Hey, I'm the newbie and need to ask a few questions about sourdough.
First let me say I have successfully started a starter and it is VERY VERY active. It will almost triple in it's jar. I even made a loaf of bread with it and it came out pretty good not using any store bought yeast. It's two weeks old and it's the only successful starter I have made. All the others were flops. I used 100% Stone Ground Whole Wheat flour, spring water, and raw Buckwheat honey and it was going very strong (active) on the third day. It amazed me after all my other failed attempts. I'm now feeding it with unbleached all purpose flour after that third day of activity.
My question and query is, when will it become sour??? It's very mild and smells of dough/yeast. When does the 'sour' come into effect?
Don't fry bacon in the nude...