Hi Barb, Thanks for answering all these questions in these Corona times of ours! I’m writing because I made a mistake and want to know if I should start over. I began with buckwheat flour and had a stinky cheese odor after the first day, which I thought was a good sign. From the next 3 days, I took 30g (instead of 50g) of the “starter” and fed it with 100g bleached all purpose flour. It is bubbling and rising (though it appears to hit the towel, dry on the towel, and then fall) but no longer has an interesting smell. It just smells like yeast. Should I begin anew? Can I feed it more buckwheat flour and recapture more sourdough-like yeasts?

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