(Maurizio’s Oat Porridge Sourdough) Baking with Pop-Pop Sourdough storage and revival

On today's installment of cooking with Pop-Pop, we will take you through the steps for reviving Slo-Mo from his golden, albeit chilly refrigerated slumber, and prepare for a bake. For this exercise, we will need the following. 60 g of sleeping wild yeast @ 100% Hydration 1- 4 cup Pyrex glass storage container with a lid 1- 1/2 Pint Ball canning jar with a lid 1- slender mixing spoon 1- digital scale Bread flour UN-chlorinated Water. Step 1- Weigh 20g of the starter into the 1/2 pint jar (This will be your reserve.) Step 2- weigh the remaining 40g of starter into the 4 cup container (This is the "mother" for our dough build) For the next step, we will be mixing in equal parts of flour and water into our starter. The goal here is to keep the poolishes/ levain at 100% hydration. The simple equation to accomplish this is: Equal parts Flour + Water + Starter = 100% Hydration example: 20g Flour +20g Water + 20g Starter = 60g Starter at 100% hydration. Step 3 Using the formula above mix up your two batches of culture one to reserve for next time and one to be the mother of our bread. Be sure to mix the ingredients until all the flour is wet and the poolish looks smooth. Step 4 Cover and set both containers aside in a warm place (72-74F,) check in on the progress after about an hour or two. Step 4 Once you see signs of fermentation activity (bubbles on the surface and a sweet nutty aroma) you can put the 1/2 pint jar into the refrigerator. Allow the 120g of mother starter to continue to ferment until the next feeding (about 12 hours.) In actuality, I did not save enough starter on Thursday, leaving me with only 45g of mother to build on. Here is the 60g reserve just before it went back in the refrigerator. As you may have noticed this technique leaves us with no waste/discard to deal with; very clever indeed! To be continued.....