Its origin will be strong and therefore it will be more effective after that as it progresses further as I continue to feed it. Also, lactic acid and acetic acid will appear as a result of the food and the release of gases

Viscocity

Goût et saveur

Recette

Ingrédients de base

g Water -organic apples - raisin - honey
g Flour - ray flour - water

Ingrédients pour nourrir le levain

g Flour - water - ray

start feeding the levain in a ratio of 1:1:1, for example 100 grams of levain and 100 grams. of water, 80 grams of white flour, and 20 grams of rye flour, and leave them for 24 hours at room temperature on the first day of feeding, then after that I repeat the same feeding and leave them at room temperature for 12 hours, after that I feed them daily, and they can be stored in the refrigerator

g Flour - water - ray

Méthode de travail

First, prepare the yeast. First, take 500 grams of water and put in it 200 grams of organic apple peels, 2 grams of white honey, and 200 grams of black raisins. I leave them for 4 days, then I take the water and repeat the same process. I take the prepared water and put the same proportions of fruit in it as before, and leave them for another 4 days

g Water -organic apples - raisin - honey

After that, I create my yeast by adding 100 grams of rye flour and 100 grams of prepared water and leave them for 48 hours, then take 100 grams of levain, 100 grams of prepared water, and 100 grams of rye flour and leave them at room temperature for 24 hours, then start feeding the levain in a ratio of 1:1:1. Example: 100 grams of levain. And 100 grams of water, 80 grams of white flour, and 20 Ray

g Flour - ray flour - water