The Kitchen: Sourdough experiment

After three days of being left alone, my sourdough starter seems to be working the way it should.

This morning most of the crust that had developed over the top had been swallowed up by the sponge consistency of the rye and flour starter. And being three days after the initial mix I gave it a bit of a feed.

100g of warm water and 100g of organic white flour and my starter was bubbling happy. So it was back in front of the heater for the starter to keep growing further.