Day 3 (48 hours after starting) is time to change the straw and take the sukumo out and knead it more and add water if necessary. I did not need to add water. The temperature when I first opened the barrel was 104°F. After the process it was down to 88.2°F.
By 9:00 pm it was back up to 103°F.
The graph in the book shows that the temperature should be around 120°F on Day 4-5. We shall see.
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