毛姐天然酵母 Mo's Sourdough Starter ｜ Mo Moments 毛舜筠
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- Опубликовано: 8 сен 2024
- #零浪費天然酵母制作法
#Sourdoughstarter
#毛舜筠
#毛姐廚房
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健康飲食 • 生活方式 • 工作點滴
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毛姐零浪費天然酵母 Mo's No Discard Sourdough Starter
材料:
1. 有機黑麥麵粉
2. 有機未漂白麵包粉
3. 過濾水
方法:
第一天
● 在寬口透明玻璃瓶中，將黑麥麵粉5g +過濾水5ml
● 攪勻
● 在貼紙上寫下日期並貼在瓶子上
● 瓶蓋不要封密
● 存放在室溫24小時
第二天
● 加入黑麥麵粉5克 + 麵包粉5g + 過濾水10毫升
● 攪勻
● 瓶蓋不要封密
● 存放在室溫24小時
第三天
● 加入黑麥麵粉5克 + 麵包粉5g + 過濾水10毫升
● 攪勻
● 瓶蓋不要封密
● 存放在室溫24小時
第四天
● 加入黑麥麵粉10克 + 麵包粉10克 + 過濾水20毫升
● 攪勻
● 瓶蓋不要封密
● 存放在室溫24小時
第五天
● 加入黑麥麵粉15g + 麵包粉15g + 過濾水30ml
● 攪勻
● 瓶蓋不要封密
● 存放在室溫24小時
第六天
● 加入罐子里黑麥麵粉15g + 麵包粉15g + 過濾水30ml
● 攪勻
● 瓶蓋不要封密
● 存放在室溫24小時
第七天
● 到現在為止，酵母應該製做成功並且非常活躍
● 你可以取出一些並立即用於製做酸種飽
● 剛做成的酵母或許未十分強壯，你可以繼續每日用 30-50g黑麥麵粉 + 30-50ml過
濾水 連續再餵5-7日，存放在室溫內，使之更加成熟強壯
● 成熟強壯的酵母你每週只需要餵一次便可以，每次餵食後將其保存在雪櫃內
注意:如果你的酵母在第七天後還沒有活躍起來，請不要擔心。 這完全取決於你所 在的溫度和發酵菌的數量。 只要給它更多的時間，並繼續餵食幾天。未成功的酵母 記得餵食後存放在室溫內，直至你看到酵母加倍並且起泡，成功後才把它放存在雪櫃內.
Ingredients:
1. Organic Rye Flour
2. Organic Unbleached Bread Flour
3. Filtered Water
Method
Day 1:
● In a wide mouthed clear jar, mix together Rye Flour 5g + Filtered Water 5ml
● Write down the date on a sticker and stick it to the jar
● Leave it loosely covered in room temperature for 24 hours
Day 2:
● Add into the jar Rye Flour 5g + Bread Flour 5g + Filtered Water 10ml
● Mix well
● Leave it loosely covered in room temperature for 24 hours
Day 3:
● Add into the jar Rye Flour 5g + Bread Flour 5g + Filtered Water 10ml
● Mix well
● Leave it loosely covered in room temperature for 24 hours
Day 4:
● Add into the jar Rye Flour 10g + Bread Flour 10g + Filtered Water
20ml
● Mix well
● Leave it loosely covered in room temperature for 24 hours
Day 5:
● Add into the jar Rye Flour 15g + Bread Flour 15g + Filtered Water
30ml
● Mix well
● Leave it loosely covered in room temperature for 24 hours
Day 6:
● Add into the jar Rye Flour 15g + Bread Flour 15g + Filtered Water
30ml
● Mix well
● Leave it loosely covered in room temperature for 24 hours
Day 7:
● By now, your starter should be bubbly and very active
● You can take some out and use it for baking immediately,
● Or you can feed it once daily for one more week to make it stronger and mature with
Rye Flour 30-50g + Filtered Water 30-50ml, keep in room temperature
● you'll only need to feed it once a week when it is mature and store it in the fridge,
where the yeast slows down and
Note: Don't worry if your starter isn't as active yet. It's completely dependent on the temperature where you are and the yeast population. Just give it more time and keep feeding it for a few more days until you see your starter double and get bubbly
![[ENG中文 SUB] Basic SOURDOUGH STARTER - Natural Yeast!](http://i.ytimg.com/vi/Oir4xwZcXj0/mqdefault.jpg)
![ARGENTINA vs. CHILE [3-0] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 7](http://i.ytimg.com/vi/De3AWmXzhuA/mqdefault.jpg)
Greetings from Singapore! I have watched countless RUclips 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.
