On Sun, 9 Jan 2005 10:53:12 -0500, "HUTCHNDI"
> wrote:

>Hello, new to this. I originally had a starter made from commericial yeast
>that I used for making a few loaves of bread, worked ok, but wanted to try
>making a natural one. Made a new starter from rye flour and water, in a few
>days it got bubbling, but no smell. I have been removing half and feeding
>twice a day, 3/4 cup water and 1 cup king arthur unbleached all purpose
>flour, and it seams active, but still no sour smell. Almost a week now. My
>old commercial yeast starter at least had a sour smell to it. (i used that
>all to get rid of it). Did I catch an unsour yeast or what?
>
>
Howdy,

I would suggest that you not be concerned with the taste or
smell of the starter. You are not going to be eating it.

Use it to make bread, and see if that results in the taste
you want.

HTH,

--
Kenneth

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