مقبّلات الخبز المخمّر

European 10 Mins Prep

1. Pour the water into a large glass jar. Sprinkle or crumble the yeast onto the surface of the water. Leave to dissolve for 5 minutes. Add the flour and stir until combined.
2. Cover the jar with a tea towel and ferment at room temperature for at least 48 hours and up to 5 days. The starter will become a loose, frothy batter. Stir once a day during this period. Use immediately or refrigerate indefinitely.
3. After using a portion of the starter, replace it with an equal amount of fl our and water to keep it active for the next time you make bread. For example, if a recipe calls for 250ml of the sourdough starter, after removing this amount stir 125g of fl our and 125ml of water into the remaining contents of the jar. Allow to ferment at room temperature for 12-24 hours before refrigerating.

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