ok, i tasted the starter, still doesnt really taste like much, but after
some reading,( i have jack o'shaunessy's sourdough book here) i have moved
my starter from the kitchen to the living room nearer to my woodstove, the
kitchen is kind of cool at this time big old house, below 70 anyways. you
think that might be a factor?

"Samartha" > wrote in message
news:mailman.1105288386.21825.rec.food.sourdough@w ww.mountainbitwarrior.com...
> 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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> >http://www.mountainbitwarrior.com/ma...food.sourdough
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> ===
> remove "-nospam" when replying, and it's in my email address
>