Missed out on yesterday.. Follow this..Day five
We made it……. yippeeeeeeee.
- The mix should be bubbling, It has rising up in the jar
Ok so now you’re ready to make the bread……… or maybe not, not to worry. All the hard work and time put in won’t go to waste. If like me you go side tracked and decided to do something else, (I went fainin’ again with CC and the tiny boy)you can keep the leaven going by repeating day five… removing three quarters etc etc. You will need to refresh the leaven for two days prior to using it to have it in prime condition.
You can squirrel it away in the back of your fridge until there’s a rainy day that’s perfect for making bread. As you won’t be refreshing it on a daily basis some of the yeast will become dormant and die. The mixture will separate, a dark coffee liquid will settle to the top and a solid grey matter that looks like putty will sink to the bottom. DO NOT PANIC. It’s still good!!
Carefully scoop out 2 teaspoons of the grey stuff and mix it into 100g of room temperature water and 125g of white bread flour, mix this all together in a new jar, cover and leave for 24 hours, just like before.
After 24 hours remove three quarters of the mix and refresh with 100g water and 125g white bread flour, just like old times. Re-cover and wait another 24 hours.
For the next refreshment you’re going to want to add the water & flour in proportions of 80% water to 100% flour, get get enough quantity for the recipe. Stir, cover and in 24 hours begin the bread.