Houston, we have fermentation.

The experiment is still underway, and things seem to be progressing as planned. 


Fermentation!

Day 5:
Seed Culture, Phase 3:
After signs of fermentation (CO2 bubbles!), one begins the slow process of shifting what began looking like crepe batter into a Smörgåsbord for the bacteria and yeast. Thus filtered water is subbed for the pineapple juice (the environment is sufficiently acidic now) and the ratio of flour is ramped up. 

After 36 hours, the seed culture is beginning to exhibit early similarities to something that Steve McQueen  battled in 1958:

Day 6:

Seed Culture, Phase 4:

In this last phase of the culture, the ratio of flour to water is again tipped in the direction of flour. At the end of this phase (anywhere from 4-24 hours) the culture should be highly acidic (and smell like apple cider vinegar), doubled in size and ready to be converted into the mother starter. 

...stay tuned.