We're on our fourth day of starter now, this one we started from scratch, I started on December 10th
of this year and I started with 50 grams of water and 50 grams of flour.
So yesterday we did start to notice some of the bubbling action that was happening.
And today, what you'll notice is a lot more of the bubbles have formed and they're kind of peeking
over the edge a little bit.
Now, this shows me that it's oof!
I could smell it already.
You can really kind of smell that that acidic smell come out of it, which yesterday I didn't smell
that much.
OK, so I can tell that the the lactose bacteria and the yeast that are colonising this flower are really
starting to do their their job.
And what you'll what we're going to notice is that as I start to pull this away, you can start to see
some of the bubbles that are inside.
And I can see that it's just kind of starting to have some activity.
So this is great.
This is exactly what we're looking for.
And again, this took me about four days.
All right.
So what we're going to do now is we are going to discard about 80 percent of this.
Now we're discarding 80 percents because we want to make sure that we try to grow the yeast and the
bacteria that we want and we need to feed them now.
Once when they've colonized the the mixture, if we just keep on feeding it, then we're there.
Not only are they having the new food, but they also have to survive in their old food and their old
habitat.
And we just don't want that.
OK, so what we're going to do is take maybe another bowl.
This a little bit of a mix.
OK.
And I'm just going to eyeball it doesn't have to be perfect.
If you want to measure, you can.
OK, so I took out enough where there's just a little bit left and now we're going to do successive
feedings every single day just like this until we're getting something that rises and falls consistently
and it should rise about double its size before it's ready to use.
OK, so we're going to go ahead, turn on our scale.
Can you make sure it's zeroed out?
We're going to add about 30 grams of water.
And this water I do want to have at about 80 degrees Fahrenheit, because I'm trying to ensure that
the colony is going to thrive and I want to give them the best possible conditions.
Just kind of mix it in and I'll take my 50 50 flower ratio, 50 percent whole wheat flour, 50 percent
white flour.
Tear and then add in about 30 grands.
When you're making a starter, you really want to make sure that you have wholegrain flour mixed in
and you can use just white flour, but using wholegrain certainly going to make the process go faster.
It's going to make it easier and you'll probably have more success.
OK, perfect, that's looking really good, so now that we fed this starter.
Now, what we'll do is we're going to do the same thing, we're going to cover it, put it back inside
our cabinet, we're going to let it sit for another 24 hours.
In 24 hours, we'll come back.
And what we should what we should see is we should see quite a bit of activity.
Hopefully it rises just a little bit and then we'll do the same thing.
We're going to discard about 80 percent of it, feed it another 30 grams of water and flour and then
allow it to sit.
And we're going to keep on doing those until we get a consistent starter.
And you're going to see that every step of the way.
OK, we'll see you tomorrow.