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Sourdough

Makassar, 14 September 2018


SOURDOUGH
Jars weight : 1048 gr
Time : 7 days
Nb : ½ cup flour + ¼ cup water = every 12 hours and discard half every 12 hours (start at day 1)

No
Date
Picture
Jars Weight
After Fiding
Ket



1.



4/9/18



1048 gr



1169 gr



Stir all ingredients




2.



4/9/18
(12 hours)



1169 gr



1300 gr

You’ll see bubbles, you’ll smell rotten milk (it’s bacteria not yeast yet!)




3.



5/9/18
(day 1)



1289 gr



1360 gr



Discard half



4.


5/9/18
(day 1 / 12 hours)



1359 gr



1418 gr



Discard half



5.


6/9/18
(day 2)



1416 gr



1361 gr



Discard half



6.


6/9/18
(day 2 / 12 hours)



1360 gr



1328 gr



Discard half



7.


7/9/18
(day 3)



1327 gr



1300 gr



Discard half



8.


7/9/18
(day 3 / 12 hours)



1300 gr



1295 gr



Discard half






9.





8/9/18
(day 4)







1294 gr





1285gr
Discard half (things will look lifeless around day 4. Don’t fret! That’s the bacteria dying back, giving space for the yeast to spring. To life)



10.


8/9/18
(day 4 / 12 hours)



1285 gr



1284 gr



Discard half




11.



9/9/18
(day 5)




1284 gr




1281 gr




Discard half




12.



9/9/18
(day 5 / 12 hours)




1281 gr




1289 gr




Discard half




13.



10/9/18
(day 6)




 1289 gr




1284 gr




Discard half



14.


10/9/18
(day 6 / 12 hours)



1284 gr



1290 gr



Discard half











15.










11/9/18 (day 7)










 1290 gr










 1321 gr

Magically, day 6 or day 7 the mixture will suddenly spring to life!


Qualities of a good starter : 

     Doubles in size after each feeding,
       Nice sweet yeasty aroma,
Lots of Bubbles
 
Lokasi: Makassar, Makassar City, South Sulawesi, Indonesia

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