Sourdough with fruit

100 g ripe fruit puree

200 g flour

50 g water

Mix all ingredients

Place the dough in a container containing a quantity of water at least 4 times the weight of the dough and the temperature between 20 and 24ºC ia.

Let rise for 48 hours at 26 / 28ºC.

The dough should come to the surface.

(If this had not happened you have to repeat the operation)

Mix with an equal weight of flour and 40% water.

Continue until you yeast has reached the right maturity.

From this moment on, you have to start making refreshments.

refreshments:

For refreshments so-called “carry”, where the yeast is kept alive, you add 50% of water on adding flour.

For the preparation of yeast dough, instead, is added to equal weight + 10% flour and 50% water on the weight of the yeast.

Example:

For 1 kg of yeast: + 1100 g flour + 500 g water.