We’re on our way to having a yeast starter and baking bread. Yum!
Today, and every day hereafter for the next several days you want to cut it back to half the weight. The leftover part can be discarded, or given away as a start, but it’s not strong enough to be used to bake anything yet. (some people say 10 days, some say a week or two. There’s a test to do to see if it’s ready. I’ll show you that when I get to it.)
So I stirred it well and cut it back down to 100g.
Then you add it the weight you took out, with a 1:1 ration of flour and water.
So here, I added 50g water and 50g flour and stirred again. (I used white flour this time, and it’s a thinner consistency. From here on out I plan to do 25g white and 25g wheat.) Cover it again, and you’re set until you do the same thing the next day. As it gets stronger, I’ll take some before pics where it shows it bubbled up before I stir it.
Bob is ready!
This morning, when I took Bob’s hat off, the kitchen filled with the delicious smell of yeast. If I closed my eyes, I could imagine I had bread dough raising for the oven. He had also gained light, airy consistency, almost like a sponge dessert. I did not do the float test – as I could tell without it that he was ready.
I fed Bob as normal, as I won’t be ready for a baking day until Monday. So, Bob will see you again the day after tomorrow, when we mix up some dough!
To see the other posts in this series, click here.