SENI
KECANTIKAN & KESEJAHTERAAN
KRAFTANGAN
BUDAYA & SEJARAH
HIBURAN
ALAM SEKITAR
MAKANAN & MINUMAN
KEJURUTERAAN TERBALIK
SAINS
SUKAN
TEKNOLOGI
BOLEH PAKAI
Sourdough Starter Begun from Flour and Water, and Dried for Keeping
A sourdough starter needs nothing but flour and water: mixed and kept warm, it is colonised by wild yeast and lactobacilli from the flour, the water and the air. Feed it every day for a week or two until it bubbles and a spoonful floats in water. Dry a portion thin to keep as a starter culture.
The picture: a bubbly sourdough starter.
Pemula
Two weeks
Arahan
1
1
Mix
Mix
Stir equal weights of wholemeal wheat or rye flour and water into a paste in a jar, cover it with cloth and keep it warm, about 25-30 °C.
Bahan untuk langkah ini:
Tepung gandum penuh0.5 kg
Tepung rai0.2 kg
Air1 literAlatan diperlukan:
Balang Kaca
Kain muslin
Set sudu kayu
Neraca dua piring
Termometer2
2
Feed daily
Feed daily
Every 24 hours keep part of it and stir in fresh flour and water (step 5). Go on for one to two weeks.
Alatan diperlukan:
Balang KacaSet sudu kayuNeraca dua piring
Mangkuk3
3
Test it
Test it
It is ready when it is bubbly and a spoonful floats in a bowl of water. Keep feeding it to keep it active.
Alatan diperlukan:
MangkukSet sudu kayu4
4
Dry some for keeping
Dry some for keeping
Spread a few spoonfuls of active starter thinly on a tray and let it dry at room temperature, then crumble it and keep it in a closed jar as a starter culture (ours).
Alatan diperlukan:
Dulang rata untuk pengeringanBalang Kaca5
5
Feeding
Feeding
Memuatkan buku nota Jupyter…
Bahan
3- 0.5 kgPemegang Tempat
- 0.2 kgPemegang Tempat
- 1 literPemegang Tempat
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