How to make natural yeast (Extended version) | Sourdough Starter | 如何培养天然酵母(酸种）～ 完整版

成功培养的天然酵母，如果没有直接使用，就要放入冰箱冷藏。
续种～ 如取用了50克酸种，就是补充回25克水与25克粉，拌匀后，放置室温1小时才收冰箱。
The natural yeast should be refrigerated if not in use.
If 50g of starter is used , add 25g of water and 25g of bread flour , mix well and leave at room temperature for 1 hour before putting into the refrigerator.
Feeding Natural yeast
喂养天然酵母（酸种）
• Feeding Natural Yeast ...
Sourdough bread
酸种面包
• Sourdough Bread 酸种面包 |...
Rosemary Sourdough
迷迭香酵种面包
• Rosemary Sourdough | S...
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[@chinfeeling8321]

老师，您第七天用剩起始酵种1:1喂养后放进冰箱后，需要多久续养一次？还是就存起来不需要拿出来喂养？

[@wendyooi6685]

我也想问这个问题，起始酵种收起来以后可以怎样使用？毕竟已经一直都用酵面续种

[@KathrineKwa]

@@wendyooi6685每隔三天喂养，这小瓶的是以防万一有需要再放大起种

[@wendyooi6685]

好的谢谢老师，目前还在等待我的levain翻倍 😅

[@chinfeeling8321]

@@wendyooi6685请问妳的Levain养成了吗？我的已经第十天了，还是只有表面有泡泡但没膨胀😅考我耐心的宝宝😅

[@wendyooi6685]

我已经重新开始，这次用黑麦粉，目前养到第五天，看起来还不错。 综合之前可能导致我失败的原因：上次用的不是无漂白面粉，这次换黑麦 上次用的水没有煮过，这次用煲过的水 上次只是第一天消毒刮刀，这次每天搅拌之前都用热水烫一下刮刀 上次养的每天开罐都一股垃圾味，这次的一开罐就嗅到正确的麦香味 希望会成功 😊

[@feilixuefeilixue6713]

Thank you so much for sharing. It's not easy to make a starter. Hopefully this time it will be successful. Have a blessed day & stay safe.

[@DeadliciousCookingStudio]

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.

[@Osiewh]

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?

[@weesoonjoo7507]

@@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. 🙏

[@yeohyeoh5227]

Tq.Your teaching.

[@UniversalIndian-fh6st]

Can we use wheat flour or Plain flour ( refined flour ) ?

[@norizanizan4329]

Leceh juga nak buat starter makan masa

[@taheram1629]

I wonder when do use the starter

[@nawzadmi8330]

best stater maker thanks

[@weesoonjoo7507]

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

[@sinseries]

Teacher at 4:58 l noticed the starter is pour into another jug...why and how mny gram. Am totally dummy at this...can advise

[@Momoko63099]

老师，请问第七天在大玻璃罐子（10g levain + 100g flour + 100g water）的酵种盖好等翻倍就可以用了吗？我看到您的上一部影片是这样的。 但是这一部影片里酵种在大玻璃罐翻倍后要再加50g粉和50g水然后转移新罐子再等翻倍然后再加50g水和50g粉等待翻倍才可以使用。 我有一点困惑所以想问一下您我理解的有错误吗？谢谢🙏

[@jadeliu6980]

我也是有同样的疑惑🤣

[@nananadia5802]

Thanks for the video.

[@lillianseow4428]

If no filtered water, can use distilled water or mineral water?

[@nolenl1503]

Thanks for the best chef in the world ❤️👍

[@hustonhuston9467]

confusing, as the jars are not Labeled. Not sure which is which.

[@nini-vl3ks]

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.

