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4. Day 3: Feed and Wait Some More

Now that your starter has been fed, your microbial friends will multiply in the culture and create the characteristic sourdough smell. Repeat the same process as before by discarding half your starter and adding flour and water. Cover the container and allow the starter to rest and grow at room temperature. You can begin a twice-a-day feeding schedule after this point, or wait to begin on day 4.

Sourdough starter peolsen / Getty Images

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