After 10 Days｜White Sourdough Starter｜After Successful Rye Fermentation, Fermentation with Wheat

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■ Day 10｜00 o'clock 30 minutes (4 hours after making No.16 dough)
→ 0:00 (view the video directly)
→ In less than 4 hours, it swelled more than twice and then the volume of the dough collapses.
→ The smell is also fragrant.

No.17 Dough｜Room temperature : 26℃
30g No.16 Dough
10g Rye Flour (DARK RYE)
20g Bread Flour (Strong Flour)
30g Mineral Water (25℃)
→ 0:37 (View the video right away)
→ Put it(30g of No.16 Dough) in a new, clean jar.
→ Add mineral water and mix evenly.
→ Add rye flour (DARK RYE)
→ Add Bread Flour (Strong Flour)
→ mix evenly. Dough temperature: 27℃
→ Put the lid on.
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■ Day 10｜08 o'clock 30 minutes (8 hours after making No.17 dough)
→ 2:27 (View the video directly)
→ As the ratio of BREAD FLOUR increases, the state of the bubble looks heavy.

No.18 Dough｜Room temperature : 25℃
30g No.17 Dough
5g Rye Flour (DARK RYE)
25g Bread Flour (Strong Flour)
30g Mineral Water (25℃)
→ 3:15 (View the video right away)
→ Put it(30g of No.17 Dough) in a new, clean jar.
→ Add mineral water and mix evenly.
→ Add rye flour (DARK RYE).
→ Add Bread Flour (Strong Flour)
→ mix evenly. Dough temperature: 26℃
→ Put the lid on.
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■ Day 10｜14 o'clock 35 minutes (5 hours after making No.18 dough)
→ 4:57 (View the video directly)
→ In 6 hours, it swelled more than twice and then the volume of the dough collapses.
→ The speed of activation continues rapidly.
→ It is constantly refreshing to make a starter with only flour.
→ The sourdough starter has elasticity.

No.19 Dough｜Room temperature : 27℃
30g No.18 Dough
30g Bread Flour (Strong Flour)
30g Mineral Water (26℃)
→ 6:22 (View the video right away)
→ Put it(30g of No.18 Dough) in a new, clean jar.
→ Add mineral water and mix evenly.
→ Add Bread Flour (Strong Flour)
→ mix evenly. Dough temperature: 27℃
→ Put the lid on.
At this time, if it is used only as a strong flour, the fermentation rate may be significantly reduced.
If the fermentation rate drops significantly,
When refreshing the next time, refresh by adding rye flour in small portions.
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■ Day 10｜23 o'clock 05 minutes (8 hours after making No.19 dough)
→ 7:45 (View the video directly)
→ The volume expansion rate is slower than before.
→ It seems that the activation rate was slowed by adding only strong flour without adding rye at all.
→ If you constantly refresh, your activity will improve.

No.20 Dough｜Room temperature : 27℃
30g No.19 Dough
30g Bread Flour (Strong Flour)
30g Mineral Water (26℃)
→ 8:16 (View the video right away)
→ Put it(30g of No.19 Dough) in a new, clean jar.
→ Add mineral water and mix evenly.
→ Add Bread Flour (Strong Flour)
→ mix evenly. Dough temperature: 27℃
→ Put the lid on.
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After a successful rye sourdough starter,
This is the process of making a white sourdough starter while refreshing with flour.
In this process, the fermentation rate drops, and there may be situations where it is likely to fail again.
In that case, when refreshing, add a small amount of rye flour again.
Or add 1~2g of honey, mix evenly, and cover with a cloth that allows air to pass through.
If you repeat this process over and over, you will get a sourdough starter made from flour.
This process can also be tedious.
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■ White sourdough starter completed after numerous refreshes after the 10th day
→ 9:24 (view the video directly)
→ Unlike rye, it has strong elasticity because gluten is developed.
→ It floats on the water like a balloon.

#HowtoMakeSourdoughStarter
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Видео After 10 Days｜White Sourdough Starter｜After Successful Rye Fermentation, Fermentation with Wheat канала Mukgling