Gluten-free yeast from Bread mix white

1st day - prepare a clean canning jar to which we add 2 spoons of Bread mix white and 4-6 spoons of lukewarm water. Mix to a medium-thick porridge (similar to pancake batter). Cover with foil so that there is air access to the sourdough - do not seal. Let it ferment on the kitchen counter at room temperature until the next day.
Day 2 - we see how the yeast works. Bubbles form and it starts to smell sour. From this day on, we can feed the yeast in the morning and in the evening. Add 1 spoon of Bread mix white and 2-3 spoons of lukewarm water (depending on thickness). Mix well. Cover lightly with foil and let it work.
3rd - 7th day - we repeat the feeding procedure every day 1 or 2 times a day using the same procedure as on the 2nd day.
Day 7 - the yeast should be ready. You can tell by the fact that it has grown, there are fine bubbles inside and it smells sour.

IMPORTANT:

- let the yeast work at a room temperature of 25-30°C,
- since the yeast is not completely covered, we make sure that insects do not spoil the fermentation with unnecessary bacteria. We can cover with a mesh blanket for food.
- when working with yeast, we use clean objects to prevent bacteria from getting into it, which will spoil it,
- mix thoroughly after each addition of yeast,
- if we are not working with yeast, put it in the refrigerator and take it out the 1st day before preparing the leaven,
- the yeast should not change color to yellow or brown, and it should also not smell unpleasant. If this happens, the yeast has been spoiled by harmful bacteria and it is necessary to start a new one.