Greetings from Singapore! I have watched countless TH-cam clips on how to make sourdough starter. And this is the only clip that WORKS!! It is so easy to follow and zero wastage. Thank you very very much.
✨ 請按CC打開中文字幕 Please turn on CC for subtitles. Thank you! ✨ 中英對照食譜在描述框內 Chinese & English Recipes are both in the description box* Teresa Mo 毛舜筠官方頻道 Official Channel 健康飲食 • 生活方式 • 工作點滴 請留言，按讚，訂閱同分享 Please Comment, Like, Subscribe, and Share
Finally found this best way to make a starter! Very straightforward and most importantly “No waste”. It’s PERFECT. From your narration to your bilingual descriptions, you care about your viewers/fans so much! Love it! I’ll try your way to make a starter for the first time soon, if I can find all the flour. Greetings from Germany
Is a joy to have an active starter. Liam always doubled within 2 hours and grow 4x at peak within 4 hours. I have baked over 130 beautiful rustic sourdough. I fellow mo’s starter recipe in May 2021. Now it is not fussy. I can fit it with any flour ratio.
I think of making sour dough for 2 years but still not yet take any action, because it seem hard. But now Mo’s way seem like ok wor…Must have a try. But may I know how’s the temperature? Malaysia everyday very hot, temperature more than 30 degree now, will it affect?
My 1st attempt... I started my "Quarantina" on 7th May after watch your video... hahaaa 4x and she is growing active and healthy... Thank you so much for your great guidance and sharing. ❤❤❤❤❤
For the bread flour portion, can I use Bob’s Red Mill unbleached enrich artisan bread flour? On the packaging it says : wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid). Thank you for your sharing 😍
Thanks for sharing! Have always wanted to try making my own sourdough mother. What is the best temperature range for making the mother? Should I use cheese cloth in the beginning if I live in a relatively drier place? After 7 days, do we just keep it in the fridge and keep feeding it to keep it alive? Could we use it on other bread to replace yeast? 🙏🏼
Best temperature is room temperature, and it depends on your country humidity. Cheesecloth is just for moisture. If your country is dry use cheesecloth. After Severn days you should subtract your jar weight and feed with equal ration of water and flour( rye flour n bread flour(50/50)) if you are a chef you will need to feed it everyday with ratio of 1:1:1 (starter:flour(50/50):water. If you do not plan to use it, ok the 7th day refrigerate. Until the day you want to use it. Let’s say if you want to bake a sourdough on a Saturday. Take it out Ik the morning on Friday. And In the evening feed with 1:1:1 of ratio. And the next day your starter will be bubbly and active. To be safe it is best to use starter on specific recipe. Although proofing time is longer when you substitute commercial yeast with starter.
Thank you for the sharing! I followed the step and the starter started to grow double in size on day 3, but there is no activity after that (have some small amount of bubble in surface but didn’t grow in size). I’m at Day 6 now.. is that normal? should I just continue to feed? Anyone have the same situation as me?
Hi 毛姐! What if my starter stops rising on day 5? Because the bottle looked a little messy, I changed the bottle but ensured it was clean on day 5. But not it stopped rising! It did go bubbly like yours on day 3 to 4.... but now only a few big bubbles appear on the top since I changed the bottle. Did I do anything wrong? Should I keep going everyday (by adding 15+15+30water) until it rises?
Thanks for your inspiring and easy-to-follow video. Do we need to put the mixture into the fridge every day from Day 1 onward? Or just do so from Day 7?
Thank you Ms Mo! Question: the starter kept growing for the first 5 days nicely and I could see the bubbles. I didn’t put it inside the fridge but kept feeding daily hoping to make it stronger - it hasn’t been growing since then…what should I do now? Thanks! 🙏🏻
Woke up…first thing to check my starter…😄好開心…終於🉐️咗…喺一次就成功咗!!! 由22/7至今日30/7每一日都有Q&A…asking myself…where to keep, how to store, what is the temperature, why my starter no bubble and still flat etc 😩. I am going to give her a 💪strong, tough, active, fertile name 😊. 我之前試過兩個唔同方法…全部都失敗. 毛姐妳嘅零浪費喺重點! Both thumbs up 👍👍
Are all the sourdough starter transferred to the new jar? It looks little. After transferring and feeding can i leave it in fridge as my temperature is 31C.
