Hi Barb,

Your comments have been so thorough and helpful!

I am just getting started with trying out sourdough starter and just don't know when to scrap it and start over because of smell, lack of rise, etc.

I am on Day 3 of creating my starter. I did the first feeding yesterday (6/12) around 6pm and the second feeding today at 7am. I already had bubbles on Day 2, and by the morning of 6/12, it clearly rose and was very active. I wasn't scheduled to do the first Day 3 feeding until 5pm, but I waited until 6pm so that the 12-hour window could be stretched to a reasonable hour.

Today, Day 3 at 7am, I did the next feeding and for the first time it smells very strange. I know it could be the alcohol being released, but I'm worried it's going bad already. It's hard to tell if there was maybe
an orange tint yesterday, but I just didn't notice that at the time. Until today, the starter smelled strongly yeasty and a little like wet earth. Today is a more tangy and strange, and much less yeasty. It also doesn't look quite as active as it did yesterday, but it's only be 12 hours and the evening was cooler than usual. The consistency is still a thick, sticky and stretchy, batter.

Is it likely still healthy, as long as it keeps growing today? Any tips on if I'm doing something wrong? Just don't want to start over! Thanks!

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