Feed: 1c Organic Unbromated Flour + 1c Water
Smell: Nice and beer-y
Look: Nice and bubbly, maybe too much hooch around top

Feeding a little later this week.  The temperature’s been up and down so much that the rise times are going anywhere from 8 hours to 14 hours.  Last week, the dough was almost spilling over.

So I’m going to adjust the way I bake my loaves.  Instead of setting a timer for 12 hours, I’m instead going to start a stop watch so that I’ll know how long it’s been resting and check in every now and again for the perfect rise.