This is our third day of our frozen dry starter, so just as a reminder, if you were to buy starter,
you're probably going to get it in that frozen dry flakes, OK?
And when you mix it up with the flour and the water, it should come around much faster than if you
were starting your you're starting from scratch.
So on our third day.
Wow, look at this.
You can see there's already a lot of bubbling action.
So I actually just have a starter here from my how to make your own starter video and just want to kind
of show that these were made on the same day, basically at the same time.
But they look very, very different.
OK, and so that's the benefit of using a frozen dry starter is that this is going to be ready much
sooner than this is.
OK, so let's put that back.
All right.
So what did we do?
So what we did was on the 10th to 13th, we had mixed up the frozen dry starter with some flour and
water.
And we are now ready to go ahead and mix this up and we are ready to feed this.
So what we're going to do is we're gonna take some water.
So if you do want to take a temperature reading of your water, you can.
This is about eighty three degrees Fahrenheit, which is more than fine for feeding my starter.
You could technically use room temperature, water or a little trick that you can do is if you are able
to put your finger inside, it should just be nice and you know, it should feel comfortable, shouldn't
be too hot, should be too cold.
So we're going to do is we're going to discard 90 percent of this and then we're going to feed it.
OK, so let me go ahead and discard some.
OK, so we just discarded 90 percent of our starter and now we're going to do is we're going to give
it a feeding.
And the feeding that we're going to do is we're going to give it about 30 grams of water, 30 grams
of flour.
OK, again, I don't like to use too much water and flour because I just don't like to be too wasteful.
But again, oftentimes what I'll do with my starters, I'll feed it to my chickens.
They do enjoy it now for the water because we're trying to get this in a position where we're going
to have to feed it every twenty four hours.
You could go ahead and you could could check the temperature.
So right now it's just about 80 degrees or so Fahrenheit, which is good for me.
OK, another way to test that is you can just kind of put your finger in.
It should not be too hot.
Shouldn't be too cold.
And yeah.
So I think we're all ready to go so we can go ahead.
We take our 50/50 mixture of our All-Purpose or white flour and whole wheat flour.
Maybe go ahead and we can zero out our scale.
Put in our 30 grams of water.
Again, if I put in a little bit extra water, that's fine, because I'm going to do is I'm just going
to add in 33 grams of flour, just give it a nice mixture.
So this way, we're spreading out all the bacteria and yeast throughout the mixture.
OK, I've done that.
It's going to go ahead and zero out my scale again.
OK, so we put in our 30 grams of water again, which is about 33 grams.
We just mixed it in.
So this way, all those microbes are now mixed into the water.
And I'll just go ahead and put in about thirty three grams of flour.
Great, and we'll go ahead, we'll mix that up again.
OK.
And again, we're just trying to make it into this where all the flour is hydrated.
And with all that flour as hydrated, you can put the top on nice and loose and we can store this inside
our cabinet again for another 24 hours to see how it's changed.
OK, good.
So we'll go ahead.
We'll put the top on and in another 24 hours will come back, take a look at the starter and.