Just a tiny update on the sourdough process. After 1 day some small bubbles start to form. I’ve fed the dough using again 50g flour and 50g water. On day 1 I don’t remove old dough, as I think the number of absolute bacteria is still low and needs to be increased first.

Developing sourdough, already has some small bubbles after 1 day

We’re having about 19 degrees here in the house. It’s not optimal but it seems to work. Could be that it’s slowed down a little bit because of the temperature. Anyways, the bacteria are pretty resilient, so no need to worry. Might just take a day longer :-)