How to make Strong & Active Sourdough Starter in 6 Days | 如何培养天然酵种

[@withlovejanet]

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 🙏

[@SourlottibyAbby]

Glad it helped!

[@wongkp28]

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?

[@withlovejanet]

I used warm tap water not hot around 80 degree

[@mydear6788]

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 😊

[@jitwatanajaruwatanachai4315]

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!

[@SourlottibyAbby]

You are most welcome

[@jenifferprovost6540]

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 😊!

[@SourlottibyAbby]

Glad it was helpful! Goodluck w your journey

[@syahirahsobri5370]

Can i use cold boiled water

[@CCCha-uz1ld]

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.

[@SourlottibyAbby]

I’m glad to hear that

[@jeramy_jer9770]

นี่ขว่าลุ ี e งก;

[@jeramy_jer9770]

@@SourlottibyAbby l. ) Guys just

[@jasonjar1214]

Agreeed😅

[@changeusername56]

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.

[@SourlottibyAbby]

Glad it was helpful! Good luck!

[@queklihuan]

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!

[@SourlottibyAbby]

Wonderful! Can't wait to see your beautiful bakes!

[@moneyq8531]

The process is so clear and It's really help me to feed my first starter!Hope it'll be successful！

[@stan5567]

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.

[@SourlottibyAbby]

Glad it was helpful!

[@azfarar]

Thank you so much for such detailed explanation. May this vid may never lost.

[@SourlottibyAbby]

Glad it was helpful!

[@wcandtt]

very clear explanation. Thank you for the amazing video.

[@SourlottibyAbby]

Glad it help!

[@meilingshih438]

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 ?

[@SourlottibyAbby]

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.

[@cdobakery6543]

Great technique for great sourdough.Thanks alot

[@cdobakery6543]

Thanks Dear Abby

[@MegaPmom]

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🤟

[@SourlottibyAbby]

Glad you liked it!

[@leia916leia]

Hi Abby. May I know if I can increase the feeding ratio at any time, ie on day 2 and 3. I was told day 1 to day 3 is to keep for 24 hours. Thanks for sharing.

[@prehistoricdinosaur]

Thank you . Very detailed and clear demo. Learnt a lot from your channel. 👍👍👍

[@SourlottibyAbby]

Glad it was helpful!

[@hildachacon001]

Great video!! Question: What if my day 1 using whole wheat is kinda lumpy instead of yogurty looking?

[@lizadeano6279]

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.

[@stellaheng9427]

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.

[@SourlottibyAbby]

Glad it helps!

[@paayelagarwaal8766]

Thank you for the amazing video. When is night time maintainance required.

[@roselinesu473]

Thank you for the video! Is it necessary to sterilise the spatula used for mixing from day 2 onwards?

[@SourlottibyAbby]

No, but it’s optional

[@alherx999]

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 💖

[@vincus5407]

Wat is the ratio u used for lesser water ? 1:1:0.8?

[@samanthayeap5586]

Abby , thanks for your sharing. Would like to clarify whether can keep the discard in fridge or better keep in freezer instead ?

[@SourlottibyAbby]

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)

[@samanthayeap5586]

@@SourlottibyAbby thanks. Then I need to start keep in freezer then. 🙏🙏

[@natashagan8526]

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?

[@feilixuefeilixue6713]

Deeply appreciated Abby. Have a blessed day🙏

[@SourlottibyAbby]

You too!!

[@AntoniaLehn]

This is the best sourdough starter recipe video I’ve ever seen. Thank you so much for making it!

[@starrymore5302]

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?

[@jojoha428]

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？

[@yeunggrace8172]

Thanks for your great effort. It can solve my query on sourdough making 👍🏻

[@SourlottibyAbby]

Goodluck!

[@sujittrajaturapattarapong4176]

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?

[@anitafoldvarszkianita7169]

Csodálatos a kovászod!!!! ;) Megkerdezhetem milyen liszttel keszult????

[@hopezh3186]

Thank you, will try to make it🙏👍

[@SourlottibyAbby]

All the best!

[@normaortega1509]

I wish I can do that , look so easy!😍

[@venusfu8297]

thanks for sharing ，are you use Pan Syokunin flour and Bob 's whole wheat flour to feed your starter ?

[@SourlottibyAbby]

Yes, correct

[@danydaniel8753]

Muchas gracias por compartir , genio!!!!, ya me pongo a hacerlo.

