4. 6. If there’s no activity (repeat Day 4-Day 5)

If needed, repeat Day 4 and Day 5, if nothing happens in the jar. It’s also possible to leave the mixture unattended for 2 days. Sometimes this helps and the mixture becomes alive. Then after that you can do the same as on Day 4. 

FERMENTED TIP #1: All quantities are just approximate, pay attention to the consistency and structure of the starter not so much to the weight. Start with a small flour amount. Gluten free flour is more expensive thus we use smaller amounts and don’t discard during the process unless the starter becomes moldy or starts to smell really unpleasantly (like something rotten, old cheese, fungus, rotten eggs etc.)

FERMENTED TIP #2: In the first 2-3 days, your starter might smell odd, or even stink, that’s normal. Don’t worry. After a few days, it will get its typical slightly fermented smell. It takes time for the starter to stabilize, so the right microorganisms become active.

FERMENTED TIP #3: With labeled gluten-free flour (important for celiac patients) it might take a bit longer, so be patient. It can take up to 10-14 days for the starter to stabilize.

*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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