Sourdough 4c

After the spectacular rise of the starter on it's second day, it fell right back to where it had started from and this morning looked a little sad. The instructions for this morning were a little different:

Discard half the starter - this part always hurts, throwing all that lovely (and not inexpensive) organic flour down the plughole.
Add one cup of cold water and 150g flour (which I made up of a random mix of white and rye)
Mix and store.

Same again tomorrow and according to the book for a week, but I don't fancy waiting for that long so will do doubt bake earlier. It sometimes seems in this process that more time is spent faffing with flour and water and watching bubbles than actually baking and eating the bread!