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Yes , sure : below the recipe for Ingredients for 9 inch round cake: Crust : 180 crackers 85g melted unsalted butter 1 tbs brown sugar Crumble: 70g almond meal 1 tbs brown sugar 30g melted butter Cheese: 340g cream cheese 80g brown sugar 50g yogurt 1 egg 1 tsp vanilla extract 1 tsp lemon juice 100g Cempedak slice

Bake at 170c for 40-45 minutes depending individual oven performance.

3 days just a guideline, it is still depend on each batch of kefir starter performance. If the subsequent feeding can rise and double the size in room temperature around 20+c in few hours, means it is strong enough for baking bread . Else I will have keep feeding it .

@@meilingskitchen Thank you my friend.

I tried it your way. Day 2, the starter doubles in 2-3 hours, and the result is a higher oven spring and more open crumb in my usual recipe which is different from yours. I wanna try yours exactly, what brand of flour are you using? Thanks again!

@@darthgroper3108​​⁠I mix with Super Melanger and Prima Brand Unbleached bread four. Asia brand flour brand may different from the west . Actually each batch of bake, oven performance, the fold technique and the environment temperature may impact the bread outcome. As long as got open crumb n oven spring should be good enough.

Thank you! 😊

Thank you 😋My family liked it too

Yes, you can. Sure . The flour combination is flexible. As long as high protein flour.

Sounds great! Thanks for sharing with me the improve version. 💪🏻👍🏻

Good question. I found too much to maintain with 60g. The key concept is to maintain 1:1:1 ratio sourdough starter: water : flour. So it up to personal preference and baking volume. If we don’t bake big loaf , for example a 300g bread flour loaf , 60g total starter at peak is enough, which made of 20g starter: 20g flour: 20g water. But we can’t use all our starter in one time, we need some balance to continue feeding for next bake. So for small volumes baker , maintain 30g -50g is good enough, as no need discarding too much. For new starters, it is good to feed daily to gain the strength, if we don’t discarding, in order to maintain 1:1:1ratio, we have to feed with a lot of flour & water . When the starter becomes mature & strong, normally take 7 -10 days , and not baking daily, do not need to discard and feed daily. It can be once a week, or 1 or 2 days feeding before baking

Thank you for getting back to me!

Definitely can. It is flexible to maintain the quantity base on individual baking requirements. Just maintain the starter: flour : water ratio 1:1:1 will do.

You are most welcome. I am great to hear that it help. 👍🏻

The way I explained earlier a bit confusing. To make it simple: after first feeding, keep 40g and discard the balance. Then feed the 40g with : 40g water 40g dry ingredients (25g Bread Flour, 10g cocoa, 5g brown sugar) Always remember: the balance feed with 1: 1 ratio water & dry ingredients. For 2nd feeding: you may start use some starter to bake. Depend on the loaf size , you may use more or less starter. But always remember to keep some balance for continuous maintenance and baking. If you use more and remain only 30g, then feed with ratio 1:1 main 30g water : 30 grams fry ingredients flour + coco

Actually the way of coco starter maintenance is same as normal starter maintenance: just replace a portion of flour with coco. The feeding I always use 1:1:1 ratio 1 part starter 1 part water 1 part flour +coco If you often bake bigger loaf , then the starter you will keep more , if small loaf with 300g flour, then maintain each time 40g starter should be enough.

And for new beginning: I will not recommend you maintain coco starter first. Just learn the normal flour water starter method, only when you familiarize with sourdough starter maintenance, then only play around with coco starter.

Thank you very much!! I’m going to try. I love your recipe. ❤❤❤❤

I bought from online-Lazada Malaysia, is made in China Brand : Bear Brand

Welcome! My pleasure 😊.

I am not recommending as the feeding process will create discard. It is a waste for kefir and not economic for long term feeding maintenance. Using kefir at the beginning is playing as booster role to speed up the process. Subsequent feeding with water is sufficient.

The 18 hours long fermented sourdough bread brings together a complex depth of flavor with the nutritional health benefits of fermented foods, other term called it cold retarding. You can cut down to 10-12 hours. Well, some recipe skip this cold retarding process which is ok, but that cut down the flavoring and the natural yeast fermentation goodness. You can do some searching in the internet of the benefit of long fermentation process. Thanks for the feedback 👍🏻

@@meilingskitchen yep I had figured as much! I play around the same way with my kefir ferments too, I prefer a slower ferment in the fridge for a more complex flavour with my kefir. Will let you know how I go :)

@@sor715 Great. Look forward your outcome sharing.😍

You can store the discard in separate container and keep for other recipes like pan cake or waffle. There are a lot of discard recipe available in internet and they are few recipes in my channel. But I don’t recommend to keep for long. You may used up within a week .

Why discard half the starter? You are kind of diluting the kefir each time?

@@DiggingNorway As the name suggests, sourdough discard is a portion of the sourdough starter that is removed. This process is carried out before feeding (adding fresh flour and water) in order to manage its growth and refresh the acidity levels. This is most of the sourdough guru practice the process. For a healthy sourdough starter, it is best to feed with some standard ratio , example 1:1:1, 1 part starter with 1 part water and 1 part flour. If we do not discard it, then we need to add more water and flour to maintain the ratio to keep a active and healthy starter. The kefir used at the very first place to make the starter is to give a boost to speedy the starter making process, in later stage of feeding and maintaining, no kefir required, just water. Kefir is like other starters making method using the fruit yeast, to give a good start when we build starter.

Thank you ! Merry Christmas 🎄

Thanks ❤. Yes, is more like burnt cheesecake, but I didn’t use cream, I used Greek yogurt. Recipe available in description box

I will recommend to maintain the normal version starter without chocolate for long term maintenance. When only you plan to bake the chocolate version for coming few days only build the chocolate starter. As the cocoa is more expensive, not economically for regular feeding as will create discard which May wasted.

