Dear Kye@KAF, Thanks so much for the feedback. I have been taking out about 1/2 of the starter when I feed it more each day. I had to restart everything because it got pretty foul (terribly rotten smelling). This time I boiled the mason jar and everything first and so far so good. I think the reason it grew so quickly in the first place is the temp and humidity here are pretty high (70-80 deg F) most baking I need to adjust for these. I like the idea of using that part you remove each time, so I am going to try making sourdough pancakes with it. I have had "real" bread a few times, that has gone through the real fermentation process and the grains, taste, everything was a completely different and wonderful experience. If I can get bread like that, it will all be worth it. Thanks again for all of the helpful advice. I appreciate what time, experience, and know-how you bring to the novice rookie like me.

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