[@gyongyibezi9831]

❤ manny thanks, I started today...🤞

[@phoebef2486]

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

[@SourlottibyAbby]

Yes you're right

[@ruslirara06]

Hi Abby..been following your guide. I'm at day 4. My starter is a bit runny. It rised a lot yesterday. Is there something wrong with my step? Do I have to feed it twice? Thanks very much

[@SourlottibyAbby]

looks like u're on the right path! keep feeding at peak and your starter will be ready for first bake

[@ruslirara06]

​@@SourlottibyAbby Hi, just one more question. After it reached the peak phase, I try the floating test. And it didn't float. Should I feed it a little longer, until the starter firm? Mine doesn't look like yours

[@agnesyeo1418]

Hi, where to buy the glass containers with covers?

[@suenair5288]

Hi, I am new to Sour Dough. Can I use my Coway filtered RO water for making the starter? Would appreciate a reply. Tqvm

[@sourdoughjogja]

RO water is just fine for the starter

[@jaw1397]

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

[@SourlottibyAbby]

Thank you. You made my day!

[@cookshok2014]

MashAllah great 👍👍😃😃

[@tintin-lz9wu]

How many day that's i can keep about starter... where can i put it..?

[@daisytenerife]

This so great fantastic !

[@doremonnz]

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?

[@SourlottibyAbby]

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.

[@mariapy23]

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?

[@SourlottibyAbby]

Yes. Just normal room temperature, 28c

[@rsuguna]

Mine does not ferment at all.I don’t know what I am doing wrong

[@darrendaz6969]

Hello What size of wreck jar do you use, and I can only get organic rye flour is that a problem?

[@SourlottibyAbby]

This is Weck Jar 900. Feel free to use it

[@daiwan6580]

Please show how to use starter for breads and continue to feed the remaining starter.

[@stephyding0114]

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❤️

[@ceceliagoh1290]

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 🙏🏻

[@SourlottibyAbby]

Yes you can feed at 1:2:2 for night feeding

[@ceceliagoh1290]

@@SourlottibyAbby thanks for ur reply 🙏🏻

[@merjlw]

What size Wecj Jar are you using?

[@fsaznan]

hi Abby, if at day-2 after feeding it rise more than 2.5x do i have to do multiple feed? or just wait till next day-3?

[@SourlottibyAbby]

if its rising very actively u can start doing multiple feeds

[@lianadewihusada6760]

Hi Abby .... I made last time but no increasing .... whats wrong ... please give me input thnk

[@fluffylumpy7488]

Hi Abby, how do I adjust the ratio if I'm going back kampung for a few days?

[@SourlottibyAbby]

you may just do regular feeds at 1:1:1 then transfer to refridgerator once it has doubled

[@shyap20]

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

[@SourlottibyAbby]

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

[@shyap20]

@@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?

[@ameliatee1786]

你好！仔细的看了你的video. 很详细。同样在马来西亚，怎样知道室内温度是 28C？

[@SourlottibyAbby]

可以购买室内温度计来测量哦！

[@patlee7385]

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?

[@SourlottibyAbby]

Yes, any filtered, distilled or mineral water is fine. As long as its water chlorine-free.

[@patlee7385]

@@SourlottibyAbby Tq 🤗

[@qayfa]

You are using wheat flour and rye flour, 1st day what flour did u use?

[@litlebeez]

Hi, I read a write up saying we should not use metal utensils in handling the starter. Is it true?

[@serenelee1529]

Hi may i know are the rye flour is a must for the starter

[@SourlottibyAbby]

not necessarily

[@serenelee1529]

@@SourlottibyAbby just bought it .. because I try few other way my starter cannot make it.. so want to give a try to add in rye . Tks for your reply

[@shaann8612]

Hi first timer may know so the total feed for 6 days is feed 5times?

[@fannbaking6431]

can i still do this with plain flour that's all i have and Rye i don't have that what can i use instead of rye thanks i might have many questions i'm a beginner in the making :)

[@fabiolad3337]

Yes you can

[@SourlottibyAbby]

Yes you can but I prefer using bread flour

[@thitiporna.4843]

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 😭

[@sourdoughjogja]

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

[@piyathidajaturalawan8901]

Hello do we need to tight the lid and keep in the dark place?

[@SourlottibyAbby]

Not necessary, just loosely cover will do.

[@nuingrethai]

Hi Abby can I ask you please? What flour do you use in the video?

[@cmsense8193]

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”.

[@lucywong3211]

can discard of day 1 to day 5 also use to cook other things？

[@SourlottibyAbby]

I wouldn't recommend it. If the discard does not smells off to you, you may try to use it. Check out the FAQ shared on the end of the video.

