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Wheat Flour
17. April 2013
In the past, I did not even dream of a wheat kneel, but because of traveling, I encountered the problem of getting rye flour, so I let go of it. Because I do not even have the weight here, it's a crucible edition, so the recipe might fit you somewhere in the cottage or you just do not want to pull it ...
Otherwise, if you have a rye of rye, you can learn to work with wheat, but this is for those who like to grow the wheat from scratch for similar reasons. In essence, however, it does not differ from the process for rye preparation, perhaps it may only take longer.
Postup
1
1 day
Mix 200ml / 140g wheat (bread or plain) flour with 200ml / 200g water (no chlorine!), A spoonful of honey and a spoonful of apple cider vinegar. Cover the foil and allow it to work at room temperature the next day.
Day 2
Add a spoonful of flour, stir and let it rest under the foil again.
Day 3
Add a spoonful of flour, stir and let it rest under the foil again.
Day 4
Add a spoonful of flour, stir and let it rest under the foil again.
Day 5
The bloke should begin to appear with bubbles and severe acidity. If it does not increase its volume significantly, repeat feeding and give it time to the next day. I'd still like to encourage you, the process may take longer, so there's no reason to throw it away if it's not enough. It depends on many parameters like flour, temperature, water, ...
The ready-to-use buckwheat is bubbling, acidic (not acetone) and increases significantly when fed as a dough. Like the one in the picture.
