DAY 2｜Sourdough Starter｜gas bubbles are visible.

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■ Day 2｜21 o'clock 40 minutes (24 hours after making No.1 dough)
→ The part where gas bubbles have occurred is visible.
→ The volume also expanded due to the occurrence of gas bubbles, but there is no significant difference from the volume before 24 hours.
→ The surface is dry.

No.2 Dough｜Room temperature : 27℃
40g No.1 Dough
30g Rye Flour (DARK RYE)
30g Mineral Water (26℃)
→ Add Mineral water to the glass jar containing No.1 dough and mix evenly.
→ Add Rye Flour (DARK RYE) and mix evenly. Dough temperature: 29℃
→ 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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Видео DAY 2｜Sourdough Starter｜gas bubbles are visible. канала Mukgling