Today is we are going to do something a little bit different with our barm. You can see that the barm is nice and bubbly. It smells like vinegar. There is a little liquid on the top. That liquid is the alcohol, the other byproduct besides carbon dioxide that the yeast produce.
Today’s directions are a little bit different. We are starting to get a rather large barm going. It is important when feeding your barm, to double the amount of barm. For example, if you have 2 cups of barm, you should feed it 2 cups of flour and 1 1/2 cups water. I like to use about the same weight of flour and water, which, when you are using volume to measure (cups), leads to more flour than water. So today, we are going to take part of our barm out, feed it, and discard the rest. You can throw it away, give it away, whatever. If you are making regular bread today, you can add in some of the barm with the regular yeast to give your bread a bit of tang.
Sourdough Barm: Day 4 adapted from Crust and Crumb
2 cups bread flour
1 1/2 cups water
Take a large clean bowl stainless steel or glass bowl and put the flour and water into it. Measure out 2 cups of your barm and add to the bowl. Stir together and allow to sit out for 24 hours. Discard any remaining barm from the previous days.