[@tewsiewbiuy7897]

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]

Sorry ... by the way you've mentioned 1:1:1 (starter 10g rye flour 10g water 10g)? Is that so ... thank you

[@nini-vl3ks]

@@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 😁

[@tewsiewbiuy7897]

@@nini-vl3ks thank you dear for letting me know

[@phooiteng6815]

I followed the video exactly until today which was day 8, it did double but was watery & with unpleasant smell, wondering shld i threw it...0

[@weesoonjoo7507]

I hv started from Day 1-6 following your tutorial. Thank you 😍

[@lockL-y2c]

You r great. Thanks for sharing n a lesson learnt.👍

[@minabella760]

Merci

[@pongkiesiu4246]

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

[@chaneliza6075]

Why is it called starter after 7 days ?

[@wonkgendeng2523]

Can I just use Tap water?????

[@zoeng8131]

老師，分罐養的第二天，從冰櫥拿出來再餵養40:40，酵種並沒有翻倍。是可以丟掉了？

[@yuvalikchi]

謝謝你細心的解說

[@angiechee2554]

Hello Katherine, my starter is bubbly but not growing. Can you please advise what I’m doing wrong. Thanks. Angie

[@Teresafong1823]

My starter tastes bitter on the 5 day. Is it normal?

[@janfiertam789]

老師，請教你，我跟著附錄激活酵種。上午10:30分喂的第一次，直到現在過去13個小時，酵種沒有起來，但表面有氣泡。我是不是明天同一時間繼續按40克1:1來餵養？今天留下的酵種重242克，所以我分別加了242克的高筋麵粉和水。這樣OK嗎？請指教♥️

[@卓淑娟-y4r]

請問老師，養成的酵種做麵包後所剩的酵種是直接續養，還是跟小瓶子裡的酵種一起餵養

[@lydiachai993]

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.

[@shusheeyap6473]

Teacher, if I want to use natural yeast to bake normal sandwich bread, how much natural yeast should I use and at which point during the process? Tq.

[@KathrineKwa]

100% flour 50-70% Levain

[@shusheeyap6473]

@@KathrineKwa thanks for the tips

[@gweecheeying1203]

老师，请问荧幕上的字 1 tsp flour + 2tsp water 是对的吗？怎么我的做出来水比你的多很多啊？

[@jeanwang2234]

谢谢老师分享，酵种我做的不错。估计天气一下子冷了，喂养第一次酸种不太理想，现在等24小时，想重新喂养，请问老师，酵种我用无漂白面包粉做的，现在可以用黑麦粉喂养吗？刚好无漂白面包粉用完了。

[@goofylang1020]

老师，您的方法，我现在在试着做。如其他同学同问，1) 第一批剩下的面粉水丟弃吗? 2) For Start process, 我能在第2天减面粉和水量吗? E.g. 由1 quarter cup flour+2tbspoon water 减去1tspoon flour+2tspoon water. 今天第三天了，希望老师能见我的问题给于答复/帮助。因为我不要养太多酵母，怕来不及用那么多。3)如果第二批的酵母断断续续用來烘焙，能留多久? 4)第三天能换大瓶子吗? 因为已经长了三倍，有很多泡泡，味道还好。5) 放在光亮的地方发酵可以吗? 6) 第一天不小心放进冰箱约15mins,又拿出来发酵，酷母会坏吗? 7)我用的是unbleached plain flour+tap water, 酵母品质会不好吗? 谢谢老师。🙏🙇‍♀️

[@sooyanencancook3314]

老师，当starter已经成功，平时要用时，还需要再喂养然后才开始做面包吗？还是可以直接放在面团呢？老师show的第二个罐子，不是那个小的罐子。

[@chungkp]

Can we just make a small jar and not making a big jar of starter?

[@yeohyeoh5227]

Tq.

[@saraatppkdotpt8140]

Thank you for making this a good tutorial!

