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Sough Dough Starter Yeast
- First you are going to need a jar. A 32oz wide mouth mason jar is ideal for making 2 loaves of bread of so at a time (about 1 cup of starter).
- The jar needs a lid, but you do not want it to be airtight, but you also do not want flies getting in there. I use a regular mason jar lid and the inevitable crust that builds up keeps it from being airtight.
- Now you need a scale. Yes, I know you could estimate 2T water = 3T flour, but this ends up off after a while. A scale is best and you end up using it for lots of stuff in the kitchen.
- This is my scale at Amazon for $26
- You are also going to need to mark the outside of the jar, I like to use a chalk pen like this one.
- I have a green one, any color is fine. Amazon $5.50
- Add 50g of pineapple juice and 50g of flour and mix well in your jar.
- Cover (not air tight) and let sit for 24 hours.
- No more juice, only water from now on.
- Going forward you will add 50g of water and 50g of flour every day minimum and preferably twice a day, morning and night. Always mix it very well.
- For the first 5 – 7 days this is going to look like paste. This is unusable.
- It will become more watery and bubbly as time goes on. It will also develop a sour fermented smell. The smell should be sharp and strong. Smell you yeast mixture every days and you will learn the smells.
- There are some test you can do to see if your starter is ready for making bread.
- Did it double or triple in size?
- Is it near the maximum right now?
- Does the top have a dome shape?
- Does it float when drop a spoonful in water?
- If it passed all these tests you know it is good to go.
- You are going away for a week or two? No problem just put the yeast starter in the fridge and it will be fine. Just pull it out and feed it again when you get home
- Good luck! There is no shame in using the little packets...