Authentic Extra Sour San Francisco Sourdough Starter
I purchased a packet of dried Authentic Extra Sour San Francisco Sourdough Starter. Directions called for 1 tbs of the dried culture, 1 cup flour & 1 cup warm water. Cover bowl & ideally put in 85 degree temp for 1 1/2 - 3 days stirring 2-3 times daily. Then transfer to jar & refrigerate for a few days to develop stronger flavor. Now ready to use. OK, I did this process twice. Started out with nice thickness (like batter) Culture reached it's peak in less than 8 hours rather than 1 1/2 - 3 days. After that. it got watery and appeared dead with hooch on top. Followed directions for reviving (add equal amounts of flour, water & 1 tsp sugar & let stand @ room temp. for 8-12 hours or until fermentation resumes) which it never did. 2 tries & 2 failures. Just didn't behave like my regular starter. Did I get an inferior product or are there some characteristics specific to S.F sourdough that I don't know about???