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OK, you decide to do it.

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You decided to make your own starter.

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Hey, that's great.

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When you make your own starter, it's going to take some time.

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You're really looking at having approximately two weeks of time between when you start your starter

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and when that starter is ready to use.

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And I'm going to show you every step of the way what that process is going to look like.

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So what we're going to do is we're going to take some of our 50 50 mix of whole wheat flour and all

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purpose flour, and we're going to take just room temperature, water.

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And what we're trying to do is we're trying to get the natural yeast and bacteria that are inside the

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flour to colonize a wet dough.

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And when once when it's colonized, we'll start to see all those properties of a starter that we're

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looking for.

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So what we're going to do first, we're going to mix one hundred percent hydration of water and flour.

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So I'm going to start out with about 50 grams of water, 50 grams of flour, and I'm going to put that

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into a nice clean container.

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And I'm going to let that sit in my cabinet on the top shelf for one, two, maybe even three days until

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I start to see some sort of bubbling activity.

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So depending on the time of the year when you do this and depending on how warm your houses will determine

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how quickly this is going to start to colonise.

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So we'll go ahead zero on our scale and put in approximately 50 grams of water.

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Good, and then we'll zero out and put in about 50 grams of flour.

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OK, that's close enough, and we're going to go ahead and mix it to make sure you get a nice mix.

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And again, some people think that the the yeast in the bacteria come from the air, but actually all

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that is actually inside the flour already.

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So we're going to go ahead.

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Just mix that.

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I always like to try to clean off the sides a little bit, especially because there's no starter in

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here to get it started in the first place.

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OK, great.

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So what we'll do is we'll cover this slightly and we'll put it up in the the cabinet and I'll leave

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it there in about twenty four hours.

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I'll come back, we'll take a look at it and see if we've seen any progress.

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Again, what we're looking for is for some sort of activity where we start to see some sort of bubbling

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and you'll also notice a little bit of the smells and the rumors that start to come into the flower.

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So if I smell this now, right now, it just smells like flour.

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As the few days go by, we should start to get a little bit more of an acid flavor when we smell it.

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So I'll see you in twenty four hours.