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  9. Just add a tiny bit of dry active yeast…if you use dark rye flour it doesn't mess with the taste much it's just to get it going then u can feed it normal and eventually the yeast u added will be replaced with the wild yeast

  21. It takes more than 3 days to have a good strong starter and you are using whole wheat or rye in this video. Not APF. You should explain why it’s best to use whole wheat instead of APF for making a starter.

  26. 50g is too much to start the fermentation, just simply go lower like 10g.leave it 2dys untouched 3rd day start the adding every 12hrs and in that 3rd day put in a grape or small piece of date or pineapple 2 days later remove it then on the 7 th day go up 15g flr 15ml water things will faster with a good fermentation if you got rye flr add 2g it will make it even stronger by day 12 use a new jar and do tripartite 10g starter 15g flr 15ml water 2days later another new jar for the strength of the starter do 5g starter adding now 25g flr,.By 15days 5g of starter can ferment 50g of flr now you are ready to bake a bread .all other previous part make a pizza or wrap or pancakes it will be very sour so good amount of salt will help .

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