Today is day four of our frozen dry starter, so let's see.
Yesterday we did feed this and we can see today.
Let me just grab my spoon so I can point.
Where we can see today is that we definitely have some air bubbles that are forming.
You can see that the bubbles are just kind of bubbling over the top of the mixture.
And if I just go ahead and have a smell.
Mmm.
So it does have a little bit of an acidic smell, and that means that our lacto bacteria are colonising.
Now, the lacto bacteria are really important because what they do is they lower the edge of this mixture
and the lowering of that helps try to keep out other microbes inside the mixture and it will just allow
the yeast and the bacteria to survive there.
So we're going to go ahead and we're going to take out about 80 percent and we're going give it a feeding.
OK, so let's take out 80 percent and then we'll give it a feeding first.
I'll give it a little mix.
And I can already tell that this mixture is going to be ready pretty soon.
So if you watch my video on making your own starter, you can see them side by side between making your
own starter or using the dried frozen starter.
OK, so we're going to go ahead and tear at about.
30 grams.
Now, 40, that's OK, and I'm just going to give it a mix.
And I like to use this as an opportunity to clean the sides off.
OK, again, we put in about 40 grams of water, so make sure we zero it out and we'll take.
About 40 grams of our mixture, flour.
Will put in a little bit too much, I want I could just put it back.
That's OK.
42 is close enough.
Was a good mix.
And I think with about two more feedings, this will probably be ready.
And again, I'll show you each day what it looks like, what we're looking for.
OK.
Now, now that this is mixed up properly, what we'll do is I want to make a mental note of where this
of starter is on the side of the Cerrado on this side of the container.
OK, so if I want to just take a look at the side of the container right here, I want that to rise
about double.
So once when that has risen about double within about 12 to 14 hours, then I know that this starter
is absolutely ready because the dried frozen starter that I worked with to inoculate this that starter
I know was very active when I created it.
And I know that it will take typically 12 hours to rise.
So you'll have to learn how your starter reacts.
So at this way, you know what to look for, but that comes in time.
But until then, we can always try the water test to see when it's ready and looking for when it has
risen.
And again, we're also looking for that sweet smell.
OK, so we'll come back in 24 hours and see if this is ready to use.