Make you own #sourdough #culture
1. Mix some water and a flour of your choice together in a bowl ensuring you get much air into the mixture. The #sourdough #culture is an #aerobic process. Make sure the flour you use has nothing but flour in it. An "organic" flour is probably a wise choice.
2. Place some sort of screen on top of the bowl that will keep insects out but allow the air to flow through
3. Place the bowl outside
4. Mix air into it every two or three hours
5. Feed it once a day with a spoonful of flour while mixing much air into it
6. Do this until you see an active fermentation; you will see bubbles that were not made by mixing it. Sometimes it will be vigurous and will be unmistakable. It might take one day or more. I like to bring mine inside overnight.
7. Once you see active fermentation you may keep it inside, in a bowl with a towel over it.
Maintenance: Feed it and mix air into once a day. Mix air into it a few times a day, but don't worry if you forget one day. This culture can be kept indefinitely. If you must leave it unattended for a number of days, place it into the refrigerator, or put some into a sealed container and place it into the freezer where it will last for a very long time. You may leave it in the refrigerator as long as you wish but it should be fed periodically; perhaps once a week.
What to do with it? See my upcoming #sourdough #pancake instructions.
#wildFermentation #growNostr