Yes , you are right 11cm diameter and 11cm the height. Thanks for get back to me. Have a nice day !😍👍🏻

@@meilingskitchen tqsm

Welcome and thanks for get back to me. There are many factors impact the bread rise: 1) starter performance. Starter strength is important, must use the starter at it peak. How to know it is strong enough, normally the starter will double or triple the size in average 4 hours in room temperature around 27c. 2) Proofing temperature: If the weather is cool, it may need longer time to proof. 3) flour : yes ,rye wholemeal flour normally risen lesser. 4) baking temperature, it the oven temperature not hot enough, the bread would rise much during baking. Hope you enjoy the sourdough journey

Please refer to video: time 5:52. I placed the green box into fridge and mentioned cold retard. Then video show sunrise in another morning. 😀☺️. Yes, is 5L Bear Dough Machine. Thanks for you seeking clarification.

@@meilingskitchen Thank you for your clarification...appreciate it...maybe my sleepy blury old eyes missed that part🥰

@@chengheongsee4864 No worry. Is good to hear from you . Thank you .😃

The usage of kefir for the beginning is to boost the starter. For daily maintenance, I don’t think we need kefir as just a wastage. During the maintaining as we will discard and keep feeding. Water already enough to serve the purpose. I But there is no harm for you to try out. For long run maintaining, we just need to use kefir to feed in occasionally to give it a boost. Thanks for the feedback. Have a good day.

Good day ! Thanks for the compliment.

Thank you. I used Australia fresh cow milk.

Ahhh you got the good stuff!!! No wonder it looks amazing!!! Just started my starter yesterday hope it goes good. Thanks for your video, it was very helpful.

@@Botanical_Cake_House You are most welcome and enjoy the sourdough journey 😃

I use 100% organic whole milk ,and as soon as you see separation start to form on bottom of jar, it's ready. If you wait too long where it gets watery that will make it runny and not thick and creamy. Overtime your Kefir will get stronger and stronger and make thick and creamy Kefir ,keep at it.

@@rainerrain9689 thank you

Thank you for the feedback. I am back to more active lifestyle and less time at home. Will try my best to do more videos when time allow. Again, thanks for the support and compliment.😃

@@meilingskitchen thanks again Just make it happen , I know you can 🤗🙏🏻🌻🌻🌻🌻

Thank you for the feedback. Sure, will try to do more when there is new idea and time allow. 😍

Glad to hear the positive feedback from you. Have a nice day ! Hope you enjoy the preparation process!

Glad you liked them. Thanks for watching 😍👍🏻

Welcome 😃. Thanks for trying and great you like it. Yes, you can use fresh milk. I personally tried to replace mix-seed with cranberries as well.

@@meilingskitchen Thanks for the tips. Will add cranberries and walnuts in future.

I don’t use lycheewine in the recipe. I just use lychee infused water. Lychee syrup is a good idea too. Thanks to share your idea. It should be ok to add in, I will think it taste a bit sweeter👍🏻Or you can dilute the lychee syrup with some water. The lychee syrup volume is exactly the lychee infused water in the recipe.

Can. But it will a bit harder. This is a basic sourdough, you can modify and adjust to your prefer flour type. I have other video to add the dry fruits, but require an additional step: lamination, to fold in seeds & dried fruits.

Thanks for watching and show interest. Sorry, I don’t maintain personal blog. The ingredients are listed in description box. You can print screen then print it out. Sorry for inconvenience, as I am still catching up my baking, video recording skill , not enough sufficient attention to maintain the blog/web. May consider one day.

@@meilingskitchen no worries thanks so much for letting us know

谢谢！祝你虎年福虎生风，福星高照🎉🧧

💝😍Glad to hear from you. I reused the Lunar New Year cookies tins after I finished the cookies bought from one bakery shop in Malaysia name Yong Sheng Gift Shop, sold online too in Malaysia Shopee/ Lazada online platform. I love the tins very much.😁👍🏻

Thank you very much for the compliment. Feedback to me if you need further clarification. Enjoy your weekend 😃👍🏻

Great that you enjoyed my sharing. You can give it a try. It is simple to make it. 😍🤩💪🏻

Thanks for the compliment. I didn’t roll them as I didn’t want to press out too much air. I hope to retain the air for more airy crumbs. Good to hear you feedback.😊😍

Yes, you can use your favorite yeast version bread recipe, make 2 doughs, the dough for chocolate and orange weight 300g each for my sourdough version. Substitute milk to carrot milkshake for orange dough, coco milk for chocolate dough. Then can make the design exactly like video, but the yeast version proofing time much shorter. Find a yeast milk toast recipe for 450g Pullman 20x10x10cm pan size , should be not much different with this sourdough milk loaf outcome.

Welcome and thanks for watching. Enjoy your baking 😍👍🏻

Glad you like it. Welcome and you have a good day 😊😃😍

Thank you very much dear ! You are fast 😍🐯🌹

Thanks. 😍🤩I love to bake cookies and cake before start my sourdough journey. Wish you have a fun and wonderful 2022 baking journey 💪🏻

@@meilingskitchen , aww 🥰 You are so good in baking 👍👍

☺️😍Learning from all the senior bakers. Still have much to learn 💪🏻

Thanks for the compliment 😍

谢谢！自家烘焙都是材料好和新鲜😍👍🏻

Thanks for the feedback. This recipe can make pizza dough, without adding the cheese and garlic, and replace the yogurt to plain water. Then bake in baking stone or baking steel for best result. I did use my other recipe, Sourdough Focaccia as pizza base as well. The difference is the Sourdough Focaccia dough is higher hydration and with overnight fermentation. Resulted more airy and open crumbs dough.