Making bread starter from scratch (part one)

well that was a surprise I had no ideathat so many people wanted to makesourdough bread and how many of myfriends out of town wish that I couldmail them a starter so we’re going toshow you how to make starter again it’sgonna take five days but we all haveplenty of time it’s not that big a dealtwo simple ingredients start I recommendstarting with an organic rye flour whatwe’re trying to do is we’re just tryingto capture the wild eastthat’s still present and for some reasonrye flour works well and so we takeequal weight and again you don’t have ascale just Amazon can probably bring youone tomorrowand one of these widths so we’re gonnago 400 grams water and all of this is inmy book here on page 167 description ofthat then we go with the same weight of[Music]rye flour and then just stir that upit’s very simple but all baking rewardsthe patients get all that dry flour[Music]and it’s just gonna look like the sludgeI’m gonna leave this in a clearcontainer so you can watch for any kindof bubbling because we’re gonna be ableto see hopefully and maybe a day mykitchen will probably behave differentlythan yours because I bake a lot so I’vealready got wild yeast in the air so wemight see the permutation as early astomorrow but I like to do it in a clearcontainer like this so that you can seeit we’re gonna just set this aside forat least two days and watch it andthat’s itso tune back in in a couple days and wewill we’ll see what we’ve got