Have I created a starter - It smells okay
Hello all. I have a problem in that I don't know if I have created a sourdough starter or something that will kill me. But first I will say this is my second attempt. In the case of my first I discarded the whole thing as it had bad smells. I've since learnt that this is normal and this leads me on to the possible problem I have now. In the case of my first attempt, I had the bad smell and also, at another time, the smell of alcohol.
The starter I am working on this time I have made with Allinson white bread flour only. This is all I have. The flour is UK strong white bread flour. There is so much information on this site that in all honesty, I'm not sure which route to follow. However, this is what I did.
I mixed 1:1 flour water the the next day I discarded half and then mixed 1:1:1, same on the third and forth days. My temperature are low at about 65 degrees. The started has not been in the fridge either. On the fourth day the starter fermented and has done so ever since with the usual drop. Anyway, I continued discarding and working to give or take 1:1:1 and all really seems fine. Having said this, throughout the whole process on this occasion I have not had a bad or alcoholic smell as in the case of my first attempt. On this occasion it has smelt clean throughout the process and if anything similar to emulsion paint.
Have I created a starter or some other bubbling goo. I have added some of the discards into ADY bread and there was not bad taste and I remain alive.
Additional points, it is about 2 weeks old and now stored in the fridge at 3 degree for the past couple of days. If I remove it from the fridge it does start to rise without additional feeding so I put it back into the fridge as I don't need it at the moment.