Day 2...Time to catch some microorganisms

Cover with some cheesecloth, held with an elastic, and wait.  Stir twice a day, keep bowl inside or outside.  In two days there should be bubbles.

Sourdough goodness

I started a sour dough starter a week ago and have been using it the past few days.
It is really starting to flavor up nicely. I'm really happy with how the bread is turning out.
In the bread machine, it does not rise as high as the white bread I do for baguette, but it still works out.