1 00:00:00,390 --> 00:00:06,330 This might be one of the most important lessons and this entire course, what we're going to do today 2 00:00:06,330 --> 00:00:09,450 is we're going to take starter and we're going to learn how to dry it. 3 00:00:09,450 --> 00:00:12,950 Set this way, we can put it into our freezer and freeze it. 4 00:00:12,960 --> 00:00:18,090 So this way, if there's ever an issue with our starter that we that we're maintaining, we always have 5 00:00:18,090 --> 00:00:23,460 some dry frozen starter that we can use to create a new starter very quickly, very easily. 6 00:00:24,000 --> 00:00:30,660 Now, I love to do this on a fairly regular basis because there are some times that I will go where 7 00:00:30,660 --> 00:00:33,060 I don't make a bread for two or three weeks. 8 00:00:33,360 --> 00:00:37,010 And, you know, I just want to be able to start with a nice fresh starter. 9 00:00:37,620 --> 00:00:41,580 You what happens from time to time or sometimes I want to go and share some starter with a friend of 10 00:00:41,580 --> 00:00:41,910 mine. 11 00:00:42,210 --> 00:00:45,900 I have something that's ready to go that they can use right away. 12 00:00:46,620 --> 00:00:48,440 And it's really easy, right? 13 00:00:48,450 --> 00:00:53,970 So the first time either you make your own starter or you buy your own starter, you can make your own 14 00:00:54,000 --> 00:00:56,430 that you can use for for a later time. 15 00:00:56,730 --> 00:00:57,870 And it's really quite simple. 16 00:00:57,870 --> 00:01:00,210 All you need is some cellophane and some starter. 17 00:01:00,210 --> 00:01:03,830 Now, the starter, you want to make sure that it is ready to go. 18 00:01:03,840 --> 00:01:08,040 So if you take a look at our video, how do you know when you're ready? 19 00:01:08,610 --> 00:01:12,030 You really want to use starter that is ready when it that's at its peak. 20 00:01:12,390 --> 00:01:14,080 And again, what does that look like? 21 00:01:14,100 --> 00:01:15,630 It means that it's going to be nice and fluffy. 22 00:01:15,630 --> 00:01:16,890 It's going to be nice and airy. 23 00:01:16,890 --> 00:01:22,320 If you do the water test, you can drop a piece of it into the water and it should floats. 24 00:01:22,650 --> 00:01:26,400 And you should have just a nice, nice, sour smell to it. 25 00:01:26,670 --> 00:01:28,080 OK, which this one does. 26 00:01:28,590 --> 00:01:31,050 And all we're going to do again, it's really, really easy. 27 00:01:31,250 --> 00:01:33,540 It's going to go ahead and take a piece of cellophane. 28 00:01:40,630 --> 00:01:47,410 OK, let's take a piece of cellophane and then take a spoon, stretch out that cellophane, so this 29 00:01:47,410 --> 00:01:48,430 way it's nice and straight. 30 00:01:50,470 --> 00:01:55,930 Sometimes what I've done as well in the past is I'll just take a little bit of water, kind of dab it 31 00:01:55,930 --> 00:02:00,690 onto the countertop and kind of creates a nice little nice little seal there. 32 00:02:00,730 --> 00:02:02,200 So just to the other side. 33 00:02:04,160 --> 00:02:10,730 OK, nice and flat, and what I'll do is I'll just take some of my starter again that's ready and I'll 34 00:02:10,730 --> 00:02:15,620 just kind of spoon it out onto the cellophane. 35 00:02:16,880 --> 00:02:18,860 And then I want to do is just kind of spread it out. 36 00:02:20,150 --> 00:02:23,630 The thinner that you make it, the quicker it's going to dry. 37 00:02:24,020 --> 00:02:25,010 And you can tell that. 38 00:02:25,360 --> 00:02:27,140 Do you have to hold on to the self in a little bit? 39 00:02:32,840 --> 00:02:38,870 And what's great about these these microbes is that they are very resilient, you know, they can handle 40 00:02:38,870 --> 00:02:44,030 some pretty extreme environments, not being fed for extended periods, being frozen for extended periods, 41 00:02:44,660 --> 00:02:47,390 being dried for extended periods, and they will come back to life. 42 00:02:47,390 --> 00:02:52,820 You'd be really amazed even if you have a starter that you think has died because maybe you left it 43 00:02:52,820 --> 00:02:54,980 out for too long, just in the fridge for too long. 44 00:02:55,250 --> 00:03:00,980 If you just kind of go through the process of feeding it once a day, emptying out 90 percent of it, 45 00:03:00,980 --> 00:03:04,250 feeding and taking out 90 percent, just keep going through that process. 46 00:03:04,790 --> 00:03:06,050 It'll probably come back to life. 47 00:03:07,020 --> 00:03:12,810 Because you don't need a lot of microbes in order for that started to come back, so again, I'm just 48 00:03:12,810 --> 00:03:16,560 kind of spreading it out, you'll decide how much you how much you want to have. 49 00:03:16,560 --> 00:03:19,080 But again, you want to try to spread out nice and thin. 50 00:03:19,080 --> 00:03:23,640 I'm not going to add too much more because I already have a very large collection in my freezer. 51 00:03:24,540 --> 00:03:31,470 Uh, but essentially what I'll do is just kind of make that nice and thin and all do is I'll let that 52 00:03:32,010 --> 00:03:37,020 sit just like this out in the open and you'll notice that it's going to start to dry out. 53 00:03:37,020 --> 00:03:40,610 It's going to start to get a little bit crispy in some of the places where it's a little bit thicker. 54 00:03:40,620 --> 00:03:43,850 It's certainly going to take a lot more time for it to dry out. 55 00:03:44,190 --> 00:03:50,100 So after a few hours, when the thinner outside start to dry off, sometimes what I'll do is I'll kind 56 00:03:50,100 --> 00:03:54,000 of just like lift up the edge and start to kind of peel that back and turn it over. 57 00:03:54,060 --> 00:03:57,480 This way, the the thicker bottoms will also be able to dry out. 58 00:03:58,230 --> 00:04:02,750 Really, you could just leave it like this for two days or so and it should dry out completely. 59 00:04:02,760 --> 00:04:07,470 So maybe we'll come back a little bit later and see what it looks like once it's had a chance to dry 60 00:04:07,470 --> 00:04:07,880 a little bit.