How to make Strong & Active Sourdough Starter in 6 Days | 如何培养天然酵种
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- เผยแพร่เมื่อ 26 ก.ย. 2024
- A successful, strong and active sourdough starter is the key to a beautiful-fresh loaf of sourdough bread! Follow this complete journey of cultivating process, you will rewarded with a powerful starter just in 6 days. This isn’t a recipe; it is a process with underlying concepts and detailed explanation by following the right steps to create one from scratch. This tutorial will have everything you need to know, so please watch the whole video closely.
Contents
- What to prepare
- Types of flour
- Step-by-step making starter
- Progress from Day 1-6
- Time-lapse starter growth
- Night time feeding maintenance
- Summary of S.Starter process
- Frequently Asked Questions (FAQ)
There are many different ways to make a wild yeast sourdough starter and of course, after few trial and errors I have finally come out with this basic and reliable method. It is certainly not hard to do, you just need some patience and love. I hope all of you find it informative and helpful. Excited to see your baby starter!
NOTE:
⚠️ The starter cultivating process vary from 6-14 days based on temperature and environment
⚠️ I use Japanese Bread Flour (Pan Siyokunin)
⚠️ Every starter is unique on its own, don't be panic if its different from yours. Goodluck!
Instagram: @sour.lotti
/ sour.lotti
Make your first Sourdough bread | Full Guide & Recipe : www.youtube.co....
How to strengthen your starter guide: bit.ly/3udzzsU
How to read the dough, not the clock: bit.ly/3vfNv6N
Music by Jhove - Dream Tapes: / dream-tapes
I started my sourdough journey like a year ago after seeing this video. It took me a long time to get the starter correct. This video has really helped me . I would come here often for references. I wanna say thank you 🙏
Glad it helped!
May I know what kind of water to prepare the sourdough starter, can I use the tap water or filter water, I have used distilled water to prepare but finally failed?
I used warm tap water not hot around 80 degree
I can't thank you enough for taking the time to do this video! It is fantastic!! All of the detailed information and your time and effort is very appreciated!! I just started day 1 of my starter and I can't wait to do the butter oat and flaxseed sourdough! Thanks for the wonderful videos, explanations, and inspiration 😊!
Glad it was helpful! Goodluck w your journey
Can i use cold boiled water
Very few videos and guides addresses smell and texture - at least not to the level of details you have given. I have tried to make a starter twice (not successful) because I do not know what to make of the smell and consistency. This is the best starter video I have seen to date. Thanks very much this.
I’m glad to hear that
นี่ขว่าลุ ี e งก;
@@SourlottibyAbby l. )
Guys just
I have watch a few vdo of making sourdough starter from you tube, yours is the best for step by step presentation with detailed easy script to clear all my hesitation!
You are most welcome
thank you for sharing, I didnt know what sour dough was until today. your video was not complicated and easy to understand. thank you for putting together this step by step tutorial. I watched other videos that confused me and I thought I would never give this a go. I cannot wait to try this.
Glad it was helpful! Good luck!
The process is so clear and It's really help me to feed my first starter!Hope it'll be successful！
Thank you so much for sharing your knowledge. You have no idea how desperate I want to learn how to make this. Thank you so much again.
Glad it was helpful!
Thank you so much Abby! I made it using your instructions and it came out perfectly - including the spiderweb ! My first butter oat and seed bread with this new starter is now waiting to bake - so exciting!
Wonderful! Can't wait to see your beautiful bakes!
i also live in tropical climate and i've tried this with only bread flour, except with less water and in just 3 days,i already have a strong starter 💖
Wat is the ratio u used for lesser water ? 1:1:0.8?
i watched another vdo and thought this is japanese vdo! love the way you visualised to fully understand what will be going along our journey ❤️
thanks MCO for such useful vdo🤟
Glad you liked it!
Thank you so much for such detailed explanation. May this vid may never lost.
Glad it was helpful!
This is the best sourdough starter recipe video I’ve ever seen. Thank you so much for making it!
I love sourdough and bake it weekly. I have Two Starter ، first was 4 years ago, I got it ready in two weeks, and the other one 6 months ago, I got it ready in a week, and now I’m baking the best sourdough in them..Greetings to you, I subscribe to your channel and follow you on Instagram
Thank you. You made my day!
Hi Abby, thank u so v much for yur time taken to do this video. I wanted to write to you if you cud do a starter video after reading yur fb. Lo & behold wowee, it really helps for those living in the tropics. There are so many videos out there and nothing beats a "tropic" video. Thanks again.
Glad it helps!
