New on the forum, just started my first Italian culture from sourdo.com. My oven has a proof setting, so I added flour and water and put it in my oven set at 90F at 3pm sunday. By midnight it had some bubbles, and by 9am the next morning I could swear it smelled a little sour like a sourdough bread, with a layer of foam, but no alcohol smell yet. Is this normal/possible so quickly? I fed it at noon today(less than 24hrs) to avoid staying up until 3am for the next feeding. It smells pretty good to me. Any thoughts?