I received the dormant Italian starters from Sourdo.com 36 hours ago... I have attached two pics below of the starters after 24 and 36 hours... The do not look or smell as I would have imagined...
> the first pic is of the starters after 24 hours of proofing in a box @ 90 degrees
> the second pic is of the starters after the exchange of 1/2 the starter with 50:50 fresh flour and water and another 12 hours at 70 degrees
i saw very vigorous action after only a few hours in the proofing box, which I didn't think was normal... And I'm concerned about all this hooch...
Any advice would be greatly appreciated!!!