Mix together, cover and ferment at room temperature
It will take up to 3 day at about 20℃

Mix together until the dough combines well together (by hand or with mixer), cover and ferment at room temperature for up to 2 day at about 20℃

Mix together until the dough combines well together (by hand or with mixer), cover and ferment at room temperature for up to 3 day at about 20℃

Mix together until the dough combines well together (by hand or with mixer), cover and ferment at room temperature for up to 3 day at about 20℃

- Usage: 200gr to 700gr per kg of flour (for your recipe)
- Next refresh: Always keep the proportions of the “3rd refresh” (this is the most important)
- Quantity: If you think you have too much “sourdough” then reduce quantity or share with your friends
- Fermentation type:
"Sourdough will be more lactic if fermented for 6 hours at 35℃"
"Sourdough will be more acetic if fermented for 24 hours at 15℃"
- If stored in the fridge your sourdough can stay ”dormant” for up to 5 days without needing any loving care and will be ready to use at your convenience