Missed yesterdays step? Follow this…. Day four
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
- 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
- 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.