my first attempt at making a sour dough starterhasn't been very successful so far. I followed the instructions in the recipe using 4 ounce of plain flour and 4 ounce of water, I fed the mix once a day as per the recipe with the same amounts of flour/water. All looked good until day four, there was quite a lot of hooch on top and the smell was a bit unpleasant like very sickly vomit not at all like yeast. there wasn't any color to it but the mix was very thin. I gave the whole lot a good stir and discarded all but 4 ounces to which I added 2 ounces of flour and 2ounces of water, so far it looks ok with bubbles forming after a couple of hours with only a slight smell but not unpleasant as before. Have I done the right method to recover the mix, and should it smell the same as baker's yeast once mature. My late Father owned a small bakery in the East End of London, England but he never made sourdough. I did not follow in his profession but but gained some knowledge from helping at busy times. As sourdough bread has become more available and popular in supermarkets and small independant bakeries I decided to give it a try

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