It’s been a busy few days so I’m doing some double posting to catch up.
Day’s 2 and 3 of this process didn’t bring much bubbly yeast, just mould! Maybe it’s the current humidity in Singapore we’ve got going, or perhaps it’s the starter not feeling too well after being frozen for ages…?
I know Day 3 looks disgusting, but I keep doing what I believe I’m supposed to do and scrape out the mould emptying about 4/5’s of the starter and then added a fresh 75g of rye flour and 100ml of water.
This process is definitely a practice of patience – so I persevere. It has taken me a good 7-10 days in the past to get my starter back to bubbling so let’s see how we go.