[@cindycheung7116]

老師，我們這裡現在是10至15度之間，請問都是按照視頻的時間來喂養嗎？還是要另外處理？我看到你的好像是黃色的液體，我的養了5天，只見到有泡的糊狀，是失敗了嗎？

[@lilytan2210]

Can use plain flour?Thanks

[@memetan3722]

Kathrine老師妳好。先謝謝老師的視頻，都不知道翻看了多少篇😅😅 今天早上11am終於取了250g的levain來做老師的麵包了。然後也餵養了125g的水和粉。現在已經4個半小時了，也有兩倍大了，請問老師接下來我應該怎樣做？是繼續餵養還是放進冰箱？因為下一次做麵包應該是一個禮拜後了。 如果繼續餵養的話，是餵多少克的粉及水呢？我是用老師的方法1：1的比例。

[@KathrineKwa]

翻倍了没做面包就收冰箱冷藏，可以两三天喂养一次

[@memetan3722]

@@KathrineKwa 謝謝老師妳的回复。 老師的意思是，我補了 125g的水和粉， 發了兩倍大後就冷藏對嗎？兩三天餵養請問得餵多少呢？餵多少是我們的選擇，只要follow1：1ratio，是這樣嗎？老師可以建議餵多少嗎？希望下個禮拜也能取250glevain做吐司。

[@zhengyiinglee3562]

親問酸種與魯邦種什麼區別呢？😳

[@zhengyiinglee3562]

請問用不完的是要繼續餵養儲存在冰箱呢？還是直接剩下的都放在冰箱就可以了？沒用完的能收藏多久呢？

[@iyoweya520]

我已經養了第七天，一開始的前三天都用法國黑麥粉，之後用一般高筋餵養，只是後來都不會膨脹到2倍大了，頂多1/2，且都不會有大泡泡，只有小泡泡，請問現在該怎麼處理才好呢???繼續養下去還是放棄??

[@dewitom3364]

Thank u for the recipe.

[@gohemmy4075]

想向老师请教，喂养到第四天，水和粉分开了，第五天开始有泡泡，第六天很多泡泡和像豆腐般的漂浮物，请问这是正常吗？有酸味和酒精味，没有刺鼻和恶臭。谢谢老师。

[@ksoo8938]

how can my did not grow after 7 days

[@Caesar-gb]

老师好，7天的酵母我完成了，后取出10g和粉100g加水100g ，为什么你只需5～6个小时就长两倍，而我24小时后才长两倍，接着我就加50g的粉和水后过了24个小时都没有反应呢？求救😢

[@tgc4204]

At 5:34 how much did you pour out from the full jar to the empty jar?

[@dorothylim8113]

Day 7 can i use 10g starter to 50g water n 50g flour instead of 100g if I want to try make small amount?

[@KathrineKwa]

Yes you can

[@jloh4359]

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?

[@shallyfon1049]

老师请问一下starter 收冰箱可以收多久？还有发酵好的酵种可以收冰箱冷藏保存多久？

[@wannyangchin7470]

老师好，酵种到7天放大l，l0，l0，後放冰箱，今天己丨l天了，几天要喂养，和喂多少比利，谢谢。

[@wendyooi6685]

请问老师，您之前的影片第7天开始，Levian+100g面粉+100g水，然后静止12-17小时，请问中间还需要喂养吗？ 因为看到这支影片从 5:00 开始的那一罐Starter每3-4小时喂养一次我有一点不明白，在培养starter等待的12-17小时中间还需要喂养吗？

[@KathrineKwa]

等待它长双倍，双倍后才喂养，如果24小时无反应才分罐喂养，观察24小时

[@wendyooi6685]

哦，好的好的！👍👍

[@wendyooi6685]

为了要更明白，避免做错，已经看了老师的影片无数次 😆😆

[@wendyooi6685]

多几天想跟着老师的影片包粽子了 😊

[@phooiteng6815]

@@KathrineKwa 老师 我第7天喂了100g水100g面粉24小时后有涨双倍了 可是状态是水水的不浓稠 味道也不好闻 请问是正常的吗？我该继续喂养吗？

[@missymichelle5535]

老师您好 想请问发酵好的酸种放冰箱可以收多久哈？谢谢您

[@hazelineneo7083]

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]

On the 7th day, you can start doing the step shown in 3:49 . It’s normal to see flour and water separated, and normal to smell sour but not smelly.

[@hazelineneo7083]

@@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.

