1 00:00:00,060 --> 00:00:05,910 You just got your first sourdough starter and it was sent to you from a friend of yours, or maybe you 2 00:00:05,910 --> 00:00:10,380 got it from Carl's friend sent to you for free, or maybe you ordered it online from, say, eBay or 3 00:00:10,620 --> 00:00:11,370 someplace else. 4 00:00:12,330 --> 00:00:16,320 What they're going to most likely send you, if you're buying it in the mail or getting it sent to you 5 00:00:16,320 --> 00:00:17,930 in the mail is something that looks like this. 6 00:00:18,360 --> 00:00:24,390 OK, what this is, is this is a starter that someone had dried and then frozen. 7 00:00:24,720 --> 00:00:30,230 OK, now I've this is my own homemade starter that I've dried and then froze. 8 00:00:30,540 --> 00:00:31,950 It's very easy to do. 9 00:00:31,950 --> 00:00:33,600 And I like to do it just this way. 10 00:00:33,600 --> 00:00:38,010 I always have a backup in case my starter dies for a reason or I want to share some with share some 11 00:00:38,010 --> 00:00:38,610 with somebody. 12 00:00:38,790 --> 00:00:43,140 You amazed at how many people would love to learn how to use sour dough, but they're afraid of actually 13 00:00:43,140 --> 00:00:44,370 making their starter themselves. 14 00:00:44,610 --> 00:00:47,640 And this makes it incredibly easy to start your own starter. 15 00:00:48,000 --> 00:00:49,110 So I'm going to show you how to do that. 16 00:00:49,780 --> 00:00:50,790 So first things first. 17 00:00:50,850 --> 00:00:55,020 You're going to turn on your scale, get a nice, clean container again. 18 00:00:55,020 --> 00:00:57,390 I normally use glass, but I use plastic for the videos. 19 00:00:57,390 --> 00:01:00,810 Just because it makes you makes a lot less noise. 20 00:01:01,260 --> 00:01:04,860 And I really am just looking for, you know, me personally. 21 00:01:04,860 --> 00:01:06,240 I use about five grams. 22 00:01:06,540 --> 00:01:07,980 That's also because I make my own. 23 00:01:08,430 --> 00:01:09,690 So I always have extra. 24 00:01:10,050 --> 00:01:13,650 If you're ordering it online, the pieces might be much smaller. 25 00:01:13,650 --> 00:01:14,910 You may not have as much. 26 00:01:15,630 --> 00:01:16,860 Depends on what you have. 27 00:01:17,790 --> 00:01:19,110 Look, it's OK to use less. 28 00:01:19,110 --> 00:01:22,200 The more you use, the more quickly it's going to colonise. 29 00:01:22,200 --> 00:01:25,530 And the more success you're going to have, the less you use, the longer it's going to take in, the 30 00:01:25,530 --> 00:01:27,450 more time you're going to have to feed it before it's ready. 31 00:01:27,840 --> 00:01:31,230 So there we go. 32 00:01:31,230 --> 00:01:32,340 We're at our five grams. 33 00:01:32,730 --> 00:01:35,250 Now, what I'll do is I'll take my water now. 34 00:01:41,130 --> 00:01:47,820 OK, we're out the five grams, what I'll do is I'll take my water, make sure I zero it out and I am 35 00:01:47,820 --> 00:01:50,370 going to put in approximately 30 grams. 36 00:01:54,340 --> 00:01:59,290 Of water, OK, it's OK if it's a little bit over and I'm going to go ahead and zero my scale. 37 00:02:01,800 --> 00:02:07,470 I mean, go ahead and take 30 grams of my whole wheat flour, all purpose flour mix. 38 00:02:08,990 --> 00:02:11,480 And I'll put it in approximately 30 grams. 39 00:02:15,180 --> 00:02:22,300 OK, and it doesn't have to be perfect, but we'll try to get it fairly close, OK, and then what we'll 40 00:02:22,300 --> 00:02:23,640 do is just give it a nice mix. 41 00:02:24,880 --> 00:02:28,770 And so what's going to happen is the water is going to get absorbed by the flower. 42 00:02:29,440 --> 00:02:41,350 And as that frozen starter starts to warm up those microbes that are inside the starter, they're going 43 00:02:41,350 --> 00:02:43,170 to start activating and coming alive. 44 00:02:45,180 --> 00:02:52,560 OK, so I always like to clean off the edges of my container, and now what I'll do is I'll go store 45 00:02:52,560 --> 00:02:57,560 this and in a warm place right now, it's about it's fall time where I am. 46 00:02:57,840 --> 00:02:59,700 It's just about to get to winter time. 47 00:02:59,700 --> 00:03:01,440 So I have two places that I like to store this. 48 00:03:01,440 --> 00:03:06,870 The first is I'll put it on the top shelf of a cabinet that's just above my toaster oven. 49 00:03:06,930 --> 00:03:11,820 It tends to stay just slightly warmer because we do use that fairly often in other places. 50 00:03:11,820 --> 00:03:17,290 I put it is sometimes my boiler room if it's really cold outside, because then this way it stays a 51 00:03:17,290 --> 00:03:21,060 little more of a constant temperature in there and it's warmer than than the rest of the house. 52 00:03:21,310 --> 00:03:22,140 So I just go ahead. 53 00:03:22,140 --> 00:03:25,770 I'll leave this here and we'll come back tomorrow and take a look to see how it's changed. 54 00:03:26,190 --> 00:03:30,870 This should take two to three days to get ready for us to use. 55 00:03:31,140 --> 00:03:32,510 Again, it depends on the temperature. 56 00:03:32,520 --> 00:03:37,830 The warmer it is and the more and the warmer the water that you use, it will go a bit faster. 57 00:03:37,830 --> 00:03:41,820 But for the first day, I don't really worry so much about what temperature the water is because I'm 58 00:03:42,240 --> 00:03:43,800 the starter is frozen. 59 00:03:43,800 --> 00:03:49,230 So even if I put warm water in the starter, the water is going to cool down pretty quickly. 60 00:03:49,410 --> 00:03:55,620 But tomorrow, when I feed this for the first time and I I'm going to add warmer water so that this 61 00:03:55,650 --> 00:03:58,300 way it will be able to activate a little bit faster. 62 00:03:58,830 --> 00:04:03,110 One thing I forgot to mention is when you cover this, just make sure that you cover it lightly. 63 00:04:03,270 --> 00:04:08,220 We're not trying to give it a complete seal, so I'll just take my cover and I'll place it on lightly.