Hi there, Thanks for this, I followed a slightly different method and am looking for a bit of advice. I'll go try discarding more as this seems the main key difference. Anyway it doubled in size after the 2nd day and looked great then I am worried it got infected with other bacteria as the smell changed to a less pleasant one and it became very thin and started to split on the top after day 4. Does that sound normal? How do you know whether you are growing a bad bacteria or a good "friendly" one? Do you have to be really careful with cleanliness of tools and containers used for measuring ingredients, i.e. do I need to sterilise them? Thanks in advance for and for this great blog. Martin

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