If using measuring cups, combine 1 part sourdough starter, 1 part water, and a little less than 2 parts flour. Once combined, the flour and water will be thick and resemble a very thick pancake or waffle batter. Use the right flour to water ratio. Cover with towel, mark your jar at the top of where your mixture starts. get to know the talent. This post will teach you how to make a beginner sourdough starter at home, step-by-step. Note: the fresh sourdough starter that comes in this set is processed in. Cover the bowl with a tea towel and let sit undisturbed at room temperature until the mixture is full of bubbles and has nearly doubled in size, usually 2 to 3 days. Cover the jar with a coffee filter and secure it with a rubber band and place the jar in a warm place in your house. Add ½ cup of water and ½ cup of flour to your vessel of choice. The Whole-Wheat Sourdough Starter is an excellent starter for making bread. Sourdough starter fermentation process: the chemistry The thing is, the sourdough starter yeasts can’t digest the sugar maltose, which is formed by enzymes breaking down the starch in flour. Final Verdict. Mix the water & flour together in the jar, pop the lid on loosely (or a piece of paper towel & elastic band). Grate frozen butter with a box grater and toss it directly onto the flour mixture, mixing it up as you go. Discard any remaining starter. For best results, please feed your fresh sourdough starter within 24 hours of receiving it. Remove the bread from the oven, and cool it on a rack. ‘Sourdough starter’ is the ‘yeast element’ used for making sourdough loaves, it’s what gives sourdough it’s great flavour and all those gorgeous holes. Temperature plays a huge part in the fermentation and growth of your sourdough starter. Bake for 30 to 40 minutes until it’s golden and sounds hollow when tapped. Once it becomes…. Drizzle your baking vessel (stone or skillet) of choice with a little extra virgin olive oil. Cover loosely with plastic wrap or small cloth, and let it rest in a warm spot, for 24 hours. Stir vigorously, loosely cover, then let sit for 24 hours. Although there are different methods for creating sourdough starters, they all generally consist of two ingredients: flour and water. Cover and leave to ferment for 3 days. looking for instructions? discover the ten chapters of sourdough insanity. A daily feed is adequate for bringing your sourdough starter back to life after a liquid meltdown, but some bakers will opt for two feedings per day to. Quickbreads like Whole Wheat Banana Bread and Beer Bread can also be made without instant yeast. HEAT : If you allow your sourdough starter to ferment in the oven with the light on to keep it warm, and then forget it's in there and turn on the oven, it's unlikely your starter will make it out alive. Care and feeding directions are included with your order. As each sourdough starter is unique, with different activities, populations and interactions of yeast and bacteria due to different ingredients, environment, fermentation time and its carbohydrate. This also provides its sour flavour and. These gallon-size glass jars are perfect for large sourdough starters. It will feel very wet and sticky. I feed my starter the night before I want to bake. Mix the dough on low speed and gradually increase the speed to medium as it comes together into a mass. Cover and rise for 2-3 hours, or until doubled. The next day transfer 25 grams to a new jar and feed with 100 grams of water and 100 grams of flour. What is a sourdough starter? The quick version: a sourdough starter is an active colony of wild yeast and good bacteria cultivated by combining flour and water and allowing it to ferment. Stir until everything is well combined. For a stiff starter, retain a marble-sized piece and add 15 grams (1 Tbs) of water. --> Sourdough Croissants Recipe. Add 200ml warm water and mix well with your hands until combined, and there are no dry clumps of flour. Repeat this process morning and night for two full days, or four total feedings. As pizza dough cooking time increases, so does the crust's crispness (until it burns, of course). If it is too thick, add more water. It takes time to develop, but the result is a unique and delicious ingredient that can be used to make homemade bread without commercial. Remove from the oven and cool before cutting into wedges using a serrated knife or pizza wheel. Q: My ambient kitchen is very cold. Or your partner sees what looks like an ancient jar of leftover pancake batter in the back of. Bake the dough @ 450 F for 15-18 minutes, or until the surface is set and the bottom crust is golden brown. Weigh out your sourdough starter and