Making a sourdough is quite a process and I have failed several times because I forgot to give it the care it needs. This time I have managed and it started to bubble pretty fast. Wild Yeast require much less attention and once it is completed, it can stand in the refrigerator for about two months without the need to take care of it.
Sourdough
Day 1.
1/3 cup wheat flour
1/3 cup rye flour
½ cup water
Mix in a clean glass jar with a lid. The consistency should resemble a thick pancake batter. Store at room temperature.
Day 2.
At day 2, the sourdough has hopefully started bubbling and started to smell yeastie
1/3 cup wheat flour
1/3 cup rye flour
½ cup water
Day 3.
1/3 cup wheat flour
1/3 cup rye flour
1 cup water
Day 4
The sourdough is now probably ready to bake with!
Wild yeast
125g raisins
50 g honey
25 g of light muscovado
250 g water
Mix all the ingredients in a glass jar and leave at room temperature for 5 days. Shake the jar lightly morning and evening. After 5 days strain the liquid from the raisins and pour the liquid back into the jar. Store the yeast in the refrigerator.
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