Feed: 1/2c Organic Whole Wheat Flour + 1/2c Water
Smell: Nice and beer-y
Look: Nice and bubbly, lots of hooch around rim

Moving the feed up a few days to wednesday.  Since there’s a 1-2 hour wait for the sourdough to get up to temperature and wake up from the fridge, and there’s a 15 hour rise time + another 5 hour rest before baking, wednesday feeds would mean that I’ll have a fresh loaf every Friday or Saturday.