Fermenting straw is a great way to improve its nutritional value and make it more digestible for sheep. To start, select dry straw that has not been damaged by mold or decay. Cut the straw into small pieces, about 1 cm in length. Next, prepare a starter culture, such as a commercial fermented straw starter. A common ratio is 1 kg of starter per 500 kg of straw. Dissolve the starter in warm water (30-35°C), making sure to mix it thoroughly. In summer, you can use cold water if needed. Once the starter is well mixed, combine it with the prepared straw material.

The moisture content should be controlled at around 60-70%. To check this, take a handful of the mixture and squeeze it. If no water drips from your fingers, but the material feels moist and can be formed into a clump when released, it's ready. The general water-to-straw ratio is about 1:1.5. After mixing, pile the straw into a heap that is 40-50 cm high. Place a thermometer in the center and cover the pile with a heat-retaining and moisture-preserving material, such as a plastic sheet or burlap.

The fermentation process using the golden bait straw starter is relatively fast. In summer, it usually takes 6-8 hours. However, during winter, when the room temperature is above 15°C, the fermentation time increases to 16-24 hours. If the temperature drops below 15°C, try to raise it by insulating the pile from both top and bottom. Once the internal temperature reaches 40°C, turn the pile over to ensure even fermentation. Be careful not to let the temperature go above 45°C, as this could lead to over-fermentation and reduce the quality of the final product.

It's recommended to turn the pile 1-2 times during the entire fermentation process. When the straw starts to turn yellow and emits a pleasant, slightly sweet aroma, it’s a sign that the fermentation is nearly complete. At this point, remove the covering and spread out the material to cool it down. This prevents a second fermentation from occurring due to residual heat. Once cooled, the fermented straw is ready to be fed to sheep, offering better nutrition and improved digestion compared to raw straw.

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