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You're most welcome. Yes, it is a delicious and easy to make recipe. Glad you tried and like it. 👍

Most welcome 🙏

Hi. Just cover loosely and leave on bench top until it rises to double.

Sorry for the late reply. You're most welcome 🙏

Thanks for trying out my recipe. 'Bersarang-ish', meaning ?

@@prettysoh6160 haha, sorry for the confusion, I don't really know to describe it. If only we can put pictures in the comment section. But the texture is rough almost like the french baguette.

Follow the video closely on the kneading of the dough.

Hi Jollie. Without shell is about 55-60 gm. Beat it up and divide into two portions. You're welcome dear 😘

Hi. Starter ada di satu lagi video. Kalau subscribe bolih nampak. Tq.

No sugar at all.

Hi Lisa. It's a fermented red rice residue paste, that we strained out from homemade red wine.

Is it Angkhak You mean Sis?

Yes, Lisa.

Thank You sis..will try to cook this..😘😘😘

Subscribe my channel, there's a few recipe using this yeasted starter dough.

Thanks so much.

Yes, you can.

Hi. There's a video on the yeasted starter dough in my TH-cam channel. Tqvm. Do like & subscribe for the updates.

Just add in the cold milk to the water. Tq

@@prettysoh6160 and another one, can i use japanese bread flour?

Yes, you can.

@@prettysoh6160 okay thank you!!

Welcome dear. 🌹

I duno why my roast pork crispy but a tiny hard ?

You're welcome. A tiny hard is because you need to prick more holes into it.

@@prettysoh6160 okay thanks a lot

@@lynaik1134 , welcome.

You meant how long can we store this bread?

It's 1 1/2 tsp of salt.

Hi, it's about 1 3/4 tsp of instant yeast.

Hi good morning. 🌻 Milk from fridge, mixed with the water.

@@prettysoh6160 so use cold milk ok rite?

Yes, great. 👍 Happy baking. 🌹

Different flour different absorption properties, so you can reduce hydration. I used a mixer to knead the dough then only use hand to shape. The dough should knead until its not sticky but smooth. OK.

@@prettysoh6160 oh ok tqvm...for answering really fast.. 🌝may I add more bread flour in it

Oh yes, you can add a little flour when shaping into ball. If you reduce water into it, it will be easy to handle.

@@prettysoh6160 thank you so much

Ooo...finally made it to be smooth.... Thanks for the fast reply ....will subscribe... If it’s a bit sticky...it’s ok is it

Hi. You can go to Google to get it converted to cups, teaspoon and tablespoons. Tq.

@@prettysoh6160 oh ok tq

Welcome. 🌹

Hi. Thanks so much for your compliment. Yes, it's the same.

Just omit the egg, no need to replace other ingredients. Tq

My pleasure always. 😄👍🌻

Thanks so much for trying this recipe . Is a keeper. Subscribe & Like ! Tqvm. 😘

Hi Zoey. It's overnight in the fridge and can last for 2 days only. Best use overnight in fridge. Tq. 👍

@@prettysoh6160 Alright. Thank you. 😊

Most welcome. 🌷

Just filtered water will do at room temperature. Tq.

Great and thanks Andrew. This is absolutely the most delicious crackling 'sio bak' recipe. <3

Hi Emma. You can do it. Thanks dear. 🤗🌷

Hi Lo Lynn. I never try that before.

Hi Pek Yean. Any kind of unbleached bread flour, will do. Japanese or Taiwan bread flour also can.

Knead by hand until it's smooth and elastic approximately 10 mins.

@@prettysoh6160 Thks again ... I am very new in baking & have fail in bread making many times

@@josephinecheong8499 , most welcome. Follow my video, you'll get good results.

Hi Josephine. Yes just double the recipe. Most welcome and tqvm !

Hi Jessica. It's 100 gm of yeasted starter dough to add in the mixture.

It's always my pleasure to share recipes that are healthy and delicious. 😗

Soh, any steamed pork buns & strawberry jam recipes ?

Did you follow my recipe exactly?

@@prettysoh6160 Yes.

Cannot be hard, this recipe is just nice texture. Exactly like what I'm showing in the video. Can you elaborate on your making to let me go through what's wrong? Others are making this recipe with lots of satisfaction. Try again !

Ok. Soh, thank you. Is it because of plain flour which will make it hard ?

@@wendychua2252 , self-raising flour . 👍

Hi Wendy. Plain flour add baking powder.

@@prettysoh6160 Thank you.

Most welcome. 🌻

Hi Wendy. You can go without it but it will not be so ho jiak or delicious. You can buy red yeast residue from this contact. Velvet: 0125161310

Thank you.

Most welcome, dear. 🌻

Hi Priscilla. Yes you may but need to reduce salt cos red fermented bean curd is salty also.

@@prettysoh6160 thanks! But will this alter the taste of the final product? 🤣

Yes, of course. Cos the red fermented bean curd tasted quite strong. You can buy the red yeast residue from this contact. Velvet 0125161310

@@prettysoh6160It looks yummy ! May I know what's five spice powder ? Can I make it without chicken stock and red yeast residue which I don't know where to get ? What is the taste of it ? Thanks so much for your recipe.

Hi Iris. Thanks so much for your compliment. Is not really a must but it taste and looks good. If you can't get to buy it, go without it. I don't recommend red food colouring.

@@prettysoh6160 Thank you so much for sharing this recipe. Going to try it soon! ^^

It's my pleasure and most welcome. 🤗

Hi, most welcome. You can bake sourdough without DO but you need to create steam to bake it. Oven temperature must be 250°C then reduce down to 220°C until cooked.

@@prettysoh6160 Can I put a tray with boiling water below instead and bake it at 230C?

Yes, you can. Lava stones also highly recommended.

@@prettysoh6160 Many thanks :)

Most welcome. 🌻

Just go ahead without the starter using the same recipe. But of course, if you use the starter, the bread texture will be softer for a few days and more flavorful also. Tq. 👍

Hi Sean. Increase to double in volume, means that the dough need to double in size within the container in room temperature. Then it's ready to use. Our room temperature here is about 29-30°C.

@@prettysoh6160 OK, thank you.

@@seanw.l.348 , most welcome. 🌻

@@prettysoh6160 Sorry, I still dont get this part, 1st remove fr fridge (2nd day) leave in outside until it is double in volume, if not double in volume, cannot use?

@@josephinecheong8499 , double in volume meaning that the dough is actively fermented and it helps in your main dough to rise and gives you the flavour.

Thanks so much, Minnie. 🌹