Today is the fifth day of our frozen dry starter.
Now, we fed this a few times already, so let's see what it looks like today.
And you can notice that there's still lots of bubbles and lots of activity that's happening inside the
starter.
So, again, we need to make sure that this has enough strength and enough vigor to be able to act as
a weapon for our bread.
Now, I could probably use this right now if I wanted to, but I'm going to feed it one more time,
mostly because I didn't get a chance to see it rise midway through the day.
So before I use it, I want to make sure that I have a chance to see how quickly it rises, how much
time it takes since go ahead and pour most of this out.
Again, I want warm water, but doesn't have to be hot looking around 80 degrees Fahrenheit.
Going to add 30 grams of water to feed it.
Mixed it in,
and I think tomorrow, if we wanted to use this to start making a bread, we could be seeing how it
looks, the way it smells, the activity that happens inside the container.
OK, so let's go ahead and feed it one more time.
Just to give it thirty five grams.
Green, give it all mix.
Now, tomorrow, I'll be able to check to see how much this has risen in 12 hours, and that will give
me a real indication on if it's ready, if it's doubled in size in about 12 hours, then I know that
this is ready to go.
If it doesn't, then I'm going to need to keep on giving giving it some more feelings until it's ready.
But from my experience, I can see that this looks like it's ready to put the top back on, put it back
inside my cabinet, leave it for another 12 hours and we'll take a look at it tomorrow.
And I believe we should be ready to use it.