Buckwheat Starter Advice
I'm making a buckwheat starter and working on an idea for gluten free sourdough with family members in mind who cannot eat gluten.
I'm going into day three and things are seemingly going well. No issues with activity. In fact I'm experiencing a faster response then a "normal" sourdough starter. All good however...
Apart from it rising differently the biggest difference is in the smell. Something I'm not used to when making other starters. The overwhelming smell I'm getting (I'm only up to the 3rd day) is smoky flavour.
My questions are... What is normal and what should I be expecting? Is this smell leuconostoc in nature? What will a mature viable starter smell like? Etc.
Any tips greatly appreciated!