Method from Texas Farmers' Bread of Love
Step 1: Find a container with a lid and rinse it with boiling water.
Rye flour 30g + 42g of normal temperature tap water (I use straight drinking water). Mix well. The container was capped and allowed to stand at room temperature for 24 hours. (It's April, it's a bit cold, I put it on the balcony, it's warmer)
The second step: After 24 hours, there is no change except for a layer of gas on the lid. It doesn't matter. Add 30 g of high-gluten flour and 28 g of room temperature water. Stir.
It became like this. Cover the lid and continue to place it in a warm place for 24 hours. During this time, the yeast should expand to more than 1.5 times the original volume. To reach this standard, the next step can be taken.
Step 3: After 24 hours, my yeast has become like this... The bear child doesn't know when to open my sealed box lid, the surface is crusted...but at least it is getting bigger? Just bite your teeth and continue...
Take out the yeast just half, about 60g, throw it, or you can take it with steamed steamed buns. The remaining half adds 30g high powder + 28g normal temperature water. Mix well.
Cover and continue to stand. This time the request is to expand the volume to twice the original! If you don't have one day, try it for two days. The next step is taken until the volume has doubled.
After a day, it became like this. In fact, it was not very in place. I was in a hurry and went on to the next step. The patient children could wait any longer. If the weather is cold, it will not matter for 48 hours.
Take half of the above yeast, (discard the other half), then add 30g of high powder and 28g of water. Mix well and cover. The requirement is still to expand to more than twice the volume~
It’s been pretty good for more than 36 hours this time, and it’s quite good.
Then take 50g from it and discard the rest. 113 g of high-gluten flour and 113 g of room temperature water were added. Mix well. If you expand more than twice in 24 hours, congratulations! Successful! You can feed normally later! (I'm so annoyed! The next morning I sent a lot higher than this cover reference! But I can't take pictures, busy when I think of it at night, I have already hungry and fall back... One less important photo !)
After that, you can take a relatively straight cup (so that the yeast gain will be more intuitive, of course, you can also use a bowl with a lid ~), take out a 20g starter, add 20g high in a ratio of 1:1:1. Powder and 20g water. This is done every 12 hours at room temperature, and excess yeast can be used for bread or snacks or discarded directly. In the future use, the yeast baby will see how you take care of it~
It is recommended that you have more than three days a week to make fermented food. This will really add flavor and extend the aging cycle of the dough. It is not necessary to do much, and it will be sour when fed, and it will be sour or weakened when it is refrigerated. Of course, there are local tyrants who can accept that dozens of grams of flour are thrown away every day. I wish the little pets happy!