In this video, I recorded the process of preparing levain for baking.
80gr starter + 100gr flour (50gr whole wheat, 50gr all purpose) +100gr water.
And after leaving it for 5 hours, the levain grows for double size.
Now i’m back in Ulaanbaatar, in Mongolia. I traveled with my starter in that small jar from Budapest, and it stayed in my luggage for 21 days while I was in a quarantine. After the quarantine I fed my starter for three times, once in a day for three days and it got active again.
👋 Tripod I use for recording on my phone : [ Ссылка ]
