Bubbles, hooch, smells and lots of growth - this is what could be happening right now in your sourdough jar! This is your last feeding before we start discarding part of your starter - but don't worry, we do it to keep the culture healthy :) For now, proceed with today's feeding, as described below.
Author: Alison Murray @ Om Nom Ally
Ingredients
100g flour
100g (100ml) filtered or spring water
Instructions
Mix in another 100g flour and 100g (100ml) cup water to your starter culture, scrape down the sides of the jar and cover with cheesecloth or paper towel. Put aside in a warm spot for another 24 hours.
Recipe by @OmNomAlly at https://omnomally.com/2014/07/23/making-a-sourdough-starter-day-4/