毛姐天然酵母 Mo's Sourdough Starter ｜ Mo Moments 毛舜筠

[@joycehiew5491]

Greetings from Singapore! I have watched countless KZbin clips on how to make sourdough starter. And this is the only clip that WORKS!! It is so easy to follow and zero wastage. Thank you very very much.

[@yeohyeoh5227]

Tq for sharing.

[@chanchingwan911]

好开心看见我偶像, 演戏又得, 煮食又了得, 我要马上学起来, 简单又不費功夫。谢谢您, 加油拍多的视频, 支持你的大马粉絲。

[@mandyipng4005]

我也是我的心聲😁😁😘

[@susanlai7407]

阿Mo 真的好開心 竟然俾我亂打亂撞見到你 原來你都有出KZbin ⋯⋯一直都喜歡你的爽朗性格 實而不華的作風⋯⋯總之就是喜歡你💕💕

[@belletsang4072]

我都係呀！

[@michelletran6348]

Me 3!! Haha!

[@singyuewoo5147]

我成功啦，天氣熱容易成功D, 今天第七日，養多一星期先，多謝MO姐🙇🏻‍♂️

[@KUONGSKITCHEN]

Finally found this best way to make a starter! Very straightforward and most importantly “No waste”. It’s PERFECT. From your narration to your bilingual descriptions, you care about your viewers/fans so much! Love it! I’ll try your way to make a starter for the first time soon, if I can find all the flour. Greetings from Germany

[@annelee8122]

謝謝毛姐分享，開始人生第一個sour dough 第六天唔知點解有氣泡，但沒有升高, 我在意大利第六天的時候，可能天氣太凍，我現在搬了她去室溫大概有18至20度，看看怎樣，與此同時也重新種了新的在相同的溫度。

[@cclooi9149]

Thank you for sharing, this is the only zero waste starter method I've came across. Can't wait to try it.

[@陳彩田]

今晚我亂掃個電話竟然睇到Mo姐拍片是我最喜歡的.希望Mo姐照顧不懂英文的粉絲.可以講中英嗎？謝謝。

[@jocelyntee783]

I think of making sour dough for 2 years but still not yet take any action, because it seem hard. But now Mo’s way seem like ok wor…Must have a try. But may I know how’s the temperature? Malaysia everyday very hot, temperature more than 30 degree now, will it affect?

[@candymiko6120]

Mo姐 .想問我 培養嘅酸種第六日曾經升過一倍 兩個鐘頭之後又回落返正常氣泡不是太多！ 一直維持 是否失敗了？ 天氣一直維持20至24度

[@annachung3138]

Started making sourdough because of your recipes. Love it! Please keep making and posting more recipes. Thank you 🙏

[@phuongtruong-cd4ps]

do we need to feeding the starter every week for bake something? how to deal with it if bake not very often if i have a sourdough starter?

[@ngwenlee]

Greeting from Singapore. thanks for the recipe.....finding so long for no waste recipe....finally get to see yours...

[@agnesyeo1418]

Did you succeed in making sourdough bread? I dont understand the last part.

[@SinManJudyMa]

毛姐你好， 我個starter 已經是第三天， 但仍然水 粉 分離。 是否不正常 用了 dark rye flour and 高筋麵粉（日本流淚粉） 及水

[@phuongtruong-cd4ps]

after mixing the flour & water, are you put in room temperature or fridge? how many hour?

[@vanessangoi6897]

Hi 毛姐! What if my starter stops rising on day 5? Because the bottle looked a little messy, I changed the bottle but ensured it was clean on day 5. But not it stopped rising! It did go bubbly like yours on day 3 to 4.... but now only a few big bubbles appear on the top since I changed the bottle. Did I do anything wrong? Should I keep going everyday (by adding 15+15+30water) until it rises?

[@babamamiko8931]

Thanks for sharing. I like it.

[@irenecheng478]

Is a joy to have an active starter. Liam always doubled within 2 hours and grow 4x at peak within 4 hours. I have baked over 130 beautiful rustic sourdough. I fellow mo’s starter recipe in May 2021. Now it is not fussy. I can fit it with any flour ratio.

[@ThiaySokeLuon]

试了很多starter, 这个是最易做又成功的，感恩有你，请问继母是不是1：1：1喂养。

[@jennykwong1225]

非常感謝毛姐的分享❤想請問成熟後的酵母，在每星期的餵養，需要先回溫膨脹升高，然後加麵粉及水餵養，再次膨脹升高後才放回雪櫃保存嗎？謝謝🙏🏻

[@tsetseo1]

感謝您 因為您 讓有信心去培養酵母 今天已經第三天了 好漂亮有活力 但願成功💪🏻😍

[@christinating3470]

Hi Mo, on Day 7, how much mature starter to be keep and feed it with Rye Flour 30-50g + Filtered Water 30-50ml?

