Hey all,

3rd time i made a starter in 2 weeks.
First one ( Spa water heated to 30°c ( 85°f) and usual wholewheat flour )
gave me 2 loafs of bread ,very nice quality. I made the mistake to throw
away the leftover starter thinking " i'll make another one " ..

Second starter ( usual wholewheat flour + water from tap ) smelt like vomit
after 48h or so.. away it went.

3de starter was made with organic flour ( wholewheat ), 68 hours in the
process, it smells sour, but a bit too sour.. like milk that's a little too
old..is this still a " right " smell ? Although i guess it's a little hard
to judge a smell over a networkcabel..if mix it al little the smell gets
less strong..

room temp is between 60°f-75°f

should i use this starter ?

greetings
sven