Mix again, and leave for 30 minutes.
I make homemade croutons a lot throughout the year.
Herman needs to be fed with additional flour and water over four days to acclimatize to its new kitchen environment and to let the mixture ferment.
The yeast feeds off sugars in the flour's starch, releasing carbon dioxide that leavens the bread.
The researchers, assisted by Weidman and McAllister, will isolate the microbes and study how the microbial communities differ across time and environments.
The process also produces lactic acid, which gives the dough its sour flavor.