beer into a large mixing bowl and mix together briefly. Once sourdough is refrigerated and you are ready to bake again, take the starter out of refrigerator for 24 hours before you are ready to bake so it can activate again. Return to a clean jar and cover with a clean towel and return to the warm spot for another day. A sourdough starter is a simple mixture of flour and water that has collected natural yeast and bacteria, which give natural leavening (aka rise) and flavor to baked goods. Both natural and. Reviews 53. Young sourdough starter lacks the established yeast colonies necessary to raise bread. Mix with a fork until smooth; the consistency will be thick and pasty. black death. In the former situation, feed the starter 50g water and 60g flour without discarding (to promote lowering the pH). This means, adding in a fresh 40g of flour and 40g of water and mixing it really well with yesterday's mix. Add 1/2 cup (113g) lukewarm water (tap water is fine) and a scant 1 cup (113g) unbleached all-purpose flour. Replace a breathable lid. Place 50 grams (about 1/4 cup) of the water and the salt for the dough in a small bowl. Second, in a medium bowl, whisk the flour, cinnamon, salt, baking powder and soda. The starter is made simply by exposing flour and water to the natural microorganisms in the air and in the flour. Preheat the oven to 220°C/425°F/gas 7. Leave the container out at room temperature (at least 70 degrees. Drain cooking liquid into a large glass measuring cup. Cool on a wire rack. Instructions. Extra soft and fluffy sourdough pancakes mixed up and ready in under 30 minutes. Switch to a wooden spoon. I would say that the Le Creuset Stoneware Canister with Wood Lid is the perfect example of a very fancy pick for the best containers for sourdough starter. Whoops — killed it. The best jar for your sourdough starter is a 3/4 Liter 743 Weck glass canning jar. You only need two ingredients—rye. A sourdough starter is created by mixing flour and water then allowing the mixture to sit for a period of time. Stir, cover, and leave out on a counter at room temperature overnight. Since the liquid on top of your sourdough starter is directly caused by negligent feeding, the best thing to do is to stick to a regular feeding schedule. Instructions. Cover loosely with plastic wrap. When making a sourdough starter it’s really important to start with a clean jar. cheesecloth) and leave the mixture on the counter for 24 hours. Lower. A sourdough starter recipe basically consists of water and flour. Put the dough into a greased bowl. Instead of throwing away (or composting) your excess sourdough starter during the feeding process, bake with it! Unlock the power of sourdough discard to both enhance your bakes with a subtle tang and make the most of those leftovers. Cover the bowl and let rest on the counter for 10-12 hours at room temperature. In a medium bowl, add the warm water and yeast. Keeping it in your microwave or oven with the light turned on. For pre-digestion of the grains through fermentation, discarded sourdough can be used as well as fresh starter. Cover vessel with tea towel or cloth bowl cover and let stand 30 minutes. It is the same starter we use in all our sourdough baking. Christensen uses are made from a simple recipe: water mixed with flour or potatoes, dried fruit or many other ingredients. Use a scale to weigh the flour and water if at all possible. Into the small bowl with the starter, add 30 grams (1/4 cup) of flour and 30 grams (about 2 tablespoons) of water. Bread baking in a Dutch oven; 10 tips for new sourdough bakers; Make and freeze pie crust;A sourdough starter takes anywhere between 7 and 10 days to fully develop. Day 2: 12 -24 hours after Day One (plan for 2 additions of flour a day at regular intervals. Add the flour, water and remaining starter to a bowl and mix. Stir until combined. 5. Small Business . To air dry starter, place it in a cool and dry location that has good airflow. A heating pad is another effective tool to keep your sourdough starter warm. (A ratio of 1:1:1. I keep my starter in a large 3/4 Liter Weck jar and. A more mature sourdough starter can definitely bring a more diverse flavor profile to a loaf of sourdough. Here’s our simple guide to starting and maintaining a sourdough starter, with tips and tricks for mastering the first stage of sourdough bread. Cover jar with lid and leave in a warm place for 24 hours. . Cover the bowl with plastic wrap, reusable wrap, or a clean kitchen towel. To clean jar, add ¼ cup Whole Wheat Flour, ¼ cup All Purpose Flour & 1/3 cup Filtered Water. Making the starter: In a clean jar, weigh out 50 grams each of whole wheat flour and water. Unbleached All-Purpose Flour: All-purpose flour is admittedly a broad category, but it’s a popular option for sourdough starters due to its wide availability. Cover the dough bowl with a long piece of parchment paper, and turn it over onto the countertop so that the dough is on top of the parchment paper. 