1 00:00:00,270 --> 00:00:05,380 So here we have our data of our frozen dry starter. 2 00:00:05,790 --> 00:00:09,930 So this is the type of starter that you would probably get if you were to get it from, say, Carl's 3 00:00:09,930 --> 00:00:14,760 Friends, which is an organization in the US that will send you free starter. 4 00:00:14,800 --> 00:00:20,970 All you have to do is just send them a prepaid envelope, or if you bought it from a website like TOPIA 5 00:00:20,970 --> 00:00:24,910 or even have luck buying some starter off eBay. 6 00:00:24,930 --> 00:00:28,100 When I was in a little bit of attention, I was trying to just get something quick. 7 00:00:28,590 --> 00:00:31,820 So when you get it, you get those little dried flakes. 8 00:00:31,830 --> 00:00:37,380 And what we did yesterday was we just mixed up a little bit of flour, a bit of water with those dry 9 00:00:37,380 --> 00:00:37,770 flakes. 10 00:00:38,070 --> 00:00:44,220 Now, I wasn't so concerned about the temperature of the water yesterday because I was putting frozen 11 00:00:44,220 --> 00:00:45,090 flakes into it. 12 00:00:45,540 --> 00:00:47,030 So they were already cold. 13 00:00:47,340 --> 00:00:49,980 Today, I am being particular about the water. 14 00:00:50,010 --> 00:00:52,020 I am trying to to get water. 15 00:00:52,020 --> 00:00:54,180 That's a little bit more than room temperature. 16 00:00:54,180 --> 00:00:56,400 I'm looking for about 80 degrees personally. 17 00:00:56,700 --> 00:00:59,580 And then what I'll do is I'm going to take the starter off. 18 00:00:59,580 --> 00:01:04,050 Let's first take a look at it so I don't really see much action. 19 00:01:04,050 --> 00:01:08,430 I do see a few small bubbles here, but not not a lot of action that's going on. 20 00:01:09,390 --> 00:01:12,320 Still does have a lot of a flower smell to it. 21 00:01:12,330 --> 00:01:16,650 So definitely hasn't started colonizing all that fresh flower. 22 00:01:16,650 --> 00:01:20,240 But I still want to add some additional flower to it and water. 23 00:01:20,820 --> 00:01:22,620 So this way I'm giving it a little bit more food. 24 00:01:22,620 --> 00:01:25,360 And also now I'm trying to bring up that temperature a little bit. 25 00:01:25,900 --> 00:01:29,310 OK, so go ahead and turn on my scale. 26 00:01:31,760 --> 00:01:36,590 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 27 00:01:36,590 --> 00:01:37,450 water in first. 28 00:01:38,420 --> 00:01:45,960 And the reason for the order first is it allows me to go ahead and break up the flower that's there 29 00:01:45,960 --> 00:01:50,000 and to mix up any of the microbes. 30 00:01:50,310 --> 00:01:54,290 So this way, they're now in more places within that culture. 31 00:01:54,990 --> 00:01:55,850 And that's part of the reason. 32 00:01:55,860 --> 00:02:00,970 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. 33 00:02:02,250 --> 00:02:06,500 But yesterday, when those flakes were frozen, they were very hard. 34 00:02:06,510 --> 00:02:07,700 I couldn't really break them up. 35 00:02:07,830 --> 00:02:14,430 Now that they've frosted and they're mixed inside that flower and they've hydrated, I can certainly 36 00:02:14,430 --> 00:02:15,450 mix it up very easy. 37 00:02:17,340 --> 00:02:21,060 So this way now, again, those microbes are now in more places. 38 00:02:21,360 --> 00:02:30,090 And then I will go ahead and feed them with just 30 grams of our flour mixture, which was 50 percent, 39 00:02:30,090 --> 00:02:32,400 whole wheat, 50 percent, all purpose. 40 00:02:32,850 --> 00:02:34,500 And I'll just go ahead and mix it in. 41 00:02:38,110 --> 00:02:42,790 I'm just mixing in enough that this way the flour is hydrated 42 00:02:46,210 --> 00:02:50,800 and you'd be amazed at how much water the flour can actually absorb, so sometimes it might look like 43 00:02:50,800 --> 00:02:51,650 it's very dry. 44 00:02:51,700 --> 00:02:54,900 If you just give it a little bit of time, it looks like it's very wet. 45 00:02:54,910 --> 00:02:56,140 You see a little bit of time and. 46 00:02:59,580 --> 00:03:03,470 Absorb and turn out really beautiful. 47 00:03:04,350 --> 00:03:05,580 OK, so here you go. 48 00:03:05,760 --> 00:03:11,960 So there is our second or I guess our second feeding of this this flower. 49 00:03:12,300 --> 00:03:18,660 And so by tomorrow, now that I put in some warmer water and fed it a second time tomorrow, we really 50 00:03:18,660 --> 00:03:21,610 should start to see a little bit more action than what we were seeing today. 51 00:03:21,990 --> 00:03:22,960 So we'll come back tomorrow. 52 00:03:22,980 --> 00:03:24,060 We'll take a look at this. 53 00:03:24,060 --> 00:03:25,970 And that will be 40 hours from.