MASA MADRE o FERMENTO NATURAL THERMOMIX

📱 BUY THE BEST ACCESSORIES FOR YOUR THERMOMIX HERE: https://cookinandotm.shop Ingredients: 70g White Flour (Strong or Wheat) x5 30g Whole Wheat Flour x5 100g Water x5 Start-up Put the ingredients in the mixing bowl and mix for 10 seconds/speed 3. You'll end up with a sticky dough very similar to porridge. Place it in a covered bowl or tupperware and leave it in a warm environment (25°C) for 24 hours. 1st Start-up The starter takes up almost the same amount of space, but it will have bubbles on top. Uncover and add the ingredients again. Stir and cover. Don't forget to mark it with a marker to see how it's going the next day. Leave it for another 24 hours. 2nd Activation The starter has risen a little. We repeat the steps of adding the ingredients and mixing well with the spatula. We cover, make a mark again, and let it rest for another 24 hours. 3rd Activation The starter has quite a few bubbles, and they're getting bigger. We add more ingredients again. We cover. After two hours, it should be ready to use, but I preferred to do one more activation. I covered it and let it rest for another 24 hours. 4th Activation The starter has risen again. I add all the ingredients again and wait two hours. After these two hours, our starter is ready to start making our bread.