I think I am on my way to having my first Starter. I thought it was taking too long from the A/C in the house, so I put the culture on my DSL modem to warm it up. I then got what I think is pay dirt. The dough smells kind of like mild cheese, in a good way. I dumped 3/4 of it out and added a nice does of fresh flour and room temp spring water. I get small bubbles in the dough after a few minutes back on the DSL modem. It smells good, but I don't know when it will be active enough to raise my bread in a decent amount of time. is there a good gauge I can go by. I can smell the dough from a few feet away, it does remind me of sour dough.
i'm eager to make my first sour dough bread.