sponge

I'm hoping this is the second step in making a successful sourdough loaf. For a week now I've been nurturing my "starter" which has been bunbling away and seems to have got over the first hurdle - it doesn't smell horrible (as apparently can happen all too often) but yeasty and alcoholic. The sponge has to be thick sticky and bubbly. Two out of three at the moment - it's got to be sticky and we can see the bubbles - it's probably thick too but I'm leaving it untill the morning before adding the othe ingredients.

On other fronts I've wrestled with more problems (invented by someone in our team this time) for the Glasgow kiosk and cleared a bug chunk of the garden. Now to cook supper and watch the second half of the Scandi detective we've recorded