[@josephinelee138]

請問用唔晒的酸種是否放雪櫃內？是否要繼續每天餵養？重複。day one 到day seven？

[@心安为先]

Your teaching is clear and easy to follow, thank you so much, hope to learn more from you. May you stay safe and healthy.

[@dorisko66]

Hi, 你好，我用whole wheat flour 做sourdought, 第一至五天城功，但是第六天fought 沒有澎漲，有些酒香氣味，第七天可否加粉啊？

[@TsoTony-gn2wh]

毛姐很靚，毛姐跟姜，柳，教主，呂爵踉他妹妹裊高而直，上鏡很重要，角度好靚，毛姐的仔新世代接旌人，努力世界是你們的，要敬前輩学古先生，对一班扶持你做Ｉ作人員要有禮要尊重，拍好戲

[@ashleyyong3295]

Thank you for the sharing! I followed the step and the starter started to grow double in size on day 3, but there is no activity after that (have some small amount of bubble in surface but didn’t grow in size). I’m at Day 6 now.. is that normal? should I just continue to feed? Anyone have the same situation as me?

[@diyupcycling6334]

Moreover, the yeast developed hard layer on the top after put into the fridge. Please advise if it is normal. Thanks.

[@nataliel7601]

Thanks for your sharing! Mo姐❤我個starter喺第三日發咗霉🥲請問係因為天氣太熱？係唔係要放番入雪櫃😭thanks!

[@yolili7787]

多謝毛姐講解令我再次想整返sourdough😊

[@兔兔-w3g]

多謝Mo 姐分享，真係好實用！

[@wingchan7547]

I like you ! Just seen this video clip in fb .. then I subscribed you! Well done and thanks for sharing! 🤗

[@sinyingtiffanykwok1866]

MO姐清晰既講解，令我即刻動身做去STARTER

[@sinyingtiffanykwok1866]

MO姐，經過7天的餵養，我的酸種已經做好了，在室溫發了多2倍我就放了入雪櫃，請問如果我想攞出黎做麵包或你教的CRACKERS，我係咪要早一天在雪櫃取出要用的份量，再餵養它呢?? 如果我要用60G的酸種，係咪落DARK RYE FLOUR 60G + 60ML水呢?? 餵養後等待它發酵了才可使用呢?? 煩請有時間解答我，先謝謝MO姐，支持你的FANS

[@TheTyltyl123]

早晨，毛姐你好，想知道能否用酸種做過夜發酵的麵包？謝謝

[@twinsmomserina8794]

終於買齊嘢開始呢條 "條條大路通 sourdough"...今日係整starter 嘅 Day 1 ，解釋得咁清楚，應該一定會成功😅 thanks Mo for your sharing👍 really love it ❤

[@agnesyeo1418]

Are all the sourdough starter transferred to the new jar? It looks little. After transferring and feeding can i leave it in fridge as my temperature is 31C.

[@elainetan3543]

嗨毛姐，谢谢你的video.想要请问你酵母成熟后放在雪柜一个礼拜喂养一次，请问需要喂养多少面粉和多少水？谢谢你

[@tttlok2]

多謝 Mo 姐的分享。酸種在第八天成功了。今天會用它來試整Sourdough Bread。希望成功喇！

[@nobeefkitchen8338]

我試過幾次要棄種的方法, 初時都有淡淡香味, 但最後都因為唔再活躍而失敗, 改天要跟你的方法再挑戰一下. 支持毛姐👍

[@麟誌崙]

好心動！有一股養酵母的衝動

[@ziyuuuchen]

Mo姐讲解真心自然和好听，由毕打自己人开始喜欢你🤭🤭一直期待你的影视作品，没想到是一个教学project，so fresh😍😍💯💯

[@janelee9112]

Thanks for sharing! Have always wanted to try making my own sourdough mother. What is the best temperature range for making the mother? Should I use cheese cloth in the beginning if I live in a relatively drier place? After 7 days, do we just keep it in the fridge and keep feeding it to keep it alive? Could we use it on other bread to replace yeast? 🙏🏼

[@terencechen5321]

Best temperature is room temperature, and it depends on your country humidity. Cheesecloth is just for moisture. If your country is dry use cheesecloth. After Severn days you should subtract your jar weight and feed with equal ration of water and flour( rye flour n bread flour(50/50)) if you are a chef you will need to feed it everyday with ratio of 1:1:1 (starter:flour(50/50):water. If you do not plan to use it, ok the 7th day refrigerate. Until the day you want to use it. Let’s say if you want to bake a sourdough on a Saturday. Take it out Ik the morning on Friday. And In the evening feed with 1:1:1 of ratio. And the next day your starter will be bubbly and active. To be safe it is best to use starter on specific recipe. Although proofing time is longer when you substitute commercial yeast with starter.

