Day 4

The culture still kept the same dry texture as yesterday. In order to remove the “skin”, I had to first reconstitute (rehydrate) the culture by adding some lukewarm water and letting it soak into the culture. Since the gas bubble had already formed from the previous day, I continued to proceed with removing the dry top lay, which I was supposed to photograph but forgot. But once the top layer had been removed I did notice that after rehydrating the culture the cheese smell was a bit more intense this time around. Once the dry top layer was removed I collected ~1/2 tsp of the culture and added it to a small clean bowl, I was able to find a smaller bowl than the one previously used so I’m hoping that the culture will not dry out this time around. Into the new bowl I added the sample of the old culture along with 2 tbsp of the feed mixture (flour mixture), along with enough lukewarm water in order to once again obtain a smooth pancake batter like consistency. I did the mixing with my hands of course and this time instead of using the measuring spoons to add the water I just used my none mixing hand to transfer the water. Once all of that was done, I proceeded to cover the culture with a kitchen cloth, wrapping it with a rubber band once again, and then placing it back into its dark little corner in my kitchen.