Current Events > anyone got experience making sour dough starter?

(+) Yeah! (+)

boredom, and a lack of bread/yeast at the store, has me experimenting with sour dough. got a two quart jar sitting on my fridge with a culture i started a few days ago, just fed it for the third day in a row and it smells like spoiled milk.

anyone know what it's supposed to end up smelling like? i'm likely a few days away from a stable culture that isn't full of bacillus, but should it end up smelling like risen bread dough?

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