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ELMAKE YOUR OWN SOURDOUGH STARTER
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LETS KEEP IT SIMPLE, and
Here's an easy guide:
Items required:
• High protein/bread flour
• Filtered water
• Glass jar
• Rubber band
• Weight scale
🔅Day 01:
In a clean glass jar mix:
25g flour + 25ml water
- Until it forms a thick paste.
- Mix well, cover loosely and let it sit at room temperature
(around 24-29°C or 75-85°F) for 24 hours.
🔅Day 02:
No discard, in the same jar add:
50g flour + 50gr water.
-Mix well, cover loosely and let it sit for another 24 hours.
🔅Day 03 to Day 05 (repeat daily):
In new jar add,
50g of the starter + add 50g flour + 50g of water
- Mix well, cover loosely and let it sit for another 24 hours.
🔅Day 5 onwards (Repeat 2x Daily):
In new jar add,
50g of the starter + add 50g flour + 50g of water
- Mix well, cover loosely and let it sit for another 12 hours
🔅Day 8,
- Starter is ready to be used!
- It will double at an average proofing temperature of 25-28C
- If not as long as no faulty smells, keep feeding it until double the size.
- You can give a float test before using it too!
Note : It's ideal to keep your starter in a cozy spot (25-28C) to promote fermentation.
Do you need my daily observation about the starter ?
Comment “STARTER” below and I will start sending out the link straight to your inbox!
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