Here’s why it takes a week or so. In the first few days of fermentation you will likely see bubbling and a rise take place. But, there are other bacteria’s at work, not the good ones. You should smell the fermented flour water solution and notice the somewhat unpleasant fragrance and compar it is o the 1.5 week time period. You will notice a completely different smell. So have patience. Try tasting the starter also. The reason for removing about half of the starter is to keep it from becoming to acid and too sour. To much lactic acid buildup making it to sour and also the acid will eventually damage the gluten strands.

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