8:00 pm: That evening mix the dough and let it rest at room temperature for 1 hour. Stir, and scrape down. A sourdough banana nut muffin recipe, chock full of nuts, ripe bananas and of course, sourdough discard! You'll love how tender and moist these muffins are with the addition of a little sour cream. sally. Here are the new ingredient amounts:Place the dough in a greased bowl and cover loosely with a towel or some plastic wrap. Step 2: Spread a thin layer of active bubbly starter on some parchment paper. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for 24 hrs. Cover with the lid of the jar, or a piece of plastic wrap secured around the top with a rubber band. After 3 days the mix should start to smell quite sweet, a bit like cider. Reviews 54. White Plastic Jars with Pressurized Screw Top Lid. Sourdough starter. Reserve potatoes for another use. Feed the starter once a day until it starts to double in size. Transfer 1 1/4 cups of potato liquid to large ceramic or glass bowl. If the starter becomes bubbly and expanded within 12 hours, it's ready for one final feeding before use, or to be put back. Mix well and cook immediately while the soda is active. Allow it to sit for 24 hours. Water. Once completely dry, crumble into shards and store in an airtight container, out of direct sunlight in a cool place. Ensure all the dough has been wet through. I keep 1 ounce of starter and feed it with 1 ounce of flour and 1 ounce of water because I rarely need a massive amount of starter on hand, but various other sourdough luminaries advise different. In the flour (and to an extent, the air in your kitchen), there is wild yeast that will become active in your starter. Using a yoghurt maker or instant pot. It's important to note that the readiness of a sourdough starter can vary based on factors such as temperature. Cover the jar loosely with a glass or plastic lid, or a clean napkin secured with a rubber band. To check if it’s dead, you should try feeding it once or twice a day for a few days and see how much activity you can get out of it. This type of sourdough starter is generally 50% hydration or lower. Sourdough starters require you to give your undivided attention to the ingredients in order to ensure yeast grows in your starter, but not bacteria. Bake the focaccia for 25-30 minutes or until golden brown. If it floats, it indicates that the starter is sufficiently active and ready for use. Let sit for 24 hours at room temperature. Step 2: Next, add the sugar and salt. Whip up breakfast in mere minutes on the griddle with crumpets, or give yourself an “excuse” to make a rich. Cover the bowl with a tea towel and let sit undisturbed at room temperature until the mixture is full of bubbles and has nearly doubled in size, usually 2 to 3 days. (A ratio of 1:1:1. Cover the jar with a cheesecloth or small towel and secure the cloth over the jar with a rubber band. In a bowl combine about ¾ cup starter with ¼ teaspoon baking soda and a pinch of salt and a pinch of sugar. Add 50 grams of organic bread flour and 50 grams of water to the starter mixture in the jar. In a separate bowl, use a fork to mash the bananas until smooth. Lightly beat the egg yolks and add the sourdough starter, milk, yogurt (if using), and vanilla (if using). You will receive a healthy, moist ball of live sourdough. The smell is caused by the acid produced by the bacteria living in the starter. Stage 2. The key difference is the extra flavor produced from the fermentation in a. (For example, 2. Using a seed raising mat. This is a guide a lot of people have been asking me to do for a while. Now add the bread. Directions. Stir the mixture. Finally, don’t miss out on these fantastic sourdough recipes: Simple No-Knead Sourdough Bread. Take a small spoonful of the starter and drop it into a glass of water. Add 1/2 cup (113g) lukewarm water (tap water is fine) and a scant 1 cup (113g) unbleached all-purpose flour. Both natural and commercial yeast produce carbon dioxide, which helps dough rise. Sourdough Granola Recipe (Discard or Active Starter) with Crunchy Clusters. 1/3 cup sourdough starter 1 1/2 teaspoons salt Final Dough baker's percentages 100% all purpose flour 75% water 25% starter 2% salt; Instructions . 