Why does nobody talk about how bad sourdough starter can smell on day 3?

I started my first batch last Monday and by Wednesday morning it smelled like a mix of feet and old cheese, not the nice tangy smell everyone promises. I almost threw it out but kept feeding it and by day 5 it was finally fine, now it makes decent bread. Has anyone else had their starter smell absolutely rank in the beginning or did I mess something up?

2 comments

2 Comments

emery8793d ago

Read in a bread forum that the stinky stage is actually the bad bacteria dying off. Day 3 is the peak of that battle. The high acid kills them eventually. Mine smelled like vomit around that time but it balanced out after a few more feedings.

shane_wilson2d ago

Wait till your kitchen smells like a science experiment gone wrong.