Seed Culture, Phase 4 (Day 6 or Later)

1. 1

   Measure out 1/2 cup (4 oz / 113 g) of the Phase 3 culture and discard or give away the remainder (or save it for a second starter or as a backup).

2. 2

   Add the new ingredients to the 1/2 cup Phase 3 culture and mix to form a soft dough.

3. 3

   Again, cover with plastic wrap and leave at room temperature until the culture becomes active.

4. 4

   It should swell and double in size.

5. 5

   It can take anywhere from 4 to 24 hours for the Phase 4 culture to become fully active.

6. 6

   If there is still little sign of fermentation after 24 hours, leave it at room temperature until it becomes very active, continuing to aerate the culture at least twice daily.

7. 7

   The seed culture should register between 3.5 and 4.0 if tested with pH paper.

8. 8

   (Wipe a small dab on the paper and match the color against the guide.)

9. 9

   When the culture has grown and smells acidic (somewhat like apple cider vinegar) or has a pH of 4.0 or lower, you can either proceed to the next stage or place the seed culture in the refrigerator for up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.