Assimilation process · The Bread & Butter Way

Assimilation process

I attended Sandra’s terrific class on Sat and came home with my starter. I thought I’d go through the assimilation process for three days. After day one, the starter doubled as I expected. Because I want to make bread and make pancakes later this week, I didn’t discarded any starter before feeding it on day two. It didn’t double but stayed basically at the rubber band level. It was plenty bubbly so this morning I just added flour (no water) as it seemed a bit soupy. But 12 hrs later, it still hasn’t doubled which puzzles me. Again, plenty of bubbles. What do you recommend I do tomorrow am? Just add more flour or …?

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