So I made my first starter yesterday following Peter Reinhart's recipe from artisan breads every day (3 and a half tablespoons of whole wheat flour and 1/4 cup of water, then stirred three times a day). Because it is ridiculously warm in Austria right now (35ºC so about 95F) it has already more than doubled in size and it is very bubbly and foamy. Now, when I was aerating it this morning the smell was... It smells a bit bad, not in a totally disgusting kind of way but I was wondering if this is normal or if I should throw it away and start again (and yes, I realise this is a slurry that's been sitting out in the heat, how can it smell good, but it does say it should smell "nice" and "nutty" on the starter page).
I feel a bit silly asking but even in the book it says nothing about the smell... Thanks for your help!