4. 9. SOS step

When your starter gets too sour or hasn’t been used for a while, and it’s not active, take a small portion (a quarter of a teaspoon or even less), place it in a clean jar. There add 15 g of water and 20 g of millet flour. Mix and make sure it’s thick. Clean the sides, place a rubber band, cover and leave at room temperature for it to become alive again. To bubble up, to swell up. Patience is key.

FERMENTED NOTE: Can you add more water and flour in this step? Yes, you can. But if you do this step in the first few days while making the starter, stick to the given amounts. Later on, you can also add 30 g of water, 35 g of millet flour or even more, if you need more starter.

*No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.

@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2024. All rights reserved.

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