How to make natural yeast | sourdough starter 如何培养天然酵母（酸种）

[@KathrineKwa]

How to make natural yeast extended version 如何培养天然酵母～完整版 kzbin.info/www/bejne/bYvVcoCYgZ6CoJo

[@pinjoktan7908]

请问老師發酵好的酸种是否要放冰箱？

[@umanaik2667]

Wow , that’s one of the best result oriented videos I watched just now 👌🏽 makes me more relieved 🙏🏽

[@sharonsoon4866]

Thank you for showing us to make the starter, easy to follow..

[@JoyceH-sr1qp]

看了几个其它有关培养天然酵母的视频，我觉得Kathrine从5克面粉开始培养酵母的方法很好，减少浪费！

[@serenaohys7912]

Sifu.. finally after watching ur video.. so detail n I can understand how to made the sourdough starter yeah yeah.. 😍

[@danoul5881]

C’est parfait Catherine qu’est-ce que c’est bien expliqué on peut pas le rater c’est génial merci😘

[@katherinekoo5342]

I like your way of making sourdough starter, as no need to discard,no waste. Easy to follow. Thanks for sharing😊

[@lockL-y2c]

Thanks for yr lesson in making sourdough bread.👍👍

[@adelinetan6795]

谢谢你的分享👍

[@fakpeklen3485]

谢谢老师，视频很詳细的分享。👍

[@dylanliu1457]

Wow! Just when I wanted to learn all about sourdough. Thks!

[@wcleow885]

how long can i keep the levain for if unuse to make the starter?

[@angelachan828]

Master can u make a beginner video for sourdough bread for us. Appreciate and tq😘

[@tgc4204]

Please explain what to do with the remaining starter in the first jar? Discard?

[@superjolly28]

Follow pls

[@goofylang1020]

老师，您的方法，我现在在试着做。如其他同学同问，1) 第一批的面粉水丟弃吗? 2)第二批的酵母继续放在温室里，不必转去冰箱吗? 3)如果在第二批用了一点做面包，接下来第二批剩下的如何处理? 4) 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. 今天第二天了，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。5)如果第二批的酵母断断续续用來烘焙，能留多久? 谢谢老师。🙏🙇‍♀️

[@lberry1391]

很详细的 谢谢老师

[@apr194828]

what is the quickest way to rehydrate sourdough starter in dried out form to reconstitute it or with a liquid sourdough starter

[@angelinehareen92]

Thank you so much sis 😘

[@danoul5881]

Catherine s’il vous plaît est-ce qu’on doit garder levain au frigidaire pour Le conserver

[@lynnasaw1275]

Can I just use 1 tsp flour and 1tsp water, instead of two? cos mine seems watery if I add two tsp of water

[@歐妮-m7v]

請問老師從第一天到第六天，液種沒有緩緩升高是正常的嗎？（還是不管有無上升，第七天都可以開始加100麵粉+水100起種？）煩請老師抽空回覆，感謝

[@rochellemckinney3220]

Takes a lot of patience 👍🏽👍🏽👍🏽

[@junetan4152]

Love your clear demonstration. I don’t have a filter at home. Can I use bottled mineral water or boiled water cooled to room temperature? Thank you.

[@KathrineKwa]

Yes you can

[@junetan4152]

@@KathrineKwa Thank you for your quick response. 🙏

[@jloh4359]

Thank you for your sharing. Is there a written post of the steps?

[@煮食小天地]

老师 如果最后(第8天）还是有呕吐味 还可以用吗。

[@janfiertam789]

請教老師，如果錯過了酵種發酵到最飽滿的時間才拿來做歐包，是否會影響麵團的活性和麵包裡面結構空洞的大小分佈甚至產生？

[@fionatan4862]

Hi Katherine, I follow your tutorial and I find my starter started to have strong smell. Is it ok? Please advice and thank you 😊

[@beehooilooi9666]

Very much appreciated

[@nicecakeandfood-4860]

Very nice my dear friend 👍🔝🔝🔝

[@ll-wo9df]

第一個小罐子多下來的咋辦？謝謝

[@waleepornwangsuekul3721]

This means that the first jar (levain) will not be used anymore? Bcos we already have the second jar that contains a vigorous starter? If so can we throw away the first one and keep only the second one? Sorry to bother you with these questions but I'm not quite clear on this process.

[@raymondpasqual]

How long can we keep the starter?

[@nolenl1503]

Thanks for the best chef in the world ❤️🌺👍

[@wenxu4554]

老师请问一下，昨天我像老师一样，拿了10g加100g的水和粉，已经膨胀了，但是下面还有一层水。请问是什么原因？

[@emilychin1019]

请问可以用有机高筋全麦面粉吗？

[@kellytan8209]

第七天拿出10g, 其它的怎么处理?

[@ariesstan9749]

May i know how long the starter can keep in the fridge ?

