My baking book has some formulas for sourdough starters. The one that
appeared to provide the quickest results was a commercial yeast starter.
After the prescribed18 hours at room temperature, the dough smelled like
alcohol but had no sour taste. I left it covered and will look in on it
again on Monday and perhaps throw an apple or potato in with it. Am I being
misled that the starter should be useable after 18 hours? Thanks.

Fred
The Good Gourmet
http://www.thegoodgourmet.com