I started a new sourdough starter 3 1/2 weeks ago. I fed it daily for 3 weeks (all purpose flour and spring water) and then put it in the refrigerator for 3 days. It has been bubbling, foamy and doubling in volume for about 2 weeks (within 12 hours of a feeding.) It originally had a vinegar smell but that went away about 2 weeks ago.
I fed the started last night and we used it this morning with a hotcakes recipe. They were delicious, light and fluffy
The problem: The starter does not have a sour smell or taste. Is this normal in a starter this young or is there something else that I should be doing?
Any advice that you can give me is very much appreciated!