San Francisco Sourdough Starter: DRIED

Great Culture - Instructions Could Be Improved

I refrigerated after 4 days and according to ChatGBT I did so too soon. I had about 150 gms of refrigerated starter. Chat said to keep 20 gms and add 20 gms each flour and water each day for the next 4-5 days and keep at room temperature, Then I can start a batch to use for baking bread. The enclosed instructions were too vague for me.

I followed directions exactly and baked a beautiful loaf of slicing bread. Unfortunately after I removed from oven it had an acetone smell. What causes this?

Excellent Sourdough Strain!

I followed the directions on the Yemoos website to a T, and now I have a healthy and lively sourdough starter. :) FYI, the directions on the Yemoos website differ slightly from the Quick Guide card that come with your purchase. I found the directions on the Yemoos website to be more detailed, which is why I chose to use them.