7. Mix well. But where does the path to sourdough bread begin? Right in your own kitchen,. The very short answer is, your sourdough starter generally will be at its peak anything between 4 and 12 hours after feeding. Bread baking in a Dutch oven; 10 tips. Use the rest to start a discard jar. Then, rest the dough for 10 minutes. If you have a narrow mouthed jar, the small opening will make feeding and caring for your starter messier. Week 2 and Beyond. Cool on a wire rack. The dough will feel dry, rough and shaggy. Leaving it out on the counter, it will need to be fed equal parts water and flour every 12-24 hours. Next, add some flour to the jar. Roughly mix it altogether and leave overnight. The issue is that some starters, especially those made with rye or whole wheat flour, can be ready for baking and not float, which is why we recommend the double volume test. Instructions. Stir your starter and discard all but about 4 ounces (113 g, 1/2 cup). 9:30 pm: Perform a second set of stretches and folds. Healthy Sourdough Pumpkin Spice Bread Recipe (or Muffins) Sourdough Cornbread Recipe (with vegan options) Cast Iron Whole Wheat Sourdough. Feed your starter once a month. Age: 4500+. Mix 100g strong white bread flour and 100g dark rye flour together in a bowl. Instructions. Description. Once a week, remove your sourdough starter from the fridge, pour into a bowl and feed it with 1 cup of whole wheat flour and 3/4 to 1 cup of water (the thicker starter above was fed the 1 to 3/4 c. Cut the dough in two pieces, and refrigerate for a half hour or up to a day. How to Make Sourdough Starter. DAY 1: Use a 2-quart glass or plastic container for your starter. Stir the mixture vigorously. Say you have 120g of starter in your jar. Sourdough discard pancakes: Making pancakes and waffles is an easy, go-to way to use up discarded starter. Turn the vessel quarter turns and continue this pulling 8 to 10 times. Giving an estimated time is good enough, but if. If you need to skip a feeding, put your starter in the fridge. These jars are made from durable glass that makes cleanup easy, either by hand or in the dishwasher. Mix until smooth and cover. The optimum time to use it will be when there are lots of bubbles at its surface and it has has physically risen to its peak level, just before deflating back down again. Mix well. . Then, dump the dry ingredients into the bowl of wet ingredients and whisk together until most of the flour is mixed. . A loaf of bread baked with Carl Griffith's sourdough starter sits on a board. Replace it with same amount (3/4 to 1 cup) of warm water (105 to 115 degrees F. Stir until no dry streaks of flour remain and the starter is incorporated. see on amazon. Starter begins with a combination of flour and liquid, and can range from a stiff starter made entirely with rye flour and water to a liquid batter of milk and cornmeal — with plenty of options in between. Day 2: Give the flour and water. Autolyse. Stir until combined. Don’t get me wrong, this stoneware canister is just absolutely gorgeous. Seal the jar and set aside in a warm, draught. ). Repeat this process morning and night for two full days, or four total feedings. Measure 45 grams flour mixture (about 1/4 cup), setting the rest aside. The solution: keep it warm. Step 2. Taste: Sweet & Rich. Days 4-14. An easy recipe for sourdough blueberry muffins, combining the tang of sourdough starter with the sweetness of fresh fruit and a cinnamon sugar topping. Rest in warm area for another 24 hours. Carl Griffith's sourdough starter, also known as the Oregon Trail Sourdough or Carl's starter, is a sourdough culture, a colony of wild yeast and bacteria cultivated in a mixture of flour and water for use as leavening. Bake for 30 to 40 minutes until it’s golden and sounds hollow when tapped. Use a pastry brush to brush off excess flour. To do so, add 2 parts flour and 1 part water (you can add equal parts flour and water after warming to bring it back to a more liquid state). Both feedings will be the same, stir the starter then discard about 1/2 cup of the starter, then add the flour and room temperature water. Just make sure it’s clean and has no soap residue in it. Once you familiarize yourselves with the ambient temperature in your home, it will help you bake the best sourdough bread no matter the weather. Once it has been left unfed for long enough, it will have died. 11. From a simple and crusty beginner sourdough bread or sourdough country loaf with a soft and airy crumb to delectable sourdough berry sweet rolls that will become your go-to weekend breakfast, these recipes will guide you through each step, from creating and maintaining a sourdough starter to achieving beautiful results. Stir until evenly combined, and scoop into a clean jar. Cover the bowl with plastic wrap, reusable wax wrap, or a very damp kitchen towel and let rest or ‘autolyse’ for about 30 minutes. Mix with a fork until smooth; the consistency will be thick and pasty. Sourdough starter problems can arise at any time when establishing a sourdough starter. Combine the flour and yeast in the container. Step 6: On the morning of the 5th day, you will feed the starter. 