Hello

I have a sourdough starter that is about three weeks old. I am currently feeding it every 12 hours with a mix of 1:3:3.

The flours I am using a 70% AP (unbleached) 20% Whole wheat and 10% Rye.

The starter smells strongly of acetone.

There are small bubbles forming in the cup where it lives and a small lift at around the time I refresh the starter.

I've baked some breads with the starter but they seem "off" to me.

Can I do something to improve the starter?

Thanks,

Christian