多謝晒毛姐，好清楚解答🙏👍🥰
阿Mo 真的好開心 竟然俾我亂打亂撞見到你 原來你都有出RUclips ⋯⋯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💕💕
我都係呀！
Me 3!! Haha!
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。
我也是我的心聲😁😁😘
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。
Tq for sharing.
多謝毛姐講解令我再次想整返sourdough😊
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.
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 ❤
Thank you for sharing, this is the only zero waste starter method I've came across. Can't wait to try it.
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
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👍
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🙇🏻♂️
感谢你真诚的分享 谢谢❤
Woke up…first thing to check my starter…😄好開心…終於🉐️咗…喺一次就成功咗!!! 由22/7至今日30/7每一日都有Q&A…asking myself…where to keep, how to store, what is the temperature, why my starter no bubble and still flat etc 😩. I am going to give her a 💪strong, tough, active, fertile name 😊. 我之前試過兩個唔同方法…全部都失敗. 毛姐妳嘅零浪費喺重點! Both thumbs up 👍👍
Started making sourdough because of your recipes. Love it! Please keep making and posting more recipes. Thank you 🙏
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💪🏻😍
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😍😍💯💯
Greeting from Singapore. thanks for the recipe.....finding so long for no waste recipe....finally get to see yours...
Did you succeed in making sourdough bread? I dont understand the last part.
Your teaching is clear and easy to follow, thank you so much, hope to learn more from you. May you stay safe and healthy.
Wow, you are so capable!👍👍👍👏👏👏
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🙏😀
请问器具需要高温消毒吗？水要用煮滚放凉备用吗？
You're a scientist 👍
Thanks for sharing. I like it.
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！
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. ❤❤❤❤❤
MO姐清晰既講解，令我即刻動身做去STARTER
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
多謝毛姐!!
試過幾次到失敗嘅酸種，跟妳做終於好成功，好似妳講嘅一樣，好active!又唔洗棄種
而家諗如果離家太耐 (如不幸入咗 joe go wan 超過14日），要點處啲酸種🤔！
總之，多謝晒妳！
好心動！有一股養酵母的衝動
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！！！
Good tutorial, will definitely try to make the sourdough starter👍❤️
Momo，主佑平安！以前試過整Starter，不過都失敗，試過用提子乾，成功左。但我都係鍾意用麵粉做。越餵養得耐個Starter風味越好。買定黑麥粉再來一次！多謝你無私分享，感恩！💕
Mo Mo , thanks for your video . I’m gonna make a try. 7 days later I will post for my update. Hope will success .
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！
I like you ! Just seen this video clip in fb .. then I subscribed you! Well done and thanks for sharing! 🤗
Mo姐
你是我演藝界的偶像
演藝界偶像級
又能考取廚藝藍帶
你是我生活上
有理想有幹勁的偶像
能夠做到
我心目中最難的酸種麵包
因為我曾試過十個指頭
被困濕啜酸種的狼狽🤣
你真是名符其實的
實力派萬能偶像🏆
真心的佩服你❤️
👏👏👏🎖🎖🎖
Thanks Annissa!
毛姐把聲好聽所以特別有心機聽。正想學整呢個。謝謝🙏
Mo姐，今日第1日學整天然酵母媽媽💪
好開心終於等到毛姐開channel啦
Thanks for the sour dough starter recipe. I’ll definitely try this!
好細緻嘅教學❤️
such a very interesting method
好環保👍
細姐，好久不見
我是台灣粉絲
好喜歡您之前那不戲
8時入席😍😍😍
Very informative tutorial video...
