Quest for Pumpernickel: 3. Teil

Day 2 of the sourdough starter creation process:

 

Here's the starter after 32 hours at 75 degrees F. Look at the lovely bubbles! It does smell a little nasty, as Samartha said it would, but actually not too much different from the smell we often have around here when Al's brewing a new batch of beer.

Following my Oetker's cookbook recipe, this evening I added 1/8 liter of filtered water which I had set in the dehydrator all day (to come to a nice warm temperature), + 50g of coarse freshly ground rye meal. And of course the bubbles all got stirred down at the same time.

Another feeding tomorrow . . .

PS: Any suggestion/advice from an experienced baker is certainly welcome!

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