Many years ago I lived in the San Francisco Bay area, and used the local starter to begin baking bread. After moving around the country, and getting busy with a career, I left the baking up to the bread companies. Now I'm older and for health reasons have decided to resume baking -- I missed it. So, yesterday I began day 1 on my starter using King Arthur All Purpose flour that was 3 months from ts Best-By date. I actually mixed about 50% of the KA flour with some whole wheat flour from the bulk bin in a local market.This morning it had doubled in volume, was foaming, and had a very thin layer of yellowish brown liquid just below the foam. The smell was nutty but not like I remember from the good sourdough bread I used to bake. I decided to feed it as per Day 2 instructions to see if the smell got better. I'm using a one quart canning jar with a lose lid. Should I start over, or give it a day or two.

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