Day 4 Tutorial how to make a Sourdough Starter from scratch easy

Here we are on day 4 of 7, we have a lot of whey formed, which is a good, but we had an unfortunate event happen. Mold seems to have formed on the top. While some people said they did not think it was. To me, it looked like mold so I decided to error on the side of caution and decided to stop and try again. I would rather start again than risk making someone sick.

Sad as it is, we will try again. I will be back with a different method to tutorial. Until then, Thank You for watching, and if you like my video please give it a thumbs up, then if you are interested in joining the tribe, click subscribe, and don't forget to click the bell for notifications. Don't be shy about passing my video around, share it! If you have a recipe you want me to make, leave it in a comment below.

Again, thank you for watching!
The Urban Chef

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By Weight

50 Grams of Whole Wheat Flour (1/2 Cup)
50 Grams of Un-Chlorinated Water (1/4 Cup)
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My channel is about cooking food, but more specifically, small space cooking. I cover lots of cool stuff such as Steaks, Breads, and Baking. I do this working in a small apartment kitchen.