9738 Жыл бұрын

Very nice bread. Its my first time making sourdough bread. Very interesting process, from starter to end product took me almost 12 days. Because I fed the starter longer. It was totally worth it! Taste was different from ordinary commercial yeast bread. Thank you Sourlotti! Baking from Jakarta.

@SourlottibyAbby Жыл бұрын

Wonderful! thanks for trying. enjoy the journey!

@theresanaipaul7531 Жыл бұрын

@@SourlottibyAbbyc

@janicegame2372 2 жыл бұрын

This is a lot of work! But! I have never seen such a wonderful crumb,this loaf is perfect!

@kathytsui7391 2 жыл бұрын

I am making tonight, after i done all the coil fold already late night, i will leave it in the fridge shape it tomorrow, thanks!

@jeanietan5633 3 жыл бұрын

Thank you Teacher Abby for sharing this beautiful sourdough recipe 😍with lovely video 🙏🏻

@SourlottibyAbby 3 жыл бұрын

Happy to share 💛

@nglorraine16 2 жыл бұрын

Thanks for the recipe and techniques shared. Tried yesterday and the result was good, crunchy outside and chewy inside. I thought I would fail when I noticed the dough was so sticky and did not bloat up much like yours. Hence, I decided to stretch and fold one more time. I was surprised to see the good outcome. Thanks!

@vrobaldo 5 ай бұрын

Thank you for sharing your recipe and method! I found it extremely easy to follow (although I do with you had a written recipe attached with all the directions!) I was able to write it all down and now I can try your system. My way always leaves a heavy crumb, very hard shell on the bread, although it tastes great, I do wish to try make it open crumb!!! I'll let you know if I succeed:) Thanks again!!:)

@ameliatan6341 7 ай бұрын

Such a beautiful loaf, I’m gonna try your method this weekend 🤞🏻

@AnnaTan1 3 жыл бұрын

Beautiful video ! Steps are very clear

@SourlottibyAbby 3 жыл бұрын

Thank you!

@seajayhan 3 жыл бұрын

Beautiful crumb structure! Light and airy texture!

@SourlottibyAbby 3 жыл бұрын

Thank you!

@amindahyeo5894 3 жыл бұрын

Thank you for the sharing. I succeeded in making my first ever sourdough bread. *hooray* Cant wait to see more videos from you.

@SourlottibyAbby 3 жыл бұрын

Oh my! I'm so happy to hear hear love 💛 Keep it up the good work!

@milltaste3990 2 жыл бұрын

"Thank you, for this easy and simple recipe. I will try this soon in my chanel"

@venusfu8297 3 жыл бұрын

Beautiful open crumb 😘 thanks for sharing

@SourlottibyAbby 3 жыл бұрын

My pleasure 💛

@gloriadominguez2902 3 жыл бұрын

Thank you for the wonderful recipe is full of love and respect for the sourdough..❤❤

@SourlottibyAbby 3 жыл бұрын

Thats very sweet of you. Looking forward for your bakes!

@maylenglau7234 3 жыл бұрын

Thank you Abby for your generous sharing of the way to a perfect loaf. Much appreciate your effort.

@SourlottibyAbby 3 жыл бұрын

Happy to share 💛

@annamariana8140 3 жыл бұрын

But where is the starter tutorial?

@lainey2a 3 жыл бұрын

I will try it again!! Thanks for the lovely video, Abby. ❤️

@SourlottibyAbby 3 жыл бұрын

Yay! Hope you have a clearer picture on how I usually prepare mine

@lberry1391 3 жыл бұрын

Simple and details step to made a soudough, show more ya!

@SourlottibyAbby 3 жыл бұрын

Thank you for your kind encouragement ! 💛

@feliciacheah4610 2 жыл бұрын

Thanks for your detailed tutorial, I finally made it 💪

@SourlottibyAbby 2 жыл бұрын

Happy for you!

@johnc3826 2 жыл бұрын

Your loaf is a work of art! Thank you

@SourlottibyAbby 2 жыл бұрын

Thank you! Cheers!

