Tiny bubbles, in my bread

The sourdough experiment continues. This time it never collapsed into grey goo; at this point it smells somewhere between yeast and alcohol (and smells like I want to eat it), and tiny bubbles have formed.



I'm feeding the starter regular water now (but still whole wheat flour), and in a couple of days I'm going to switch to white flour. After two weeks, with luck, I should be able to make my first loaf. Yay!