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I am sure some of you expected a video yesterday. However, as I explained in the video bellow, the temperature in our kitchen was bellow 70 degrees Fahrenheit and it slowed down the process a little. If your starter began to show some life yesterday, and I hope you did not throw it away, your sourdough starter should be just fine if you follow the step shown in the video bellow. I need to make just a small correction it has been 96 hours since we started the process (not 72). If everything goes as planned, tomorrow night my starter will be ready for the first loaf of bread (and I hope yours will be as well). Here is the step 3 of the recipe I follow. Enjoy!
