| Inoculation -> 60 g first leaven sponge |
 |
| active storage leaven |
|
 |
| pH of 3.8 |
|
 |
| 20 g of culture |
|
 |
| mixed to 60 g |
|
| Inoculate 20 g flour and 20 g water with
20 g active rye storage leaven from the previous process. The leaven has been taken out of the fridge
and allowed to warm up, get active, stirred,
and a pH of 3.80 was measured. The full grain
rye particles are clearly visible in the
container. I forgot to measure the pH after
mixing but it should have been similar to
the one in the next step since the ratios
are the same. |
| 60 g first leaven sponge -> 180 g second
leaven sponge |
 |
| pH of 3.71 |
|
 |
| add 60 + 60 |
|
 |
| mixed to 180 g |
|
 |
| pH of 4.94 |
|
| After 3 hours, measure a pH of 3.71 and add
60 g flour and 60 g water, mix and measure
a pH of 4.94 after mixing. All this is done
at room temperature, around 70 F (21 C). |
|
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