3. 1 , 3 Lactobacillus, as they grow on maltose, produce excess glucose and excrete it in a. It includes donuts! and pizza! and so much carby goodness made even better by the tangy flavor of sourdough. wharf. Weigh out 750 grams of lukewarm tap water (about 90 degrees) and add to the flours. When your mind goes to sourdough, you might envision a plain loaf of bread with an interesting and delicious flavor. Scoop that 100g for the bread dough into your mixing bowl. Place 50 grams (about 1/4 cup) of the water and the salt for the dough in a small bowl. Place your sourdough starter in a spot where temperature will remain consistently draft-free and warm. Mush it up until it's soft and the water has turned somewhat milky in color. Combine ½ cup (63 grams) of flour with ½ cup (118 grams) of water or juice in a clean jar and mix these ingredients until all of the flour is moistened. To your starter, add 80 grams all-purpose or bread flour and 80 grams warm (95F/35C) filtered water. Review after 2 hours, and keep marking the. It's pretty darn hard to kill them. Day 2: Discard half the starter, and feed the remainder with 1/2 cup + 1 tablespoon (128g) cool water and 1 cup (121g) Measure for Measure flour. Too cold and your starter won't rise. This rest, known as an autolyse, allows the flour. In the latter scenario, discard down to only 50g starter and feed as above. Sourdough Starter Directions: In a glass jar, bowl or crock, mix 2 Tablespoons of flour and 2 Tablespoons of lukewarm water. Place the dough, seam side up, in the bowl or proving basket, cover with a sheet of oiled cling film and leave for 6-8 hrs, until roughly doubled in size. Gradually stir in warm water until smooth. Preventing mold in sourdough starter requires proper care, cleanliness, and regular feeding. 9:00 pm: Stretch and fold the dough, cover and let it rest at room temperature for 30 minutes. 390 g = 1 ½ cups + 2 tablespoons. Mix to dissolve the sugar and salt in the mixture. For two thin-crust pizzas: Divide the dough in half and shape each into a flattened disk. Set the starter in a warm spot, free of temperature swings, and drafts to ferment for 24 hours. Fluffy Sourdough Pancakes. 20%: Total yield: 190. Around 74-76°F (23-24°C) would work, and you'll see an uptick in fermentation activity (and, in my. shop our unique sourdough starters. Place it in a warm place to rise, noting down the time. Pure maple syrup; Fresh berries; Powdered sugarLeave it to rise in a warm place for 4-6 hours to at least double (but not collapse). Walnut and Rye Sourdough Bread. The more mature your sourdough starter is, the. A dose of sourdough starter. Store the bread for a few days at room temperature, wrapped loosely in plastic; freeze for longer storage. Sourdough fermentation typically occurs at temperatures between 75 ° F-82 ° F or 24 ° C-28 ° C. Try a reusable bowl cover or plastic wrap. black death. Check The Temperature. Creating a sourdough starter from scratch can be a bit challenging, and many people opt to buy a sourdough starter culture instead. STEP 2. Let rise at room temperature (covered or airtight) ideally 75+ F, until bubbly, active and double in size (2-12 hrs. Feed this 113g of starter with 113g each water and flour. Making and Maintaining Your Sourdough Starter in a Nutshell. Slowly add the flour and combine well making sure there are no dry flour. The sourdough pizza dough itself is the star. The following are approximate ranges for pizza dough cooking temperatures to get a different style crust and texture. We’re doing twice a day feedings in the beginning to help strengthen the starter quickly. All of the levain (or about 180 grams of active sourdough starter) 150 grams of water, room temperature. Refresh the starter and let ferment all day until night. Remove the bread from the oven, and cool it on a rack. Perfect to make ahead and freeze for busy mornings! Sourdough Banana Nut Muffins. This sourdough starter is taken directly from our own batch in its live form and not dehydrated. Mix the dough in the afternoon and bulk ferment in the afternoon/ evening. Schedule for Feeding Sourdough Starter. 4. 