I'm making my first sourdough starter and I need a little advice. I followed the instuctions carefully using all-purpose flour, water, brown sugar & yeast. I then put it in a rather warm room and about 3 hrs. later it had doubled in size and was very foamy. My question is the receipe says to take it out of the warm room and seal it then refrigerate after 5-10 days or until it smells sour. That's a bit vague for me. I don't know exactly how to describe what it would smell like. It's obviously fermenting now, but will it cease after 5 days? How will I know, is there something I would see that would indicate that it was "done"?
Please advise ~ Thank you