@Kailee8089 3 жыл бұрын

Thanks for the sharing. It really helpful for the new baby like me. 😊🙏

@SourlottibyAbby 3 жыл бұрын

Happy to hear that 😊 💛

@poonehkashani9742 3 жыл бұрын

Fantastic thank you for sharing your experience 🙏

@SourlottibyAbby 3 жыл бұрын

My pleasure!

@emilylee4569 2 жыл бұрын

You are amazing!

@marcuzzitan 3 жыл бұрын

Thanks for the details sharing😍

@SourlottibyAbby 3 жыл бұрын

My pleasure 💛

@yeunggrace8172 2 жыл бұрын

Bravo 👏🏻 you’re an expert 👩🏻‍🍳🍞🥖

@sarinawanitakun7837 3 жыл бұрын

Thank you for the perfect video 🙏, I can’t wait to see your next video ❤️

@SourlottibyAbby 3 жыл бұрын

More to come!

@noorcheah6268 2 жыл бұрын

Thanks for your sharing ❤️❤️

@yt13061966 3 жыл бұрын

Hi Abby,I recently came across yr videos and I absolutely love them! So glad I 'found' you. I am just about to start on my Sour Lotti journey and I just want to say thank you as I am sure you will be a part of my exciting journey.

@SourlottibyAbby 3 жыл бұрын

Aww, thank you for your kind words. Let's embark the sourlotti journey together xx Have fun!

@vikikuo9275 2 жыл бұрын

您好，很喜歡你的食譜很有創意，而且很容易學，希望每一支影片都有中文字幕^_^謝謝你

@SourlottibyAbby 2 жыл бұрын

Its called the disposable hair net

@KennethJLim 3 жыл бұрын

So relaxing to watch :)

@SourlottibyAbby 3 жыл бұрын

Therapeutic? 😄 thanks!

@529zoe 22 күн бұрын

Hi, love your videos. Wondering if you make this under tropical weather?

@SourlottibyAbby 16 күн бұрын

yes correct

@Maebooncuisine456 3 жыл бұрын

Thank you so much for great vedio and sharing ::)))

@SourlottibyAbby 3 жыл бұрын

Pleasure of mine

@danoul5881 3 жыл бұрын

Hi Abby. Do you have a starter recipe that you could share? Thank you in avance...

@SourlottibyAbby 2 жыл бұрын

Hi! I have just uploaded the tutorial on my youtube channel, hop on to the video here -> HOW TO MAKE SOURDOUGH STARTER: bit.ly/3BJrPTG

@yinqiu33 Жыл бұрын

Hi Abby, thank you for the vid! Mind to share what brand of bread flour u were using for this beautiful loaf?

@yenling5445 2 жыл бұрын

Hi, abby, may i know how to refresh the starter couple of times? Is it using same ratio?

@user-pv5ii2qj6y 2 жыл бұрын

Thank you

@gaianeg7927 Жыл бұрын

It is so beautiful!!!!!!! Do you leave the dough on the counter after shaping or before you put in the fridge. Thank you

@norahoang7550 3 жыл бұрын

Thanks for the video, it really helpful 👍👍. Can you do a video on maintaining a sourdough starter?

@SourlottibyAbby 3 жыл бұрын

Hi Nora, thanks for your suggestion. I have written a post regarding to this topic, perhaps you can check it out first. Here you go: instagram.com/sour.lotti/guide/starter-strengthening-guide/17870486144088456/

@norahoang7550 3 жыл бұрын

Sourlotti by Abby thanks will definitely check it out. 👍🏻🙂

@Bubaloo1977 Жыл бұрын

Bread look asoooooooomBUt i have question : Can i makwe this bread with yeast?

@joyceyong8459 2 жыл бұрын

Thank you Abby. I’m living a more meaningful life now after learning how to bake your sour dough!! May I know what flour you used to dust the side of the dish?

@SourlottibyAbby Жыл бұрын

Rice flour or just all purpose

@gordonyang6548 2 жыл бұрын

Hi Abby, wonderful instructions, appreciated! A quick question, your banneton cover is not the usual style, what material is that made of? How does it work compares to the cloth ones? Thanks!

