The San Francisco sourdough culture arrived safely packaged thank you....but it was not quite as 'sour' as I'd hoped. It took a couple of days revival and, using my standard Chad Robertson SF recipe, the loaves I make are pretty much the same as usual (DELICIOUS!), but still not 'sour' enough to the tastes of some of my regular domestic consumers! I'd have liked instructions on its revival without having to look it up and feel that a self-adhesive label could be attached to the plastic pouch. It's easy to keep alive and hasn't proved a problem at all. Good to be using plain flour too. 05.12.19 With reference to length of bulk fermentation time, depending on my schedules, I frequently use extended times - even 36 hours isn't unknown! I get excellent oven rise and burst.