On day four you might not notice a ton of bubbles, Rachel. But don't lose heart and with a bit of patience I bet your starter will continue to get more bubbly as it matures into the end of the second week of feeding. You methods sound great and we're happy to hear that you are using a scale as that is much more accurate. Your discard can be used at anytime, but the longer it stays in the fridge the more acidic the flavor will be. It will most likely take about two weeks to really get a healthy active starter while feeding it two times a day. You should be looking for it to double in 4 to 8 hours before using it in a recipe that calls for ripe or fed starter. Be sure to also check out our Complete Guide to Sourdough Baking for some more photos of what your starter should look like at its different stages!

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