Hi all you sourdough experts, I am brand new around here.
I have never made a sourdough before but had too
many tomatoes, so I was making tomato soup, so I wanted to make a good french
bread to go with it, and somehow now I have a sourdough culture sitting on the
shelf in my office. I am really quite excited about it.
I made it from atta flour, coarsly ground rye, and
a little white flour - hoping to catch a bit of a variety of yeasts etc.
Anyway, after two days it is bubbling away nicely,
but it doesn't smell like anything I would like to eat. In fact it has quite an off smell.
I wondered if this is normal for this phase of
things, and will it improve if I just keep feeding/subculturing it?
Would very much appreciate your thoughts