[@mariakao9598]

請問老師、6天完成後、要放到冷藏嗎、還是冷凍？因爲第一次試做、不知道要如何處理！

[@roxannewu959]

Miss Mo,我想問下我睇很多影片都是用全裸麥粉或全高根粉，為何你是用半裸麥半根粉？請指教

[@angelang9645]

hi Mo jei, may i ask how come mine is not as dense as yours, even on Day 5 morning, it is a bit watery, but with bubbles on top.. kindly advise.🙏🙏

[@jloh4359]

For the bread flour portion, can I use Bob’s Red Mill unbleached enrich artisan bread flour? On the packaging it says : wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid). Thank you for your sharing 😍

[@tgc4204]

@4:96 how much mature starter did you put in the jar before you add 30g rye flour and 30 ml water? Thank you.

[@tgc4204]

i meant @4:12 how much mature starter you have in the jar on the scale before you add 30g rye flour and 30 l water?

[@xiaoyan1625]

Thanks for the sour dough starter recipe. I’ll definitely try this!

[@michelletan309]

Mo Mo , thanks for your video . I’m gonna make a try. 7 days later I will post for my update. Hope will success .

[@dorenelim5249]

If I would like to continue to feed one more week shall I feed 15g rye flour and 15g bread flour and 30g water for next 7 days?

[@chungchung1688]

毛姐，你這個天然酵母非常好用，可以用的材料簡單，而且又沒有加入咗其他添加劑，好健康👍👏多謝你🙏😘 我會分享給我懂得做麵包的家人、朋友，等佢哋可以做一些健康啲嘅麵包🙏😀

[@shine___0___1]

请问器具需要高温消毒吗？水要用煮滚放凉备用吗？

[@pamelachan4086]

Thanks for your inspiring and easy-to-follow video. Do we need to put the mixture into the fridge every day from Day 1 onward? Or just do so from Day 7?

[@jaiyiwong5774]

Good tutorial, will definitely try to make the sourdough starter👍❤️

[@bmoy719]

毛姐看到你做的starter令我也想試試是否要買rye flour,dark rye flour 可以嗎？

[@AliceChan-b1n]

毛姐。我是用bottle water. 又用rye flour and bread flour all organic. 是否水溫度太冬？我見到第二都有很多氣泡，但第六天之後都不會發起？不知為什麼，😢我試試了五次都是這樣。請你告訴我應該如何。

[@jacatalay]

毛姐，一向好喜歡你！多謝你分享化繁為簡嘅做法，令我想再次養sourdough starter

[@tamsuki85]

請問如果不是經常做包會不會越養越多？

[@kng3533]

Hi Mo, you are the best in sharing all your recipes. Your detail description, tips etc are excellent. Thank you for sharing.

[@zekkwan3077]

Best regards, Mo! May I ask what type water is used .. rain, distilled or boiled tap water?

[@siuchorli5874]

請問mo 妹妹，1 wild flour 是什麼？那裡買到？2 室溫發酵不入雪櫃發酵可以嗎？

[@PpppppppH]

毛姐把聲好聽所以特別有心機聽。正想學整呢個。謝謝🙏

[@sarafu5182]

毛姐你好，請問香港夏天都適合放室溫發酵🙏

[@tsanghelen]

mo姐，可以用wheat flour代替Rye flour嗎？

[@CC_vill]

有D人会第一次融合的时候加稍稍蜂蜜，且水会用纯净水，唔知mo姐对水有无要求？

[@soojennshin6552]

Hi friend, if I don't have rye flour, can I just using bread flour?

[@MoMomentsTeam]

Yes, you can

[@caococo4508]

Mo 姐，如果有一段时间（例如几个月）不在家，无法定期喂养酸种，酸种是否会饿死或变质?

[@claraau3266]

Wow, you are so capable!👍👍👍👏👏👏

[@bessiewan6452]

多謝mo姐無私分享吖，之前試過養，每日要浪費好多，最後都系失敗佐😂😂今日day1,跟住mo姐重新出發！我想請問系唔系唔可以用凍滾水養吖？如果冬天天氣凍可以有咩方法養呢？謝謝Mo姐先！

[@SusanLee-rc3ty]

Thank you so much for sharing, I tried and it was fanstatic

[@margarettom2055]

What’s your water temperature?

[@MrAndyYEUNG]

Mo 姐您的有蓋量杯在哪裡可以買到

[@lingkwok2469]

請問在香港夏天的天氣能否培養酸種？因我試了5都未能成功，在第三天後便完全靜上了，無繼續發酵成長，但味道不是壞😢

[@ronyho5678]

毛姐您好，新手一名，想問你一啲問題︰ 1. 7 日後如果成功，starter係咪可以開始用？ 2. 之後每星期餵一次，需要discard嗎？ Thanks.