[@maymassey9450]

I’m in Uk the temperature is cold here, starter not going to rise double on the second day. Shall I fed twice a day same time daily. What flour you use in the video, it is strong bread flour? Thank you 🙏

[@SourlottibyAbby]

Hi, yes please adjust accordingly due to difference in temperature. Alternatively you can ferment the starter in an off-oven with a cup of hot water. Yes, strong bread flour. I have stated in the description box above under notes section.

[@maymassey9450]

Thank you 😊

[@rosalindyap]

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?

[@SourlottibyAbby]

Hi! Yes you can.

[@acts6591]

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.

[@SourlottibyAbby]

I would suggest to continue training and maintaining it. Raising a new starter can be more time consuming

[@KhunwaiStory]

Hi Abby. could you share me about "How to store the starter or can only be once and then discarded

[@SourlottibyAbby]

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.

[@vincentt8284]

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 ?

[@SourlottibyAbby]

No. you either do it with rye or wholewheat.

[@yt13061966]

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?

[@SourlottibyAbby]

No. The acidity build up when the starter collapsed and neglected for feeding. When its just levelled, its fine. Just feed it will do.

[@yt13061966]

@@SourlottibyAbby oic...thank you very much for taking time to reply😘

[@lxmns3726]

@@yt13061966 wrong emoji there bud-

[@janicelai7747]

Hi Abby, can I use normal store bought Japanese bread flour for starter?

[@SourlottibyAbby]

Hi! Yes you can. Any bread flour with 12% is perfect

[@sooyanencancook3314]

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 ?

[@SourlottibyAbby]

Yes, allow to double then put in the fridge.

[@deeriza6556]

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

[@SourlottibyAbby]

Discard and refeed it ;)

[@vincentt8284]

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?

[@lydiachai993]

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???

[@SourlottibyAbby]

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!

[@pratimapatel7228]

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 🙏

[@SourlottibyAbby]

Hi Pratima, yes kindly allow the starter to double or tripled before using to make bread for optimum results!

[@leemybarbara4972]

Hello! Is it necessary to add the rye flour? Or can I continue with the normal flour?

[@SourlottibyAbby]

Not necessary if your start behaves normally. Please watch my video I have explained it clearly with FAQ at the end

[@nancylee8021]

Hi is the starter taste sour?

[@LingTse148]

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！

[@SourlottibyAbby]

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

[@Sam76jan]

Hi, if i have no time to bake at the peak of day 5 and day 6, can i keep the discharge and bake the loaf in day 7? thanks

[@SourlottibyAbby]

Hi! I would suggest keep the discard to make other separate recipes. If you wan’t to make your first sourdough, use active sourdough starter. Just feed the starter and use on next bake

[@Sam76jan]

@@SourlottibyAbby thanks for prompt reply. If I need 100g starter for my bread. Shall I feed them at 1:2:2 ratio a day before I bake? Example 20:40:40 to get 100g discharged next day? Thanks

[@ceceliagoh1290]

My previous starter gone bad . I started another one using cheap bread flour , today is day 2 , I fed at 12pm n now 6:30pm , I rising till 2.5 times height ! I Shd I do ? Wait till next day same time 12pm only feed ?

[@Ratihlimbalo4573]

Hi abby, i am newbie about sourdough, i want to ask about, discard starter, it can be using for new one starter too?

[@SourlottibyAbby]

Yes you can, but not necessary. I would just focus maintaining one starter

[@thaovu6665]

I've tried 4 times already and still haven't successed yet. Will do it again, thanks for your sharing

[@SourlottibyAbby]

Try using different flour

[@annamawarbercadar2377]

Hi from kuala lumpur, why my starter bubbles not visible like urs but it risen. Should i wait or keep feeding

[@SourlottibyAbby]

Stated in the video, size of bubbles do not matter. Feed the starter regularly at peak

[@annamawarbercadar2377]

@@SourlottibyAbby thank u i will try

[@annamawarbercadar2377]

By the way, what can we do with the flour and water that we discard day 1~ day 3..keep or throw away.

[@woeriscooking]

Hi I'm. New with sourdough recipe.. And Im trying to make the starter.. I want to ask.. Is that need to be keep in the fridge (right away after make) or keep it at room temperature from the 1st day... And after feeding keep it at RT or in the fridge.. Wich is better way to keep the starter 🙏

[@SourlottibyAbby]

Always store at room temperature during each feeding. Check out FAQ at the end of the video. I have shared all the answers there

[@woeriscooking]

Thanks

[@wchien8939]

Hi, Abby! May I knw where do u buy the digital scale? Tq :)

[@SourlottibyAbby]

Taobao ;)

[@rosalindyap]

Where did you buy the glass container?

