As predicted there was a substantial amount of rise after I added flour to the starter yesterday. Every hour or so we had to degas the starter so that it wouldn’t overflow the bowl – you can see in this photo just how much it had risen:
Reinhart predicts about a 50% rise on day 2, but as you can see I got at least a 300% rise (perhaps more if we didn’t keep degassing). This morning though the rise action seemed to have slowed down; I’m guessing because the yeast were running out of food and we had the air on overnight which cooled things down.
Today I added more flour and water and discarded half of the starter from yesterday. Theoretically I’m just a couple of days away from baking my first loaf of sourdough bread.