So this is basically the development of day one and two. The recipe I use is as follows:
Day 1: Add 50g water and 50g flour, mix and keep in a jar (Not air Tight)
Day 2: Add 50g water and 50g flour, mix and keep in a jar (Not air Tight)
The non air tight part is very important as what a sour dough is, is actually a natural yeast. It takes the bacteria from the air and incorporates in in the flour/mixture water. That makes it a living organism and that is why you need to feed/refresh it daily or the starter/yeast will die. If you are into baking this is a must do technique. You can also age the starter until any age, most bakers work with starters between the age of 9-20 years.
This is the first day of water/flour mixture
This is what it looks like at day two, you can already see some bubbles forming, this is an indication of yeast forming.
Refresh/feed the starter by adding 50g flour.
Then adding 50g water and mix. Remember to put in a non airtight jar!!! Until Tomorrow!!
