celebration, we need some sort of activity in there, happening away before we hit it with
the final dose.
Yes, Jake!
We just fed our stars and left on the side for 15 minutes, then hit it with the rest of
the bag.
There's some scraps here, just a nice little coconut bowl, so it's taken a little bit
longer than expected, it's been really cold the past couple of days, actually past week,
to be honest with you.
So it's actually taken four days for the bubbles to start showing, I didn't really want to
add any more to the feed until I start seeing bubbles and you know I can tell the fermentation
process is beginning, so yeah, anyway what I'm going to do is I'm going to add 25 grams
of flour and then 25 grams of water, it's actually been 10 days, I forgot to put the
thing, 11 days actually, there's a line of water, that means there's too much water,
the starter feed is hungry for flour and I've messed up on the ratios, this is called a
hooch or a water line, happens when there's too much water, so you've got to basically
put more flour back in there, I'm going to put maybe 10 grams, it's almost done, even though
it's been very cold in the last couple of days, the temperature dropped from double digits
back down to single digits and it hasn't been doing its work in these heats, if you're
not careful with this, this can turn the whole thing into very acidic, very sour and
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,
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
the morning and this one was done yesterday from a previous batch that was failed and made
pancakes with it so I used up about three quarters and then I basically restarted the feed, this was
where the line was yesterday and the yeast has kind of like doubled a little bit, there's little
bubbles, there's bubbles here which is great, I'm not going to feed it today so I'm just going to
see how it goes, I'm going to watch it, if it falls because it's still looking like it's
trying to peek, so I'm going to give it about an hour just to see where it goes,
to see if it peeks and forms more bubbles, if it continues to rise then I'm going to leave it
but if it doesn't rise, if it kind of collapses by I don't know like
maybe 10, 11 o'clock, I'm going to add a bit more to it but I'm going to add more flour