when i got up the next morning, i must admit i was a bit afraid to find a dead seed culture again. to my surprise, and satisfaction, the phase III starter was still foamy however not to the same degree as the night before. unfortunately, i deleted the images from the camera to show u.
the end was finally near. i refreshed it with the necessary quantities of flour and water [see yesterday's post], and within a few hours phase IV was fermented.
here is the pre-fermented "mother" after the addition of the flour and water. it is much firmer than previous refreshments, somewhat like the consistency of a bread dough.
i must add here that this method uses significantly less amounts of flour and water than the "usual" way of making a [sourdough] starter. often copious amounts are wasted, enough to fill bathtubs!
i am in the process of using this "mother starter" now to make a loaf of wholewheat sandwich bread, one of the recipes i need to test. pictures of the results over the next day or two.