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In this video we're going to do is we're going to take a look at how do we feed a starter?

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So I have a starter here that is ready to use, but I also want to make sure that I save some starter.

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So this way I can use it again when I make my next bread.

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So what I'll do as I'll just go ahead.

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I'll take a spoon.

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I only need about a teaspoon or so of this starter.

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And you can tell that this starter is ready because it has lots of bubbles in it has a nice little sour

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vinegar type smell to it.

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It's risen twice the size that it was when I originally mixed it.

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And we also did the water test on this in a video that was putting together.

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So what I would just do is just take about a teaspoon of that starter, set my scale to zero, and I'm

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going to add about 30 grams of water.

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I always like to add my water first and the reason for that and so that this way I can mix my starter

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and break up all those little microbes into many more parts of the water.

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So this way, when it makes my flower and that all those microbes are going to go to colonize and touch

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more pieces of flower, so I'll just get a more consistent sour dough and then I'll just take my 50

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50 mixture of water, whole wheat flour and white flour, and I'll just put in 30 grams.

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So, again, we're making a 100 percent hydration.

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Which means that there are equal parts, water, equal parts, flour, and again, if it's not exact,

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that that's OK.

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OK, and just go ahead and mix that in and I'm just trying to mix it in just until all the flour has

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some moisture on it.

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I don't really want to see too much dry flour clumps.

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I also use this as an opportunity to kind of clean the sides a little bit of my container.

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This was a new container, but oftentimes I'll just reuse the same one.

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OK, so there we go.

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I have now mixed my 30 grams of flour, 30 grams of water right into my container.

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I was going to go ahead to cover the slightly.

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And I have two choices.

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One, if I'm making bread on a consistent basis, maybe daily or every other day, I would probably

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just leave this in my cabinet.

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So this way I could feed it every single day.

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If I was not using this every single day, I will put this in my fridge and I'll leave it there and

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I'll feed it only about once a week.

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Now, when I take this out of the fridge and I want to feed it, what I'll do is I will throw away 80

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to 90 percent of the the starter.

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OK, so again, I just want to have about a teaspoon of the starter left and I'll do that process again.

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Some people might feel that it's wasting to throw away the 90 percent of the starter.

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One thing that I found is I have chickens and I will just kind of cook that up for them and on a frying

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pan and then just cut it up into some small pieces for them.

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And they love to eat it.

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So I personally don't throw it out.

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I give it to my chickens.

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But you don't have chickens.

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Some people do try to find some other uses for them.

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I found that if I've let this sit for an extended period of time, it's just too sour for my liking.

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My chickens don't seem to mind it.

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But again, uh, you know, we'll talk a little bit later in the course about ways that you can use

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it.

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All right.

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So that's it.

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You've just fed your first starter.

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You are going to go put your lid on, put it in a nice warm spot if you're making lots of breads or

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you can throw it in the fridge for a later time.