Observe
It's been 24 hours. Today the main thing is — don't panic.
Starters behave differently: some are already bubbling after 24 hours, others are still quiet. Both are fine. It's important to add whole grain flour to your feedings — it contains more enzymes (amylases) that break down starch into maltose, which is what yeast and most lactic acid bacteria feed on (some LAB even produce their own starch-degrading enzymes — amylopullulanases).
What You Might See
Bubbles and rise
Great! Microorganisms have started working. The mass may have risen slightly, with small bubbles visible on the surface or along the walls.
Nothing happening
Also normal. Some starters need more time — up to 48 hours. Reasons: slightly cooler kitchen, different flour. Don't touch the jar — just wait another day.
About the Smell
Open the jar and smell it. Most likely, the smell will be strange — unusual, maybe unpleasant. This is completely normal.
Right now, a chaos phase is happening inside the jar: everything is multiplying. The environment is still neutral, and the good bacteria haven't gained strength yet.
In a couple of days, lactic acid bacteria will start producing acid, the environment will become acidic — and all the bad neighbors will die off. This is a natural process.
What to Do Today
If there's activity (bubbles, rise)
INTUITIVE (NO SCALE)
- Remove roughly half the mass from the jar (MUST discard it)
- Add a tablespoon of flour (rye + wheat, like yesterday)
- Add water to the previous consistency — thick pancake batter
- Mix and cover
WITH A SCALE
- Keep 20-25 g of starter in the jar, remove the rest
- Add 50 g of water at room temperature
- Add 50 g of flour (5 g whole grain rye + 45 g wheat)
- Mix and cover
Temperature Reminder
- 75-79°F (24-26°C) — mesophilic bacteria actively multiply and produce mild lactic acid.
- At 68°F (20°C) — the process slows down, the chaos phase stretches to 4-5 days instead of two.
- Above 86°F (30°C) — other bacteria start to dominate, producing more acetic acid. The starter will be sharper.
Today's Checklist
Want to Know More?
For the curious — what's actually happening inside the jar
▶Three phases of starter life
Phase 1 (day 1-2): chaos. Everything multiplies. The environment is still neutral (pH ~6). That's why the smell can be unpleasant.
Phase 2 (day 3-5): acidity buildup. Lactic acid bacteria start to dominate. They produce acid, pH drops to 4.5 — bad bacteria can't survive.
Phase 3 (day 5-7): stable community. Yeast and LAB find balance.
▶Why yeast and bacteria don't compete
A starter is a complex ecosystem of many species of yeast and lactic acid bacteria that don't compete because bacteria prefer maltose while yeast prefers glucose — often released by the bacteria themselves. This symbiosis is strengthened by bacteria feeding on amino acids from yeast, while the acid they produce protects the entire microflora from dangerous microbes.
▶Why temperature matters so much
70-77°F (21-25°C): mild lactic acid, delicate tanginess.
86-95°F (30-35°C): more acetic acid, bread will be sharper and more sour.
100-108°F (38-42°C): thermophilic bacteria take over, yeast is suppressed. This is how CLCS (concentrated lactic culture starter) is made — a rye starter with a bright plum-like aroma, but it can't raise dough. Interested in CLCS? Write to us, we'll tell you more.