now i understand the track marks, thats a good idea. i made a sourdough bread over the weekend and i was surprise by the amount of volume this culture can make in such a short time. pretty cool. however, the sourdough bread wasnt much to my liking. different yeast cultures give off different taste correct? the calmaldi has some smell i am not too familiar with. its nutty sort of, difficult to explain. also, when you use natural culture, how much hydration and starter do you typically use?