Rye/Water starter - smell and taste??
I have never had good luck with sourdough starters. When I lived in "Nearly Canada, North Dakota" my starters never developed any sour taste. I think it was just too cold in our home, even when I placed on our hot water heater. Then again, I only tried them in the winter.
Now I live in "Nearly Mexico, Arizona". Our home is a constant 74 degrees. This time I'm trying a rye and water starter with the 3 step method of 2 oz rye/2 oz spring water for 48 hours, 2 oz rye 4 oz spring water 18 hours, 4 ounces wheat flour, 4 ounces spring water.
I just started stage two. At the end of stage one, I've got great bubbling, but little volume growth (was supposed to double, I gained about 25% volume). The smell is very tangy, but very unpleasant tasting. Not to be gross, it tastes like barf. It is not the definite musty taste. No sign of mold. Is this the normal taste for rye starter?
Thanks, and 17 1/2 hours to go until stage three!