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We're on our fourth day of starter now, this one we started from scratch, I started on December 10th

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of this year and I started with 50 grams of water and 50 grams of flour.

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So yesterday we did start to notice some of the bubbling action that was happening.

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And today, what you'll notice is a lot more of the bubbles have formed and they're kind of peeking

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over the edge a little bit.

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Now, this shows me that it's oof!

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I could smell it already.

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You can really kind of smell that that acidic smell come out of it, which yesterday I didn't smell

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that much.

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OK, so I can tell that the the lactose bacteria and the yeast that are colonising this flower are really

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starting to do their their job.

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And what you'll what we're going to notice is that as I start to pull this away, you can start to see

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some of the bubbles that are inside.

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And I can see that it's just kind of starting to have some activity.

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So this is great.

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This is exactly what we're looking for.

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And again, this took me about four days.

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All right.

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So what we're going to do now is we are going to discard about 80 percent of this.

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Now we're discarding 80 percents because we want to make sure that we try to grow the yeast and the

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bacteria that we want and we need to feed them now.

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Once when they've colonized the the mixture, if we just keep on feeding it, then we're there.

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Not only are they having the new food, but they also have to survive in their old food and their old

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habitat.

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And we just don't want that.

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OK, so what we're going to do is take maybe another bowl.

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This a little bit of a mix.

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OK.

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And I'm just going to eyeball it doesn't have to be perfect.

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If you want to measure, you can.

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OK, so I took out enough where there's just a little bit left and now we're going to do successive

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feedings every single day just like this until we're getting something that rises and falls consistently

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and it should rise about double its size before it's ready to use.

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OK, so we're going to go ahead, turn on our scale.

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Can you make sure it's zeroed out?

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We're going to add about 30 grams of water.

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And this water I do want to have at about 80 degrees Fahrenheit, because I'm trying to ensure that

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the colony is going to thrive and I want to give them the best possible conditions.

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Just kind of mix it in and I'll take my 50 50 flower ratio, 50 percent whole wheat flour, 50 percent

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white flour.

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Tear and then add in about 30 grands.

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When you're making a starter, you really want to make sure that you have wholegrain flour mixed in

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and you can use just white flour, but using wholegrain certainly going to make the process go faster.

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It's going to make it easier and you'll probably have more success.

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OK, perfect, that's looking really good, so now that we fed this starter.

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Now, what we'll do is we're going to do the same thing, we're going to cover it, put it back inside

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our cabinet, we're going to let it sit for another 24 hours.

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In 24 hours, we'll come back.

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And what we should what we should see is we should see quite a bit of activity.

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Hopefully it rises just a little bit and then we'll do the same thing.

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We're going to discard about 80 percent of it, feed it another 30 grams of water and flour and then

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allow it to sit.

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And we're going to keep on doing those until we get a consistent starter.

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And you're going to see that every step of the way.

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OK, we'll see you tomorrow.