I was concerned that the recipe did not say to cool the scalded milk to lukewarm. Since the rising depends on natural bacteria I would worry that the heat would kill the fermenting agents. Since you say it smells like dirty tennis shoes, maybe it is using a bacterium that makes spores, so is more heat resistant. In any case, after a few hours of nothing happening, I threw in another dollop of corn meal. After a night in the oven with the light turned on, my starter one looked just fine, and smelled as advertised. I AM doubling the recipe, and I will let you know how it turns out!

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