Deeply appreciated Abby. Have a blessed day🙏
You too!!
❤ manny thanks, I started today...🤞
Thank you . Very detailed and clear demo. Learnt a lot from your channel. 👍👍👍
Glad it was helpful!
I wish I can do that , look so easy!😍
Thanks for your great effort. It can solve my query on sourdough making 👍🏻
Goodluck!
Muchas gracias por compartir , genio!!!!, ya me pongo a hacerlo.
Thank you, will try to make it🙏👍
All the best!
This so great fantastic !
MashAllah great 👍👍😃😃
Please show how to use starter for breads and continue to feed the remaining starter.
Hi, I started my starter 5 days ago, first two feeds were with the bob’s redmill whole-wheat flour, then subsequently with 10%wholewheat and 90% all purpose flour.. and fed and discarded twice a day. Each time I feed, I changed to a clean jar. up till now I only see a few bubbles and not much rising… should I just continue doing the same? Should I switch to bread flour? Or should I just restart the whole process? I wish I saw your video earlier… I measured the starter temp and it’s 31.5 degrees Celsius.. Is that too hot?
I've tried 4 times already and still haven't successed yet. Will do it again, thanks for your sharing
Try using different flour
Mine does not ferment at all.I don’t know what I am doing wrong
this is so complete . just add lemon juice to your dough and you get sour bread
Hi Abby. My starter grows very quickly - it has risen more than 2x on the 2nd day and only 12 hours from the last feeding. Is this normal? Should I leave it until 24 hours for the next feeding or should I feed it right away?
What if we want to make more starter (more than 60g)? Do we use more than 20g~30g base seed and continue feeding at 1:1:1
Yes you're right
Whose room temperature is 28 Celcius?
Thank you for the amazing video. When is night time maintainance required.
可以问之后续种，喂养过后要做面包，留些收起来，其余为什么每次都要弃种呢？
Thank you for your good knowledge I'm going to start raising starters to make good sour dough.
Goodluck!
This is 10 days of mine, but it doesnt have beauty consistency like that, its only grow 2x volume, never grow 3x/4× . I feed it every 24 hours
Try using or at least making mixtures with rye or whole wheat flour and you will see how it improves.
Hi Abby. Happy to watch your Videos. Im a beginner and excited to try your recipes soon. This is the 3rd day of my starter.Question.. i saw the hooch from my starter but i forgot to discard the water.i stir it then i discard some starter and feed ,thus my starter will ruined?thank you.
Great video!!
Question: What if my day 1 using whole wheat is kinda lumpy instead of yogurty looking?
Thanks Abby 😘😘
You are so welcome!
Thank you for teaching and sharing, I really like your program, I have subscrip already . I’m Taiwanese living in S’pore , I follow you to make sourdough yesterday (8:50am) , this morning I checked so surprise ,rise up more than double, I discard half and add same volume , after 4 and half hours rise up more then 2 times , I put at room temperature , Is’t too hot? Should I turn on the air conditioning ?
Thats completely normal! If you'd like to delay the rising time, you can bring the starter together with an ice pack and put in ice bag to maintain a cooler environment than turning the AC on.
Hi Abby, I saw "hooch" in day3 at the bottom. Do I transfer the starter to a new container only and discard the leftover liquid?
Thanks for sharing,may I know what brand of high protein flour did you use to feed it and how much is the protein in % ? Thank you❤️
What size Wecj Jar are you using?
How many day that's i can keep about starter... where can i put it..?
Abby , thanks for your sharing. Would like to clarify whether can keep the discard in fridge or better keep in freezer instead ?
Hi! Both is fine, as long as it fits your schedule. If you can use the discards within 4 days then feel free to just store in the refrigerator or freezer can keep up to 1 month (thaw before use)
@@SourlottibyAbby thanks. Then I need to start keep in freezer then. 🙏🙏
Hi first timer may know so the total feed for 6 days is feed 5times?
You are using wheat flour and rye flour, 1st day what flour did u use?
Csodálatos a kovászod!!!! ;) Megkerdezhetem milyen liszttel keszult????
Hi Abby, may I ask a few questions:
1. Must I use the same brand of flour thereafter for feeding?
2. Can I use glass bottle with metal lid?
3. Must I stir the mixing with a non-metal spoon/fork?
If I can help?
1) No, you can change up the flour at any stage of your feeding. I change my flours depending on what type of bread I'll be making. Sometimes I'll even separate my starter and make fraternal twins. I'll divide my starter into 2 jars and feed each jar 2 different flours for 2 different breads. Then join the 2 afterwards.
