Will
> But being concerned about the smell or taste of the starter
> is smart too. In this instance, your starter is telling you
> it is too large and fed too much, and fed too often, to
> develop the scent you think appropriate. You are adding 3/4
> cup water and 1 cup flour TWICE a day. Since this is half of
> your total volume, your overall starter must be about a
> quart. That's quite a lot. You could go into business with
> that much starter. And it is the most refreshed starter I
> know of at twice a day (on a persistent basis). Really fresh
> starter, which is what yours is, doesn't smell very sour, if
> it smells sour at all.

Maintaining a pint of starter is ridiculous, but diluting twice
a day seems pretty reasonable to me. If I kept my starter
continuously warm, I would have to dilute it several times a
day, It goes sour very quickly, and if not swiftly diluted,
develops a bad smell.

I dilute it by a factor of six or more every day, and keep it
in the fridge overnight, or else I would need to dilute it
again in the morning.