Fred wrote:
> 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
>
>
See the sourdough news group for everything you ever wanted to know
about sourdough. It is exhaustive.

Kim