4. 3. Day 3 (RT)

By now, you should be able to see some activity in the jar, like small bubbles. If they aren’t there yet, just be patient. My millet starter was ready after 3 days. But depending on the room and flour, it might take a bit longer where you live. 

So again add 15 g of water, mix, and then add 20 g of millet flour. Mix, and make sure it’s thick, not runny. Cover, and leave at room temperature.

FERMENTED TIP: If you notice any activity sooner, you can also feed your starter as soon as you notice it rising. With labeled gluten-free flour (important for celiac patients), it might take a bit longer, so be patient.

*No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.

@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2024. All rights reserved.

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