Natural Starter

1

Mash the banana coarsely and place it in a cup with warm water (at room temperature)

Cover with a cloth and let it sit for at least 12 hours in a protected location

To prevent the surface from darkening, add a few drops of lemon juice to the water

2

After 12 hours, discard the fruit pulp and strain the liquid through paper filter

Pour the content into a glass or ceramic pot and add the yeast

Mix in some spoons of wheat flour gradually

Beat manually until you obtain a smooth and sticky mass, with the consistency of well-beaten egg whites

Cover with a cloth

Wrap the pot in a heavier fabric and let it sit for 24 hours in a protected location

Find a slightly warm spot in the kitchen

3

Add some spoons of warm water to the mass

The mass should now present air bubbles and a characteristic smell

Mix well, then beat manually until the water incorporates into the mass and creates foam

Add more wheat flour, beating manually until the mass returns to its original consistency

4

Let the mass rest for 48 hours in a protected location

Stir with a spoon and check if bubbles have formed and, when you stir them, they join together and incorporate into the mass

Add water and flour as in previous steps and let it rest for another 24 hours

5

On the sixth day, the mass should be aerated inside

If it hasn't grown much, leave it to ferment for one or two more days

In this case, proceed as before.