Bleached APF starter
Hello bread lovers, I have fallen into quarantine blues and started baking more. I’m used to baking desserts but the most I’ve gotten to making my own bread is when I make cinnamon rolls. My best friend’s birthday is coming up soon and I wanted to bake a fresh loaf of sourdough for her (she’s a nurse and in love with bread.) Anyway, I knew from the start that using unbleached flour wouldn’t give me “proper results but bleached all purpose flour was what I had in hand. With that said, my started is on day 11, lots of activity and doubling in size. However my starter has a very strong, almost nail polish remover scent and when I do a float test, it always sinks in the bottom. I do a 1:2:2 ratio because some videos Ive watched recommend discarding so much of the starter, only to put the same amount I’m dumping out. In conclusion, I’m stressed. Does anyone have any tips on what I can do to improve this? Should I continue to feed it until it finally passes the float test? Should I just give up completely, dump my starter and buy unbleached flour? Thanks for reading my nonsense. Happy quarantining everyone ?