Feeding Time
Last night I fed the Glezer starter again. All you need to do is repeat the last step...reserve 1/4 cup of starter, (discard the rest)add 3 tablespoons water, stir to dissolve and then add 2/3 of a cup unbleached flour. Knead to a stiff dough and let sit covered for one to two days.
I did get a very faint greying of the skin on the starter. Perhaps if I had let the starter ferment the full 48 hours it would have gotten darker. Since we only use a fraction of the starter, I just made sure I used the fresh looking sponge from the middle of the dough. It didn't smell particularly bad, just a little sour-ish.
I am addicted to the Free Rice site. Even the kids are on it.