[@juneartandtravel6728]

Hi. I would like to ask after 7 days if I keep feeding the starter. Do I think to throw away some? If yes. How much? Thanks for advance.

[@kwjennyyyyy]

Thank you Ms Mo! Question: the starter kept growing for the first 5 days nicely and I could see the bubbles. I didn’t put it inside the fridge but kept feeding daily hoping to make it stronger - it hasn’t been growing since then…what should I do now? Thanks! 🙏🏻

[@channgalai7060]

Mo,Mo你好，請問餵養酸種是否從第一天起都是放在室溫無需放入雪櫃？ 成熟酸種每次做麵團可以加入多少酸種呢？🙏

[@kimmyng4938]

請問 Mo 姐 我養到第二日有啲白色霉係面 係唔係即係變壞掉得？

[@MR_SPICY]

Mo 姐，你好啊，多謝你的分享，想問一下系室溫發酵同加普通水喉水定純淨水啊？thank you ❤

[@opheliacheung9378]

多謝毛小姐分享,我一定要學做再次多謝!!祝健康愉快!

[@magdelinechin5491]

Thank you for the clear explanation. May I know if i can use wholemeal flour instead of rye flour?

[@waiyeewaiyee3677]

My starter didn't work, it has been 10 days n it onli increased a bit. I use yr recipe, can I know what the easiest flour to make starter? . Tqvmmm

[@TuPhan-j5d]

毛姐，請問为可我試過幾次不能成功不知出錯什麼的？他很稀的。是否天氣呢?

[@911Chantelle]

终于找到零浪费天然酵母制造方法。谢谢Moje。今天是我的酵母制作 Day 2. 刚才再看一次video, 才发现video description 的Day 2 & Day 3 少了bread flour。而我的Day 2 跟的是video description的 （5g dark rye flour + 5ml water without bread flour). 想知道那我的Day 3 酵母制作可以继续进行吗？还是要重新开始比较好？

[@MoMomentsTeam]

description已經修正了, 請參考

[@TheCandylui233]

毛姐，唔知點去到day4，仲好係好乾？

[@margaretwong9159]

Hi Moje, 多謝你教學影片！好鍾意睇你。 我養嘅酸種出咗問題，應該冇磅錯嘢，但係就好奇怪。 其實我又唔係好100%肯定佢係咪死咗，因為day 3嘅時候呢見到幾多bubble, Day 4都唔係升好多, 但係好似好稀咁嘅感覺， day 5直程唔升同埋稀。 Day 6 今日我嘗試加15g Rye, 15g bread, 只係20ml 水 睇吓救唔救得返。你覺得我係咪放棄重新做過好啲呢？ p.s 樽蓋冇扭實嘅。

[@luimaggie2521]

請問只用無漂白面粉做，可以嗎？份量是否相同！

[@vincentt8284]

After day 7 also must keep feed them every day ?

[@wingkiki]

Mo姐你真係教得好好， 我之前一路睇其他片都唔明白。。。你介紹得清楚易明，睇得又好開心。。。我都開始養緊我既dough了！！ 希望我成功！！！

[@mableho3217]

Hi Mo 姐，想請教你我的sourdough starter 只有好少的氣泡，已經10天了，但是也沒有變化， 又不活躍，有沒有什麼辦法，謝謝你！

[@sharonyu7734]

我這邊也一樣⋯⋯⋯ 不知道怎麼辦？

[@iryneelle8917]

My 1st attempt... I started my "Quarantina" on 7th May after watch your video... hahaaa 4x and she is growing active and healthy... Thank you so much for your great guidance and sharing. ❤❤❤❤❤

[@ongling6865]

I am first to like. I Am your 5th subscribers!!!

[@teresamo1658]

Thanks Ling

[@justinetan2139]

Please can I know your bread flour is wholegrain or white?

[@candyngai7732]

多謝晒毛姐，好清楚解答🙏👍🥰

[@claracheung7206]

I cannot eat any kind of food which is made by Baker's yeast since it would make me allergic. Can I eat that kind of sourdough with this so called natural yeast?

[@chansam9255]

想問下第一至第三日用高筋麵粉only,跟住用返高筋加裸麥麵粉得唔得？同埋高筋做出黎既酵母只可用作高筋做既麵包？同樣高筋加裸麥做既酵母只可用作高筋加裸麥麵包？謝謝

[@joannekwok9501]

好開心終於等到毛姐開channel啦

[@PDEthan]

You're a scientist 👍

[@mavis4522]

毛姐想請問你現教的天然酵母😂和魯邦種一唔一樣？

[@sandyzhou1768]

請問毛姐,第四天了,還是沒有什麼泡泡,沒有膨脹,请问是否不成功呢？可以繼續嗎？

[@AliceChan-b1n]

Hello 毛毛姐。我想請問你點解我做了很多次牠都不發起？我照你的方法做的。但不成功，我好想做呀。請你教教我毛姐