DAY 8｜Sourdough Starter｜Rapid expansion

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■ Day 8｜17 o'clock 20 minutes (21 hours after making No.11 dough)
→ 0:00 (view the video directly)
→ The volume has expanded almost twice.

No.12 Dough｜Room temperature : 27℃
50g No.11 Dough
30g Rye Flour (DARK RYE)
37g Mineral Water (26℃)
→ 0:26 (View the video right away)
→ Put it(50g of No.11 Dough) in a new, clean 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 8｜23 o'clock 50 minutes (6 hours after making No.12 dough)
→ 2:01 (View the video directly)
→ In 6 hours, it swelled more than twice and then the volume of the dough collapses.
→ It is about to smell good.

No.13 Dough｜Room temperature : 27℃
50g No.12 Dough
30g Rye Flour (DARK RYE)
37g Mineral Water (26℃)
→ 2:33 (View the video right away)
→ Put it(50g of No.12 Dough) in a new, clean 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 8｜Sourdough Starter｜Rapid expansion канала Mukgling