[@朱淡然]

做好的酸种是可以放冰箱收藏还是怎样呢？

[@janicepatys1992]

老师请问第三天可是有股臭酸味是正常的吗？

[@kohchongleng5136]

May I Know the Glass Container is how many ml

[@mengfongliu4905]

请问一下是不是要放在冰箱吗。

[@terencechen5321]

Thanks 😊

[@manxu7062]

室温之下，我从来没有喂养成功过，请问需要放保温吗？谢谢～

[@lucillevivensa5764]

Do I have to keep feeding after 7 days?

[@delicesdicietdailleurs7309]

Thank you for sharing 👍❤❤

[@debbiewoo7709]

究竟是要用煮沸過的水，還是普通水喉水或過濾水？我最初是用過濾而煮沸過的水，但試了二次失败，第三次用過濾未煮沸過的水，起初好了些，最後失败。第四和五次直接用水喉的自来水，剛開始發了一倍多，但最後也浮不起。我要努力試第六次，但真的不想再失败了！有什么意見？

[@selenalifestyle623]

请问开始的几天喂养的酵母是扔掉吗？还是放冰箱冷藏继续喂养？因为你只拿了10克出来

[@chuaweixin6761]

我也有一样的疑问

[@weesoonjoo7507]

Thank you 😍 Started on project. Now Day3. Also shared your link with others who asked. Is that ok?

[@cathyphoebe2511]

Thx u so much 🥰

[@cutiesong8550]

谢谢分享

[@kanjk59]

请问老师，酵母可以保存多久？

[@dorislau3151]

请问酸总用不完如何处理？谢谢

[@KathrineKwa]

收入冰箱冷藏，要用时再喂养

[@wanczinchin3221]

请问如果用wholemeal bread flour可以吗

[@lierl2007]

Thanks❤️🙏

[@tzulonglai9465]

請問第一天放置完之後有一股酸味是正常的嗎

[@siewhongtan6957]

老師，請問7天熟成的天然酵母如何使用？ 150克面包粉 其它材料如鹽 ，水，糖 是多少克？ 謝謝您

[@clockworkcandy216]

你好，可以问下starter 做了可以放冰箱保存多少天呢？

[@allaKorbut0212]

Перевод подключите пожалуйста!

[@meilunwong2425]

家裏用普通Bread flour 可以嗎？

[@weesoonjoo7507]

Followed your tutorial till the end. Successful.👍 Thank you.😍 In the last part, the mixture needs to sit at room temperature for 12-17 hrs or longer to grow double in size. This can then be ready to use for making sourdough bread. However, after 7hrs my starter has already doubled in size! Will it grow more? Only plan to start in another 10hrs, in the morning. Please advise. Tqvm 🙏🥰

[@KathrineKwa]

Thanks for watching, you can refer for this video(starter tutorial-full version): kzbin.info/www/bejne/bYvVcoCYgZ6CoJo

[@aprilylp7128]

老师，请问室温有要求什么温度吗？

[@balrajkaur4727]

I tried the starter but it smells horrible? Is this normal

[@debbiechang2706]

I got the same experience as you. It all went into the bin and I have to restart everything using a different method.

[@justinqcpqcp9905]

你好，请问7天过后 小瓶剩下到酸种 要不要续种 ？下个影片做 酸种 ，续种，到做面包要几个阶段？更清楚。

[@KathrineKwa]

kzbin.info/www/bejne/bYvVcoCYgZ6CoJo

[@bobosmallkitchen5144]

请问老师 如果我用黑麦粉做酸种 到第七天 是不是还要用黑麦粉？

[@KathrineKwa]

可以用黑麦粉或无漂白高筋面粉 kzbin.info/www/bejne/bYvVcoCYgZ6CoJo

[@weesoonjoo7507]

You used only 10g of starter. What happens to the remainder? Can you keep them in the refrigerator or room temperature? How long will it last? Tq

[@KathrineKwa]

kzbin.info/www/bejne/e57LnJqka8eCpbM

[@cindycheung7116]

老師，請問没有過濾水，用普通室溫開水或蒸餾水可以嗎？哪種較為適合

[@wongbrenda3663]

我也想知道可不可以不用過濾水

[@hendriktjoano6741]

how we can know the starter a life,when we keep in the fridge and give feed one tsp flour and one tsp water once a week

[@sayseyin5813]

今天培育第4天就发霉了，这是为什么啊？

[@gohemmy4075]

请问如何断定是发霉？是不是有浮物和气泡？我的是这样，不知道是正常吗？

[@joannegoh7022]

老师,我的10g 酵头加了100g的水和粉，没像您的六小时后膨胀，要怎么处理呢？

[@KathrineKwa]

kzbin.info/www/bejne/bYvVcoCYgZ6CoJo 你可从5.18开始

[@aromatiklezzetler6693]

👏👏👏👏👏

[@venicechai4039]

老师，我培养第三天表面一层已经开始发起泡泡了，这是正常吗？

[@KathrineKwa]

正常

[@venicechai4039]

@@KathrineKwa谢谢老师

[@marilyntan1897]

What did you do with the leftovers at 4:28? Thanks!

