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We're back at day six of our fresh start here, so we're going to take a look to see what this starter

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looks like.

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After only six days now, most likely isn't ready.

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But we'll we'll probably need to feed it a few more times before we really start to get the strong,

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active starter that we need.

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So if we take the top off again, you can see there's lots of activity, lots of bubbles.

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That's good.

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That shows that the yeast and the bacteria are colonising.

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I smell it.

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It does have a sour smell, but it's not that strong or what I would expect to be as strong after only

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having it for twenty four hours.

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So we definitely need to feed it again.

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So as I pull back, you'll notice some of the air pockets that are still inside the flour.

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That's great to see.

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OK, so it's going to go ahead and do another feeding again.

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We feed.

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I like to mix it a little bit, take out a large portion of it, 80 to 90 percent.

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OK, so your outer scale.

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And about 30 grams.

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Makes it in.

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And we'll put our 30 grams of flour in.

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Now, if you've watched the video on how to use the frozen dry starter, you would have seen that at

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this point with the frozen dry starter.

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It would already be ready to use.

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So that's one of the benefits of getting a starter from a friend or buying it.

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It's already ready to go and we'd be able to start baking.

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But with this starter, we definitely need to have a little bit more time.

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OK, so we go ahead.

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We mix it up and we are ready to go.

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This starter we're going to cover put it back inside the cabinet, let it sit for another twenty four

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hours and we'll see how it looks after them.