Ive been working on my sour dough for the last 2 weeks - The tutorial was shorter, but we've had a cold patch here
which im guessing slowed it down, but yesturday it was showing some nice activity - and this is a picture of it 2 hours after its feed a a stir today..
and the other picture is after leaving it out overnight with the added flour and water.
Any suggestions or comments ? Im only guessing it was ready really