Homemade Sourdough Making – Day 6
Yesterday we increased the feed of our yeast. When I looked today, there was less crust on it, but as in the photo, volcanic eruptions like volcanoes took place on it. Some places swelled but did not burst. The smell was thoroughly cleaned and the slight peculiar sourdough smell began to settle.
Tonight is the big night. I'm waiting for the real exciting attraction when I look at it tomorrow. Cenk's yeast was high at this stage. So far I have progressed with the same symptoms. If the same effects happen tomorrow, our yeast is ready on Monday evening.
We do not change yesterday's recipe and continue with the same amount of flour and water mixture. In this series of articles, if you have started to make yeast at home or if you have any tips, you can share them with me and other readers.
ALL STAGES
- day 1 and preparation
Sourdough Recipe – Day 6
Recipe adapted from cafefernando.com.
Making Sourdough at Home – Ingredients for Day 6 Recipe
- 150 grams (3/4 cup + 2 tablespoons) bread and whole wheat flour (50%-50%) mix
- 125 grams (about 1/3 cup + 1 tablespoon) drinking water, at room temperature
How to Make Sourdough at Home - Day 6 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.
