ID: 5c366ef8...
A comprehensive 7-day guide to creating a robust and active sourdough starter from scratch using just flour and water. This process cultivates wild yeast for naturally leavened bread with a superior flavor and texture.
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Day 1: Mix 100g rye flour and 150g lukewarm water. Let sit for 24 hours. → Days 2-3: Keep 70g of starter, feed with 50g rye, 50g all-purpose, and 115g water. Repeat daily. → Days 4-5: Keep 70g of starter, feed with 50g rye, 50g all-purpose, and 100g water. Repeat daily. → Day 6: Keep 50g of starter and feed with the Day 4-5 amounts. → Day 7 & Maintenance: Keep 25g of starter and feed with the Day 4-5 amounts. Continue this feeding schedule every 12-24 hours.
Day 1: Mix 100g rye flour and 150g lukewarm water. Let sit for 24 hours. → Days 2-3: Keep 70g of starter, feed with 50g rye, 50g all-purpose, and 115g water. Repeat daily. → Days 4-5: Keep 70g of starter, feed with 50g rye, 50g all-purpose, and 100g water. Repeat daily. → Day 6: Keep 50g of starter and feed with the Day 4-5 amounts. → Day 7 & Maintenance: Keep 25g of starter and feed with the Day 4-5 amounts. Continue this feeding schedule every 12-24 hours.
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It is highly recommended to use a digital food scale for accurate measurements.
Only use unbleached flour. Bleached flour will not ferment correctly.
Always use a glass container with a loose-fitting lid. A tight lid can cause pressure to build up and potentially break the jar.
The wild yeast needed for the starter comes from the flour itself, not the air.
The ideal time to feed your starter is after it has peaked (risen to its highest point) and has started to fall.
If you forget to feed your starter for a day or two, it is usually fine. Do not throw it away; just resume the regular feeding schedule.
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