I've been using a starter I brought into this world in august and it made some goregous bread. stuff that made you go back for more and more and more until the loaf was gone and you had to bake one more you had been preparing earlier (in true blue peter fashion).
Anyway I went away over christmas and forgot to put it in the fridge. When I can back the usual sign of a poor starving yeast colony were present. orange/red layer of hooch. But this time there was an additional layer above this. A layer similar beige colour to my noraml started, but this time it looked stringy. It had loads of texture, it was interesting but almost definetly not something I wanted to be dinning with. I think some evil alien had formed a dictatorship over my unsuspecting colony in their time of weakness.
Also this smelt like dead things and vomit, it made me gag. I throw this out and cleaned the jar. Time to start over, time to create a new utopian bread dream. Time for the sweet smell of bacteria and yeast living in unison to waft gently from their world.
After only a day my starter was showing signs of hunger. Ace.
after three it was re-feed. and wow bubble nivarana. This starter was fierce. But it was also quite warm in my flat since outside is -15 degrees C at the moment and so inside the heaters are pumping.
I smelt it today day 5........... but it smellls..... to be honest..... like poo. There is no joy in going near it. its like a that childhood rabbit hutch that my sister forgot to clean. yuck. gag.
I most definetly don't want sour doo-doo-ugh bread.
So I have a few questions (and sorry its taken me time to get to the point - but its friday morning and what is life without a little over elaboration).
I know that people suggest just throwing out the starter and starting again. But I guess theirs a buit of me that wants to brign this starter to fruition - I guess my parents being social workers is rubbing off on me - i want to see it thrive, turn my roggenmehl and volkkorn to dense loafy weights. Lead its life with the crust that other around it achieve.
1) Can I persist with this and allow the starter to settle into a sweet smelling start or when it goes bad its bad for god. there is no nuture, just inherent bad nature?
2) If I do persist as a socio-physcological extremement does this bad smell come with any dangerous (health wise to me ) roads? Have I created a biological bread bomb?
3) If no to both, what do you think happend? Should I ditch the jar that I've been using, maybe it was some residual evil lurking that was missed in the near boiling wash it recieved.
so im the meantime im lucky, I'm in Berlin at the moment so there is pleanty of sourdough around for me to buy and devour whilst my own babies are grown back up....
time I guess will only tell wether I have spawned a monster or my saviour