So, it’s been 24 hours since the last time you played with your tamagotchi and it’s hungry once again. The liquid looks probably rather layered now – some brown-yellowish liquid on the top and flour and raisins at the bottom. And this is quite ok – you needn’t mix it between the feeding, but doing so won’t kill it either.
Well, it’s time to keep building the sourdough and feed it a bit more with flour and water. At this point the mixture still remains rather liquidity, ’cause the amount of water added is higher than the amount of flour. Later in the building process this situation will change and you’ll end up with a 100% hydration sourdough. This means that the amount of water equals with the amount of flour.
I haven’t yet tried building the other sourdoughs, like 125% hydration or rye-sourdough, but we’ll get to them sooner or later. Perhaps a bit later, since the 100% hydration sourdough already allows us to bake many kinds of yummy breads. But just so you know, there are many sorts of leavens- unread amounts of them. But let us progress;
210g The mixture made on the first day
50g Clean water (bottled)
10g Real rye flour (organic)
10g 12-14% protein white flour (organic)
280g Total amount
Stir first the water and then the dry ingredients to the mixture from Day 1. Scrape the edges down, close the lid again and leave in room temperature for 24 hours.
280g The total mixture made on the first and second day
100g Clean water (bottled)
24g Real rye flour (organic)
24g 12-14% protein white flour (organic)
Like on the second day, first stir in the water, then the dry ingredients. Scrape down the edges, close the lid and leave on room temperature for 24 hours.
Ok – that should get us a bit further. Enjoy experimenting.