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

A successful, strong and active sourdough starter is the key to a beautiful-fresh loaf of sourdough bread! Follow this complete journey of cultivating process, you will rewarded with a powerful starter just in 6 days. This isn’t a recipe; it is a process with underlying concepts and detailed explanation by following the right steps to create one from scratch. This tutorial will have everything you need to know, so please watch the whole video closely.
Contents
- What to prepare
- Types of flour
- Step-by-step making starter
- Progress from Day 1-6
- Time-lapse starter growth
- Night time feeding maintenance
- Summary of S.Starter process
- Frequently Asked Questions (FAQ)
There are many different ways to make a wild yeast sourdough starter and of course, after few trial and errors I have finally come out with this basic and reliable method. It is certainly not hard to do, you just need some patience and love. I hope all of you find it informative and helpful. Excited to see your baby starter!
NOTE:
⚠️ The starter cultivating process vary from 6-14 days based on temperature and environment
⚠️ I use Japanese Bread Flour (Pan Siyokunin)
⚠️ Every starter is unique on its own, don't be panic if its different from yours. Goodluck!
Instagram: @sour.lotti
/ sour.lotti
Make your first Sourdough bread | Full Guide & Recipe : www.youtube.com/watch?v=pgx9x...
How to strengthen your starter guide: bit.ly/3udzzsU
How to read the dough, not the clock: bit.ly/3vfNv6N
Music by Jhove - Dream Tapes: / dream-tapes

[@moneyq8531]

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

[@feilixuefeilixue6713]

Deeply appreciated Abby. Have a blessed day🙏

[@SourlottibyAbby]

You too!!

[@wcandtt]

very clear explanation. Thank you for the amazing video.

[@SourlottibyAbby]

Glad it help!

[@Fmkayla]

Very good demonstration ❤

[@azfarar]

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

[@SourlottibyAbby]

Glad it was helpful!

[@cdobakery6543]

Great technique for great sourdough.Thanks alot

[@cdobakery6543]

Thanks Dear Abby

[@prehistoricdinosaur]

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

[@SourlottibyAbby]

Glad it was helpful!

[@AntoniaLehn]

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

[@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!

[@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!

[@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!

[@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

[@yeunggrace8172]

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

[@SourlottibyAbby]

Goodluck!

[@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

[@dive.3644]

Thank you for your good knowledge I'm going to start raising starters to make good sour dough.

[@SourlottibyAbby]

Goodluck!

[@danydaniel8753]

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

[@daisytenerife]

This so great fantastic !

[@paayelagarwaal8766]

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

[@hopezh3186]

Thank you, will try to make it🙏👍

[@SourlottibyAbby]

All the best!

[@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!

[@normaortega1509]

I wish I can do that , look so easy!😍

[@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!

[@cookshok2014]

MashAllah great 👍👍😃😃

[@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!

[@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 😊

[@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.

[@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❤️

[@hildachacon001]

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

[@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?

[@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????

[@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

[@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?

[@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

[@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

[@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. 🙏🙏

[@venusfu8297]

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

[@SourlottibyAbby]

Yes, correct

[@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.

[@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?

[@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

[@litlebeez]

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

[@joonsiew85]

Thanks Abby 😘😘

[@SourlottibyAbby]

You are so welcome!

[@orindawong4475]

Hi Abby, thanks very much for sharing and love your breads very much when watching them at your IG page. Have question that the discards from day 1 and so on can be kept together and stored in fridge for few days or freeze for longer storage for baking?

[@orindawong4475]

Oh sorry, I just got the answers on FAQ. thank you very much and sorry for bother.

[@merjlw]

What size Wecj Jar are you using?

[@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.

[@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?

[@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-

[@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

[@joannecheong2960]

Hi Abby, may I ask a few questions: 1. Must I use the same brand of flour thereafter for feeding? 2. Can I use glass bottle with metal lid? 3. Must I stir the mixing with a non-metal spoon/fork?

[@iluminameluna]

If I can help? 1) No, you can change up the flour at any stage of your feeding. I change my flours depending on what type of bread I'll be making. Sometimes I'll even separate my starter and make fraternal twins. I'll divide my starter into 2 jars and feed each jar 2 different flours for 2 different breads. Then join the 2 afterwards. 2) Not recommended. The acids in the starter can corrode the metal that might be exposed in the lid. Better not take the risk. 3) If you have good quality stainless steel utensils, go right ahead, but if you're not sure they are, see my response to your question above. I hope this helps you, or anyone else. Happy baking!!

[@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 🤗

[@daiwan6580]

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

[@qayfa]

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

[@garbagebin8282]

my sourdough has risen to 2.5x in 7 hours and it's day 2, do i have to feed it again right now or wait until 24 hours pass?

[@lynnlim7157]

Hi Abby, I followed ur recipe and my sourdough starter rised really well!! Thank you so much. I have some question 1. As u suggested, to maintain the discharge, either keep in fridge for 4 days or freezer for 1 months. Wondering that the active bacteria in starter wouldn't die if I keep it in freezer? And how to active it back if I wan to use to make bread? 2. For the night maintenence, after feeding with ratio 1:2:2, can I straight away put it in the fridge? And feed it once a week?

[@SourlottibyAbby]

Hi Lynn, glad to hear that! Usually sourdough discards do not necessary to be active. You can check out my other recipes in the sourdough discards playlist. You can use it to make many great recipes. As for question 2, you can store in the fridge once its doubled.

[@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

[@tintin-lz9wu]

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

[@hanhphan9123]

Hũ nuôi men của bạn bao nhiêu ml vậy ạ ?

