The NorthWest starter was removed from cold storage weighing 4 ounces. It was hydrated with 4 additional ounces (1/2 Cup) of water and fed enough whole grain wheat and spelt to resurrect it from deep slumber. Upon reawakening it found itself in conflict with other yeast cells and bacteria foreign to its culture that piggy-backed on that grain. It doesn't like that. War ensued. The culture prevailed. But after 12 hours, it didn't look all that great. It was more wet than when last seen and there were few bubbles. It was not thriving . I thought, "We're getting off to a slow start." It has however produced alcohol, and that's a good sign of activity. Instead of doubling up on the water at that point, the usual time for feeding, I added a small amount of flour instead, white flour, the kind that's easy for yeast to eat. Fast food for yeast, almost as fast as straight-up sugar. This additional flour without liquid can be considered it's second feeding, but not officially because there was no additional water. The sponge was left stiffened. Within hours it exploded into foamy yeasty growth. At that later point it was then supplemented with one full cup of water and enough flour to form a stiff sponge and at that point the mass contained 12 ounces of water and several cups of flour. It continued along with its explosive growth, and looked like this.
I intend to create a gigantic batch this time, just for the fun of it. So if you live around here expect me to come knocking with a loaf or two or three I'm
The next feeding, which will be in the morning, will be four cups of water and a metric ton of flour. <--- div="" exaggeration="" flour.="" on="" possible="" the="">--->
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