hey guys it's Bettie from BakerBettie.com and welcome to day two of getting
your sourdough starter going. now if you're new to this series you need to
make sure you go back and watch the other videos, I will link the playlist
below but hopefully if you are here you have already watched day one and you
already have a container of sourdough starter going so we are on to day two and
now what we need to do today is do our first feeding. so if you look at your
starter today you might already start seeing some bubbles in the starter. I see
just a few bubbles in mine so if you see a lot of bubbles that's normal if you
see no bubbles that's normal if you see a few bubbles it's also normal
everybody's starter is going to look a little bit different and it's just kind
of depending on the flour that you used, the environment you live in, your water, a
lot of different factors because there's going to be different yeast and
different bacteria available for your starter and depending on your
environment it might start fermenting a lot faster or slower. now when I'm
looking at mine I actually see a bit of liquid forming on top and it has a bit
of a brown or gray or almost kind of black cast to the color of that liquid
now this is normal it is called hooch and the fermentation that's
happening in your starter is creating both alcohol and gases so the hooch is
actually a byproduct of the alcohol creation in your starter so if you have
a lot of liquid you can just pour it off. mine is just a tiny bit so I'm not going
to worry too much about it it's not harmful for your starter and it's
actually a sign that your start is alive but it's also a sign that your starter
is hungry so we need to feed it so what we're going to do today is we are going
to discard all but 25 grams of what we have left in our container and then we
are going to do the same feeding as we did yesterday
50 grams of flour, 50 grams of warm water. now the reason why we need to discard
some of this is if we were to feed this total amount enough flour in water for
it to have enough food our starter would just keep getting bigger and bigger and
bigger every time we fed that so we're trying to reduce the amount of flour
wasted there's no need to keep that much of it around. so we're going to throw
away all but 25 grams of this and this is why I wanted you to take the weight
of your jar yesterday so if you remember my jar weighed 684 grams so I need my
jar to weigh 709 grams which would equal 25 grams of my starter so 684 plus 25
would equal 709 so whatever the weight of your jar is Plus that 25 grams of
starter is what you are going to want your jar to weigh .so I've turned my
scale on here and it's at zero I'm going to set my jar on top and I'm going to
remove enough of this that it will equal 709 grams. now down the road I am going
to show you how you can keep and use your sourdough discard but this early
in the process it's really not worth keeping
it's not strong enough to really have a lot of flavor or to be used in a sourdough discard recipe so I'm actually just going to throw that away. you don't
want to pour it down your drain, you can either compost it or throw it away at
this point. now later on I will give you more uses for it so you're not throwing
so much flour away but that's actually why I start my starter with such a small
amount of flour is I don't want to throw too much away. okay so the total weight
of my jar now is 709 grams which means there is 25 grams in my jar and I'm not
sure if you can see that but it is a very small amount. so now what we're
going to do is add 50 grams of whole wheat flour and 50 grams of water at
about 85 to 90 degrees Fahrenheit so I'm going to go
ahead and zero out my scale so it's no longer weighing the jar and the starter and
I'm adding 50 grams of that flour in. now if you go slightly over or slightly
under it's not a big deal but you just want to make sure you're doing equal
amounts water and flour that's what's the most important part. okay now I'm
going to zero out my scale one more time and I'm gonna add the 50 grams of the
water that's about 85 to 90 degrees Fahrenheit perfect. okay and just like
yesterday now we are just going to stir this together and again you want to be a
little bit vigorous with it because there is yeast and bacteria in the air
and if you're kind of vigorous with it you're going to incorporate some of that
into your starter which is what we want
okay and once you make sure all of those dry patches are incorporated all of that
flour is hydrated you can kind of go around your jar scrape it down a little
bit but you know if there's some of it stuck on to the sides of the jar it's
not to worry it's going to be. okay we will eventually change this into a new
jar down the road but for now we're going to keep everything in the same jar
because this jar is where we are really trying to build that active sourdough
culture there is a lot of bacteria and yeast just living on the jar itself
because we are building it in here so we don't really want to change it to a new
jar at this point. so I'm just going to go ahead and put my lid on it and again
you don't want your lid to be airtight. I have removed the rubber seal from my
lid so it sits loosely on top and now we're just going to wait until tomorrow
where we feed it again. so again you want to be doing this about at the same time
every day and I'm actually going to mark my jar to see where it is when I fed it
and see if there's any growth tomorrow now this is more important to do down
the road when our starters are more strong but it's kind of fun to see if
there's any growth in the beginning as well so I actually put
a piece of tape on my jar and I'm going to use a marker to just mark right on
that tape where the starter is in the jar and then tomorrow we'll be able to
see if it grew above that and that's always really fun to see so let me know
if you have any questions at this point in the process and have you named your
starter yet? your starter is a living being it's a living culture so you've
got to give it a name. my starter that I've had going for a long time her name
is Millie and I haven't named this one yet so if you have a suggestion for my
new starter go ahead and leave that down in the comments and I can't wait to hear
how it is going for you and that's it. I'll see you guys tomorrow bye