It's in the fridge. Tomorrow is baking day

Its in the fridge, After mixing 300 grams of fine wheat flour with 3 dl of fermented apple liquid and adding 1 dl of yesterday's product, I now have a dough that I can use to bake bread of tomorrow. I hope Im in for a pleasant sureprise. I'llet let you all know anyways .-)

By the way ; I stumbled upon a rather large comminuty of food entusiasts today that has a thing going on at http://www.egullet.org/ and have already gotten some feedback on my sourdough baking. Take a look and see if it's something that is of interest.

One of the comments I got, was that there is really no use in starting the sourdough on fruit, as the bacteria present i the air and flour will eventually take over the process that the fruit peel bacteria has started. I'll definily check this out and report back.

I'm always interested in busting mythts, and doing things the simplest possible way. I might consider experimienting with a starter of pure fine wheat flour to have something to benchmark rising abilities and taste with.