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Day 3 Jiggle

#madefromscratch #sourdoughstarter #starter #bakersoflemon8 #bakewithkaylee

2025/3/16 Edited to

On Day 3 of your sourdough starter journey, it’s crucial to monitor your starter’s activity closely. Ideally, by now, your starter should exhibit bubbles, indicating fermentation and growth. If it appears sluggish, consider adjusting the temperature by placing it in a warmer spot, as yeast thrives best in warmer conditions. Additionally, ensure you're using the right flour; many bakers recommend a mix of whole wheat and all-purpose flour to jumpstart the fermentation process. Engaging with fellow bakers via hashtags like #bakersoflemon8 and #bakewithkaylee can provide valuable insights. Share your progress and learn from others facing similar challenges. Community support is vital, as many aspiring bakers experience fluctuations in their starter's development at this stage. Remember to feed your starter regularly every 24 hours, discarding a portion before adding fresh water and flour. This routine not only nourishes the existing yeast and bacteria but also helps maintain a balanced flavor profile for your future bakes. If you notice a distinct aroma, this is a great sign that your starter is on the right track. Using visual cues like its size, texture, and smell will assist you in adjusting feeding techniques to optimize results on Day 3 and beyond. Happy baking!

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I honestly thought that was a milkshake at first 😂

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