For the first three days, there was no apparent activity in the sourdough starter. But on the morning of Day 4, the starter was nice and bubbly. It smells good — nice and fruity. On the fourth day, the directions I’m using call for switching to water to feed the starter, rather than pineapple juice. I hope I’ll be able to start baking with the starter in a few more days. Here’s a link to my post on Day 1.
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