多謝你的分享❤️
Thank you so much for sharing, I tried and it was fanstatic
What’s your water temperature?
Love it
多謝Mo 姐分享，真係好實用！
It works well! Thanks for sharing 😍 😘
想試整好耐，見到毛姐video, 清楚，(看似) 簡單，立即行動 👍🏻
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
一直都唔知天然酵母點做🤪✌🏽好正！好想立即試試🙏感謝您的分享！妳上一條片「條條大道通Sourdough 」當個製成品出爐時、見到妳個喜悅與滿足樣就知道妳是一個「真心廚師」一種真正滿足的笑容！👍🏼正！Mo姐加油💪🏽期待日後可以學到妳更多更多🙏😊
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 😍
Seems a lot of work but I think I try to make this yeast as you indicated..it’s natural and healthy. Thank you for sharing!
多謝教授，非常清楚！
Hi Mo, you are the best in sharing all your recipes. Your detail description, tips etc are excellent. Thank you for sharing.
와~무조건 구독 좋아요 😄 튜토리얼 너무 좋아 매우 새신와 신중하고. 힘내세요 언니 💗
good explanation, thanks
👍 will try for sure. Thank you!
找到毛姐的channel 啦~😊
多謝毛小姐分享,我一定要學做再次多謝!!祝健康愉快!
Mo 姐! 妳好啊. 我好中意你嘅 RUclips channel，希望你能呈獻更多啲你嘅作品 👍🏻❤
❤️
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? 🙏🏼
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.
Fans from Singapore, thank you 🙏
好有心機 感謝分享🙏🏻🙏🏻
If I decide to make Sourdough I might give this a try. Thanks for the video!
Please do!
喜歡💕
Greeting from vancouver, Canada !
哈，昨日買麵粉拿拿林開心day1了！希望成功！又買了dutch whisk! 謝謝分享！
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🙏🏻
毛姐，很开心看到妳的做的视频。。和从这里听到您的声音。。谢谢
第7日，我加了30g Rye flour, 30g cooked water....put in the fridge....then I watched another video of yours talking about do not use cooked water :( lets see what happen tomorrow......Thank you.
❤❤
description 寫得好清楚。多謝你。試下先
无意中刷到你的channel，好开心
Glad to login to your video. 1st time see this sourdough sharing. I'm also 1st time subscribed your video. Thanks 👍
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
钟意看你的戏。 也钟意你的平台。 希望你多多新片。♥️
Momo, 我現住在馬來西亞，天氣熱，多數30-36度，是不是放雪柜比較好呢？
BTW, 我一直都很喜歡你，是你的Fans👍🏼👍🏼支持你啊！加油💪🏼
Hi Joyce, 製作天然酵母的過程是不會放入雪櫃的. 溫度高或許會加速發酵時間。不要用蓋密封, 用棉布和橡筋蓋著, 留意著酵母發酵程度, 應該5-6天便可以製造成功
@@MoMomentsTeam 很高興收到你的回覆💕💕，多謝你的教導，一定會跟著你的方法試做💪🏼，因為我們一家太愛吃麵包了，特別是Sourdough Bread, 外面賣得好貴啊！
@@MoMomentsTeam 才注意到不可以密盖，不过我4天早上盖紧，放工回家才打开些，一直到第二天早上紧盖上，那么老师，我可以用布盖上，对不对呢？
喜歡妳的教學勁細緻👍
好钟意听毛毛姐讲'记得搅匀它'
多謝Mo姐分享😘
I am first to like. I
Am your 5th subscribers!!!
Thanks Ling
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?
我跟你方法去做酸種，非常成功。多謝❤
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! 🙏🏻
發現毛姐頻道，即刻訂閲先~
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?
好開心見到你視頻，立即訂閲謝謝你分享
Support CLASS
Thank you for the clear explanation.
May I know if i can use wholemeal flour instead of rye flour?
mo姐字写的好好看
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 ❤
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.
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?
很正统的做法 ！！ 我也是chief bake
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。
想試下😃
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.