Sour Dough day #4

With very little to keep me occupied at work it seems that a few of my colleagues are doing their best to fill more of my time.  Their current approach is to make things unnecessarily complicated and take the most circuitous routes to achieve the simplest tasks. Ho-hum!

As it says in the title, today is the fourth day of my Sour Dough starter recipe. 180g of strong white flour, 100 ml of water and 40 ml of milk were mixed well together and added to the starter culture. It was then covered and now needs to be left for another 24 hours at a "warm room temperature". More on this tomorrow.

In other news, 30% took delivery of ten cubic feet of polystyrene beads as our bean bag is looking a little deflated. I inspected the enormous box and advised her that all I could see was a huge amount of polystyrene packing material with no sign of her actual purchase ...

She was about to phone the supplier until today's date registered.