Who has never wanted to know the secret of homemade natural yeast? It seems so complicated. But, in fact, it's very simple and quick. Let's break it down step by step. This recipe for natural yeast is provided by an expert.
The sourdough requires 4 days to rise, but it will only take you 30 seconds each day. Mix 20g of rye flour, 5g of honey (about ½ teaspoon of honey), and 20g of water. Stir. There should be no trace of flour at the bottom of your glass. Let it rest, covered with a clean cloth, at room temperature for 24 hours.
On the 2nd day, take your preparation to which you add: 40g of rye flour, 40g of water, 5g of honey. Mix again, being careful not to leave any flour residue at the bottom of the glass. This is called "refreshing" the starter. Let it rest, covered with a clean cloth, at room temperature for 24 hours.
On the 3rd day, take your mixture and add: 80g of rye flour, 80g of water. Mix again, making sure there are no flour residues at the bottom of the jar. Let it rest, covered with a clean cloth, at room temperature for 24 hours.
On the 4th day, take your preparation and add: 100g of Type 65 wheat flour, 100g of water. This will give you a finished starter, ready to be used. You should use between 10% and 20% of the starter in relation to the weight of the flour. You can store it in the refrigerator for 24 hours, 48 hours, or 72 hours.
The day before using it, mix it again with flour and water. For example, if you have 200g of sourdough, you add: 200g of Type 65 flour and 200g of water.
To finish, if you find that your starter is a little weak and not fermenting well enough, add 5g, 10g, or 20g of honey. It’s up to you.
0 servings
2
TH 
EN