- In the evening of day 2, I stirred the starter, discarded half, and fed it 3/4 cup all-purpose flour and 1/2 cup plus 1 tablespoon filtered water, mixing it up so there was no dry flour left.
By the afternoon of the second day, the sourdough starter started smelling really bad. I'm not going to sugarcoat it, I had to hold my nose to feed it for the next few days — it was terrible.
I should have started using rye or whole wheat at this point, but I didn't because I was worried about switching flours. Don't make the same mistake I did.
Instead, I started stirring it throughout the day (something I read would help with the smell), and feeding it twice a day (every eight to 12 hours). I would also thoroughly clean the jar before every feeding.
