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Further instructions for yeast:

1. After your first feeding, cover with a coffe filter.

2. Store in a cool dry place for 12 hours.

3. Measure out 50g yeast in a new jar, discard the rest.

4. Feed a second time with 50g water and 50 g flour.

5. Mix, cover, store and rest 12 more hours.

6. 12 hours after the second feeding, it is ready.

7. It should be active with bubbles and double the size.

8. Keep 50g yeast in a mason jar for future use (refrigerated).

9. Use 57g of the reamining 100g to make dough.