Homemade Sourdough Making – Day 4
The fourth day has come. We can say that our yeast, which we raised by looking into its eyes, has entered the puberty period :) It is progressing very coyly, very unsteadily. Between whether I swell or not.
Actually, we seem to be going the same as Cenk' (cafefernando.com). His leaven was in this situation on the same day. There wasn't much of a swell. Very little in the shell. It's foamy on the top and the inside is exactly the same.
Yesterday it swelled near the 12 Oz level, while it remained at 1/2 PINT as you can see in the picture above. I think he is gaining strength for the high bulking phases he will perform in the next days.
Since I don't see the need to make any changes in the recipe, we pour 80% of the mixture, add the amount of flour and water in the recipe and wait for tomorrow.
By the way, Cenk finished the yeast and left it on the 9th day yesterday. I feel that there is a bread making work behind this silence :) I know that until he prepares his bread and writes it, he will have reached the maturity to kiss his hands on our yeast.
ALL STAGES
- day 1 and preparation
Sourdough Recipe – 4 . DAY
Recipe adapted from cafefernando.com.
Making Sourdough at Home – Ingredients for Day 4 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 4 Recipe?
- Discard 80% of the sourdough with the dried layer on top.
- Add the flour and water and mix with a wooden spoon until the pieces of flour disappear.
- 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.
Hello Miss Nilay,
I made up my mind to make sourdough and scoured the search engine to find the appropriate sizes and I was on my way. On my 3rd day, I am progressing with hope, but there is something stuck in my head. Do we have to throw away some of the mixture? It was a strange question, but my grandmother used to strictly advise when we were little, that bread should not be thrown away. I am now suffering from guilt. If I don't, will I disturb the life flow of our beloved bacteria?
Hello Ayşe :) They are not bread yet :) If you set them aside (another container) you have to feed them too so they don't die and that means you make 2 different yeasts. If you do not follow the measurements, the yeast will not hold. love.
today is my fourth day but instead of crusting on the top, water accumulated, the dough part collapsed to the bottom, is there something wrong?? I saw the swelling on the second day, the dough doubled, then I poured 80% of it, it looks weird today :)
Hello Tülay, it will not be a problem. When pouring the water on it and feeding the yeast, use the same amount of flour, but reduce the amount of water by 20%.
Love…
Your sourdough adventure contains very valuable information for me. Looking forward to the sequel :)