Wild Bills Beef Jerky Ingredients

FIRST KIND

LIQUID d'Eric Kayser

This is the longest for the first time, but then always have on hand sourdough.
is prepared in 3 days

Step-Mix 50 oz. warm water 50 gm. whole wheat flour. Allow to ferment 24 hours covered with a towel, temperature 20 º to 25 º. Step

"The next day mix: 100 grs. water 100 grs. bread flour 20 gm. Mix sugar this preparation with the previous day. Allow to ferment for 24 hours covered with a dish towel at 20 º to 25 º approx. Step

"The next day mix: 200 grs. bread flour 100 grs. water Mix this preparation to the previous day. Allow to ferment 12 hours covered with a cloth of 20 º to 25 º approx.

liquid yeast and is ready for use.
can be stored in the fridge with an airtight covered container for 8 days. After 8 days
have to cool it again by the third step.


SECOND TYPE
This way is simpler Put 2 tablespoons water, sugar, baking mix add flour until a ball compact and spongy. Make it a Cortecito
the ball and put in a bowl with warm (not hot). Within minutes
will float, remove and add it to the mass you're preparing.

THIRD KIND

And also simple.

When making bread dough. KEEP AN dumplings RAW, 100 gr about in the fridge in a lidded pot Crital.
If you are using in the coming days.
If you do not know when you're using, you can freeze in the same boat and pull it out when pienses hacer una nueva masa. (dejandola descongelar dentro del bote a temperatura ambiente)