So, you’ve succesfully survived your three first days with the new pet, and I assume it’s still alive. Maybe you can see some little brown stuff gathering into bunches on the top, maybe not. And maybe the raisins are coming up, maybe not. It depends alot on the temperature your tamagotchi lives in, and of course the ingredients used during the process. Anyway, all is fine and we’ll be finally making some changes so follow this – I appologize I have no pictures of this part yet, my camera was 200km away while I did this step.
428g The total mixture made during the first three days
300g Remove about 3/4 of the mixture (and toss it)
128g Mixture remaining
100g Water (bottled)
125g 12-14% protein white flour (organic)
Ok, this feeding is now a bit different. First we fish the raisins away. We have to measure how much those weight, so that they can be counted into the 3/4 we are tossing. So, if your scales is not so trustworthy, measure the weight of the cup where you’ll be placing the raisins first, and mark it down. Then one can start hunting the raisins from the liquid with a clean spoon and placing them into this cup.
So, done with that. Now, see how much they weight and count that off from the 300g we are tossing, e.g. I’d have 15g raisins taken away, I’d still have to pour 275g of the rest away. And so, we can do this now – just in case, you can still keep this extra liquid beside you, incase something goes wrong in the next step when we strain the liquid.
And then we strain the liquid in order to get rid of the bran from rye flour and possible raisins we didn’t spot before. This we don’t need to measure, since it won’t be so many grams. To help this process, you should already mix the 100g of water needed for this feeding into the leaven. Remember to place a bowl or something underneath the strainer or you’ll be cursing. And then you can pour this strained liquid back into the container and throw away the bran.
Now, the water we already added, so we only need to add the white flour into the mixture. After that, scrape down the edges, close the lid and leave in the room temperature again. As you can notice, now we start adding more flour to balance it with the amount of water. Your sourdough becomes more stiff and starts to look a lot more ready – just couple more days…
So, ’till the next one! Oh, and now you may finally toss the extra 3/4.