And on the 5th day, there was starter! Signs you'll look for are: after 12 hours after the last feeding the starter should be risen with has lots of bubbles; little “rivulets” on the surface that are full of finer bubbles. The starter should have a tangy aroma – pleasingly acidic, but not overpowering. If your starter passes these benchmarks, then you can bake with it OR refrigerate it and do a weekly feeding or bake - whichever fits into your schedule. Irene@KAF

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