DAY 3｜Sourdough Starter｜Volume expansion and Smell change

■ Click the subtitle button → Subtitles will be displayed in the video. --------------------------------------------------------------------------------------------------------- ■ Day 3｜8 o'clock 5 minutes (10 hours after making No.2 dough) → 0:00 (view the video directly) → A lot of gas bubbles are generated and the volume has expanded more than twice. → A change in smell is felt. Bad sour or vinegar smell No.3 Dough｜Room temperature : 26℃ 60g No.2 Dough 30g Rye Flour (DARK RYE) 30g Mineral Water (25℃) → 0:26 (View the video directly) → Leave only 60g of No.2 Dough in a glass jar. → Add mineral water and mix evenly. → Add Rye Flour (DARK RYE) and mix evenly. Dough temperature: 28℃ → Cover the top with a cloth to allow air to pass through. (Use a dense fabric to prevent insects from entering) --------------------------------------------------------------------------------------------------------- ■ Day 3｜13 o'clock 45 minutes (5 hours after making No.3 dough) → 2:51 (View the video directly) → In less than 6 hours, the volume expanded more than twice. → Bad sour or vinegar smell. No.4 Dough｜Room temperature : 26℃ 60g No.3 Dough 30g Rye Flour (DARK RYE) 30g Mineral Water (25℃) → 3:32 (View the video right away) → Leave only 40g of No.3 Dough in a glass jar. → Add mineral water and mix evenly. → Add rye flour (DARK RYE) and mix evenly. Dough temperature: 28℃ → Put it(No.4 Dough) in a new, clean jar. → Cover the top with a cloth to allow air to pass through. (Use a dense fabric to prevent insects from entering) --------------------------------------------------------------------------------------------------------- ■ Day 3｜21 o'clock 50 minutes (8 hours after making No.4 dough) → 6:13 (View the video directly) → The volume expansion is small, but bubbles are sufficiently generated. → Bad sour or vinegar smell. No.5 Dough｜Room temperature : 26℃ 30g No.4 Dough 30g Rye Flour (DARK RYE) 30g Mineral Water (25℃) → 6:55 (View the video directly) → Leave only 30g of No.4 Dough in a glass jar. → Add mineral water and mix evenly. → Add rye flour (DARK RYE) and mix evenly. Dough temperature: 29℃ → Cover the top with a cloth to allow air to pass through. (Use a dense fabric to prevent insects from entering) #HowtoMakeSourdoughStarter #HowtoMakeLevain #NaturalFermentationDough

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