1
00:00:01,560 --> 00:00:07,170
OK, this is our second day of our starter that we're starting from scratch, just as a note, I did

2
00:00:07,170 --> 00:00:12,450
label the date from when I started it, the amount of flour and the amount of water that I started off

3
00:00:12,450 --> 00:00:13,630
with, OK?

4
00:00:13,650 --> 00:00:18,930
And all I'm looking for here is to see if there's been any sorts of bubbles, see if there's any sort

5
00:00:18,930 --> 00:00:19,890
of reaction.

6
00:00:20,190 --> 00:00:22,560
And I don't really see much quite yet.

7
00:00:22,950 --> 00:00:25,740
And you'll notice that there hasn't really been much rising.

8
00:00:26,910 --> 00:00:31,560
If I smell it, it's still has a lot of a flower smell to it.

9
00:00:31,800 --> 00:00:34,710
So we know that this is not ready to move on.

10
00:00:34,710 --> 00:00:35,730
But we'll come back.

11
00:00:35,730 --> 00:00:39,540
We'll take a look at it tomorrow and see if we get more of that activity.

12
00:00:40,020 --> 00:00:45,090
Again, depending on the season that you're in, you might take two maitake three.

13
00:00:45,090 --> 00:00:50,010
I even I even had to take up the four days to start to see some sort of reaction.

14
00:00:50,040 --> 00:00:53,010
OK, but we need to be patient if you are starting from scratch.

15
00:00:53,430 --> 00:01:00,000
So at this way, we can try to get those yeast and bacterias that are inside the flower itself to colonise

16
00:01:00,000 --> 00:01:02,040
this starter and then we'll start feeding it.

17
00:01:02,050 --> 00:01:03,810
So this way it starts to get really strong.

18
00:01:04,170 --> 00:01:05,130
But again, we need a wait.

19
00:01:05,130 --> 00:01:10,710
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

20
00:01:10,710 --> 00:01:11,160
cabinet.

21
00:01:11,280 --> 00:01:12,540
We'll come back and check it tomorrow.