Hi, I began my new starter with whole wheat flour. I kept up with regular feedings etc. Then on day 6, I ignorantly switched up the feeding with some einkorn and spelt.... well things went downhill from there... but frankly before and after this my starter (in process) was smelling absolutely terrible. Like stinky feet. Not alcoholic, not yeasty, not like sweet apples, and NOT pleasant (Apparently these are what all the Google search starters smell like). That's actually WHY I switched things up... I have since learned that this is not the way to go. Long story long... I bought some rye flour, I cut open an overripe pineapple sittingonmy counter... and I began a new starter (rye+ pineapple juice + water) but also kept the stinky feet one and tried to revive it with some rye. (I also switched to tap water that had been LEFT OUT over night instead of straight up out of the sink- again trying to rectify my other amateur mistake). I eventually switched to using bottled water in both starters... kept feeding both with rye and bottled water and also added some of my new rye+pineapple starter TO my old stinky one. *I ALSO started adding just a tiny pinch of fermented honey (this ferment happened by accident) to the feedings).*
Well.... slowly but surely, my old one is now rising. And today it rose QUITE nicely after I spontaneously fed it twice yesterday. (It DID take awhile to peak- maybe 15 hours?-). And there is a slightly yeasty aroma...FINALLY! woohoo! This "old" starter is on day 10.
My new 5 day old one has yet to take off... but I'm a little wiser now (I hope)... and will stick with it. No pun intended.
My problem and question: is my now "fixed" starter safe to use? Is it possible that some horrible bacteria was present and still remains?
I'm so sorry for the lengthy comment but I am hoping it brings clarity to the situation.
Btw, I love your bread flour! Can't wait to use it with my starter, Lord willing!
Thank you so very much for any help!!!!

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