We're back at day six of our fresh start here, so we're going to take a look to see what this starter
looks like.
After only six days now, most likely isn't ready.
But we'll we'll probably need to feed it a few more times before we really start to get the strong,
active starter that we need.
So if we take the top off again, you can see there's lots of activity, lots of bubbles.
That's good.
That shows that the yeast and the bacteria are colonising.
I smell it.
It does have a sour smell, but it's not that strong or what I would expect to be as strong after only
having it for twenty four hours.
So we definitely need to feed it again.
So as I pull back, you'll notice some of the air pockets that are still inside the flour.
That's great to see.
OK, so it's going to go ahead and do another feeding again.
We feed.
I like to mix it a little bit, take out a large portion of it, 80 to 90 percent.
OK, so your outer scale.
And about 30 grams.
Makes it in.
And we'll put our 30 grams of flour in.
Now, if you've watched the video on how to use the frozen dry starter, you would have seen that at
this point with the frozen dry starter.
It would already be ready to use.
So that's one of the benefits of getting a starter from a friend or buying it.
It's already ready to go and we'd be able to start baking.
But with this starter, we definitely need to have a little bit more time.
OK, so we go ahead.
We mix it up and we are ready to go.
This starter we're going to cover put it back inside the cabinet, let it sit for another twenty four
hours and we'll see how it looks after them.