It’s now day 12, and the bread is starting to smell more.. ok this is a weird way to describe smell, but I think it smells like a sponge. Like the sponge you wash dishes with and then leave in the sink. Gross I know, but I think that is equivalent to what it smells like. It’s like a mass of microbes, on a sponge. However the color seems to be turning lighter, and the bubbles seemed really big today while mixing. The air bubbles continue to grow bigger as well, which could point to more activity from the cultures that are being transferred. Perhaps they are becoming more efficient?