After less than 24 hours, new levain starter more than doubled
I'm using 100% whole wheat flour from HEB that's supposedly organic.
It was very bubbly and had an unpleasant odor. I was expecting this on maybe, MAYBE the second day, possibly third day.
While I did not make sure the water added was 90 degrees, the ambient temperature of the kitchen varies from 75 at night to 80s in the morning to maybe 92 peak during the afternoon in the summer. It may have been in the low 100s outside and the kitchen is just in the worst area of the house as far as AC coverage.
I used a just-emptied ice cream container. I used hot water to melt any visible ice cream, then went after it with a soapy sponge. While it was "clean" it did(and still sorta does) smell like ice cream. However, Ken Forkish says how a levain begins isn't important to long-term performance or flavor, just how it's maintained. So I'm not worried(yet) about what it'll taste like in 5 or 6 days in bread, just wondering if that might've had an effect.