@karenwongdaswani 3 жыл бұрын

Sorry if i have missed something...but when you said refresh a couple times prior using...what do you mean? Thank you for sharing your knowledge. your videos are very relaxing to watch.

@SourlottibyAbby 3 жыл бұрын

Hi! An active starter is recommended prior using for ANY recipe so that it can achieve its maximum peak potential to leaven the dough and achieve better open crumb. Refresh multiple times, can be 1-2 days in advance, or more if necessary.

@vrobaldo 5 ай бұрын

Dear Abby, could you please tell us at what temperature did you work the bread, i.e., mixing, stretch & fold, etc.? Thank you for other temps, it helps a lot!!

@patriciakong3331 2 жыл бұрын

Thank you 😍

@SaraSmirnova 2 жыл бұрын

Полная медитация! Спасибо🙏💕

@agnesyeo1418 Ай бұрын

Whats size of yr square glass container? 10x10"?

@annitaps1 8 ай бұрын

Hi! I am a devoted follower of your recipes. I didnt quite understand: after the last coil and fold you leave it for 4.30 hours for bulk ferment or it s the total time you needed from the beginning? And also , dont you cover every time ?

@merrillranken6135 2 ай бұрын

what adjustments should be made for high humidity environment (I live in Hawaii)?

@SourlottibyAbby 2 ай бұрын

I lived in a tropical humidity, should be the same. Not much adjustments need to be made unless your environment are warmer than 30C

@matchimachan361 Жыл бұрын

my 150 gram sourdough starter has been growing for nine days, and it appears active (rising 2.5 to 3 times at peak). I should have enough for this recipe and some extra for further feeding. Is making the levain still necessary or can I go with it now? Many thanks❤

@SourlottibyAbby Жыл бұрын

feel free to test bake!

@karentse0323 5 ай бұрын

my oven only have 230 degree celsius highest, how much time should i increase ?

@Liane328 2 жыл бұрын

Hi Abby, thanks for your great recipe! May I know if theres a ‘different’ recipe if i want to bake a larger portion of sourdough? Since it may be different if i just increase the amount of ingredients in ratio..

@rosgray9756 2 жыл бұрын

Hi Abby. I love your recipe and method! Do you ever add raisins and cinnamon and if so do you adjust your water content for this bread?

@SourlottibyAbby 2 жыл бұрын

Hi! It depends, but if you are planning to add raisins and cinnamon only I would remain the hydration.

@Taro_thecat 2 жыл бұрын

Thanks a lot,I did tag you for my post after succeed on my 2nd sourdough, Still question about starter, you always mention to do 4-5 times before using, I follow but rise in 4-5 hrs. (1:1:1)then I hv problem at night feed from 9pm til next morning was too long, what should I do? Feed ratio 1:

@SourlottibyAbby 2 жыл бұрын

Increase feeding ratio to 1:3:3 or 1:5:5

@goodmoodtasty 2 жыл бұрын

Hi Abby. Thank you so much for sharing your recipe😍may I ask you do you have any recipe of spelt or rye flour?? I'm interesting to learn that😍❤️

@SourlottibyAbby 2 жыл бұрын

Hi! you can replace wholewheat to spelt or rye

@goodmoodtasty 2 жыл бұрын

@@SourlottibyAbby thank you😍. Could you please explain why some recipe has 1:1:1 and some of is 1:2:2 or 1:3:3 ?? How can realized which one is suitable??

@nuramandailliyin1208 Жыл бұрын

@@goodmoodtasty i think its depending on your starter. If its too runny, people suggested 1:2:2

@candyli3311 Жыл бұрын

Hi, very nice video! May I know after shaping did you do bulk fermentation before put in the refrigerator? Is ok to put in room temperature 3 hours or 6 hours !?

@SourlottibyAbby Жыл бұрын

No further bulk is required after shaping. Careful, further bulk fermenting on the counter may have risk of overproofing the dough.

@chengheongsee4864 3 жыл бұрын

So relaxing watching your video....may i know if i have to increase the baking time if im baking a bigger loaf? Planning to bake one and half of your recipe...450 gm of flour.

