What is the process of creating a natural ferment? The fermented bread grows due to the gases that create a mesh of bubbles in the dough. The yeas...

The process of creating a natural ferment, also known as a sourdough starter, involves mixing flour and water and allowing it to ferment over time. Here's a step-by-step guide: 1. Mix equal parts of flour and water in a container. For example, you can start with 100 grams of flour and 100 grams of water. 2. Stir the mixture well until there are no dry spots of flour left. It should have a thick, pancake batter-like consistency. 3. Cover the container loosely with a clean cloth or plastic wrap. This allows air to circulate while preventing any contaminants from entering. 4. Place the container in a warm spot, ideally around 25-30°C. This temperature range promotes the growth of yeast and bacteria. 5. Let the mixture sit undisturbed for about 24 hours. During this time, the natural yeasts and bacteria present in the flour and environment will start to colonize the mixture. 6. After 24 hours, you may notice some bubbles forming on the surface of the mixture. This indicates that fermentation is taking place. 7. Discard about half of the mixture and feed it with fresh flour and water. For example, if you started with 100 grams of flour and water, discard 50 grams and add 50 grams of fresh flour and water. 8. Stir well to incorporate the fresh ingredients and repeat the process of covering and letting it sit for another 24 hours. 9. Repeat the discarding and feeding process every 24 hours for several days. This helps to strengthen the sourdough starter and develop its flavor. 10. Eventually, your sourdough starter will become active and ready to use. It should have a pleasant sour smell and show consistent signs of fermentation, such as rising and bubbling. Remember to maintain your sourdough starter by regularly discarding and feeding it with fresh flour and water, especially if you're not using it daily. This process helps to keep the yeast and bacteria balanced and active. I hope this helps! Let me know if you have any more questions.