My First Starter - not quite right? or is it? -> HELP!
I've been trying the 7 Day sourdough starter, BUT - I've never even eaten sourdough bread, or seen a sourdough starter and mine doesn't quite look the same as the pics on this site...
My first attempt I kept in the fridge... with the corner of the lid lifted, for the first 3 days it just kinda looked like a pastey dough... and it DID smell faintly like banana's... plus an odd other smell... not unpleasant. THEN I noticed that this site suggested leaving the starter on the bench as refridgerating might stunt it's development, so I took it out of the fridge, after another 2 days with the corner of the lid lifted it did have an off smell that permeated my kitchen. I read in the FAQ's that in a humid climate (I live in the tropics) with the container unsealed on the bench it could easily become contaminated with bad bacteria. I decided to start again.
I re-read the instructions and started again using unsweetened pineapple juice this time... I'm at day 4 now and the starter is very bubbly, it smells mainly of tangy pineapple juice... before feeding it smells sour-er than after... but it definitely has a strong tangy smell with a hint of something that almost tingles the nostril... it doesn't smell nice like all the blogs say it should, but it doesn't make me gag.
I'm not sure if I should start again in the fridge or keep going with what I have now? I'm not sure how tangy is good, and what is a sign that it's turning bad!!!
I live in Darwin - NT - Australia, in a tropical climate where it's generally around 30 degrees celcius each day, perhaps as low as 20 overnight, with high humidity most of the year, i keep the starter in a sealed plastic container on the bench in my kitchen which is generally cool by our standards!
Can anyone help me with advice? :(