It now has a distinctive acidic smell and a gloopy (sorry but no other word quite describes it) texture. Completely different from yesterday and looking almost ready.
100g water at 20°C
125 g strong white flour
Remove and discard three-quarters of the mixture. Add the water and stir well so that the mixture thins evenly. Stir in the flour so that you have a thick paste. Cover and leave again at room temperature for 24 hours.
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