I am attempting to make my 1st levain. I would like to know about the look and the smell of it. Day one: 1 scant cup of whole wheat flour and 1/2 cup of bottled water mixed into a thick dough. The bowl I used is a tupper-ware container which I placed in boiling water for 5 minutes. The same for the lid and the mixing spoon. Covered tightly with lid. Let rest on counter for 24 hrs (temp 65-75 F). Day 2 No change, no feeding. Day 3 Some slight sign of life, a few bubbles. The top of the levain was darker than the inside, not really black but quite dark. Un-pleasant smell, like baby vomit. Discarded half and fed with 1/2 cup unbleached A.P. flour and 1/2 cup bottled water. Cover again and let rest on counter for another 24 hrs. That's where I am at now. I'm concerned about the dark color on top and the un-pleasant smell. I really don't want to create same dangerous bacteria. Am I on the right track? Does this sound right?