File:Rye sourdough starter culture rising.webm
From Infogalactic: the planetary knowledge core
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Original file (WebM audio/video file, VP8, length 30 s, 4,928 × 3,264 pixels, 5.96 Mbps overall)
Summary
75 grams of 100% rye culture at 100% hydration (25 g mature wild culture, 25 g water, 25 g whole rye flour) from 1 minute after mixing for 10 hours, at 1200x speedup (30 fps at 40 seconds between shots). The ambient temperature averaged roughly 25° C.
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 19:44, 6 January 2017 | 30 s, 4,928 × 3,264 (21.33 MB) | 127.0.0.1 (talk) | 75 grams of 100% rye culture at 100% hydration (25 g mature wild culture, 25 g water, 25 g whole rye flour) from 1 minute after mixing for 10 hours, at 1200x speedup (30 fps at 40 seconds between shots). The ambient temperature averaged roughly 25° C. |
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