WILD YEAST!! (Baby Gluten)

we are taking it back a few century's and using the traditions to give flavor and nutrients to our baked products.

This is the formula i used to make my first sour dough starter

Day 1

in a clean bowl stir in 50 g flour + 50 ml water , loosely cover and leave it till the next day.

Day 2

feed the stater another 50 g flour + 50 ml water, then loosely cover and leave it till the next day.

Day 3

Remove 100 g of your starter and then feed 100 g flour + 100 ml water

Day 4

Remove 150 g of starter and then feed 100 g flour + 100 ml water.

Day 5

Remove 200 g of starter then feed 150 g flour + 150 ml water.

Day 6

Remove 250 g of starter then feed 200 g + 200 ml water.

Day 7

Remove some of stater then measure the amount that's left in your jar which ever amount that's left in the jar use that same amount of feed for example (if you are left with 100 g of the starter use 100 g flour + 100 ml water to feed it and your going to use that same amount of ratio forever). just make sure u don't remove all the stater