hey guys it's Bettie from BakerBettie.com and welcome to day three of getting
our sourdough starter going. now hopefully if you are watching this video
you have gone through day 1 and day 2 of getting your sourdough starter going but
if you are new to this series there is a link down at the description so you can
watch the full playlist and get caught up with us. now you can see that my
starter on day 3 has started growing you can see all of these bubbles and you can
see from that mark we made yesterday it has about doubled in size. this is such a
good sign it means that our culture is lively it is feeding and creating gases
and acids and it's really common for between day two and day three for there
to be a surge of activity but if you did not see this surge of activity do not
worry your starter is okay sometimes it just doesn't happen this early and even
if you did get this surge of activity between yesterday and today it might die
down tomorrow so it's still not ready for us to bake with yet and if you're
not seeing that activity please don't worry I'm actually going to give you a
close-up view of what it looks like. here are all of the bubbles and then here is
the starter inside. I'm going to stir it for you and you can see all of that
gluten structure and all of those gases that have been built up in our starter
as it has started fermenting so this is very exciting and such a good sign. so
today we are actually going to do the exact same thing that we did yesterday
we're going to keep 25 grams of our starter and we're going to feed that 50
grams of whole wheat flour and 50 grams of water at about 85 to 90 degrees
Fahrenheit. so hopefully you still have written down the weight of your jar so
you want the weight of your jar plus 25 grams left so mine is going to equal 709
but yours will be different obviously and then we're just going to go ahead
and feed that. now again we're not going to keep our discard yet eventually I'm
going to show you what you'll be able to do with your discard but it's still not
ready for it to be kept so you just want to throw that away or you can also put
it in your compost if you are somebody who composts. okay and just like the last
two days we're going to stir that up making sure all of that flour is
moistened and we're gonna let this sit again until tomorrow where we will come
back and feed it again at about the same time. now what is happening in our
culture is it is collecting natural yeast and natural bacteria in our flour
and in the air and there is nutrients in the flour that those yeast of bacteria
are feeding on and this culture is just going to keep getting stronger and more
lively so it's really important that we keep feeding it on a regular schedule so
that it stays nice and strong and keeps getting stronger. if we kind of neglect
it here at the beginning it's going to be harder for it to get strong for us to
be able to use it to leaven our bread. okay and I'm just going to pop the lid
right back on top and we're just going to let this sit at room temperature
until this time tomorrow. now please let me know in the comments section how it's
going for you and let me know what you've named your starter and if you saw
any of that surge of activity like I did today. if you share any pictures on
social media please tag me @BakerBettie so I can see how it's going for
you and I'll see you guys tomorrow for our day four of feeding.