Day 4｜Sourdough Starter｜The volume is low and the smell has changed.

■ Click the subtitle button → Subtitles will be displayed in the video.
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■ Day 4｜7 o'clock 36 minutes (9 hours after making No.5 dough)
→ 0:00 (view the video directly)
→ Bubbles were generated, but the volume was low.
→ The sour smell is weak.

No.6 Dough｜Room temperature : 26℃
30g No.5 Dough
30g Rye Flour (DARK RYE)
30g Mineral Water (25℃)
→ 0:37 (View the video directly)
→ Leave only 30g of No.5 Dough in a glass jar.
→ Add mineral water and mix evenly.
→ Add Rye Flour (DARK RYE) and mix evenly. Dough temperature: 28℃
→ Cover the top with a cloth to allow air to pass through.
(Use a dense fabric to prevent insects from entering)
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■ Day 4｜21 o'clock 20 minutes (13 hours after making No.6 dough)
→ 2:50 (View the video directly)
→ Bubbles were generated, but the volume was low.
→ The smell has changed. It never smells bad. I feel good.

No.7 Dough｜Room temperature : 25℃
30g No.6 Dough
30g Rye Flour (DARK RYE)
30g Mineral Water (24℃)
→ 3:29 (View the video right away)
→ Leave only 30g of No.6 Dough in a glass jar.
→ Add mineral water and mix evenly.
→ Add rye flour (DARK RYE) and mix evenly. Dough temperature: 27℃
→ Put it(No.7 Dough) in a new, clean jar.
→ Cover the top with a cloth to allow air to pass through.
(Use a dense fabric to prevent insects from entering)

#HowtoMakeSourdoughStarter
#HowtoMakeLevain
#NaturalFermentationDough

Видео Day 4｜Sourdough Starter｜The volume is low and the smell has changed. канала Mukgling