Starter fine, levain smells super strange, please help me!
this is my first post here, I just introduced myself in the introduction section.
I hope you can help me out here. I have a starter that bubbles nicely and regularly and has recently been refreshed. It performed well and was fed with white flour.
Yesterday evening I made a levain with the starter, rye, wheat and spelt flour so I could make the dough in the morning. But when I got up this morning the levain smelled so strange. Not sour, and not pleasant at all. I can't really say how it smells but feet came to mind.
I put it in the fridge hoping it would sour up, the temp here at the moment is around 23-24 degrees C. The levain is bubbly and looks totally fine, it's just the smell that really makes me doubt whether to even use it in the dough.
Could this be a reaction to the types of grain I used or perhaps I didn't add enough starter? I added 50 grams of starter to about 250 grams of flour and 250 water.
Can I use this levain?
I would be grateful for any input you might have,