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SOURDOUGH STARTER - DAY TWELVE

Leaven Test - take a spoonful of leaven and drop into tepid water. If it floats you are ready to go!

If it doesn't float then you need leave it and try again in a few hours. Make sure the room temperature is warm - not hot but warm.

If it doesn't float, then your starter is most likely not ready and you need to keep up the feeding and discarding for a few more days to get the yeast cultivated to a point where the bread will rise.


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SOURDOUGH BREAD

475 gm water Leaven 700 gm strong flour 15gm sea salt 50gm boiling water Combine the water and leaven together and dissolve. Add the flour, mix until combined and shaggy. Cover and leave on the bench