Did I mess up my levain?
First time poster here. I apologize if this has been answered in another post but I didn't see anything quite like it in other posts.
I have been reading Ken Forkish's book "Flour, Water, Salt and Yeast," and have been building a levain culture so I can make some pain de campaign this evening/tomorrow. The culture is about 8 days old now. On the first day of maintenance feeding, I misread the instructions and fed only white flour instead of white and whole wheat. I used the correct formula the next morning when I noticed my error. I didn't think it would be a huge deal, but the character of the levain has changed. Where it used to smell intriguing and earthy, now it just smells rancid. It doesn't smell like something I want to put in food. I have read that the levain can get a little funky smelling after a week, but such a drastic change is alarming. It bubbles a little, but there is not much growth - maybe 30% per day. Temp stays a pretty steady 75 degrees in the place I store it.
I guess the short version is: did a day of only feeding white flour irreperably change the character of the levain or will it sort itself out in the end?