2) Not recommended. The acids in the starter can corrode the metal that might be exposed in the lid. Better not take the risk.
3) If you have good quality stainless steel utensils, go right ahead, but if you're not sure they are, see my response to your question above.
I hope this helps you, or anyone else.
Happy baking!!
I’ve been making your cloud toast with my adopted starter for a while now. Having watched this video, I think it’s time for me to raise my own starter from scratch 😄
You can do it!
Almost like having a baby to look after.
Thank you so much for such a detailed and helpful tutorial 🙏🥰❤️
I have some questions and would really appreciate if you can answer them:
1. Is water an important factor? Does tap water work as fine?
2. How do I know when my starter reaches its peak? Is “ peak” always 3X?
3. How to revive my starter after I take it out of fridge/ freezer? Do I start to feed it before or after bringing it to room temperature?
Thank you! 😊
Hi, water plays a big role in starter making. 1. Tap water contains chlorine, which is antibacterial and can kill off the lactobacillus bacteria we are trying to nurture. So its best to use filtered, distilled or mineral water.
2. Not necessarily, every starter behaves differently. As you can see from the first 4 days my starter could only peak less than 3x. When the starter has no longer in dome and starts to levelled, thats peak.
3. Usually i practice to feed the starter first and allow to rise to double, then only put into the fridge. *this allow the starter to have “extra” food to consume during hibernation. When you remove from fridge, just allow the starter to peak. Continue discard and feed as usual.
Hope it helps!
@@SourlottibyAbby Thank you so much for your reply. This is very helpful! 😊
@@SourlottibyAbby don't have filtered water at home, which bottled mineral water do you recommend to buy in Malaysia? should I always use bottled water for starter maintenance after day7?
do you recommend buying those dry sourdough starter sold in a small pack. like Breadtopia
Hi.... Rye flour that you used is a dark rye flour or just rye flour
Hi Abby, I followed ur recipe and my sourdough starter rised really well!! Thank you so much.
I have some question
1. As u suggested, to maintain the discharge, either keep in fridge for 4 days or freezer for 1 months. Wondering that the active bacteria in starter wouldn't die if I keep it in freezer? And how to active it back if I wan to use to make bread?
2. For the night maintenence, after feeding with ratio 1:2:2, can I straight away put it in the fridge? And feed it once a week?
Hi Lynn, glad to hear that! Usually sourdough discards do not necessary to be active. You can check out my other recipes in the sourdough discards playlist. You can use it to make many great recipes. As for question 2, you can store in the fridge once its doubled.
Hi, can I check what is the purpose of Day 5 Evening feedback? Is that optional if we want to do maintenance? Or is the evening feeding due to the sourdough starter now peaking much faster so another feed is required?
Hi! Yes you are right. As the starter grows stronger, the food would not be enough for the starter to stay up until next morning. When the food finishes, it will deflates and start collapsing hence causing to acidify and weakens. So we feed at a higher ratio to delay the peak before next feeding.
Me gustaría que por lo menos en inglés gracias creo que es interesante además los ingredientes casi no se ve gracias un abrazo muy grande desde España
Chill or freeze in the fridge?
Hi Abby, it’s day 7 of today … it seems no bubble on top, but it active well. What to do next? Keep feeding at room temperature?
I followed your videos and voila my starter grew 2.5 times on day 4. Fed again in afternoon, doubled in 6 hrs. Fed at night 1:2:2 ratio.
Waiting to see it tripled. Have a question about making bread should feed again and wait till doubles before making dough to bake ?
Thank you 🙏
Hi Pratima, yes kindly allow the starter to double or tripled before using to make bread for optimum results!
Hũ nuôi men của bạn bao nhiêu ml vậy ạ ?
Thanks for the great video. Were you using non-chlorinated water? I supposed chlorine would kill the yeast? And what 's the temperature of water used?
Yes. Just normal room temperature, 28c
Bạn có thể phụ đề tiếng việt nam không
Hi, I read a write up saying we should not use metal utensils in handling the starter. Is it true?
I keep failing after day3-4, first 2 days always rise nicely but on day 3-4 onwards it starts giving no activity (flat with small bubbles on the top). It doesn't smell pungent nor fruity as described. Any tips?
Add some rye/wholewheat to boost the activity.
