New, from scratch, sourdough starter
I was using a starter I made, with a San Francisco culture I got from Cultures for Health, for the past 2 years. I kept the starter in the fridge and fed it once a week. Someone threw my starter out so I had to make another. This time, I am trying it from scratch.
I used the method from King Arthur Flour's website. I.E. start with whole grain flour and water and then feed it daily with white flour. At first, it smelled awful and I was worried it was bad but as I added the white flour in each day, it got better and better. On the 7th day (last night), the starter took off! It looks and smells about how my other starter smelled. I hope it is OK?
I am curious because other methods suggest combining more than just flour and water. Since I only used flour and water, is my starter fine as long as it smells and looks right?
I have not made bread yet as I like to do a long ferment and need the weekend to do it. However, since I have so much starter at the moment, I will make sourdough pizza tonight but it is not a long ferment and not a great test.
Do you think the starter will be good for sourdough bread?