Fast Forward Fermentation!

Day 2:

 We begin to see the fermentation taking place.








By day 2 or 3, we should begin to see the mixture bubble. This is good!








Day 3: 
The mixture is bubbling, foaming, and rising.
This is the bacteria thriving on the flour and salts and producing carbon dioxide gas. 

Once your mixture has started to bubble and foam as mine has, it is time to feed the starter more!
Add 3/4 cup of purified water and 1 cup of unbleached organic flour and mix.
Continue to let this sit for a few more days while stirring it a couple times a day.


Day 4: 

Still stirring.... and waiting....



Day 5: 

On day 5, this mixture is foaming. If it has produced about an inch of foam, it is ready to go!




Just a few key notes here, if the mixture has not foamed, or has a bad smell, throw it out and start over.


At this point, it is time to take 1 cup of the started out to use to make the bread. First stir the mixture well and remove the 1 cup of starter.
Feed it 3/4 cups of water and 1 cup of flour to keep the bacteria satisfied!
Store the rest of this culture in the fridge for use.. but make sure that if you are not using it fast enough, add the 3/4 cups of water and 1 cup of flour or remove 1 cup each week.