Fizzy Bread Starter using Natural Leaven

Directions

1. 1
   ["(Day 1) Boil jar to sterilize and let dry.", "Prepare yeast extract (refer to referenced recipe).", "Put 100 g whole wheat flour, 100 g yeast extract, and a pinch of salt in a jar and mix.", "Let sit for 1 day at room temperature.", "(Day 2) It should rise to 2 to 2.5 times in height.", "Add 50 g whole wheat flour, 50 g yeast extract, and a pinch of salt, then mix.", "(The proportion of flour to yeast extract is 1:1, so you can also add 100 g flour and 100 g yeast extract.", "From Day 2, you can substitute water for the yeast extract.)", "(Day 3) It should rise 2 to 3 times in height.", "This is the full extent of fermentation.", "You should see bubbles, and when you open the lid, it should have a nice smell.", "Add 50 g whole wheat flour, 50 g yeast extract, and a pinch of salt, then mix.", "(Again, the proportion of flour to yeast extract is 1:1, so you can also add 100 g flour and 100 g yeast extract.", "From Day 2 onward, you can substitute water for the yeast extract.)", "(Day 4) It's done!", "This is \"bread starter\"".""