[@SLEVINIVELS]

老师您好，跟着您的视频我成功做出了第一个sourdough bread。但我把7天培养出来的酸种液喂养了一次放进了冰箱，过了三天后想做第二个了。今天取了15g酸种液，150g水，150g面包粉，等了将近4个小时（室内温度25度左右）一点都没有发起来的样子😆😆请问是比例问题还是再等等看？谢谢～～

[@tanyeewunevon9447]

Hi, may I know the size of your jar with wooden lid?

[@Wonderfulbdnetwork]

Very nice recipe.

[@annielew]

我用跟你的酸种食谱，今天第八天喂养了一次50gm水和50gm粉。 我用 Rye Flour 它不像你的 texture 比较起来 rye flour 比较干。是否对的? 等下要在喂养一次。 老师，要喂养几天后才能用?

[@Sfrizzo]

Question: Does this video summarize the 2 previous videos?

[@debbiewoo7709]

請問為什么要分兩瓶来餵養？又為什么要在起種初期階段要放回雪櫃-天？

[@chuakeyik6386]

老师我有点不明白 在这边11分钟的 ，老师你的意思就是说给它发到3/4个小时了后 就可以拿来用做面包了对吗？如果是说没有用的话就放在冰箱就不需要以1:1的ratio来养它？

[@lydiachai993]

Can I know how many ml is your tall container ????

[@KathrineKwa]

750ml

[@cottonslinens1]

May i know the brand of that humidity/temp meter & where to get it ?

[@MsSusu-hf2ms]

你好， 我现在用着你的配方已经在第五天的状态（水分离）然后我现在看回你的视频才发现我在第三天的时候没有像你这样冒泡 那请问会影响吗？

[@suhak6039]

Teaspoon or tablespoon !

[@icephoon7046]

teaspoon

[@conniecheam1316]

Kathrina 老师你好，我是第一次学养天然酵母，我跟着老师的视频一步一步做，我是用黑麦粉，可是我的起种第二天就已经发到瓶子的一半那么高了，是不是出问题了 ？

[@jenniferlin7801]

請問為什麼從酵頭取出10g入的瓶子有貼紙，但5～6小時翻倍的那瓶沒有貼紙？這是另一瓶嗎？

[@jenniferlin7801]

謝謝分享這麼棒的視頻，我都等不及了，但養這麼多天然酵种，是不是適用每款麺包食譜呢，所以就不用另外再加酵母了嗎？謝謝！

[@jamesjuang]

@jenniferlin7801 對的,不用再加酵母就是用天然酵種去做,但你必須確定你做的天然酵種有成功,不然麵包是發不起來的

[@soniyachiangling5771]

請問若未24小時，我將等量的菌種、水、粉再配過，再放24小時可以嗎？

[@sooyanencancook3314]

老师的方法很好，没有丢弃。下次试一试

[@MamyMezoChannel]

Nice video 👍👍

[@sookfongwong9602]

老师,粉和水分离可以搅拌一下吗？

[@chong6291]

请问老师那个starter是每一天喂养吗？

[@delicesdicietdailleurs7309]

Thank you for sharing 👏👏👏👍👍👍👍

[@mgsv5297]

Thank you. ❤️

[@tane-xuan4363]

老师如果第三天就水粉分层并且没有气泡是对的吗？还是重做比较好？

[@edmundang5376]

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. 😄

[@edmundang5376]

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. =)

[@tgc4204]

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.

