I'm trying to make the Red Grape Sour Dough starter
that is in Julia Child's Cooking with Master Cooks.
The first stage is allowing the flour/water/grapes
to sit for 6 days, stirring daily. I did that.
Yesterday, I transfered the mixture to a clean container,
and added 1 cup flour and 1 cup water. The mixture
was supposed to bubble up in 3 to 4 hours. Well, I
only saw about 4 bubbles after 5 hours. I covered
and placed in refrigerator as per directions.
I have two more feedings to go before the starter is
ready for use. But I'm not sure everything is working
right.... The starter does smell sour - like vinegar.
Is that how the starter should smell? Any other hints
on things to look for to know if the starter is ok?
Thanks for any advice!