thank you so much for helping with my trouble, the reason I put it in the fridger was that I thought it was activated yesterday and I used half to make my pizza dough, and keep the rest in fridger.
obviously, I perceived my culture being activated in-accurately, the pizza crust doesn't have an obvious flavor. that's what I concluded based on my limited knowledge, please correct me if I am wrong
I decided now to follow Totti's advise, basically it is also Dr. Ed Wood's manual per my understanding. I am keeping it in the proofing box at 70F now, not sure if it is too early to adjust down the temperature from 90F? 90F serves the purpose of avoiding contamination per my understanding, if my culture doesn't have odor smell tomorrow, it should be okey in a 70F environment just in the objective of reducing acidity level per Totti's suggestion.
latest smell has tiny alcohol feeling, am I on the right track? I knew from your thread it should have sort of yoghurt taste, I perceive it should be sweet and sour, right? I didn't get there yet
while I am responding to Norma, noticed your post in between, yeah, the hooch should be on top while mine is in the middle which is odd to me. I think you directed me to the very possible point that is a contamination, I am going to wash it now. thanks for the comment