Last time, I have finished making the liquid leavening with chopped apples and water at last time. Please check that post “Home- made natural leavening 1” if you’d not read it yet.
The next step is to make the starter with that liquid leavening and flour. I use whole grain bread flour, but the normal grain is also available.
Mix 1/2 liquid leavening and 1/2 flour in another disinfected bottle. This time, I mixed them in 7 tablespoons. Keep it at room temperature until the dough rises to the double-volume. I put a marker with the green elastic band around the bottle in advance.
The second time, it took about 6 hours. After it rose to the double, keep it in the refrigerator for the next day, at least 6 hours later.
The third time
This time, it took for 5 hours. The leavening becomes stronger and stronger, so the rising time became shorter.
Don’t keep the bottle over 77℉, or it will become too sour.
The next time, I will describe how to make breads with this starter!.