Yesterday evening I really noticed that the starter "slurry" was too wet. I added another quarter cup of flour to it to make the consistency like a pancake batter, before it was like a crepe batter! ;)
And by the night time I saw the first signs of life... little bubbles!
This is how it looked this morning:
It's alive!!!
IMPORTANT: At this stage it you will get a whiff of it that is so nasty that you might want to toss it down the drain! :O STOP don't do that. Eventually the good guys will win. When the starer is ready it will have more of a fermenty smell, which might repel you too. But you'll get used to it soon.
Day 5
Again I saved a 1/4 c of this and discarded the rest.
Added 1/4 c of flour and less than 1/4 of water (to make a panacake like batter.)
And let it sit again on the kitchen counter for the next 24 hours; stir it a few times.
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