Day 2 you just do another feeding. 60g of flour and 60g of water. But this time you do unbleached flour. I read you can use bread or all purpose but I don’t use my bread flour for much so that’s what I’m using.

Day 2 starts to get funky! It starts making the bad bacteria before replacing it with good. So the little bit of liquid on top is “hooch”. It’s stinky and alcoholly lol

I put a piece of tape to keep track of the rising and falling of the starter.