DAY 6｜Sourdough Starter｜Failure?

■ Click the subtitle button → Subtitles will be displayed in the video.
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■ Day 6｜6 o'clock 30 minutes (10 hours after making No.9 dough)
→ 0:00 (view the video directly)
→ There was no change, so I just stirred it with a spoon without refresh.
→ I feel like I have failed. Bored.
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■ Day 6｜21 o'clock 25 minutes (25 hours after making No.9 dough)
→ 1:37 (View the video directly)
→ There was no change
→ Some gas bubbles are visible.

No.10 Dough｜Room temperature : 25℃
80g No.9 Dough
50g Rye Flour (DARK RYE)
50g Mineral Water (25℃)
→ 2:13 (View the video right away)
→ Add mineral water to the glass jar containing No.9 Dough and mix evenly.
→ Add rye flour (DARK RYE) and mix evenly. Dough temperature: 28℃
→ Put it(No.10 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 6｜Sourdough Starter｜Failure? канала Mukgling