[@SourlottibyAbby]

Its called Weck Jar, googled it!

[@evonne0410]

Hi Abby, I just feed my starter and plan to keep in fridge, when will be the best time to keep in fridge? Right after feeding or should I wait for a couple of hours? Today is day 7.

[@SourlottibyAbby]

I'd allow to rise a little or double then only store it in the fridge

[@wchien8939]

hi, Abby. I followed yr method n nw on day14, my starter is consider active as it can rise up to at least 3x after feeding but after 8-9hrs. How do you think I can boost up my starter’s strength? Tq:)

[@SourlottibyAbby]

Hi, the idea is actually very simple and there is no secret or shortcut to it. It's literally *just feed it more regularly at its PEAK*. Not once or twice a day, but at PEAK. That is the key to achieve a strong and active sourdough starter. As you keep feeding, the starter will takes shorter time to peak, of course it has to depends on the temperate too (warmer tem peaks faster, vice versa). Hope it helps!

[@wchien8939]

@@SourlottibyAbby Yea, agree with you on this. I did feed at peak each time, sometime feed in midnight too. Just Tht with 30-34°c temp, it rises to 3x in 8-9hrs, consider nt strong starter right?

[@banhmiii964]

Hi Abby, I have some questions 😊 I’ve watched several videos about changing the ratio for feeding depending on my climate. I wonder if I could increase the ratio after day 3 to slow down the fermentation?

[@SourlottibyAbby]

Hi, if you're just started to cultivating the starter. No I wouldn't recommend it as it might overfed and diluting microbes. I would suggest to always feeding at 1:1:1 ratio until your starter is fully established. Please watch the whole video, there is FAQ section at the ending.

[@banhmiii964]

@@SourlottibyAbby omg thanks for your response. I didn’t notice it until now 😭 So sorry for bothering you

[@peepboop803]

@@SourlottibyAbby hi Abby I forgot and fed my starter a higher ratio when the starter wasn't fully established. How can I rectify this? Do I just go back to 1:1:1? How often should I feed it now? Just before I made tt mistake I just started feeding it multiple times a day (day 5). Thank you!

[@iluminameluna]

Just to add my 2 cents, if you feed your starter a higher ratio of water or flour at the start of your process, you can either increase the amount of flour and/or water, whichever you increased at your next feeding, or just just continue with your regular schedule and feeding but just be aware that you'll be taking longer to a viable starter. The easier way, if course, is to just give it an extra feeding maybe as soon as you realize your mistake, and carry on as you were. Starters are quite forgiving actually, despite of the impression given by so many videos.

[@annamawarbercadar2377]

Hi miss , did u sell ur sourdough starter? Would love to smell it and c for myself how the real sourdough starter looks like... i am still feeding my new born starter now day 3

[@lawying7057]

Hi Abby, where you get the plastic container?

[@SourlottibyAbby]

Hi! Its from Daiso

[@mello7067]

Hi I stored my starter in the fridge as I don't bake regularly but I feed them once a week. Just today I saw the starter has little pink spots. Is it still edible ?

[@SourlottibyAbby]

Hi, I'm afraid it seems like your starter has contaminated. I would discard and restart with a new one.

[@mello7067]

@@SourlottibyAbby Thank you Abby! Love all your tutorials videos! 💗

[@MsSusu-hf2ms]

希望你可以分享一集关于你平日里喜欢用的一些用具是在哪买的会更好☺️ 谢谢

[@SourlottibyAbby]

谢谢提议～ 我会放进我的list 里面。有时我也会在IG 分享哦！可以关注我～ 💛

[@MsSusu-hf2ms]

好哦！

[@MsSusu-hf2ms]

请问你用的那把刀真的那么好用吗？就是不管冷热都很好切？

[@annabellteng4873]

如果发效了，可不可以 自接拿来做面包吗😊

[@wchien8939]

Hi, if my room temp around 30-34°c, is it ok to make starter?

[@SourlottibyAbby]

yes definitely, just that it will take faster time to ferment and eats up its food faster.

[@wchien8939]

@@SourlottibyAbby so for the first few days, still have to wait 24 hrs ya?

[@monicaleong1212]

Flour n water used must b room temp at all times ? TIA

[@SourlottibyAbby]

Yes I do

[@florenciairena6712]

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

[@SourlottibyAbby]

Its normal, mass activity. Just feed it regularly at peak, it will back to normal