sourdough starter smells bad
My sourdough starter of 3 months went bad so I had to start a new one.
I've had what I think is 3 failed batches of sourdough starters.
The temperature in my kitchen is between 27 - 29 °C. The flour I use for my starter is Bob's red mill whole wheat flour.
I followed two different starter recipes.
The first one was based on Ken Forkish's recipe - 150-gram whole wheat flour and 150 gram of water (32 °C), throw three-quarters of the initial mix on day 2 and feed 150 grams of whole wheat and 150 grams of water.
The first batch had a pale-colored layer at the top and smelled foul on day 3 so I threw it out and made a new batch. The 2nd batch had orange patches on the top and smelled off on day 2.
For my 3rd batch, I tried a different recipe, I used 50 grams of whole wheat flour and 62.5 grams of water. When I checked on the starter the next day, there was fermentation activity and it expanded but there was a layer of liquid at the bottom of the jar and there was a funky smell.
I've not experienced all these bad smells from my previous starter.
I don't know what I'm doing wrong. Should I feed my starter more often? or is the temperature in my kitchen too warm?