@SourlottibyAbby 3 жыл бұрын

Thank you for your kind words

@patriciakong3331 2 жыл бұрын

Hola Abby, cuál es el tiempo de reposo que tú haces, después del coil fold número 2?

@Jackylewck 2 жыл бұрын

Nice video. Which brand of this Dutch oven is that?what size?

2 жыл бұрын

Hi Abby, I want to use sweet stiff levain instead of original starter, how could I convert the % into that? Thanks for your advice!

@ouileechan5183 3 жыл бұрын

Hi! What if I do half way and need to go out can I just put it in the fridge later only continue to do stretch fold etc?

@SourlottibyAbby 3 жыл бұрын

Hi! Yes, just give it a last fold then move to the fridge :)

@liangyitgoh 2 жыл бұрын

Hi, is the sourdough bread meant to be crusty on the outside and chewy on the inside? I baked a few times before so not sure if that is the texture.

@lilacshefi4084 3 жыл бұрын

Hi I never baked with sour dough yet but I want to start, I didn’t have good results activate the sour dough starter, do you have a step to step recipe on how to do it properly without making a huge amount? thank you 😊

@SourlottibyAbby 2 жыл бұрын

Hi! I have just uploaded the tutorial on my youtube channel, hop on to the video here -> HOW TO MAKE SOURDOUGH STARTER: bit.ly/3BJrPTG

@lilacshefi4084 2 жыл бұрын

@@SourlottibyAbby thank you very much for letting me know 😊

@yan2wern Жыл бұрын

hi abby! would to ask if bake my sourdough bread without dutch oven..would the baking time and temperature be the same?

@SourlottibyAbby Жыл бұрын

Yes, I'd say the same. Remember to use steam as well during first 20 mins!

@arvinfe Жыл бұрын

My dough is looks much stickier. I used 300g bread flour instead. Could that be the reason? If not, what might it be? Thanks!

@SourlottibyAbby Жыл бұрын

There are two main factors that could affect the dough feels sticky or difficult to handle: over-hydrating while handling the dough and high hydration in the recipe. Try to not over-wetting your hands and reduce 10-20g water in the recipe.

@lindalee456 3 жыл бұрын

Hi Abby thank alot for your video... May I know how to set water for autoyse. It said 210-230ml. Afraid too less or too much. Thank you

@SourlottibyAbby 3 жыл бұрын

Hi Linda, it depends on the types of flour you're using and comfortability. If you're new, I would suggest start low at 70% hydration which is 210g water over 300g of total flour. You can always add slowly than adding too much at one go! Experiment with it and see which works best for you. Good luck!

@katherinekoo5342 3 жыл бұрын

Beautiful loaf Abby, thanks for sharing the video. Btw where did u buy the oven glove from?

@SourlottibyAbby 3 жыл бұрын

Hi! I bought mine from chefmade. Not the best but does the job ❤️

@katherinekoo5342 3 жыл бұрын

@@SourlottibyAbby ok thanks Abby😊

@janicelo7025 3 жыл бұрын

Nice bread, would you able to share where you got bread knife? Thanks

@SourlottibyAbby 3 жыл бұрын

Hi! I'm using Kuhn Rikon

@gracefulbell87 2 жыл бұрын

Thanks Abby. What if my dough continues to be wet even after stretch and fold , how to strengthen the dough?

@SourlottibyAbby Жыл бұрын

Try to not overwetting your hands while handling the dough, you could overhydrating it without noticing. Add more folds at shorter intervals until the dough looks elastic and strong.

@firnheledien 2 жыл бұрын

It wasn't clear from the video,but did you also spray the dough and your hands with water when doing the 2nd bench light fold?

@SourlottibyAbby 2 жыл бұрын

yes to avoid sticking while handling

@52muimui 2 жыл бұрын

Hi Abby, leave it to room temperature during the 6 days of fermentation of sourdough, after each feeding? Thank you from Singapore.

@SourlottibyAbby 2 жыл бұрын

Hi! Yes you're right

@pastryart9133 Жыл бұрын

Hello. Do u have vedio how to make starter.. I can notbopen the link in ur description

@SourlottibyAbby Жыл бұрын

Yes, please check out the tutorial on my page

@Justsling 3 жыл бұрын

Love the crumbs and the Dutch oven too. May I know what brand is it please and is it lighter than the regular one? Tks!

