It's day five of our homemade starter, this starter, again, we only started with 50 grams of water,
50 grams of flour, it is now day five.
So let's take the top off and see what it looks like.
And, wow, you can really see all the bubbles that are inside the mixture.
We bring this close to the camera so you can see there's lots of bubbles inside the mixture.
You can see that there's lots of activity.
If I smell it, I can smell that.
There certainly is some sort of acidic aroma, but it doesn't smell like the frozen dry starter that
I just put together for another video.
I can tell that this isn't doesn't have as much activity as that other starter.
And so I'm going to need to give it some more time.
So we're just going to feed it again.
A starter like this, you should need about a week to possibly two weeks to have it really up to strength.
One thing that I've learned over time is if your starter is not that strong, you're better off not
using it and feeding it successively until it's ready or when you're making your your loving and you
give it that auto lease time, that resting period, you're going to want to make sure that you give
it an extended amount of time, which means you're going to have to plan for that ahead of time.
So any time that I've had a weak starter, maybe I took it on my fridge too too late and I had a rush.
I always just made sure I gave it a much longer resting time.
We put in about 37 grams of water, so about 37 grams of flour.
Yeah, a bit too much, that's OK.
You can mix.
And so if you watch the D5 video of the frozen dry starter and the day five of this video together you'll
see the difference between having your own starter you purchase or that someone has given you versus
one that you're developing yourself for this starter.
I can definitely tell I'm going to need a little bit more time and stuff.
I'm not going to be ready tomorrow like the frozen dry starter is.
But I'll go ahead, will put the top on and we'll come back another 24 hours to see how it looks.
And again, we're going to keep on feeding it, trying to help the bacteria and yeast that are inside
the dough, colonise, become really strong, really active that this way they can make that beautiful
look and smell and rise that we're looking for in the dough.
So come back in 24 hours.