My starter is currently 2 weeks old after today and I'm still unsure on its progress. I have been following the technique from the book Bourke Street Bakery.
The feeding schedule -
Day 1 - 50ml water, 50g flour
Day 2 - 50ml w, 50g f
Day 3 - 100ml w, 100g f
Day 4 - 200ml w, 200g f
Day 5 - Ditch most of it, leaving 100ml. Start again with 50ml water, 50g flour
Then repeat with 100/100, 200/200 and throw it out again. So basically it's increasing the feeding for three days then ditching most of it and starting again. It says to do this for three weeks and then on the forth week increase the feeding (a couple times a day from memory?) before it's ready to be used.
Over the last few days its developed an alcoholic, almost glue like smell. It isn't so bad today, more sour then anything. I'm guessing this is to be expected judging from some other forum posts? The book doesn't really mention it.
How does it look?
Also, I noticed some people are able to build up a starter in a week. Is there any reason why this book would advise such a long wait? Is this just a more sure way?
Another question - I just use regular bread flour for this starter but have also bought 1kg of local organic flour. When I go to make my first loaf, I can use this starter with my organic flour right?