![[ENG中文 SUB] Basic SOURDOUGH STARTER - Natural Yeast!](http://i.ytimg.com/vi/Oir4xwZcXj0/mqdefault.jpg)
Greetings from Singapore! I have watched countless TH-cam clips on how to make sourdough starter. And this is the only clip that WORKS!! It is so easy to follow and zero wastage. Thank you very very much.
✨ 請按CC打開中文字幕 Please turn on CC for subtitles. Thank you!
✨ 中英對照食譜在描述框內 Chinese & English Recipes are both in the description box*
Teresa Mo 毛舜筠官方頻道 Official Channel
健康飲食 • 生活方式 • 工作點滴
請留言，按讚，訂閱同分享
Please Comment, Like, Subscribe, and Share
cc
大家好 我係來自马来西亚 沙巴的朋友 Sempurna
羅玉群 30岁
Cc
Cc
我成功啦，天氣熱容易成功D, 今天第七日，養多一星期先，多謝MO姐🙇🏻♂️
好开心看见我偶像, 演戏又得, 煮食又了得, 我要马上学起来, 简单又不費功夫。谢谢您, 加油拍多的视频, 支持你的大马粉絲。
我也是我的心聲😁😁😘
阿Mo 真的好開心 竟然俾我亂打亂撞見到你 原來你都有出TH-cam ⋯⋯一直都喜歡你的爽朗性格 實而不華的作風⋯⋯總之就是喜歡你💕💕
我都係呀！
Me 3!! Haha!
Tq for sharing.
Finally found this best way to make a starter! Very straightforward and most importantly “No waste”. It’s PERFECT. From your narration to your bilingual descriptions, you care about your viewers/fans so much! Love it! I’ll try your way to make a starter for the first time soon, if I can find all the flour. Greetings from Germany
Thank you for sharing, this is the only zero waste starter method I've came across. Can't wait to try it.
Started making sourdough because of your recipes. Love it! Please keep making and posting more recipes. Thank you 🙏
今晚我亂掃個電話竟然睇到Mo姐拍片是我最喜歡的.希望Mo姐照顧不懂英文的粉絲.可以講中英嗎？謝謝。
Is a joy to have an active starter.
Liam always doubled within 2 hours and grow 4x at peak within 4 hours. I have baked over 130 beautiful rustic sourdough.
I fellow mo’s starter recipe in May 2021. Now it is not fussy. I can fit it with any flour ratio.
Greeting from Singapore. thanks for the recipe.....finding so long for no waste recipe....finally get to see yours...
Did you succeed in making sourdough bread? I dont understand the last part.
多謝Mo 姐分享，真係好實用！
Hi Mo, you are the best in sharing all your recipes. Your detail description, tips etc are excellent. Thank you for sharing.
Your teaching is clear and easy to follow, thank you so much, hope to learn more from you. May you stay safe and healthy.
Thanks for sharing. I like it.
I like you ! Just seen this video clip in fb .. then I subscribed you! Well done and thanks for sharing! 🤗
感謝您 因為您 讓有信心去培養酵母 今天已經第三天了 好漂亮有活力 但願成功💪🏻😍
好開心終於等到毛姐開channel啦
Thanks for the sour dough starter recipe. I’ll definitely try this!
I am first to like. I
Am your 5th subscribers!!!
Thanks Ling
I think of making sour dough for 2 years but still not yet take any action, because it seem hard. But now Mo’s way seem like ok wor…Must have a try. But may I know how’s the temperature? Malaysia everyday very hot, temperature more than 30 degree now, will it affect?
