hapanjuureen
Hapanjuureen, also known as sourdough starter, is a leavening agent made from a fermented mixture of flour and water. It is a complex ecosystem of wild yeasts and lactic acid bacteria that naturally occur in flour. When these microorganisms are fed regularly with fresh flour and water, they multiply and create a culture that can be used to make bread and other baked goods rise.
The process of creating and maintaining a hapanjuureen typically involves several stages. Initially, flour and water
Once the starter is active and consistently bubbly, it is considered ready to use. Maintenance involves discarding