Seed Culture, Phase 2 (Day 3)

Name: Seed Culture, Phase 2 (Day 3)
Ingredients: 3 1/2 tablespoons (1 oz / 28.5 g) whole wheat flour, whole rye flour, or unbleached bread flour; 2 tablespoons (1 oz / 28.5 g) unsweetened pineapple juice, filtered water, or spring water; All of the Phase 1 seed culture (3 oz / 85 g)

3 ingredients

7 steps

Ingredients

3 1/2 tablespoons (1 oz / 28.5 g) whole wheat flour, whole rye flour, or unbleached bread flour
2 tablespoons (1 oz / 28.5 g) unsweetened pineapple juice, filtered water, or spring water
All of the Phase 1 seed culture (3 oz / 85 g)

Directions

1

Add the new ingredients to the Phase 1 seed culture and stir with a spoon or whisk to distribute and fully hydrate the new flour.
2

(The liquid can be cold or at room temperature; it doesnt matter.)
3

Again, cover with plastic wrap and leave at room temperature for 24 to 48 hours, stirring with a wet spoon or whisk to aerate two or three times each day.
4

There should be signs of fermentation (bubbling and growth) during this period.
5

When the culture becomes very bubbly or foamy, continue to Phase 3.
6

This phase could take anywhere from 1 to 4 days.
7

As long as you aerate the seed culture regularly, it will not spoil or develop mold.