Missed the beginning, then follow this…. Day one
Although the yeast, have begun to multiply, there is no real noticeable change, There will be a lovely yeasty odour wafting out as you remove the lid.
- The surface will look shiny as the solids separate & sink to the bottom
- Solids at the bottom. Coffee coloured rings around the raisins as they begin to break down
- Add 50g room temperature water
- Add 2 rounded tsp of white bread flour & 2 rounded tsp of rye flour, Stir and cover for 24 hours at room temperature