1 00:00:00,120 --> 00:00:06,990 This is our third day of our frozen dry starter, so just as a reminder, if you were to buy starter, 2 00:00:07,140 --> 00:00:10,540 you're probably going to get it in that frozen dry flakes, OK? 3 00:00:10,860 --> 00:00:16,530 And when you mix it up with the flour and the water, it should come around much faster than if you 4 00:00:16,530 --> 00:00:18,600 were starting your you're starting from scratch. 5 00:00:19,020 --> 00:00:20,780 So on our third day. 6 00:00:20,940 --> 00:00:22,350 Wow, look at this. 7 00:00:22,710 --> 00:00:26,100 You can see there's already a lot of bubbling action. 8 00:00:26,400 --> 00:00:33,330 So I actually just have a starter here from my how to make your own starter video and just want to kind 9 00:00:33,330 --> 00:00:38,010 of show that these were made on the same day, basically at the same time. 10 00:00:38,490 --> 00:00:41,040 But they look very, very different. 11 00:00:41,170 --> 00:00:48,570 OK, and so that's the benefit of using a frozen dry starter is that this is going to be ready much 12 00:00:48,570 --> 00:00:49,920 sooner than this is. 13 00:00:50,120 --> 00:00:53,230 OK, so let's put that back. 14 00:00:54,750 --> 00:00:55,170 All right. 15 00:00:55,180 --> 00:00:55,980 So what did we do? 16 00:00:56,070 --> 00:01:03,990 So what we did was on the 10th to 13th, we had mixed up the frozen dry starter with some flour and 17 00:01:03,990 --> 00:01:04,350 water. 18 00:01:04,530 --> 00:01:11,580 And we are now ready to go ahead and mix this up and we are ready to feed this. 19 00:01:11,610 --> 00:01:14,390 So what we're going to do is we're gonna take some water. 20 00:01:14,760 --> 00:01:17,730 So if you do want to take a temperature reading of your water, you can. 21 00:01:18,000 --> 00:01:22,400 This is about eighty three degrees Fahrenheit, which is more than fine for feeding my starter. 22 00:01:22,920 --> 00:01:29,760 You could technically use room temperature, water or a little trick that you can do is if you are able 23 00:01:29,760 --> 00:01:35,160 to put your finger inside, it should just be nice and you know, it should feel comfortable, shouldn't 24 00:01:35,160 --> 00:01:36,340 be too hot, should be too cold. 25 00:01:36,810 --> 00:01:41,620 So we're going to do is we're going to discard 90 percent of this and then we're going to feed it. 26 00:01:41,880 --> 00:01:43,380 OK, so let me go ahead and discard some. 27 00:01:43,560 --> 00:01:49,050 OK, so we just discarded 90 percent of our starter and now we're going to do is we're going to give 28 00:01:49,050 --> 00:01:49,740 it a feeding. 29 00:01:50,100 --> 00:01:54,510 And the feeding that we're going to do is we're going to give it about 30 grams of water, 30 grams 30 00:01:54,510 --> 00:01:55,050 of flour. 31 00:01:55,330 --> 00:02:00,050 OK, again, I don't like to use too much water and flour because I just don't like to be too wasteful. 32 00:02:00,660 --> 00:02:03,990 But again, oftentimes what I'll do with my starters, I'll feed it to my chickens. 33 00:02:03,990 --> 00:02:11,670 They do enjoy it now for the water because we're trying to get this in a position where we're going 34 00:02:11,670 --> 00:02:13,830 to have to feed it every twenty four hours. 35 00:02:14,310 --> 00:02:19,400 You could go ahead and you could could check the temperature. 36 00:02:19,700 --> 00:02:26,730 So right now it's just about 80 degrees or so Fahrenheit, which is good for me. 37 00:02:27,780 --> 00:02:30,540 OK, another way to test that is you can just kind of put your finger in. 38 00:02:30,540 --> 00:02:31,790 It should not be too hot. 39 00:02:31,800 --> 00:02:32,790 Shouldn't be too cold. 40 00:02:33,630 --> 00:02:35,190 And yeah. 41 00:02:35,190 --> 00:02:37,770 So I think we're all ready to go so we can go ahead. 42 00:02:37,770 --> 00:02:43,170 We take our 50/50 mixture of our All-Purpose or white flour and whole wheat flour. 43 00:02:43,830 --> 00:02:45,780 Maybe go ahead and we can zero out our scale. 44 00:02:47,890 --> 00:02:50,260 Put in our 30 grams of water. 45 00:02:52,480 --> 00:02:57,460 Again, if I put in a little bit extra water, that's fine, because I'm going to do is I'm just going 46 00:02:57,460 --> 00:03:02,260 to add in 33 grams of flour, just give it a nice mixture. 47 00:03:03,130 --> 00:03:09,070 So this way, we're spreading out all the bacteria and yeast throughout the mixture. 48 00:03:12,000 --> 00:03:13,740 OK, I've done that. 49 00:03:14,280 --> 00:03:16,350 It's going to go ahead and zero out my scale again. 50 00:03:16,650 --> 00:03:21,000 OK, so we put in our 30 grams of water again, which is about 33 grams. 51 00:03:21,000 --> 00:03:22,040 We just mixed it in. 52 00:03:22,050 --> 00:03:27,060 So this way, all those microbes are now mixed into the water. 53 00:03:27,070 --> 00:03:30,240 And I'll just go ahead and put in about thirty three grams of flour. 54 00:03:35,780 --> 00:03:38,120 Great, and we'll go ahead, we'll mix that up again. 55 00:03:41,720 --> 00:03:42,180 OK. 56 00:03:42,590 --> 00:03:46,820 And again, we're just trying to make it into this where all the flour is hydrated. 57 00:03:49,290 --> 00:03:57,450 And with all that flour as hydrated, you can put the top on nice and loose and we can store this inside 58 00:03:57,450 --> 00:04:02,430 our cabinet again for another 24 hours to see how it's changed. 59 00:04:02,970 --> 00:04:03,650 OK, good. 60 00:04:04,200 --> 00:04:05,750 So we'll go ahead. 61 00:04:05,760 --> 00:04:11,250 We'll put the top on and in another 24 hours will come back, take a look at the starter and.