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Samartha
 
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At 08:53 AM 1/9/2005, you wrote:
>Hello, new to this. I originally had a starter made from commericial yeast
>that I used for making a few loaves of bread, worked ok, but wanted to try
>making a natural one. Made a new starter from rye flour and water, in a few
>days it got bubbling, but no smell. I have been removing half and feeding
>twice a day, 3/4 cup water and 1 cup king arthur unbleached all purpose
>flour, and it seams active, but still no sour smell. Almost a week now. My
>old commercial yeast starter at least had a sour smell to it. (i used that
>all to get rid of it). Did I catch an unsour yeast or what?


how about sour taste - if you dare to taste it?



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