My dad and I used to get a loaf of Van de Kamps Salt Rising Bread every month or so and would enjoy it while the rest of the family ran down the hall crying "oh, no, it's stinky toast!" I got a bread proofer to facilitate this recipe, and am pleased to report a successful loaf - but it wasn't very stinky. I didn't notice any scent except very mildly when I raised the lid of the proofer to check the starter. Any ideas how to get more 'stink'? Thanks

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