No worry! Okay, turned out I wasn't patient enough. I notice difference in flavor tho. With wheat flour on day one, the flavor of the bread is reminiscence of tempeh (I heard in South East Asia Candida albicans is dominating sourdough culture). But with mixture of black rice and black rice water (I ferment my rice before cooking to get rid of phytates, save some of the water to use later. Much like sourdough starter), the bread taste like poolish bread! I add baking soda to the mix, for preventive measure, I was afraid it would take too long to ferment and getting too acidic. Thanks, very kind of KAB team!

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