My "sponge"

Apparently they call this phase of the sourdough the "sponge". Although it's totally weird, what part of this process hasn't been? So now I'm taking my sour-smelling mixture and adding one cup of flour and one cup of water, with high hopes that tomorrow will yield a "sponge" worthy of baking ( or even that I might know what that means). We'll see! Here's what I have now:



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