So here we have our data of our frozen dry starter.
So this is the type of starter that you would probably get if you were to get it from, say, Carl's
Friends, which is an organization in the US that will send you free starter.
All you have to do is just send them a prepaid envelope, or if you bought it from a website like TOPIA
or even have luck buying some starter off eBay.
When I was in a little bit of attention, I was trying to just get something quick.
So when you get it, you get those little dried flakes.
And what we did yesterday was we just mixed up a little bit of flour, a bit of water with those dry
flakes.
Now, I wasn't so concerned about the temperature of the water yesterday because I was putting frozen
flakes into it.
So they were already cold.
Today, I am being particular about the water.
I am trying to to get water.
That's a little bit more than room temperature.
I'm looking for about 80 degrees personally.
And then what I'll do is I'm going to take the starter off.
Let's first take a look at it so I don't really see much action.
I do see a few small bubbles here, but not not a lot of action that's going on.
Still does have a lot of a flower smell to it.
So definitely hasn't started colonizing all that fresh flower.
But I still want to add some additional flower to it and water.
So this way I'm giving it a little bit more food.
And also now I'm trying to bring up that temperature a little bit.
OK, so go ahead and turn on my scale.
And once when it's ready and go in, I'm just going to put in 30 grams of water and I like to put my
water in first.
And the reason for the order first is it allows me to go ahead and break up the flower that's there
and to mix up any of the microbes.
So this way, they're now in more places within that culture.
And that's part of the reason.
That's one of the reasons why I like to feed it and I don't like to disturb it unless I'm feeding it.
But yesterday, when those flakes were frozen, they were very hard.
I couldn't really break them up.
Now that they've frosted and they're mixed inside that flower and they've hydrated, I can certainly
mix it up very easy.
So this way now, again, those microbes are now in more places.
And then I will go ahead and feed them with just 30 grams of our flour mixture, which was 50 percent,
whole wheat, 50 percent, all purpose.
And I'll just go ahead and mix it in.
I'm just mixing in enough that this way the flour is hydrated
and you'd be amazed at how much water the flour can actually absorb, so sometimes it might look like
it's very dry.
If you just give it a little bit of time, it looks like it's very wet.
You see a little bit of time and.
Absorb and turn out really beautiful.
OK, so here you go.
So there is our second or I guess our second feeding of this this flower.
And so by tomorrow, now that I put in some warmer water and fed it a second time tomorrow, we really
should start to see a little bit more action than what we were seeing today.
So we'll come back tomorrow.
We'll take a look at this.
And that will be 40 hours from.