I went through the process at the suggested site "abreadeducation" , waited and checked daily after a week. It did ferment lots of small bubbles but no sense of sourness at least in the odor. Before I try baking with it, should I detect some odor of "sour" or will this only show up in the bread? I want it to be truly SF bread nice and tangy.
10 days to 2 weeks for a new SD starter to be ready to bake a loaf of bread but it twill be slow and no where near it will; be in a month. Once it matures the SD smell will be there.
is at least 75°F or 24°C for proper SF SD growth.
you will have to taste it to detect sourness
The starter recipe I used was from site recommended under SF forum. I was thinking of the smell of really good SF sourdough once it is baked. I can let the starter do its thing for a longer period of time but do I have to add anything other than what was in the original recipe? this is the link I used (http://abreaducation.com/blog/2012/08/san-francisco-sourdough/)
I am using King Arthur bread flour with the amount of rye in the recipe for starter.