Starter Seems Off--Help
I have had my starter for approximately 1 year. Started it in Maryland and recently (last week) brought it to S. Cal. to care for it on my extended trip. Shipped it with my baggage. Fed it my normal 50-50 bread/wheat mixture, of which I brought a small amount with me. Bought KA bread and KA whole wheat in S. Cal. for additional flour supply. I have been feeding about three times/day, although one day I fed only once.
The starter continues to have regular activity. At the height of fermentation (~4hours) the smell is noticeably not very pleasant. It smells of sulfides or phenolics, can's really tell which. Bottom line, it does not smell particularly good.
This is the first time I have had this issue. Any suggestions? The flour mixture (50-50 KA bread-ww) smells okay, but I would not say great. Part of me wants to believe the flour is old (bought small bags, which may have been sitting on shelf for a while, don't have bags to check shelf life dates). Just not sure and don't want to start over.
Thanks for any suggestions.