Durante

I added flour and water in a 1:2 ratio. Honey is added to kick-start the chemical process. Durante is born!

After 48h, I added water and flour in a 1:1 ratio. I mixed it all until I saw that the dough was quite elastic.

After 24h, the newly born sourdough starts to visibly rise. I did the same thing as the day before: mix the dough with water (always the first ingredient to come, remember!) and flour. The smell is, indeed, very good. The ratio was 1/2.

Now the dough has begun the path to the "become-a-sourdough" glory! After 24h, it has easily risen to the vase cap. So, this time I did something different: I changed the idration and I placed it in a bigger vase.

After 24h,the situation begins to stabilize. Rising power is getting higher day by day! At this point, once I poke the dough, an alcoholic taste is noticeable, although it is not too pungent or strong.

After 24h, the sourdough has to be fed again as it starts to be more and more active. This time, he will need an higher hydration. Also, in this step I separated the dough in two glass vases: one for conservation the dough and the other for baking. After 2h, I placed them on the low shelf of my refrigerator.

The sourdough is ready! Although it has a relatively low rising power, it is ready for baking! YAY! As for the feeding, it will need (at this stage) one each week. Maybe in one month or so it will need to be fed one time each 2 weeks. Remember to wait 2/3 hours before and after feeding the sourdough!