I was even thinking of trying sourdough starter for the first time. This helps a lot. Saving the video & hopefully will be able to start working from this week.
Following your method patiently for 7 days to make the starter. On the 7th day, I transferred 10 gm to a new jar and added to it 100 gm bread flour and 100 gm filtered water. It took more than 6 hours to increase 2/3 of the original height. Thinking it was perfect, I left it in the refrigerator overnight. The next morning I took out 40 gm to a new jar and added 40 gm of bread flour and 40 gm water, to make the levain hoping to make my first sourdough bread. Unfortunately, I waited the whole day, the levain did not rise. Please let me know where did I go wrong?
@@Osiewh I managed to bake a SD before putting in fridge. However, the balance which I kept in fridge ... next day took it, mixed 40g:40g:40g also didn't rise. Hoping Sifu Kathrine Kwa could guide again. 🙏
Sifu Kathrine, you took ratio of 1:10:10 which is 10g starter (after 6 days) : 100g filtered water : 100g unbleached bread flour. Is this to get levain for baking or to store in refrigerator? Tq. Wee
I followed this video and i want to share my experience. I made the two starter separately with unbleached bread flour and rye flour. Today is day 12, the unbleached bread flour starter only bubble abit on top but never rises but the rye flour starter finally started to doubled in size today. I was going to throw away both starter on day 8 as i followed the video but there is no reaction. I try my luck and fed it 1:1:1 from day 8 onwards every 24 hours (not following the video lol). On day 10 I noticed my rye flour starter starts to form some bubbles on top, then i decided to leave it there for 48 hours to see if it continues to bubble. Turns out it doubled today (day 12) and have strong fruity and alcoholic scent , which is a good sign. I just made another feeding and it doubled right after 6 hours, i will continue to monitor it. Btw the unbleached flour starter still have little to no reaction so i threw it away. Anyways, to those who wants to try, maybe you can start with organic wholemeal flour / rye flour first (they have more nutrients = have more microorganisms reaction) until the starter form, then you only feed consistently with bread or AP flour. This video is just a guide, your starter may take longer than 7 days to form...all you need is patience.
Mine looks watery only after day 5 ... no reaction at all and agreed with you said maybe will start with Organic Rye flour to have strong boost out the starter. Most importantly patience in monitoring it.Thanks for your info blessins！
@@tewsiewbiuy7897 i used 20:20:20 g for the 1:1:1 ratio! i fed at this ratio until today day 15, it is almost tripling already. Consistent feeding is important too 😁
Really hope you can answer me this. By using your method, there won't be any sourdough discard, right ? I am confused. Btw my starter is doing well, tomorrow is day 7.
saya pakai tepung protein tinggi, gelas tidak saya siram air panas, tapi saya tempatkan disamping komputer, karena hangat, raginya bereaksi. hari 1-5 dalam 24 jam double size, hari ke 6-8 dalam 12 jam double size, lumayan kuat karena ngambang di air tapi saya menunggu ragi yang lebih kental dan berserat, apakah saya perlu mengurangi kadar air? terima kasih
谢谢老师，跟着您的指导，我成功养了天然酵母😍. The starter in the jar currently weighs about 400g and I would like to maintain a smaller volume. Initial stage, when I use the starter, I don’t replace it but only feed it once a week to maintain it. How much should I feed? Is there a ratio of feed : starter?
Hi Katherine, thanks for creating this channel. How to manage the remaining levain after the 7th day? Can I continue to feed it daily with flour and water? Can I keep it in the fridge if I'm not baking it so often? How do I activate the levain again from fridge? Thanks. 😄
I think I missed out your steps on feeding the levain at time frame 4.42. I’ll grow my levain again (7 days steps) and to feed the levain every three days or once a wk once out of the fridge. =)
You have so many jars and it is hard to follow. I would be easier if you use one big jar after the 7th day and take the audience from there to make bread.
Hi Kathrine , I dont know why my starter even on 7 days is still flour n water ae seperated . Pls advised. and the smell is a bit smelly and sour. Is it ok ?
@@KathrineKwa So the one that is smelly shall throw away . the other is smell sour and feed 100g of flour n 100g of water. after 15hrs is only double the size not to thire the size yet . shall wait till morning n see how then . thank you teacher for the knowledge. will keep u update.
I fed my starter with faiza all purpose flour for 5 months. Sometimes it stalled for quite a few days. Added some wholewheat flour and rye flour and it perked right up. I've been baking sourdough bread successfully for 5 months
