Quote:
Originally Posted by spike021
Can't say I thought of it that way. People make the process sound so unnecessarily complex (i.e. take X and Y amounts of flour and water, each day remove Z amount of stuff out, put X and Y of flour and water back). And you have to do that for a week, and then like once a week or something forever as long as you want it to live.
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Bah... It's stupid easy. Just letting spores from anaerobic microbes fall into the flour. Internets making a big deal over nothing.