DAY 5｜Sourdough Starter｜No Change

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■ Day 5｜7 o'clock 30 minutes (10 hours after making No.7 dough)
→ 0:00 (view the video directly)
→ Bubbles were generated, but the volume was low.
→ The smell of grass (plants) is felt (subjective expression).

No.8 Dough｜Room temperature : 25℃
85g No.7 Dough
60g Rye Flour (DARK RYE)
60g Mineral Water (24℃)
→ 0:38 (View the video directly)
→ Add mineral water to the glass jar containing No.7 dough 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 5｜20 o'clock 20 minutes (8 hours after making No.8 dough)
→ 2:17 (View the video directly)
→ Unpleasant sour odor on the surface and the smell of grass (Plants) inside the dough (subjective expression).
→ Bubbles were generated, but the volume was low.

No.9 Dough｜Room temperature : 26℃
30g No.8 Dough
30g Rye Flour (DARK RYE)
30g Mineral Water (25℃)
→ 2:56 (View the video right away)
→ Leave only 30g of No.8 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)

#HowtoMakeSourdoughStarter
#HowtoMakeLevain
#NaturalFermentationDough

Видео DAY 5｜Sourdough Starter｜No Change канала Mukgling