OK, you decide to do it.
You decided to make your own starter.
Hey, that's great.
When you make your own starter, it's going to take some time.
You're really looking at having approximately two weeks of time between when you start your starter
and when that starter is ready to use.
And I'm going to show you every step of the way what that process is going to look like.
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
purpose flour, and we're going to take just room temperature, water.
And what we're trying to do is we're trying to get the natural yeast and bacteria that are inside the
flour to colonize a wet dough.
And when once when it's colonized, we'll start to see all those properties of a starter that we're
looking for.
So what we're going to do first, we're going to mix one hundred percent hydration of water and flour.
So I'm going to start out with about 50 grams of water, 50 grams of flour, and I'm going to put that
into a nice clean container.
And I'm going to let that sit in my cabinet on the top shelf for one, two, maybe even three days until
I start to see some sort of bubbling activity.
So depending on the time of the year when you do this and depending on how warm your houses will determine
how quickly this is going to start to colonise.
So we'll go ahead zero on our scale and put in approximately 50 grams of water.
Good, and then we'll zero out and put in about 50 grams of flour.
OK, that's close enough, and we're going to go ahead and mix it to make sure you get a nice mix.
And again, some people think that the the yeast in the bacteria come from the air, but actually all
that is actually inside the flour already.
So we're going to go ahead.
Just mix that.
I always like to try to clean off the sides a little bit, especially because there's no starter in
here to get it started in the first place.
OK, great.
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
it there in about twenty four hours.
I'll come back, we'll take a look at it and see if we've seen any progress.
Again, what we're looking for is for some sort of activity where we start to see some sort of bubbling
and you'll also notice a little bit of the smells and the rumors that start to come into the flower.
So if I smell this now, right now, it just smells like flour.
As the few days go by, we should start to get a little bit more of an acid flavor when we smell it.
So I'll see you in twenty four hours.