OK, this is our second day of our starter that we're starting from scratch, just as a note, I did
label the date from when I started it, the amount of flour and the amount of water that I started off
with, OK?
And all I'm looking for here is to see if there's been any sorts of bubbles, see if there's any sort
of reaction.
And I don't really see much quite yet.
And you'll notice that there hasn't really been much rising.
If I smell it, it's still has a lot of a flower smell to it.
So we know that this is not ready to move on.
But we'll come back.
We'll take a look at it tomorrow and see if we get more of that activity.
Again, depending on the season that you're in, you might take two maitake three.
I even I even had to take up the four days to start to see some sort of reaction.
OK, but we need to be patient if you are starting from scratch.
So at this way, we can try to get those yeast and bacterias that are inside the flower itself to colonise
this starter and then we'll start feeding it.
So this way it starts to get really strong.
But again, we need a wait.
So I'm just going to go ahead, put my top on nice and loose and go and put it back in the top of my
cabinet.
We'll come back and check it tomorrow.