Chickpea yeast

Ingredients for 1 servings:

• 150 ml water, lukewarm
• 15 chickpeas, dried (not from a can!)
• some wheat flour type 405
• 1 tsp sugar
• 1 pinch of salt

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Total time approx. 1 day 10 minutes

nohut mayası, my attempt

You’ll need a large preserving jar or a glass bottle with a capacity of approximately 800 ml. Crush the chickpeas (e.g., in a grinder, mortar, or between kitchen towels, using a hammer or stone). Place the chickpeas and water in the glass container, add the salt and sugar. Add just enough flour to create a slightly thick slurry. Keep warm until the next day (e.g., in an oven at 40°C). When foam has formed on the starter and a cheese-like smell develops, the yeast is ready to use.