"Randall Brink" wrote in message
t...
Perhaps this has been asked and answered, (though I could not find it in
the
FAQ) I have created a new starter strictly from unbleached flour and
water,
and in a very short time (24 hours) it has bubbled and began to work
nicely;
however it has a strange and rather unpleasant odor, similar to a cheese
culture. I have never experienced this before, and wonder if it could be
spoiled, or if I am using the wrong flour or water?

Any help will be greatly appreciated.


The last two starters I...um...started, one smelled like spoiled milk, the
other smelled like yogurt (the spoiled milk one I allowed to do its thing in
a slightly warmer environment.) Don't worry, its just the little beasties
swimming in the pool. I had a crusty old fart (my grandfather) tell me that
as long as it doesn't turn green (i.e. something other than yeast and
bacteria is growing in it), its okay. I have also seen that this smell
isn't as common, or as strong, with new starters made with whole wheat type
flours.