I got a new pet.
It is very active, but very quite.
It is growing bigger and stronger each day since I got it.
It was born from raisins.
This time, I followed the method written in natural yeast baking book from Japanese baker, Masako Takahashi.
(My first sour-dough pet which I’m keeping nearly a year is made with the method from Paul Holywood’s book. )
Raisins are soaked in water left in warm spot in the kitchen for nearly 10 days. (This picture was taken after I took half of the liquid for next process, so it is hard to see.)
I just needed to open the jar each day and shake is very gently.
It took about 10 days, at windowsill of my kitchen just above a radiator. My house temperature is set on 18C during day, and it will go down to 10C or below?? (I really don’t know, but it is not that cold in Belfast now, minimum temperature outside is about -1 to +3C.)
Slowly lots of small bubble appears on the surface from nowhere and it shows that natural yeast is active inside.
Then after a half day, it grew.
Then, it went to rest over night in the fridge.
Next day, same process continued to make this starter dough stronger.
Adding bit more flour and water, mix and leave it in warm place.
It was left for 4-5 hours this time.
Once it became big as this, it went back to fridge to rest again.
Same thing again. It rose steadily, and in 2-3 hours, it became big as this.
Ready to make bread now.