Brigitte, no need to panic! New starters take some time to settle down into a bacterial equilibrium, and funky smells are often a part of that process. People have described new starters that smell of everything from "nail polish remover" to "dirty socks". (People who make fermented foods like sauerkraut know this phenomenon of an especially smelly start quite well!) You will not be poisoning anyone, especially since both the yeast and the bacteria are killed when you cook things at high temperatures. Keep going with regular feedings, and your starter will eventually settle into an aroma that you'll recognize as tart and yeasty. You've got this! Kat@KAF

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