[@justinqcpqcp9905]

老师您好 ，请问 酵种 第七天在大玻璃罐子 (10g levain + 100g flour + 100g water) 的酵种盖好等翻倍 ，就可以用了吗？我看到您的上一部影片是这样的，但是这一部影片里酵种在大玻璃罐翻倍后要在加 50g 粉 和 50g 水 然后转移新罐子再等翻倍然后再加 50g水 和 50g 粉等待翻倍才可以使用？ 我有一点困惑，所以想问一下您。我理解的有错误吗？谢谢您！请解答 😃😄😉

[@KathrineKwa]

上一部的影片不够仔细，翻倍后的酸种还是要继续喂养几次，才适合做面包

[@justinqcpqcp9905]

@@KathrineKwa 老师您好， 天然酵母 酵种 发酵程序 ， 总共是 3 次 对吗 ？第一个阶段 喂养7天 ，第2个阶段 喂养发酵 大概 3 次 ， 第 3 个阶段 要做面包的时候再发酵 1 次 就成功可以做面包了对吗？ 麻烦您 请解答。谢谢你！ 😁😄😉

[@shu-yilee3440]

請問室溫大概是幾度啊，我這邊太冷了 最近每天都約莫10度上下

[@jessietan478]

请问小罐的收在冰箱以后要再养吗？ Video 7.10 成功的就可以做sourdough 面包了，是吗？

[@tsaicam]

老师，请问我放冰箱后取用再喂养，放了一个晚上它都没有double，问题在哪里呢？

[@crystalyien]

老师，想问问你高的玻璃罐大概多少ml

[@KathrineKwa]

750ml

[@tungsiewkee6498]

谢谢老师的分享👍🏼 请问老师，以下有几个问题请你指点- 1. 在6.47分的视频，是完成了酵母，请问可以直接用了吗？ 2. 如果我做面包用250克的高斤面粉，可以用多少量的酵母呢？ 3. 用天然酵母不需要再用 instant yeast 了对吗？ 4. Starter (Levain) 可以收多久呢？ 盼指点，谢谢你 5. 天然酵母不是只可以给 sourdough 吧！

[@meilingyeoh3590]

老师，请问第7天当你拿10g的酸种出来时有把上面那一层水倒掉吗还是你搅拌均匀才拿10g出来呢？

[@KathrineKwa]

要搅拌均匀才拿取10克

[@ellizang1021]

老师，拿了10g放入新的罐以后，旧的小瓶剩余的继续养吗？ 还是可以扔了？ #因为是新手有很多问题

[@maychow3830]

老师用unbleached plain four可以吗

[@mash_zz]

Hi Katherine, 在 5:33, 您是从另外一瓶全部捯在新的一瓶吗？

[@KathrineKwa]

因为罐子太小了，所以倒在比较大的罐子

[@mash_zz]

@@KathrineKwa 哦哦，原来如此。谢谢您Katherine!!😊🙏🏼❤️

[@pohminkok2614]

我也搞乱了 经老师解说才明白 谢谢！老师！

[@laifonglee4376]

感謝老師的分享 😃

[@cutiesong8550]

爱你哦😙，谢谢分享

[@KathrineKwa]

❤️

[@weesoonjoo7507]

Can unbleached all purpose flour be used? Tq

[@fuzu125]

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

[@Songluck1]

กว่าจะเป็นซาวโด ไม่ง่ายเลย

[@fonlpang7356]

How do you get filtered water?

[@staryustarmie]

Install a water filter at home

[@zensofa]

非常详细 谢谢老师

[@thehuskyrocky7051]

养了到第8天都没反应原本以为失败了，第9天升长很多 ！

[@peggyooi7045]

Hi Katherine, I used rye flour for my levain. subsequenty for feeding my starter can i mix it and use unbleached flour instead of rye flour?

[@carmenchannel1011]

喂养的酵种需要从冰箱拿出来放在室温，还是喂养后直接放在冰箱？

[@KathrineKwa]

喂养后放在室温翻倍才可以做面包，如果只是喂养，那么就放室温两个小时后再收冰箱

[@ayumichok4289]

Hi, may i know what is the ratio to feed the starter after storing in the fridge for future use ? and how many days feed once ?

[@teresatam3381]

請問第7日的水要唔要，還是搞拌後取出10克做？

[@KathrineKwa]

要先搅拌均匀再取出10克

[@bbphang5299]

TQVM

[@jasmineng6802]

老师，请问您在第二次喂养50:50后，分开到另一个大罐的时候，分量是多少？然后第一罐酸种怎么处理？谢谢老师 ❤