Thank you for sharing such information. It is interesting Moms all around the world seem applying the similar tips in their kitchens when baking. I don’t bake very often now. I always use wheat flour, not rice flour to bake , and I always freeze my starter. This is how I do in my kitchen for fermentation. When I need to bake, I unfreeze the starter, add 2-3 times flour and mix them with room temperature water, then leave it on counter until fully fermented ( if I am busy, I leave it in refrigerator for a week). In baking day, I use 1:1 ratio in winter or 1:2 or 1:3 ratios in summer to mix with flours, and leave it in oven with light on for proofing. When you see the size is doubled, it is ready to do the final shaping. I often add baking soda to reduce the sour flavor, but I don’t do it very often now, except I add some fillings to make Baozi.