As you'll see in this short, and not very interesting video clip, my starter is almost there. The bubbles seen in yesterday's photo are still present, but now I'm getting that thin froth I wrote about in the last post. It also has that distinctive subtly sour smell that tells me there is some definite yeast growth and fermentation going on.I've decided to feed it one more time, and tomorrow I will probably be ready to start the bread. I mention in the clip if your starter is ahead of mine, and has already developed the froth and lots of bubbles, you can cover it, throw it in the fridge, and wait for the next step. Hey, it's not a race!
