No I didn’t skip a day! The book says to give it 2-3 days until you see bubbles start to form around the sides. I would think that because I’m using this nice flour that there’s lots of natural yeast hiding in the grain, because after just under 2 days my starter was bubbling away like crazy! It was alive!
So I scooped out about 80% of the starter and ‘fed’ it again with the same 50/50 whole wheat/white flour mix and luke warm water. Can’t wait until the next feeding tomorrow!
Here’s a couple shots I took outside of HCMA again today after work of “The Waterfall Building”. Kinda gimicky if you ask me, but fun nonetheless.