20 June, 2008

Natural leaven - day 3

Not much change. May be one pin hole of fermentation

100g water at 20°C
4 rounded tsp strong white flour
4 rounded tsp rye flour

Add the water and stir well. Then add the flours and stir again. The mixture will look frothy but this is simply from the stirring. Cover and leave again at room temperature for 24 hours.

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