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Rye/Water starter - smell and taste??

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I have never had good luck with sourdough starters. When I lived in "Nearly Canada, North Dakota" my starters never developed any sour taste. I think it was just too cold in our home, even when I placed on our hot water heater. Then again, I only tried them in the winter.

Now I live in "Nearly Mexico, Arizona". Our home is a constant 74 degrees. This time I'm trying a rye and water starter with the 3 step method of 2 oz rye/2 oz spring water for 48 hours, 2 oz rye 4 oz spring water 18 hours, 4 ounces wheat flour, 4 ounces spring water.

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A Sourdough Non-Starter

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Sourdough and Starters

I know this is a rather common question around these parts, but I'm very new to sourdough, and my seed culture that I've been working on just doesn't seem to be turning into a healthy starter. I started off from the BBA formula to grow a seed culture, but by day 3, when the culture was supposed to have doubled in bulk, it had not, and but had grown by about half instead. As instructed, I discarded half and mixed with the prescribed flour and water and fermented for 24 hours. It again failed to double in bulk, at which point it says to leave it out for another 12 to 24. I

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Test Drive your Starter

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Sourdough and Starters

I smelled my starter before I baked today. It was trying to tell me something.

In the begining, this starter was never very sour, but now at one month old it has changed and can be where ever I steer it. This one had been mildly neglected this week and got pretty powerful.

It told me it was going to be very sour and I don't like "very sour." I should have waited a day or two and washed the starter until it smelled like what I like to eat.

Next time I crank up a starter to cook with in a day or two, I'll not only shoot for volume but also taste.

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Rye/Water starter - smell and taste??

A Sourdough Non-Starter

Test Drive your Starter

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