mix
1st proof - to double volume * make sure you leave gap or poke holes on saran wrap to allow oxygen to get in 12:17 pm – 1:45 pm (didn't raise much, I think it's too much water)
stir to degas, should return to original spot add another set of water, flour, and corn flour (I didn't add water this time, I think the batter was too thin so I only added flour and corn flour)
2nd proof - to double volume 1:45 – 2:30 pm (really fast growth)
repeat degas, add new feed, then proof 3rd: (added water and flours at 2:30, too thin again) 2:30 –
after 3 or 4 proofs add 300 g flour, stir well and rest for 30 mins
add another set of flour, stir well and then rest for 30 mins
wear gloves knead into a dough, cut into small pieces and put in freezer
after freezing, you could either smash it into powder to store, or just store in the freezer as it is
how to use https://www.youtube.com/watch?v=PZGtNMTqJiM&t=474s 50 g starter + 250 ml water (room temp) + 450 g flour (use 200 g to work with starter on first proof) - step 1. soak frozen starter with water for 30 mins, stir well till they dissolve. then rest at room temp overnight (or 3-5 h) - step 2. add in the rest of flour - need to work the flour in and it takes a bit effort, roughly 10 mins - step 3. could either proof for 3-5 h or overnight in the fridge. --> it will not be as voluminous as the yeast, but the structure will be more close and more fine also showed how to use starter here https://www.youtube.com/watch?v=Yc8AiFVYK1s 60 g starter, 350 ml water, 300 g flour (another 400 g added in step 2), 30 g sugar optional - step 1 in warm weather: takes 5 mins to dissolve and only need 1 hour to prove the starter - only step 1 is slow for this starter, the 2nd proof with all flour in would be pretty fast given that half is already proved