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It's day five of our homemade starter, this starter, again, we only started with 50 grams of water,

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50 grams of flour, it is now day five.

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So let's take the top off and see what it looks like.

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And, wow, you can really see all the bubbles that are inside the mixture.

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We bring this close to the camera so you can see there's lots of bubbles inside the mixture.

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You can see that there's lots of activity.

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If I smell it, I can smell that.

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There certainly is some sort of acidic aroma, but it doesn't smell like the frozen dry starter that

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I just put together for another video.

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I can tell that this isn't doesn't have as much activity as that other starter.

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And so I'm going to need to give it some more time.

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So we're just going to feed it again.

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A starter like this, you should need about a week to possibly two weeks to have it really up to strength.

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One thing that I've learned over time is if your starter is not that strong, you're better off not

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using it and feeding it successively until it's ready or when you're making your your loving and you

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give it that auto lease time, that resting period, you're going to want to make sure that you give

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it an extended amount of time, which means you're going to have to plan for that ahead of time.

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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.

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I always just made sure I gave it a much longer resting time.

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We put in about 37 grams of water, so about 37 grams of flour.

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Yeah, a bit too much, that's OK.

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You can mix.

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And so if you watch the D5 video of the frozen dry starter and the day five of this video together you'll

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see the difference between having your own starter you purchase or that someone has given you versus

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one that you're developing yourself for this starter.

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I can definitely tell I'm going to need a little bit more time and stuff.

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I'm not going to be ready tomorrow like the frozen dry starter is.

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But I'll go ahead, will put the top on and we'll come back another 24 hours to see how it looks.

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And again, we're going to keep on feeding it, trying to help the bacteria and yeast that are inside

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the dough, colonise, become really strong, really active that this way they can make that beautiful

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look and smell and rise that we're looking for in the dough.

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So come back in 24 hours.