Starter does not smell sour... or smell at all
My starter is almost 2 weeks old. I used the pineapple juice/wild yeast method of starting it using bob's red mill whole wheat flour. I switched to unbleached white after a couple days. We had a few days where it was smelling alcohol-y so I started feeding it twice a day, which resloved that problem. It's a "100 percent" starter, I feed it equal amounts of water and flour as the amout of starter I'm keeping. It sits on my kitchen counter, I have not refridgerated it at all. It had a wonderful springy, thick elastic texture and had a very good sour smell, for a couple days I could smell it as soon as I walked into the kitchen. A few times I have used half whole wheat adn half AP when feeding it, just bc it seemed like a good idea. I knocked back to feeding it once a day and I wasn't tracking everything, so I'm not sure if this coorelates, but now it seems thinner and not as elastic. And it has no smell. Not sour, not alcohol, not yeasty. The only thing I can detect is a flour paste smell. It is still bubbling great, it's rising, I think it rose almost an inch in the jar after I fed it this morning. The only other thing I can think of that may have contributed to the change is that our weather and my kitchen has been much cooler the last couple days. And I was not as consistent with the time I fed it, does a couple hours on either side make a big difference? Any ideas, anyone?