WEBVTT

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celebration, we need some sort of activity in there, happening away before we hit it with

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the final dose.

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Yes, Jake!

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We just fed our stars and left on the side for 15 minutes, then hit it with the rest of

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the bag.

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There's some scraps here, just a nice little coconut bowl, so it's taken a little bit

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longer than expected, it's been really cold the past couple of days, actually past week,

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to be honest with you.

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So it's actually taken four days for the bubbles to start showing, I didn't really want to

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add any more to the feed until I start seeing bubbles and you know I can tell the fermentation

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process is beginning, so yeah, anyway what I'm going to do is I'm going to add 25 grams

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of flour and then 25 grams of water, it's actually been 10 days, I forgot to put the

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thing, 11 days actually, there's a line of water, that means there's too much water,

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the starter feed is hungry for flour and I've messed up on the ratios, this is called a

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hooch or a water line, happens when there's too much water, so you've got to basically

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put more flour back in there, I'm going to put maybe 10 grams, it's almost done, even though

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it's been very cold in the last couple of days, the temperature dropped from double digits

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back down to single digits and it hasn't been doing its work in these heats, if you're

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not careful with this, this can turn the whole thing into very acidic, very sour and

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you don't want that, so I'm going to add about 10 grams of flour, mix it back in, slap it back in there,

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it's time for a coffee, it's time for a coffee, it's coming at you live from 11 of March, 9 o'clock in

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the morning and this one was done yesterday from a previous batch that was failed and made

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pancakes with it so I used up about three quarters and then I basically restarted the feed, this was

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where the line was yesterday and the yeast has kind of like doubled a little bit, there's little

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bubbles, there's bubbles here which is great, I'm not going to feed it today so I'm just going to

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see how it goes, I'm going to watch it, if it falls because it's still looking like it's

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trying to peek, so I'm going to give it about an hour just to see where it goes,

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to see if it peeks and forms more bubbles, if it continues to rise then I'm going to leave it

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but if it doesn't rise, if it kind of collapses by I don't know like

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maybe 10, 11 o'clock, I'm going to add a bit more to it but I'm going to add more flour