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

If you missed the previous day, follow this…….Day three

DAY FOUR;

Half way there!!!

Fermentation
Fermentation

Ok, now for something new, you need to remove three quarters of this glorious, slightly pungent goo and throw it away.

Adding 100g room temperature water, stir it well
Adding 100g room temperature water, stir it well
strain to remove the raisins, them pour the liquid back into the jar
strain to remove the raisins, them pour the liquid back into the jar

Plump and ready to discard
Plump and ready to discard

Here’s another change, instead of adding our usual 4 heaped teaspoons of flour, we’re going to add 125g of white bread flour, as show below.

Here's a change, 125g white bread flour
Here’s a change, 125g white bread flour

Added flour makes a lovely thick paste
Added flour makes a lovely thick paste. Close lid and leave for another 24 hours at room temp.

DAY FIVE;

2 thoughts on “Yeast from scratch; the home-made leaven. Day four

  1. Pingback: Yeast from scratch; the home-made leaven. Day three « FlorrieMarie

  2. Pingback: Yeast from scratch; the home-made leaven. Day five « FlorrieMarie

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