I've recently made a couple of sour dough starters.
They smell. Sour but wow, not pleasant. Is this normal? Also, mine seemed
to go bubbly in a day and I was under the impression that it should take a
few days, should I be concerned about the starters I have?
I took the time to wash my mason jars and lids in the dishwasher and then
boil them for a half hour to make sure they were sterile.
Thanks for any insight!