Mo姐讲解真心自然和好听，由毕打自己人开始喜欢你🤭🤭一直期待你的影视作品，没想到是一个教学project，so fresh😍😍💯💯
多謝毛姐講解令我再次想整返sourdough😊
多謝 Mo 姐的分享。酸種在第八天成功了。今天會用它來試整Sourdough Bread。希望成功喇！
MO姐清晰既講解，令我即刻動身做去STARTER
MO姐，經過7天的餵養，我的酸種已經做好了，在室溫發了多2倍我就放了入雪櫃，請問如果我想攞出黎做麵包或你教的CRACKERS，我係咪要早一天在雪櫃取出要用的份量，再餵養它呢?? 如果我要用60G的酸種，係咪落DARK RYE FLOUR 60G + 60ML水呢?? 餵養後等待它發酵了才可使用呢?? 煩請有時間解答我，先謝謝MO姐，支持你的FANS
好心動！有一股養酵母的衝動
我試過幾次要棄種的方法, 初時都有淡淡香味, 但最後都因為唔再活躍而失敗, 改天要跟你的方法再挑戰一下.
支持毛姐👍
My 1st attempt... I started my "Quarantina" on 7th May after watch your video... hahaaa 4x and she is growing active and healthy... Thank you so much for your great guidance and sharing. ❤❤❤❤❤
Thank you so much for sharing, I tried and it was fanstatic
What’s your water temperature?
Mo Mo , thanks for your video . I’m gonna make a try. 7 days later I will post for my update. Hope will success .
after mixing the flour & water, are you put in room temperature or fridge? how many hour?
For the bread flour portion, can I use Bob’s Red Mill unbleached enrich artisan bread flour? On the packaging it says : wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid). Thank you for your sharing 😍
毛姐，你這個天然酵母非常好用，可以用的材料簡單，而且又沒有加入咗其他添加劑，好健康👍👏多謝你🙏😘
我會分享給我懂得做麵包的家人、朋友，等佢哋可以做一些健康啲嘅麵包🙏😀
请问器具需要高温消毒吗？水要用煮滚放凉备用吗？
Good tutorial, will definitely try to make the sourdough starter👍❤️
終於買齊嘢開始呢條 "條條大路通 sourdough"...今日係整starter 嘅 Day 1 ，解釋得咁清楚，應該一定會成功😅 thanks Mo for your sharing👍 really love it ❤
Thanks for sharing! Have always wanted to try making my own sourdough mother. What is the best temperature range for making the mother? Should I use cheese cloth in the beginning if I live in a relatively drier place? After 7 days, do we just keep it in the fridge and keep feeding it to keep it alive? Could we use it on other bread to replace yeast? 🙏🏼
Best temperature is room temperature, and it depends on your country humidity. Cheesecloth is just for moisture. If your country is dry use cheesecloth. After Severn days you should subtract your jar weight and feed with equal ration of water and flour( rye flour n bread flour(50/50)) if you are a chef you will need to feed it everyday with ratio of 1:1:1 (starter:flour(50/50):water. If you do not plan to use it, ok the 7th day refrigerate. Until the day you want to use it. Let’s say if you want to bake a sourdough on a Saturday. Take it out Ik the morning on Friday. And In the evening feed with 1:1:1 of ratio. And the next day your starter will be bubbly and active. To be safe it is best to use starter on specific recipe. Although proofing time is longer when you substitute commercial yeast with starter.
謝謝毛姐分享，開始人生第一個sour dough 第六天唔知點解有氣泡，但沒有升高, 我在意大利第六天的時候，可能天氣太凍，我現在搬了她去室溫大概有18至20度，看看怎樣，與此同時也重新種了新的在相同的溫度。
多謝毛小姐分享,我一定要學做再次多謝!!祝健康愉快!
do we need to feeding the starter every week for bake something? how to deal with it if bake not very often if i have a sourdough starter?
