Following the previous incubation period my culture showed no signs of gas bubbles forming, so I let it go for an addition day to give it some time before proceeding. Low and behold when I went to check on it today, gas bubbles had formed!
With the gas bubble conformation, I proceeded to peel back the skin in order to get down to the culture. While removing the skin I did notice that the smell this time around was very light this time, it wasn’t too overwhelming like last time. This time it had a very mild cheese smell, kind of like a sweet and nutty cheese smell.
I repeated the same steps as before (1) removed ~1 tsp of of the culture and place it into a new clean bowl ( I just removed the culture and washed the bowl to reuse it), (2) add 2tbsp of the flour mix to “feed” the culture, (3) gradually add lukewarm water while mixing with my bare hand until a smooth consistency is obtained, (4) cover with kitchen towel and place back into a cool dark place to incubate.
Will the Bread Sour, Before it Bakes? 