@SourlottibyAbby 3 жыл бұрын

Hi! Im using dutch oven from Ikea. Works absolutely perfect and affordable too!

@Justsling 3 жыл бұрын

Thinking of getting one if it’s lighter then most I seen. Will go IKEA to check it out. Tks so much.

@chenrowenais 3 жыл бұрын

@@SourlottibyAbby may i know what size is the Dutch Oven? Tq so much!

@MissDelia 2 жыл бұрын

Beautiful bread.. can you tell me the name of the dutch oven please? it looks the perfect size as mine is too small

@SourlottibyAbby 2 жыл бұрын

its from IKEA, size 26cm :)

@Nycnjy 2 жыл бұрын

Hi can I know where can get a black pot like urs for baking? It’s nice

@SourlottibyAbby 2 жыл бұрын

Hi! I got it from IKEA

@myshinobi1987 Жыл бұрын

What is that stuff you lined the banneton with? Is it a shower cap?

@SourlottibyAbby Жыл бұрын

It's similar as shower cap, but its called disposable hygiene hairnet instead. Different material.

@yinyin1346 3 жыл бұрын

May I know the size of the mat you are using?

@reinemagaling4621 3 жыл бұрын

Hi chef abby.. can i use deck oven instead of dutch oven?? It is okay i bake my SD bread direct into the deck oven without using a casserole?? What temp i can set if deck oven and how can i make steam in the deck?? Please🙏 thank u chef

@SourlottibyAbby 3 жыл бұрын

Hi! Yes perfectly fine. But you need to improvise the baking method in order to have sufficient steam to bloom the dough. 250C 15mins, 220C 10-15mins. I have tried open bake method, you can check out my Sourdough Batard video shared earlier to have the idea.

@r6slash 2 жыл бұрын

My starter is consistently peaking after 4-5 hours, but only gets just above double the size, never triple. Is it still strong enough to bake with?

@SourlottibyAbby 2 жыл бұрын

Try to bake with it!

@fionaso4195 2 жыл бұрын

What bread flour do you use

@indrisangwari 3 жыл бұрын

Hi.. Is the bread taste very sour or just slightly sour?

@SourlottibyAbby 3 жыл бұрын

Hi! The tangness (sour) is usually comes from the starter. If your starter acidity is high, your bread will most likely taste more sour and vice versa. Hope this clarifies.

@vickytse2154 2 жыл бұрын

Hi Abby, will you leave the bread in the oven for another 30 mins after baking?? and what is the purpose for that? Thanks 😊

@SourlottibyAbby 2 жыл бұрын

Hi vicky, as far as I know that some people does that to allow the dough to dries off completely (usually higher hydration loaf). But i don’t usually practise that. You may experiment w it and see if that makes a difference!

@meihuynh7952 2 жыл бұрын

I am in Canada now whether so cold how can I get up T 27°c when I proofed

@SourlottibyAbby 2 жыл бұрын

Try proofing in a proofer or in an oven with a cup of hot water (switched off)

@lwkljxlxh 3 жыл бұрын

Hi great bake! what flour did you use?

@SourlottibyAbby 3 жыл бұрын

Hi! It depends, I do swap around diff brands and types of flour. But I do enjoy using bobs red mill.

@andreacatalinachavezruz5489 2 жыл бұрын

Hello! I was wondering what you mean by greased dish? Should I use olive oil, or butter? And how much you use? Thanks in advance!

@SourlottibyAbby 2 жыл бұрын

yes, lightly greased with oil

@jocelynyong7450 2 жыл бұрын

Hi Abby, thank you very much for the recipe. I tried doing it n found that my dough was very sticky. I can’t do the bench fold yet all. As the dough tends to stick to the mat. Pls advise

@SourlottibyAbby 2 жыл бұрын

Hi Jocelyn, it can due to over-hydration. Next time try to reduce water during autolyse and not wetting your hands too much. It would be difficult to handle with higher hydration dough.