Hi Abby, Iam so thankful for your video. I haven't tried using sourdough. I like to know if I don't have rye flour can I use bread flour? Can collect all the discard in the same container? What is the final weight of the sourdough? 60g? If I need 140g, do I increase the ratio ?Thanks for your explainations
Hi! Yes absolutely fine. I collect all discards in a same container, then use all at once for other discard recipes. Yes please adjust the feeding ratio and seed according to how much you need for the recipe
@@SourlottibyAbby Thanks. The water used is has to be boiled water or just from the tap? Sorry I am new to sourdough, so I need to understand that it reached peak at 4pm on day 5, then feed again?
my sourdough has risen to 2.5x in 7 hours and it's day 2, do i have to feed it again right now or wait until 24 hours pass?
Thank you for the video! Is it necessary to sterilise the spatula used for mixing from day 2 onwards?
No, but it’s optional
Hai, this is my 2nd day of my starter, and after 7hour, it rise almost triple, almost height of the jar 😅 if it rise more, i think it's gonna overflow, what should i do? Thanks
Discard and refeed it ;)
thanks for sharing ，are you use Pan Syokunin flour and Bob 's whole wheat flour to feed your starter ?
Yes, correct
Hi, I am new to Sour Dough. Can I use my Coway filtered RO water for making the starter? Would appreciate a reply. Tqvm
RO water is just fine for the starter
I have an active starter peak at 4 to 5 hrs but only reach 2.5X. Does 4x or 5x starter make a better bread ?
Stronger starter helps to develop better gluten and provides faster fermentation. If a starter is weak, it will affect the fermentation and taste of final product. Hence i would advise to strengthen your starter by feeding it more regularly. You will notice the difference!
my sourdough starter smells like the dumpster on day 3, is it normal
please reply 😢
So if my starter reach peak at midnight, how can I feed it? Hihi
Peut-on avoir la recette en français merci d'avance
Hi Abby, how do I adjust the ratio if I'm going back kampung for a few days?
you may just do regular feeds at 1:1:1 then transfer to refridgerator once it has doubled
Hello
What size of wreck jar do you use, and I can only get organic rye flour is that a problem?
This is Weck Jar 900. Feel free to use it
Hi Abby, today is day 2 for my starter and it smells great! Really like fresh fruit! Also really bubbly and it more then doubled 5 hrs after feeding. Question is,its top is domed now but should flatten soon so is it going to get very sour and 'weak' since its still many hours away from the next feed?
No. The acidity build up when the starter collapsed and neglected for feeding. When its just levelled, its fine. Just feed it will do.
@@SourlottibyAbby oic...thank you very much for taking time to reply😘
@@yt13061966 wrong emoji there bud-
Hi Abby. could you share me about "How to store the starter or can only be once and then discarded
Hi, have mentioned in the end of the video. Feed regularly at room temperature or feed once a week if kept in the fridge. It is a live culture, you can keep using it to make many great recipes.
Hi.. Abby, thank you for your sharing. Please advise me about my starter
Day1 raise 28c @24hr
Day2 risen 2x have bubble and smell good
Day3 after 10 hr, it's drop from peak. after 19hr, few bubble and back to start level
I should feed after 10hr or wait until 24hr??
And my big problem is after feed day3, my starter not active anymore and continue slowdown until its sleep
I try to startover more than 5 times, change flour / change water but it same result 😭
It's normal at day 3 or 4 that the starter not rise at all, keep going, soon after it will doubled 4 hours after feeding, then you can feed it every 12 hours, it smell sweet alcohol, and after 7-9 days you can use it as a levain
actually I felt the smell of the starter is something like the smell of vomit. Is it true that it supposed to smell like green apple?
when I don't feed my starter about 2 weeks, it become vinegary. But when I feed it regularly in day basis, it smells sweet thin alcohol
Abby, Thank you for the video. I tried, by the fourth day, it was progressing as well as how you have shown us. But after refreshing the starter on the 4th night, it did not rise at all ( overnight for 8 hours). there appears to be some water, so I threw away the starter, and I am restarting again.
I dont know what went wrong. Thank you.
It's called the hooch, its absolutely normal! Try adding 10% rye/ wholewheat if your starter has no activity.
Hi Abby, I thought so , but thought I made a mistake and threw away that starter and restarted again . I will try again
Hello do we need to tight the lid and keep in the dark place?
Not necessary, just loosely cover will do.
Great video....I never discard my starter.....so many things you can use leftover starter for. To make sure it's an active sourdough starter, do the float test. A teaspoon starter into a cup of water....if foats, then it's good to bake 😊
Hi Abby can I ask you please? What flour do you use in the video?
It’s in the description. Japanese bread flour. You can also add rye. Most of the wild yeast are in the flours- you’re not really “catching them”.
Hi Abby - if I don’t bake regularly, can I put the culture in the fridge after it reach 2x the volume and only feed once a week?
