Tiga
Serves: 2
Cecile Bahringer
1 January 1970
Based on User reviews:
48
Spice
42
Sweetness
54
Sourness
43
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 tsps
Water (cold tap)Directions:
1
Put the yeast in a small bowl, add the water, and whisk vigorously for 30 seconds
2
The mixture should bubble on top
3
If it doesn't and the yeast granules float, the yeast is "dead" and should be discarded
4
Begin again with a fresh amount of yeast and water
5
Add the flour and stir well with a rubber spatula to combine
6
The consistency will be quite thick
7
Scrape down the sides of the bowl, cover the bowl with plastic wrap, and let sit at room temperature for 18 hours
8
Refrigerate for 30 minutes to cool slightly before using
9
If you are not using the starter right away, you can store it in the refrigerator, though I suggest keeping it for no more than 8 hours
10
Bring it to cool room temperature before using
11
Put the yeast in a small bowl, add the water, and whisk vigorously for 30 seconds
12
The mixture should bubble on top
13
If it doesn't and the yeast granules float, the yeast is "dead" and should be discarded
14
Begin again with a fresh amount of yeast and water
15
Add the flour and stir well with a rubber spatula to combine
16
The consistency will be quite thick
17
Scrape down the sides of the bowl, cover the bowl with plastic wrap, and let sit at room temperature for 18 hours
18
Refrigerate for 30 minutes to cool slightly before using
19
If you are not using the starter right away, you can store it in the refrigerator, though I suggest keeping it for no more than 8 hours
20
Bring it to cool room temperature before using