Filmed by: John Hazzard
Edited by: John Hazzard Films

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Tools:
Chef Knife: https://www.korin.com/HKR-SIBGY-270

Recipe:

Sour Dough Starter Building

Yield :

Ingredients

DAY 1
100 grams Stone Ground Rye Flour
150 grams Lukewarm Water 85 degrees Fahrenheit

DAY 2
70 grams Mature Starter
50 grams Stone Ground Rye Flour
50 grams All Purpose Flour
115 grams Lukewarm Water 85 degrees Fahrenheit

DAY 3
Same as DAY 2

DAY 4
70 grams Mature Starter
50 grams Stone Ground Rye Flour
50 grams All Purpose Flour
100 grams Lukewarm Water 85 degrees Fahrenheit

DAY 5
Same as DAY 4

DAY 6
50 grams Mature Starter
50 grams Stone Ground Rye Flour
50 grams All Purpose Flour
100 grams Lukewarm Water 85 degrees Fahrenheit

DAY 7
25 grams Mature Starter
50 grams Stone Ground Rye Flour
50 grams All Purpose Flour
100 grams Room Temperature Water

Method

1. Add the flours and water to a portion of the starter from the prior day.
2. Cover lightly with the lid or plastic wrap with a little space open and leave on the counter for 24 hours.
3. Continue the same process each day until seven (7) days are up.


My Film Kit:
Panasonic Lumix DMC-G85 Mirrorless Micro Four Thirds (www.bhphotovideo.com)
Panasonic Lumix DMC-GH4 Mirrorless Micro Four Thirds (www.bhphotovideo.com)
SENNHEISER XS Wireless Digital Portable Lavalier Set (www.bhphotovideo.com)
MAGNUS VT-4000 Video Tripod (www.bhphotovideo.com)
GEEKOTO Video Tripod (www.amazon.com) Great Video Maker LED Video Lights (www.gvmled.com)
Neewer C-Stand