Homemade Sourdough Making – Day 3

After the enthusiasm of yesterday's swells and foams, today has been a dull, colorless day. Of course, there is no rule that the result will be the same every day. There is not much of a crust on our yeast, there is only a layer consisting of its edge. When I removed the shell, it had air pockets under it. This gives the message that I am not dead, I am standing. Message received, maya :)

There were a few air holes on it, I think gases came out from here. It has swelled by 2 cm, this is almost as much as yesterday. Although the smell was not as strong and bad as I had yesterday, there was a slight foul odor. It's getting better. Again, I discarded 80% of the mixture and added water and flour in the quantities in the materials.

In the sources I read on the Internet, there are those who feed their yeast for 5-6 years and even give it a name. It's kind of an addiction and it means you get hooked after spending years together. It is also difficult to throw it away when it is broken. After the yeast matures, it can be kept in the refrigerator and continued to feed. However, a temperature of 10-12 degrees is required for yeast to survive. For this, the crisper sections with the highest temperature in the cabinet are considered ideal. Of course, since every cabinet works differently, there is no guarantee for this. There are even cabinets that work just as adapted not to kill good bacteria like yeast.

Yeast can live for years as long as it is stored from souring and fed properly. But even if it's going to break, you can't prevent it. If harmful bacteria have invaded your yeast, it is very difficult to come back. Some yeast masters say that it can be solved. Of course, we are more inexperienced in these matters. In such cases, I think it's best to throw it out and start over.

After kneading the dough to make bread with yeast, it could also be stored by burying a piece of dough in flour in a cool and airy place. The yeast dried with flour enters the slow fermentation period. When a new bread is made, it is activated with water and becomes usable again. Then a new piece of dough is separated. The story goes like this. This is a different method.

As I read and understand from other sources, I will be quoting piece by piece in my writings during the maturation period of our yeast.

ALL STAGES
- day 1 and preparation

- sourdough day 2

- sourdough day 3

- sourdough day 4

- sourdough day 5

- sourdough day 6

- sourdough day 7

Sourdough Recipe – 3 . DAY

Recipe adapted from cafefernando.com.

Making Sourdough at Home – Ingredients for Day 3 Recipe

• 125 grams (3/4 cup + 2 tablespoons) bread and whole wheat flour (50%-50%) mix
• 100 grams (about 1/3 cup + 1 tablespoon) drinking water, at room temperature

How to Make Sourdough at Home - Day 3 Recipe?

1. Discard 80% of the sourdough with the dried layer on top.
2. Add the flour and water and mix with a wooden spoon until the pieces of flour disappear.
3. Scrape off the dough sticking to the rim of the bowl, cover the top with a napkin and leave it to ferment in a warm, sun-drenched corner of your kitchen.