Now that I have rosemary yeast water (go back and see this post if you haven’t already read this! ), the next step is to make wild yeast starter using it. Again, it’s really simple.
Let me show you how.
What you need to make rosemary yeast starter
*100 g of rosemary yeast water
*100 g of
*A pinch of salt (optional)
*One glass jar
How to prepare rosemary wild yeast starter?
Repeat this 3 – 4 times. Pour the boiled water around the mouth of the jar while rolling it to sterilize the area.
Add 100g of rosemary yeast water and 100g of flour with a sterilized spoon, then mix well. It should look like wet dough.
Cover the mouth of the jar with cling wrap. (I use a rubber band to secure it as well)
Leave it in a partially shaded area of your kitchen.
Add 50 – 100g, each, of yeast water and flour (both should be the same volume) and mix it well every day for the next 4 days.
It should be bubbling so as to increase the volume of the starter.
By adding equal amounts of yeast water and flour every day, you are feeding the yeast to make it active and last longer. (eg. 50g of each yeast water and flour)
Place the glass jar in the fridge after 4 days. Choose the deepest spot in the fridge so that the yeast starter won’t be exposed to variances in the temperature when the door is opened.
“4 days” is my advice as it works well for me so it might fluctuate depending on the room temperature and the conditions of the spot you place the jar.
You can judge when to place it in the fridge based on the aroma produced from the yeast starter – there should be a fresh aroma of rosemary and not sourness.
If it smells sour it’s overdone! So I suggest you check the aroma every day when you add the yeast water and flour.
If it keeps bubbling even after placing it in the fridge don’t panic because this is normal!