File:Rye sourdough starter culture rising.webm
Size of this JPG preview of this WEBM file: 800 × 530 pixels. Other resolutions: 320 × 212 pixels | 640 × 424 pixels | 1,024 × 678 pixels | 1,280 × 848 pixels | 2,560 × 1,696 pixels | 4,928 × 3,264 pixels.
Original file (WebM audio/video file, VP8, length 30 s, 4,928 × 3,264 pixels, 5.96 Mbps overall, file size: 21.33 MB)
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This is a file from the Wikimedia Commons |
Summary
| Description |
English: 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 to 10 hours, at 1200x speedup (30 fps at 40 seconds between shots). The ambient temperature averaged roughly 25° C. |
| Date | |
| Source | Own work |
| Author | David M. Jensen (Storkk) |
| Permission (Reusing this file) |
cc-by-sa-3.0 |
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This file was selected as the media of the day for 28 August 2015. It was captioned as follows:
English: Rye sourdough starter culture rising (75 grams of 100% rye culture at 100% hydration from 1 minute after mixing for 10 hours, at 1200x speedup).
Other languages
Čeština: Žitný kvásek - časosběrné video zachycuje kynutí 75 gramů žitného kvásku od 1 minuty po rozmíchání, po dobu 10 hodin ve 1200-násobném zrychlení. English: Rye sourdough starter culture rising (75 grams of 100% rye culture at 100% hydration from 1 minute after mixing for 10 hours, at 1200x speedup). Français : Culture de levain panaire gonflant à l'air libre pendant 10 heures. 中文（简体）：老面发酵时的温度变化
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 17:57, 17 August 2015 | 30 s, 4,928 × 3,264 (21.33 MB) | Storkk | {{Information |Description={{en|75 grams of 100% rye culture at 100% hydration (25 g mature wild culture, 25 g water, 25 g whole rye) from 1 minute after mixing, for 10 hours, at 1200x speedup (30 fps at 40 seconds between shots)}} |Source={{own}} |Dat... |
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