Hi,

I started making a sourdough starter with all purpose flour, but it's bleached because that's all we have. After day 3, it doubled in size and has had some bubbles. It also smelled a little sour. But now, it's day 7 and it doesn't smell sour anymore. There are some bubbles, but not a lot. Should I keep going or try again with a different flour? Should I add any apple cider vinegar or lemon juice? Appreciate the help. Thank you!

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