试了很多starter, 这个是最易做又成功的，感恩有你，请问继母是不是1：1：1喂养。
細姐，好久不見
我是台灣粉絲
好喜歡您之前那不戲
8時入席😍😍😍
非常感謝毛姐的分享❤想請問成熟後的酵母，在每星期的餵養，需要先回溫膨脹升高，然後加麵粉及水餵養，再次膨脹升高後才放回雪櫃保存嗎？謝謝🙏🏻
多謝晒毛姐，好清楚解答🙏👍🥰
You're a scientist 👍
Hi Mo, on Day 7, how much mature starter to be keep and feed it with Rye Flour 30-50g + Filtered Water 30-50ml?
Thank you for the sharing! I followed the step and the starter started to grow double in size on day 3, but there is no activity after that (have some small amount of bubble in surface but didn’t grow in size). I’m at Day 6 now.. is that normal? should I just continue to feed? Anyone have the same situation as me?
Glad to login to your video. 1st time see this sourdough sharing. I'm also 1st time subscribed your video. Thanks 👍
无意中刷到你的channel，好开心
毛姐很靚，毛姐跟姜，柳，教主，呂爵踉他妹妹裊高而直，上鏡很重要，角度好靚，毛姐的仔新世代接旌人，努力世界是你們的，要敬前輩学古先生，对一班扶持你做Ｉ作人員要有禮要尊重，拍好戲
Mo姐你真係教得好好， 我之前一路睇其他片都唔明白。。。你介紹得清楚易明，睇得又好開心。。。我都開始養緊我既dough了！！ 希望我成功！！！
If I decide to make Sourdough I might give this a try. Thanks for the video!
Please do!
Hi 毛姐! What if my starter stops rising on day 5? Because the bottle looked a little messy, I changed the bottle but ensured it was clean on day 5. But not it stopped rising! It did go bubbly like yours on day 3 to 4.... but now only a few big bubbles appear on the top since I changed the bottle. Did I do anything wrong? Should I keep going everyday (by adding 15+15+30water) until it rises?
Thank you for the clear explanation.
May I know if i can use wholemeal flour instead of rye flour?
毛姐，一向好喜歡你！多謝你分享化繁為簡嘅做法，令我想再次養sourdough starter
Wow, you are so capable!👍👍👍👏👏👏
好細緻嘅教學❤️
毛姐把聲好聽所以特別有心機聽。正想學整呢個。謝謝🙏
Mo 姐! 妳好啊. 我好中意你嘅 TH-cam channel，希望你能呈獻更多啲你嘅作品 👍🏻❤
❤️
Hi friend, if I don't have rye flour, can I just using bread flour?
Yes, you can
Thanks for your inspiring and easy-to-follow video. Do we need to put the mixture into the fridge every day from Day 1 onward? Or just do so from Day 7?
❤mo 姐
Moreover, the yeast developed hard layer on the top after put into the fridge. Please advise if it is normal. Thanks.
After day 7 also must keep feed them every day ?
Love it
Thanks for your sharing! Mo姐❤我個starter喺第三日發咗霉🥲請問係因為天氣太熱？係唔係要放番入雪櫃😭thanks!
多謝你的分享❤️
毛姐，很开心看到妳的做的视频。。和从这里听到您的声音。。谢谢
@4:96 how much mature starter did you put in the jar before you add 30g rye flour and 30 ml water? Thank you.
i meant @4:12 how much mature starter you have in the jar on the scale before you add 30g rye flour and 30 l water?
Mo姐 .想問我 培養嘅酸種第六日曾經升過一倍 兩個鐘頭之後又回落返正常氣泡不是太多！ 一直維持 是否失敗了？ 天氣一直維持20至24度
hi Mo jei, may i ask how come mine is not as dense as yours, even on Day 5 morning, it is a bit watery, but with bubbles on top.. kindly advise.🙏🙏
Must I use rye flour ?