@jocelynyong7450 2 жыл бұрын

Thank you. Will try again 😀

@simaxus 3 жыл бұрын

May I know do we leave the dough after each foil and coil in open air or do we need to cover the it with cling wrap?

@SourlottibyAbby 3 жыл бұрын

Hi! I cover with lid :)

@mitasromasanta8892 2 жыл бұрын

Hi abby, can i just double the recipe for a bigger loaf?

@SourlottibyAbby 2 жыл бұрын

Hi Mitas, yes absolutely. But remember to use a bigger proofing basket!

@mariapy23 2 жыл бұрын

I have read some good and bad reviews on your kuhn Rikon bread knife. It is more expensive than any bread knives I have used. My question to you is, are you very happy with it and is it still as sharp as you first bought it? Please advise, thanks!

@SourlottibyAbby 2 жыл бұрын

Hi Maria, so far it serves me well. Sharp and lightweight. As a baker I wouldn’t mind investing in a good knife.

@mariapy23 2 жыл бұрын

@@SourlottibyAbby Thanks for your advice! I will consider investing in a kuhn rikon knife because I am impressed by how easy it sliced on your video

@jasminetansf 3 жыл бұрын

Hi Abby. I bake following this recipe. but mine turn out to be gummy and the dough seems glossy. Anything that I can improve on?

@SourlottibyAbby 3 жыл бұрын

Hi! There are too many variables occurs. Can be due to flour types, hydration, strength of starter and many more. But if its gummy and glossy, usually its due to underproof. You can join some sourdough groups to learn from other bakers as well, it would be easier for you to troubleshoot too. Goodluck!

@valwee5414 2 жыл бұрын

Abby, may I know what is the ideal iron cast pot to use? As I understand there are various sizes for the pot?

@SourlottibyAbby 2 жыл бұрын

In my opinion, I suggest using 22cm and above size DO (ideally 24cm or 26cm). These are the perfect size to fit 250-300g total flour dough. As the dough will rise and expand, you can't use something thats "just fit". ;)

@valwee5414 2 жыл бұрын

@@SourlottibyAbby thanks for advising

@beekhimlaw7439 2 жыл бұрын

Hi, what would be the baking method if I don’t hv Dutch oven?

@SourlottibyAbby 2 жыл бұрын

You can try open baked method, refer to my sourdough batard video for tutorial

@jiakeikoh3252 3 жыл бұрын

Hi, Abby! Thanks for this wonderful recipe. I’ve tried, but my SD is damp a bit. Any advise? My starter able to peak after 4-5 hours.

@gypsyxeyra 2 жыл бұрын

Can i know the result is how many grams of dough? Im trying to get the right size of proofing basket. Thank you

@SourlottibyAbby 2 жыл бұрын

Just total up the ingredients in the recipe

@wchien8939 2 жыл бұрын

Hi,may I know did you switch on “fan” while baking sourdough?

@SourlottibyAbby 2 жыл бұрын

Yes i do. But not necessary.

@orindawong4475 2 жыл бұрын

Hi Abby, thanks for the wonderful recipe. I have a question, the activated starter is 90g but only 60g is used, the remain 30g can be stored again with the discards?

@SourlottibyAbby 2 жыл бұрын

Hi Orinda, usually i keep 30g and refresh it as mother starter. If you have a separate mother starter then just discard it.

@orindawong4475 2 жыл бұрын

@@SourlottibyAbby Hi Abby, thank you v much for your reply. Sorry I"m a white paper on making sourdough bread and very confused on how to make starter. I watched your sharing of "how to make strong sourdough starter", after used the peak starter, isn't it to use the discards as basis starter to re-activate by 1:1:1 for every new baking? discards = mother starter?

@SourlottibyAbby 2 жыл бұрын

Mother starter is the one you keep and refresh it on daily basis. Usually you will use a part of starter to make bread and feed the remaining. But when the starter is not in use for baking, you will still need to feed to maintaining it so that the starter have enough food to consume. So whenever you’re not baking, you will somehow discard one part of starter and feed it w fresh flour n water. You don’t feed the discard anymore.

@orindawong4475 2 жыл бұрын

@@SourlottibyAbby thank you very much, Abby