I finally got the SF Starter up to ripe just today. I had to add a little bit of sugar to get the lazy yeast going after the 24 hours at 90°F to get the lactobacillus sanfranciscensis going first. I made the best sourdough roles out of the discard using the bread machine recipe. The sour is the one I was looking for. We used them on the 4th for our pulled pork sandwiches.