6. In this case, a leavening agent such as baking soda is added to react with the acidity of the starter and create gases that are trapped. Place a large baking tray in the oven, set to 230C/210C fan/gas 8, to heat up. Cover and keep jar in a warm part of your kitchen, ideally about 78°, away from direct sunlight. To a large bowl or stand mixer bowl, add 1 cup starter, bread flour, salt, sugar, oil, and warm water. Sourdough starter can be stored on the counter or in the refrigerator. Sourdough starter is most active in temperature between 75-82ºF (24-28ºC). You can find many simple recipes online. Shape each rope into a pretzel and place them on parchment-lined baking sheets. Day 4: Hopefully you see some happy little bubbles and growth today. Yeast dough that’s just begun to rise sinks like the proverbial stone when dropped into water. glass or ceramic container, mix flour and yeast. Combine instant potatoes, sugar, water, and yeast in a covered container. This Rye Sourdough Starter is a what is referred to in the sourdough world as a 100% hydration starter. Recognizing the signs of a moldy sourdough starter is important for. Gather the ingredients. This means that you feed one part sourdough starter to 2 parts flour and 2 parts water. Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours before repeating. Day 2- Feed your starter 50 grams flour and 50 grams water. alaskan. If you need to add more water, only add one teaspoon at a time, stirring well. Step 3 Cover Dutch. Over the lifetime of your starter, you will need to remove a lot of starter from the jar as well as add a lot of flour and water. Cover with a damp towel or wrap and let rest for 1 hour on your countertop, returning to the bowl after the first 30 minutes to work the dough into a rough ball. Stick to a Regular Feeding Schedule. If your sourdough starter is kept at a low temp, even 70°F (21°C), it will slow fermentation activity and appear to be sluggish, taking longer to rise and progress through the typical signs of fermentation. Add the cup of warm water and mix into a paste. starter to clean jar, discard the rest. The percentage indicates the hydration of the flour in the starter. When the starter is hungry, assess if it barely expanded or if it came close to doubling. A starter can be substituted for commercial yeast or work in tandem with yeast to raise breads, biscuits, and more. Place your fed starter back in the jar, cover the jar with a metal or plastic lid and set it in a warm place. Sourdough starters are often referred to as a percentage ‘hydration’, for example 100% hydration sourdough starter. 1 cup (227g) milk. Sourdough Starter; Popular in products. A sourdough starter can last for quite a long time in the fridge, but it won’t last forever. Seal the jar and place it in the coldest area of the refrigerator. For bread flour starters use 1:1, for most whole wheat and rye flours use 1:2. The Ancient Egyptian sourdough starter is the oldest starter known to man! With a taste that can only be described as sweet and yeasty, this ancient Egyptian starter is the oldest one we currently have on record. Place the starter somewhere warm for the next 24 hrs. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for 24 hrs. Combine 50 grams flour and 50 grams warm water in a large glass jar and stir to form a thick paste. Day 2: Discard half the starter, and feed the remainder with 1/2 cup + 1 tablespoon (128g) cool water and 1 cup (121g) Measure for Measure flour. Whisk in sourdough starter until completely blended. A 100% hydration sourdough starter is a sourdough culture which is kept and fed with equal weights of water and flour. The Le Creuset Stoneware Canister with Wood Lid will look great sitting on your countertop, and keep your sourdough starter safe from the elements while it grows. Put the lid back on and bake, covered for 20 to 25 minutes. Just wait another day (or even two) until the first feeding. Ladle sourdough starter onto the hot pan. Remove approximately 3/4 to 1 cup of starter (use this starter in a baked item, give it to a neighbor, or throw it away. Combine ½ cup (63 grams) of flour with ½ cup (118 grams) of water or juice in a clean jar and mix these ingredients until all of the flour is moistened. Use 1/4 cup batter for each pancake. Step four: Mix The Dough (wet and dry). Too warm and your sourdough starter will use the flour and water you feed it too quickly. Tending to a sourdough starter requires patience and diligence, but the end result is worth the time! Promise! Day 1: In a quart sized jar, add the cup of flour. . Gluten-Free Bread Flour NEW! Fresh Sourdough Starter and Glass Sourdough Crock Set; Baking Parchment Paper; Popular in blog. For a stiff starter, retain a marble-sized piece and add 15 grams (1 Tbs) of water. Add 50 grams of purified water and 50 grams of all purpose flour.