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!
Where have the days gone? 