1 00:00:00,330 --> 00:00:05,460 Today is day four of our frozen dry starter, so let's see. 2 00:00:05,550 --> 00:00:10,440 Yesterday we did feed this and we can see today. 3 00:00:10,790 --> 00:00:12,390 Let me just grab my spoon so I can point. 4 00:00:13,350 --> 00:00:16,940 Where we can see today is that we definitely have some air bubbles that are forming. 5 00:00:17,490 --> 00:00:22,400 You can see that the bubbles are just kind of bubbling over the top of the mixture. 6 00:00:22,950 --> 00:00:24,960 And if I just go ahead and have a smell. 7 00:00:26,250 --> 00:00:26,630 Mmm. 8 00:00:27,360 --> 00:00:34,860 So it does have a little bit of an acidic smell, and that means that our lacto bacteria are colonising. 9 00:00:34,890 --> 00:00:41,730 Now, the lacto bacteria are really important because what they do is they lower the edge of this mixture 10 00:00:41,940 --> 00:00:51,120 and the lowering of that helps try to keep out other microbes inside the mixture and it will just allow 11 00:00:51,120 --> 00:00:53,340 the yeast and the bacteria to survive there. 12 00:00:53,550 --> 00:00:58,560 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. 13 00:00:58,920 --> 00:01:03,450 OK, so let's take out 80 percent and then we'll give it a feeding first. 14 00:01:04,760 --> 00:01:05,760 I'll give it a little mix. 15 00:01:07,200 --> 00:01:14,520 And I can already tell that this mixture is going to be ready pretty soon. 16 00:01:18,070 --> 00:01:24,430 So if you watch my video on making your own starter, you can see them side by side between making your 17 00:01:24,430 --> 00:01:28,390 own starter or using the dried frozen starter. 18 00:01:29,170 --> 00:01:34,330 OK, so we're going to go ahead and tear at about. 19 00:01:37,020 --> 00:01:37,920 30 grams. 20 00:01:40,220 --> 00:01:46,230 Now, 40, that's OK, and I'm just going to give it a mix. 21 00:01:53,160 --> 00:01:56,160 And I like to use this as an opportunity to clean the sides off. 22 00:02:00,330 --> 00:02:06,750 OK, again, we put in about 40 grams of water, so make sure we zero it out and we'll take. 23 00:02:10,450 --> 00:02:14,700 About 40 grams of our mixture, flour. 24 00:02:16,820 --> 00:02:21,000 Will put in a little bit too much, I want I could just put it back. 25 00:02:21,600 --> 00:02:22,100 That's OK. 26 00:02:23,400 --> 00:02:24,560 42 is close enough. 27 00:02:27,690 --> 00:02:28,480 Was a good mix. 28 00:02:31,060 --> 00:02:35,990 And I think with about two more feedings, this will probably be ready. 29 00:02:37,720 --> 00:02:42,640 And again, I'll show you each day what it looks like, what we're looking for. 30 00:02:43,730 --> 00:02:44,160 OK. 31 00:02:45,640 --> 00:02:55,810 Now, now that this is mixed up properly, what we'll do is I want to make a mental note of where this 32 00:02:56,230 --> 00:03:01,660 of starter is on the side of the Cerrado on this side of the container. 33 00:03:03,760 --> 00:03:09,070 OK, so if I want to just take a look at the side of the container right here, I want that to rise 34 00:03:09,070 --> 00:03:09,720 about double. 35 00:03:10,180 --> 00:03:18,130 So once when that has risen about double within about 12 to 14 hours, then I know that this starter 36 00:03:18,130 --> 00:03:26,050 is absolutely ready because the dried frozen starter that I worked with to inoculate this that starter 37 00:03:26,050 --> 00:03:28,780 I know was very active when I created it. 38 00:03:29,320 --> 00:03:33,450 And I know that it will take typically 12 hours to rise. 39 00:03:33,610 --> 00:03:37,410 So you'll have to learn how your starter reacts. 40 00:03:37,420 --> 00:03:40,870 So at this way, you know what to look for, but that comes in time. 41 00:03:41,350 --> 00:03:48,280 But until then, we can always try the water test to see when it's ready and looking for when it has 42 00:03:48,280 --> 00:03:48,680 risen. 43 00:03:48,880 --> 00:03:50,960 And again, we're also looking for that sweet smell. 44 00:03:51,340 --> 00:03:55,060 OK, so we'll come back in 24 hours and see if this is ready to use.