This was scary
I started building my first sourdough starter on Friday night. I used a simple 100%hydration method, 1 cup KA white whole wheat flour and 1 cup water. On Saturday morning I noticed that I was already getting activity, nice bubbly surface, slight sour smell. I removed haf of it and fed the starter with 1/2 cup flour and 1/2 cup water. Sunday morning I noticed that the starter appeared to break. The flour contents seemed to seperate and were floating on top of the water and the smell that was coming out of the container was , well lets just say it was offensive to say the least. (I am also a home brewer and this was not that nice yeasty fermentation smell) Do you think I got a bacterial infestation of my starter or do you think somthing else happened.