After two years of living in an extremely poorly insulated house with no easy way to regulate air, it’s finally time to start a new sourdough starter.

This is day 2.

100g of starter, 100g wheat flour, 100g water.

ATL raised. 🐦‍🔥 // Design, music, coffee, bikes, community. //
Designing at @decentdao

Product Designer // Generative Artist // Dad x2 - emps.co

Hopefully this weekend, if the starter makes it!
I had really bad molding problems at my last house, so I'm keeping my fingers crossed; Day 2 looks good so far.

Wow! Can’t wait to see some creations from this starter

Great start! Day 2 is crucial for establishing a good balance. Keep the temperature consistent and feed regularly to encourage growth. Happy baking!