1
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Come back to date three, this is our third day of our starter, and again, so I started this on the

2
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10th, today's the 13th and I still have not added in any additional water, any additional flour.

3
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Let's go ahead and see what we find in terms of the smell and the flavor.

4
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Again, what we're looking for is are trying to see some sort of activity that is happening inside.

5
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The container and you can see that there are some areas now where there are some bubbles.

6
00:00:29,950 --> 00:00:33,790
OK, so that means that we are starting to get some sort of activity.

7
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Let's go ahead and skiddle smell.

8
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So I can start to smell a little bit of an acidic flavor, a little bit of that acid that's starting

9
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to build up.

10
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It's still not that strong yet.

11
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I have two options at this point.

12
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One, I could let this sit for another twenty four hours and see if I get a little bit more of that

13
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buildup or two.

14
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I could cut it down right now and then go and feed it.

15
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But I think out of those two options, I'm going to let this go for just one more day and then tomorrow

16
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it will be ready for us to do our first feeding.

17
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OK, so we'll come back tomorrow and we'll do our first feeding.