Come back to date three, this is our third day of our starter, and again, so I started this on the
10th, today's the 13th and I still have not added in any additional water, any additional flour.
Let's go ahead and see what we find in terms of the smell and the flavor.
Again, what we're looking for is are trying to see some sort of activity that is happening inside.
The container and you can see that there are some areas now where there are some bubbles.
OK, so that means that we are starting to get some sort of activity.
Let's go ahead and skiddle smell.
So I can start to smell a little bit of an acidic flavor, a little bit of that acid that's starting
to build up.
It's still not that strong yet.
I have two options at this point.
One, I could let this sit for another twenty four hours and see if I get a little bit more of that
buildup or two.
I could cut it down right now and then go and feed it.
But I think out of those two options, I'm going to let this go for just one more day and then tomorrow
it will be ready for us to do our first feeding.
OK, so we'll come back tomorrow and we'll do our first feeding.