Nasty best describes it. Think old musty socks mixed with Romano cheese, or just the socks, or just the cheese. Since you're asking about it, I take it you're about 3 days into making a starter. Close?
Thank you. Yes, but it didn't smell like that. There was some funny "smell" when I stirred it, but mostly it did smell like sourdough--which was surprising. This is my 3rd or 4th round of starting a starter, and this one seems different. Not sure how. I am using AP flour that was in the deep freeze for quite a long time, though. Going to try another one with some local flour as well.
That's good. Most starters started with just white flour and water will have that leuc stage. But, it usually only lasts a few days. I think if you stuck with the others, they would have turned out ok. No matter now that they are gone. Any questions, post them. Lots of good people with lots of good experience here, and always happy to help out.