The second day is over. I couldn’t see much change when I added 100g of flour and another 100ml of water today. Also, it didn’t smell sourly yet. So let’s wait for day three.
The trick seems to be to “feed” it day by day, until it bubbles. The naturally occuring wild yeasts and lactobacilli in the flour need some time to wake up, reproduce and populate the mixture thoroughly. When this proliferation has reached a certain level, the developing carbon dioxide makes the dough bubble up and the ongoing fermentation produces a wide variety of aromatics – that finally also end up in your bread.
Looking forward to tomorrow evening and on how it is going on.