Today I checked on my culture. When I incubate it for two days, the smell is a lot stronger. There is also a more defined crust. Like usual, I pull off the crust and I grabbed a teaspoon of culture, transferred it into a new bowl, and added my fresh flour mix. I will continue the 48-hour incubation period. I will check on it tomorrow, but I will not add fresh flour for another two days.

Advertisements