Day Four - last day of building the seed. Today it should have doubled or more (mine doubled) and should be developing a great sour odor. If it has not at least doubled, let it sit out another 12-24 hours until it does.
Once it has doubled, discard half again, and one more time add a cup of flour and a half cup of room temperature water. Fully incorporate, mark it with tape like a champ, and wrap it up.
Let it sit until it doubles (at least) in size. This could take anywhere from 4-24 hours. It should be soft and spongelike - if you tap the container, it should fall. That is your sign that it is ready to turn into a barm.
Get excited! You are only a few days from sourdough!
Happy Baking!
A good doubling. Smells great!
Ready to be barm tomorrow!
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