Yeast from scratch; the home-made leaven. Day five

Missed yesterdays step? Follow this…. Day four

DAY FIVE;

You’ll notice the acidic aroma as soon as you take off the lid, and the should be able to see the fermentation.

An acidic aroma wafts up
An acidic aroma wafts up
Fermentation bubbles
Fermentation bubbles

Today, as yesterday we need to remove and throw away three quarters of the mix.

Freshen up with 100g of room temperature water
Freshen up with 100g of room temperature water
Add 125g white bread flour
Add 125g white bread flour

Mix the water in thoroughly so that it thins evenly. Don’t forget to scrape the sides and bottom.

Replace the lid and, yep, leave at room temperature for another 24 hours – the last  24 before you can make a loaf.

DAY SIX


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One thought on “Yeast from scratch; the home-made leaven. Day five

  1. Pingback: FlorrieMarie

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