Second Fermentation Starter
Using the first fermentation starter as a base, scale up the ratio and combine with bread flour and water. Ferment for 8 hours to produce the second-generation fermentation starter.
Ingredients
First fermentation starter
400 g
Water
600 g
Bread flour
700 g
Instructions
1
Mix and Knead
Combine all ingredients and knead on low speed for 5 minutes, then switch to high speed and knead the dough for another 5 minutes.
2
Fourth Fermentation
Transfer the dough into a clean plastic container, cover with plastic film, maintain the temperature at 25°C, and set aside to ferment for 8 hours.