[@annailuj1007]

I’ve been making your cloud toast with my adopted starter for a while now. Having watched this video, I think it’s time for me to raise my own starter from scratch 😄

[@SourlottibyAbby]

You can do it!

[@olgabajana541]

Me gustaría que por lo menos en inglés gracias creo que es interesante además los ingredientes casi no se ve gracias un abrazo muy grande desde España

[@shaann8612]

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

[@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 🙏🏻

[@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 ?

[@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

[@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.

[@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

[@susanalfaris6387]

this is so complete . just add lemon juice to your dough and you get sour bread

[@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

[@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

[@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!

[@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

[@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.

[@cooknbakekitchenette]

Chill or freeze in the fridge?

[@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.

[@thanhthunguyenhoang2983]

So if my starter reach peak at midnight, how can I feed it? Hihi

[@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.

[@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

[@lianadewihusada6760]

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

[@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！

[@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

[@r6slash]

What size weck jar is that?

[@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!

[@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! May I knw where do u buy the digital scale? Tq :)

[@SourlottibyAbby]

Taobao ;)

[@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

[@gracedelice7893]

Hey Abby, I’m actually following this video, I’m on day 2, my starter doubled and drop what should I do feed it or wait for the 24hrs? It’s not up to 24hrs yet.

[@SourlottibyAbby]

Hi! I suggest to wait especially first few days, then only proceed feeding at peak after day 4-5.

[@mooyisskate2440]

Hi Abby, thanks for such a useful video 😊 Im on day 2 with my starter and it's raised well, i think as it gets double in size. Im wondering if i need to feed exactly the same time every day? Can i feed it like a couple hours earlier or later? Thanks in advance for your advice 🙂

[@SourlottibyAbby]

Hi! Yes, i don’t usually look at the clock. Please monitor your starter and adjust accordingly

[@SourlottibyAbby]

I don’t look at the clock when feeding my starter. You need to monitor how your starter behaves. The key is to always feed at peak, except for the first few days of cultivating the starter. You need to let it rest 24 hrs.

[@hanhphan9123]

Bạn có thể phụ đề tiếng việt nam không

[@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!

[@ahmedsa9955]

I have an active starter peak at 4 to 5 hrs but only reach 2.5X. Does 4x or 5x starter make a better bread ?

[@SourlottibyAbby]

Stronger starter helps to develop better gluten and provides faster fermentation. If a starter is weak, it will affect the fermentation and taste of final product. Hence i would advise to strengthen your starter by feeding it more regularly. You will notice the difference!

[@kimmyp4464]

Thank you so much for such a detailed and helpful tutorial 🙏🥰❤️ I have some questions and would really appreciate if you can answer them: 1. Is water an important factor? Does tap water work as fine? 2. How do I know when my starter reaches its peak? Is “ peak” always 3X? 3. How to revive my starter after I take it out of fridge/ freezer? Do I start to feed it before or after bringing it to room temperature? Thank you! 😊

[@SourlottibyAbby]

Hi, water plays a big role in starter making. 1. Tap water contains chlorine, which is antibacterial and can kill off the lactobacillus bacteria we are trying to nurture. So its best to use filtered, distilled or mineral water. 2. Not necessarily, every starter behaves differently. As you can see from the first 4 days my starter could only peak less than 3x. When the starter has no longer in dome and starts to levelled, thats peak. 3. Usually i practice to feed the starter first and allow to rise to double, then only put into the fridge. *this allow the starter to have “extra” food to consume during hibernation. When you remove from fridge, just allow the starter to peak. Continue discard and feed as usual. Hope it helps!

[@kimmyp4464]

@@SourlottibyAbby Thank you so much for your reply. This is very helpful! 😊

[@Ibodnano]

@@SourlottibyAbby don't have filtered water at home, which bottled mineral water do you recommend to buy in Malaysia? should I always use bottled water for starter maintenance after day7? do you recommend buying those dry sourdough starter sold in a small pack. like Breadtopia

[@wonkgendeng2523]

Hi.... Rye flour that you used is a dark rye flour or just rye flour

[@lawying7057]

Hi Abby, where you get the plastic container?

[@SourlottibyAbby]

Hi! Its from Daiso

[@janicechong1265]

Hi Abby, my starter was 2x at the 5th hour at day 2, should I feed at 12hrs or still 24 hrs?

[@SourlottibyAbby]

Hi! Allow to rise more and you can start feeding when the starter collapsed.

[@piyathidajaturalawan8901]

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

[@SourlottibyAbby]

Not necessary, just loosely cover will do.

[@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

[@yt13061966]

Hi Abby,its day 8 for my starter which started off really well. It doubled,was fomy,thick and fruity smelling on day 2. But due to a family emergency,it was neglacted since day 4 with only 1 feeding per day and it got very watery and sour. Fed at 8 am today and now(4.5 hrs late)it has only risen abt 0.5cm,still 'thick' with some bubbles on the surface. Should I refresh again tonight? Or wait till tmr? Hope you will see and reply soon. TIA!

[@SourlottibyAbby]

Hi! Yes please refresh immediately.

[@yt13061966]

@@SourlottibyAbby I refreshed at 4pm. It has risen abt 0.5cm after 3 hrs.

[@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

[@nancylee8021]

Hi is the starter taste sour?

[@maymassey9450]

The 2nd days of the feeding, already raise triple, what should I do? Because I haven’t feed rye flour.

[@SourlottibyAbby]

Continue feeding as usual! Skip the rye flour if your starter behaves normally

[@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

[@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.