The latest advances in sourdough technology

One day later, we've got the first signs of fermentation! It's a little hard to see from the photo, but there are some tiny bubbles rising to the surface, and there's the tiniest hint of a yeasty smell. Okay, it's not the massive frothing and pungent smell of bread dough that I'd been hoping for, but it's fermentation nonetheless.Time for its first feeding then! I think I used too much water initially, so I've added more flour than water to thicken the batter up a bit. Back into the airing cupboard it goes!