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Today is the fifth day of our frozen dry starter.

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Now, we fed this a few times already, so let's see what it looks like today.

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And you can notice that there's still lots of bubbles and lots of activity that's happening inside the

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starter.

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So, again, we need to make sure that this has enough strength and enough vigor to be able to act as

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a weapon for our bread.

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Now, I could probably use this right now if I wanted to, but I'm going to feed it one more time,

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mostly because I didn't get a chance to see it rise midway through the day.

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So before I use it, I want to make sure that I have a chance to see how quickly it rises, how much

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time it takes since go ahead and pour most of this out.

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Again, I want warm water, but doesn't have to be hot looking around 80 degrees Fahrenheit.

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Going to add 30 grams of water to feed it.

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Mixed it in,

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and I think tomorrow, if we wanted to use this to start making a bread, we could be seeing how it

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looks, the way it smells, the activity that happens inside the container.

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OK, so let's go ahead and feed it one more time.

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Just to give it thirty five grams.

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Green, give it all mix.

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Now, tomorrow, I'll be able to check to see how much this has risen in 12 hours, and that will give

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me a real indication on if it's ready, if it's doubled in size in about 12 hours, then I know that

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this is ready to go.

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If it doesn't, then I'm going to need to keep on giving giving it some more feelings until it's ready.

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But from my experience, I can see that this looks like it's ready to put the top back on, put it back

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inside my cabinet, leave it for another 12 hours and we'll take a look at it tomorrow.

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And I believe we should be ready to use it.