Hi, I hope I'm not asking an obvious question this is my first attempt at a starter, I've tried to read on whatever threads I could find on the forum first but I think I'm a bit confused still.
So 4 days ago I sarted a sourdough starter. I'm using the method listed on the Wild yeast blog (100 g water (I used bottled), 50 g whole wheat organic rye, 50 g white (trader joes)
Anyway, after the first day I didn't see any change at all in the dough --I waitedan extra 12 hours when it seemed a little bit more wet/glossy and tiny bubles on the bottom and I've done what wild yeast recomends in terms of feeding: "Discard all but 75 g of the culture. Feed this with 75 g water, 25 g rye flour, and 50 g white flour (1/3 c. starter, 1/3 c. water, 5 teaspoons rye flour, and 1/3 c. white flour)." The problem is that the smell of the starter is just getting worse and worse...I've been feeding every 12 hours to try to overcome the leuconostoc but I think it's even getting worse smelling each time? I guess my question is if it is hopeless to continue with it at this point and hope that the leuconostoc will die out? Today I added a few small pinches of citric acid to the starter and mixed it in, but I haven't fed again, should feed too? And if yes how much?
I saw the threads recommending the pineapple juice method instead of water and I guess I will try that next time if this batch is an absolute fail but wondering if I should keep at it for another 2-3 days to salvage this one?
Thank you in advance for any advice!