I made it 13 days ago using the following recipe:
500ml white flour
500ml rhye flour
800ml water
4 tbs honey
The first 5 days it sat inside at room temperature, then it was moved outside where the temperature could vary from 5 deg C to 20 deg C (Stockholm-area in Sweden). I haven't been home lately so it hasn't been fed, ever. This is how it looks like currently: http://ift.tt/1Po1xrd
It's pretty liquid at the top, however it doesn't seem to have a lot of bubbly action going on. Should I discard all of it or can this still be used today or tomorrow?
bon appetit
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