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Hi Jayda, Have the first rise in the fridge, shape, final proof and bake. Or first rise, shape, keep it in the fridge, final proof and bake. Either way would work. I love to know how it turns out! Thank you so much for watching the video and the comment!😀😀😀❤️❤️❤️🙏 Happy baking!😀😀😀

Thank you so much for watching the video and lovely comment!😀😀😀❤️

Thank you so much for watching the video and lovely comment!😀😀😀❤️

Thank you so much for watching the video and lovely comment!😀😀😀❤️🙏

Thank you so much for watching the video and lovely comment!😀😀😀❤️

Thank you so much for watching the video and lovely comment!😀😀😀❤️

Thank you so much for watching the video and lovely comment!😀😀😀❤️

Thank you so much for watching the video and lovely comment!😀😀😀❤️

Thank you so much for watching the video and lovely comment!😀😀😀❤️

Thank you so much for watching the video and lovely comment!😀😀😀❤️

Thank you so much for watching the video and lovely comment!😀😀😀❤️

Thank you so much for watching the video and lovely comment!😀😀😀❤️

린넴맘님 가까이 사시면 드리고 싶네요! 린넴맘님 예쁘고 맛있게 봐주셔서 감사합니다!😀😀😀❤️❤️❤️

Yes you can add 2-3g yeast to get faster fermentation. Thank you so much for watching the video and the comment!😀😀😀❤️❤️❤️🙏 Happy baking!😀😀😀

Many many thanks for your big support!😀😀😀❤️❤️❤️🙏

Hi TheDoc, Thank you so much for watching the video and lovely words! Many many thanks for your big support!😀😀😀❤️❤️❤️🙏

Thank you so much!!😀😀😀❤️

Thank you so much for watching the video and lovely comment!😀😀😀❤️

Thank you so much for watching the video and lovely comment!😀😀😀❤️

Thank you so much for watching the video and lovely words!😀😀😀❤️🙏

Hi Lay Ean, Sorry for the late reply. Yes you can omit the oats. You will need to add more water - 0at tangzhong contains pretty good amount of water. I will be posting next recipe video in a few day - no knead honey rye sourdough bread baked in a sandwich pan. Pretty similar to this oat sourdough sandwich bread except no oat tangzhong in it. Thank you so much for watching the video and the comment! Many many thanks!😀😀😀😍😍😍🙏

Thanks for your reply. Add more water to the tangzhong or the dough?

@@teohle Oh I was thinking you want to do it without tangzhong. Adding flour tangzhong instead of oatmeal tangzhong would be very different amount of water and flour in tangzhong - this I can't advise you how much water and flour to add to tangzhong which I haven’t tested. Sorry about this. Soon I will test it and will make a recipe video. Thank you so much!😀😀😀😍😍😍🙏

맛있고 예쁘게 봐주셔서 감사합니다!😀😀😀❤️

Thank you so much for watching the video and lovely comment!😀😀😀❤️🙏

Thank you so much for watching the video and lovely comment!😀😀😀❤️🙏

Thank you so much!😀😀😀😍

Thank you so much!😀😀😀😍

Hi Beena, This video 0.25 shows how to prepared the Poolish (pre-ferment). Mix 125g water, 125g bread flour and 0.9g instant yeast. Cover and let sit in a warm place for 2-3 hours until bubbly. Poolish (pre-ferment) method is using only small amount of yeast 0.9g to make Poolish (pre-ferment) and mix with the rest of dough ingredients. Poolish method is a great way to make soft and delicious bread with small amount of yeast. Thank you so much for watching the video and the comment!😀😀😀😍😍😍🙏 Happy baking!😀😀😀

Thank you so much for watching the video and lovely words!😀😀😀😍😍😍🙏

Thank you so much for watching the video and lovely words! Many many thanks for your huge support!😀😀😀❤️❤️❤️🙏

Hi Margaret, No problem with a few grams less starter when you make any recipes. Some water evaporates and it will not affect the outcome. Thank you so much!😀😀😀❤️❤️❤️🙏 Happy baking!😀😀😀

Great! Thanks a lot! Retarding in the fridge now, bake tmr morning!

Very nice! Many thanks!😀😀😀❤️❤️❤️🙏

Hi Margaret, So wonderful to hear that you tried this recipe and turned out great, and your family likes it! Thank you so much for letting me know! It means so much to me! Many many thanks!😀😀😀❤️❤️❤️🙏 Enjoy!😀😀😀

Hi Bella, Keeping it in a warm place is important. Please let me know if you have any questions while you are making it! Thank you so much for watching the video and trying it!😀😀😀❤️❤️❤️🙏 Good luck!❤️ Next reply is the instructions on how I maintain the starter I give when I share the starter or someone asks me.

• Boil and cool tap water or bottled water for all the baking. • Need a kitchen scale. • Don’t close the jar tightly- give some room to breathe. • Use unbleached flour for all the baking - I use King Arthur flour for most of my baking. • I feed sourdough starter with King Arthur bread flour (some people use mix of bread flour, whole wheat flour, or rye flour). • Always keep the starter (I keep about 120g) in the refrigerator unless you want it double sooner to use. • Feed the starter the same combined total of water and flour as the amount of starter you use (for example, if you use 70g of starter to mix levain then feed it 35g of water and 35g of bread flour. Then refrigerate right away until next baking time). • Mark the level of the starter with a rubber band after you feed. • The starter in the jar is ready to use when the starter doubles in volume (it’s the strongest starter (most active) which you want to use). • When making Levain (stiff starter would have instructions how to make it in the recipe), the ratio of ingredients is 1:1:1. For example, if the recipe calls for 100g, mix well starter from the jar 35g (after it doubles), 35g bread flour and 35g water (that’s close enough to 100). Then let it sit on the counter. It will double in size in 3-4 hours. • Another example, which takes longer: If the recipe calls for 200g starter, mix well 1:4:4 25g starter from the jar, 100g bread flour, and 100g water & let sit on the counter overnight. It will double in size by next morning and ready to use. • If you don’t use the starter for more than 1 week, the starter needs to be fed. Take out some of starter (this is called “discard”) and feed the remaining starter still in the bottle & refrigerate. • With the discard you can make great pancakes: Just add some water, salt, and baking soda to the discard. ** Don’t throw away the starter/discard/dough in the sink. Wipe the mixing bowl, hands and utensils with paper towel before washing - you will have sewage problems *** • Please leave comments if you have any questions. • Happy baking!😀 Beginner’s recipe: Best Classic Sourdough Boule / Best Beginners Sourdough Bread Recipe / 70% Hydration 천연발효빵 th-cam.com/video/80sDf1x5zvQ/w-d-xo.html

Thank you so so much for your detailed response, really appreciate it. It’s winter in Australia between 3 and 9 degrees C. I will put the starter in the pantry and hopefully it’s warm enough for it to grow. Cheers

@@bellavan7716 I thank you! Good luck! Many thanks!😀😀😀😍😍😍🙏

Hello there, on Day 11 🤞 a few questions 🙏🙏 on Day 16, you put some starter in a second container, is the second container a levain? And when the second starter tripled after feeding, you put some in a bowl for making bread, what about the left over of the second starter? For the first starter, you said use it to make pancake, but how? And what to do with the first and second starter after? 🙏🙏

Thank you so much for watching the video and lovely comment!😀😀😀😍😍😍🙏