Hi, 你好，我用whole wheat flour 做sourdought, 第一至五天城功，但是第六天fought 沒有澎漲，有些酒香氣味，第七天可否加粉啊？
Mo 姐您的有蓋量杯在哪裡可以買到
感谢你真诚的分享 谢谢❤
馬上訂閲！支持毛毛！
Thank you Ms Mo! Question: the starter kept growing for the first 5 days nicely and I could see the bubbles. I didn’t put it inside the fridge but kept feeding daily hoping to make it stronger - it hasn’t been growing since then…what should I do now? Thanks! 🙏🏻
多謝教授，非常清楚！
好開心見到你視頻，立即訂閲謝謝你分享
Seems a lot of work but I think I try to make this yeast as you indicated..it’s natural and healthy. Thank you for sharing!
Woke up…first thing to check my starter…😄好開心…終於🉐️咗…喺一次就成功咗!!! 由22/7至今日30/7每一日都有Q&A…asking myself…where to keep, how to store, what is the temperature, why my starter no bubble and still flat etc 😩. I am going to give her a 💪strong, tough, active, fertile name 😊. 我之前試過兩個唔同方法…全部都失敗. 毛姐妳嘅零浪費喺重點! Both thumbs up 👍👍
你好，請問是用rye flour 或dark rye flour?bread flour 要用高筋？或All purpose bread flour 可以嗎？
好钟意听毛毛姐讲'记得搅匀它'
If I would like to continue to feed one more week shall I feed 15g rye flour and 15g bread flour and 30g water for next 7 days?
請問如果不是經常做包會不會越養越多？
Momo，主佑平安！以前試過整Starter，不過都失敗，試過用提子乾，成功左。但我都係鍾意用麵粉做。越餵養得耐個Starter風味越好。買定黑麥粉再來一次！多謝你無私分享，感恩！💕
终于找到零浪费天然酵母制造方法。谢谢Moje。今天是我的酵母制作 Day 2. 刚才再看一次video, 才发现video description 的Day 2 & Day 3 少了bread flour。而我的Day 2 跟的是video description的 （5g dark rye flour + 5ml water without bread flour). 想知道那我的Day 3 酵母制作可以继续进行吗？还是要重新开始比较好？
description已經修正了, 請參考
多謝mo姐無私分享吖，之前試過養，每日要浪費好多，最後都系失敗佐😂😂今日day1,跟住mo姐重新出發！我想請問系唔系唔可以用凍滾水養吖？如果冬天天氣凍可以有咩方法養呢？謝謝Mo姐先！
想試整好耐，見到毛姐video, 清楚，(看似) 簡單，立即行動 👍🏻
Are all the sourdough starter transferred to the new jar? It looks little. After transferring and feeding can i leave it in fridge as my temperature is 31C.
Mo姐，今日第1日學整天然酵母媽媽💪
好環保👍
發現毛姐頻道，即刻訂閲先~
請問用唔晒的酸種是否放雪櫃內？是否要繼續每天餵養？重複。day one 到day seven？
Best regards, Mo! May I ask what type water is used .. rain, distilled or boiled tap water?
嗨毛姐，谢谢你的video.想要请问你酵母成熟后放在雪柜一个礼拜喂养一次，请问需要喂养多少面粉和多少水？谢谢你
好有心機 感謝分享🙏🏻🙏🏻
와~무조건 구독 좋아요 😄 튜토리얼 너무 좋아 매우 새신와 신중하고. 힘내세요 언니 💗
Can i use plastic containers?
description 寫得好清楚。多謝你。試下先
多謝毛姐!!
試過幾次到失敗嘅酸種，跟妳做終於好成功，好似妳講嘅一樣，好active!又唔洗棄種
而家諗如果離家太耐 (如不幸入咗 joe go wan 超過14日），要點處啲酸種🤔！
總之，多謝晒妳！
你好，請問是用rye flour 或dark rye flour?bread flour 要用高筋？或All purpose bread flour 可以嗎？