In this video we're going to do is we're going to take a look at how do we feed a starter?
So I have a starter here that is ready to use, but I also want to make sure that I save some starter.
So this way I can use it again when I make my next bread.
So what I'll do as I'll just go ahead.
I'll take a spoon.
I only need about a teaspoon or so of this starter.
And you can tell that this starter is ready because it has lots of bubbles in it has a nice little sour
vinegar type smell to it.
It's risen twice the size that it was when I originally mixed it.
And we also did the water test on this in a video that was putting together.
So what I would just do is just take about a teaspoon of that starter, set my scale to zero, and I'm
going to add about 30 grams of water.
I always like to add my water first and the reason for that and so that this way I can mix my starter
and break up all those little microbes into many more parts of the water.
So this way, when it makes my flower and that all those microbes are going to go to colonize and touch
more pieces of flower, so I'll just get a more consistent sour dough and then I'll just take my 50
50 mixture of water, whole wheat flour and white flour, and I'll just put in 30 grams.
So, again, we're making a 100 percent hydration.
Which means that there are equal parts, water, equal parts, flour, and again, if it's not exact,
that that's OK.
OK, and just go ahead and mix that in and I'm just trying to mix it in just until all the flour has
some moisture on it.
I don't really want to see too much dry flour clumps.
I also use this as an opportunity to kind of clean the sides a little bit of my container.
This was a new container, but oftentimes I'll just reuse the same one.
OK, so there we go.
I have now mixed my 30 grams of flour, 30 grams of water right into my container.
I was going to go ahead to cover the slightly.
And I have two choices.
One, if I'm making bread on a consistent basis, maybe daily or every other day, I would probably
just leave this in my cabinet.
So this way I could feed it every single day.
If I was not using this every single day, I will put this in my fridge and I'll leave it there and
I'll feed it only about once a week.
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
to 90 percent of the the starter.
OK, so again, I just want to have about a teaspoon of the starter left and I'll do that process again.
Some people might feel that it's wasting to throw away the 90 percent of the starter.
One thing that I found is I have chickens and I will just kind of cook that up for them and on a frying
pan and then just cut it up into some small pieces for them.
And they love to eat it.
So I personally don't throw it out.
I give it to my chickens.
But you don't have chickens.
Some people do try to find some other uses for them.
I found that if I've let this sit for an extended period of time, it's just too sour for my liking.
My chickens don't seem to mind it.
But again, uh, you know, we'll talk a little bit later in the course about ways that you can use
it.
All right.
So that's it.
You've just fed your first starter.
You are going to go put your lid on, put it in a nice warm spot if you're making lots of breads or
you can throw it in the fridge for a later time.