Sourdough starters are somewhat like pets; they require care and attention! By Day 4, you should observe changes in the texture and aroma of your sourdough starter. If your starter appears watery, this could be a sign of excess hydration or that it isn't developing as anticipated. It's recommended to feed your starter promptly with a mix of whole wheat flour and regular bread flour to boost its strength and fermentation activity. Maintaining a consistent feeding schedule is crucial for optimal sourdough development. Ensure you're using the right types of flour, as whole wheat flour brings more nutrients and encourages a stronger sourdough culture. As your starter matures, it will develop a pleasant, tangy aroma, indicating that it's ready for baking. If the smell isn’t quite right, which can sometimes happen on Day 4, don't panic! Adjust your flour ratios and consider the temperature of your environment, as yeast activity can be affected by heat and humidity. At this stage, engaging with the sourdough community can further enhance your learning. You might want to check out platforms and forums like #sourdoughforbeginners or #sourdoughstarter to share experiences and explore techniques with fellow bakers. With a bit of patience and practice, your sourdough starter will soon be bubbling and ready for delicious bread-making!