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

Missed the beginning, then follow this…. Day one

DAY TWO;

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
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
Solids at the bottom. Coffee coloured rings around the raisins as they begin to break down



Add 50g room temperature water
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
Add 2 rounded tsp of white bread flour & 2 rounded tsp of rye flour, Stir and cover for 24 hours at room temperature

DAY THREE;

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

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

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

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