Hey everyone, I'm new to the site. I didn't know that there was a place to fuel my baking addiction!
Well I have a concern about a starter that I just started on Saturday. I am using Peter Reinhart's method from BBA, but using only unbleached bread flour, instead of the rye since I want a pure white starter. So my "Seed Culture" is on Day Three, and I got home today to check my starter, and it had an odor somewhat similar to that of Parmesan cheese...
I fed it and decided to come check on here if there's anything that I should be worried about. Thanks.