Hi! Yes you can.
Hi Abby,its day 8 for my starter which started off really well. It doubled,was fomy,thick and fruity smelling on day 2. But due to a family emergency,it was neglacted since day 4 with only 1 feeding per day and it got very watery and sour. Fed at 8 am today and now(4.5 hrs late)it has only risen abt 0.5cm,still 'thick' with some bubbles on the surface. Should I refresh again tonight? Or wait till tmr? Hope you will see and reply soon. TIA!
Hi! Yes please refresh immediately.
@@SourlottibyAbby I refreshed at 4pm. It has risen abt 0.5cm after 3 hrs.
Hi really hope you can reply to my doubt.. if my starter is able to peak at double or slightly more than double a little in 3.5 hours to 4 hours but never able to reach triple or taller... Then it starts to deflat... Does this mean my starter is weak ?? It's not suitable to bake yet ? Is being able to rise to to peak at triple height essential???
Hi! I wouldn't say its weak, just that its not at its maximum peak potential yet. Try to feed it more regularly at peak to strengthen the starter. If you're comfortable with the starter, no harm giving it a try to bake your first loaf!
Hi Abby
I want to ask , i feeding my starter three times a day with ratio 50starter :50bread flour : 50water when i use 50:50:50 ratio my starter is rise 3,5 x within 5 hours .
Yesterday i try to lower the ratio because i still dont know what i can do with the discard .
So now i use 20:20:20 ratio like your video but my starter just rise 2,5 x in 5 almost 6 hours just a little activity .
How do you think ? Did i do something wrong ?
Need your advise thanks
Its normal, mass activity. Just feed it regularly at peak, it will back to normal
The discard in the fridge can make sourdough?
Yes many delicious recipe. Check out my sourdough discards playlist.
Can I know after feeding ,do I need to keep awhile in room temperature before sending it to the fridge if I'm not going to use it.If so,how long do I need ?
Yes, allow to double then put in the fridge.
Hi Abby. Tq for sharing your video. I'm new at sourdough. I heard from friends that filtered water is a must. Can use boiled cooled water or mineral water?
Yes, any filtered, distilled or mineral water is fine. As long as its water chlorine-free.
@@SourlottibyAbby Tq 🤗
Hi , thanks for u video ! It really helps for me , newbie in sourdough starter making !
I started my journey 2 days ago , but d problem is I started at night ,8:30 pm 😬, what if when come to day 5 , I hv to feed few times , meaning I got to wake up middle of d night to feed ? Or can I put more flour n water instead for longer hours to rise to maximum? Pls advise! Ur prompt reply is very much appreciated 🙏🏻
Yes you can feed at 1:2:2 for night feeding
@@SourlottibyAbby thanks for ur reply 🙏🏻
whilst I get the idea it would be nice to be able to read the text not hidden behind Chinese
kindly switch the subtitle off [CC]
The 2nd days of the feeding, already raise triple, what should I do? Because I haven’t feed rye flour.
Continue feeding as usual! Skip the rye flour if your starter behaves normally
Hi Abby , 1st day n 2nd day I use rye flour and water to start my starter , in 3rd day can I change to whole wheat bread flour & water ?
No. you either do it with rye or wholewheat.
Hi Abby, my starter has been for 3 weeks but it's always 2.5 in size only regardless of how frequently I feed it. Does it mean I have to raise a new starter ? Thank you in advance.
I would suggest to continue training and maintaining it. Raising a new starter can be more time consuming
Hi Abby, today is day 6, my starter can raised up 1.5 ~ 2times, but it couldn't float yet. Really don't know why it always happened in my starter.
Try to feed it more regularly, it needs more feedings
Hi Abby, I use 20grams of whole wheat flour with 20 grams of water but my starter seems dry
Please read FAQ section at the end of the video. I've mentioned that wholewheat tend to absorb more hydration.
Hi Abby, can I use normal store bought Japanese bread flour for starter?
Hi! Yes you can. Any bread flour with 12% is perfect
喂养的第二日4小时后已经升2倍，8小时升3.5倍，请问如果回落但又未够24小时需要再喂养多次吗？ 还是不需要理会等24小时后才喂养？ 谢谢！
你好，如果酵母活泼可以直接开始喂养多次。不需要等24小时后哦！加油
Hello! Is it necessary to add the rye flour? Or can I continue with the normal flour?
Not necessary if your start behaves normally. Please watch my video I have explained it clearly with FAQ at the end
Flour n water used must b room temp at all times ? TIA
Yes I do