Okay. So in general I think I'm doing pretty well with this sourdough business. I'm intolerant to wheat but can tolerate both rye and spelt quite well, so figured I'd give sourdough a try. My first loaf, a 100% rye loaf, was a bit dodgy: absolutely delicious, but a bit small and dense. I figured it was a young starter and a bit of inexperience, so I was still quite happy with that effort.
Yesterday's loaf was an absolute winner! I ran out of rye flour, so I used my rye starter with some spelt flour, and obtained this little marvel:
It was just as delicious as it looked, and I'm very, very pleased with myself.
Now here's my dilemma. Being out of rye flour, I fed my retained starter with spelt flour, which should be dandy.
I fed it yesterday afternoon, and within a few hours it had bubbled up nicely then receded back down the jar. This morning, it seems rather liquidy and sad, and reeks to high heaven. I understand that a strong sour smell is quite normal, but the bubbles seemed to have all floated into the ether.
Nevertheless, I've mixed it up with some more flour and water to create a new loaf today. I'm just biting my nails now, though, wondering if I've somehow stuffed up my lovely starter? Or maybe it will just behave differently because it's a) still a young, unstable starter or b) because it has spelt in it now?
Ideas or reassurance both gratefully received. :) After 45 minutes, my batter is showing signs of life, so I'm hoping that by around midday it will be good to make into dough... my goodness, it's like raising children! Full of hope and angst... ;)