The Crafty Cultivator

My starter is starting to smell sour, but I’m going to give it another day or two. You want it to smell like really good sourdough bread. Only without that” just-out-of-the-oven-fresh-baked” scent… If it seems right, has a slight beer aroma, and its pretty bubbly, you are probably golden to start the next step (stay tuned). Also we are looking for a bit of a “froth” on the top to tell you that fermentation is happening.

Here is what it looks like today:

And now we just combine that all into one mixture again…

Remove half, and add in half a cup of flour and half a cup of warm water again.

Whisk together, you know the drill by now…

Then cover, place in a warm spot, and head back here tomorrow for day 5 developments.