[@KathrineKwa]

You can keep in the fridge, feed with 1 tsp flour and 1 tsp water once a week

[@candacetam1286]

From the first jar after you used 10g of the starter?

[@KathrineKwa]

@@candacetam1286 kzbin.info/www/bejne/bYvVcoCYgZ6CoJo

[@candacetam1286]

@@KathrineKwa Thank you for your video. After 15 times tryouts my starter finally succeeded. I already made a sourdough followed your video and it was delicious. Can you please let me know if it is possible to buy your cook book if I live in Los Angeles? Thanks again 🙏

[@loychoywan949]

这个方法没有弃种的 是吗?

[@KathrineKwa]

是没有弃种，要看放大后的酸种是否有活跃，如不活跃就有需要弃种再喂养

[@loychoywan949]

@@KathrineKwa 谢谢你的回复

[@MNIMAH]

请问哪里可以买到 Rye flour ?

[@KathrineKwa]

烘焙原料店

[@weesoonjoo7507]

10g starter + 100g bread flour + 100g filter water = done . Saw your sourdough bread video, you used only 40g. Do you discard the remainder? Never tried but your tutorials are easy to follow. Tqvm for sharing. 😍

[@KathrineKwa]

kzbin.info/www/bejne/bYvVcoCYgZ6CoJo

[@siewyinglow2603]

明白了

[@jessietan478]

Hi , how Shd a good starter smell like?

[@hexaprolimoservices1142]

老师请问做了这个酵母，这样做面包的时候 不用再买那种干性酵母了是吗？

[@KathrineKwa]

是的

[@siewwantang3878]

请问老师，用这个酵母的份量和面包食谱里干酵母份量用量一样吗？谢谢🙏

[@KathrineKwa]

@@siewwantang3878 不一样，做普通面包如果粉100%，天然酵母份量30-50%，不是很活跃的可以用60%-70%

[@siewwantang3878]

@@KathrineKwa 明白了😀谢谢老师🙏🙏

[@kuyoonlian455]

如果面粉300g天然酵母要放30-50 g是吗？怎样才能看得出制作出来的酵母是正确的？活跃的？嗅起来的味道是怎样的？

[@ykchan6434]

发酵过程不用放冰厨？

[@KathrineKwa]

收冰厨它就睡觉了

[@geokchenglim7109]

请问七天后只有10g 的starter？

[@KathrineKwa]

第7天就放大了，10:100:100

[@geokchenglim7109]

谢谢您的回答！请问其它的也是照着这样的倍数放大 可以都放在一个瓶子吗？

[@KathrineKwa]

@@geokchenglim7109 當然是可以，但是有一瓶已經很夠了，而且就這一瓶已經可以延續下去

[@JoyceLoh-gw1sp]

请问老师，之后要怎样收藏和喂养呢

[@KathrineKwa]

@@JoyceLoh-gw1sp 收冰箱，如果酸种用了50克，就要喂养25克粉和25克水拌匀，放在室温发酵约1-2小时才收冰箱，就是这样续种的

[@huynhba6624]

😇😇👍👍

[@JoyceLoh-gw1sp]

老师我的starter, 从第二天，到第四天，都有一层水，像你的视频第六天一样， ,算成功吗

[@KathrineKwa]

第三天有明显的酸味和平气泡出現，到了4至6天就是水粉分离出現

[@JoyceLoh-gw1sp]

@@KathrineKwa 谢谢老师的爱心提点

[@chinfeeling8321]

我的也和Joyce的情况差不多，第二和第三天还有泡泡，第四天加了1:1后就没了泡泡🥺 是死了吗？

[@KathrineKwa]

@@chinfeeling8321 正常，是1:2

[@chinfeeling8321]

@@KathrineKwa 老师，第4-6天水粉分离但还有平气泡的吗？

[@litoboy5]

COOL

[@MNIMAH]

q请问哪里可以买到 Rye flour ？

[@ayatkhlil7207]

استخدموا هذا فيه لهشتاڤات لي متصدرة الترند بش يطلعوا كتر #من_الجزائر 🇩🇿🇩🇿🇩🇿🇩🇿 #FreePalestine #GazaUnderAttack #غزة_تحت_القصف 🇵🇸 #انقذوا_حي_الشيخ_جراح 🇬🇧 #Save_SheikhJarrah_neighborhood 🇺🇸 #savesheikhjarrah 🇷🇺 #Спасти_район_ШейхДжарра 🇹🇷 #ŞeyhJarrah_mahallesini_kurtar 🇩🇪 #Siehe_SheikhJarrah_Nachbarschaft 🇫🇷 #Sauver_le_quartier_de_SheikhJarrah 🇪🇦 #Salva_el_barrio_de_SheikhJarrah 🇮🇹 #Salva_il_quartiere_di_SheikhJarrah #لن_نرحل #القدس_تنتفض #الأقصى #فِلسطين_حرة_عربية🇵🇸

[@jadeliu6980]

老师，请问酸种和instant yeast要找怎样的比例换算？