- In the evening of day 2, I stirred the starter, discarded half, and fed it 3/4 cup all-purpose flour and 1/2 cup plus 1 tablespoon filtered water, mixing it up so there was no dry flour left.
By the afternoon of the second day, the sourdough starter started smelling really bad, like moldy-death-rubbish-vomit-bad. I'm not going to sugarcoat it, I had to hold my nose to feed it for the next few days, it was terrible. I should have started using rye or whole wheat at this point, but I didn't because I was worried about switching flours. Don't make the same mistake I did!
Instead, I started stirring it throughout the day (something I read would help with the smell), and feeding it twice a day (every 8-12 hours). I would also thoroughly clean the jar before every feeding.
Image Source: POPSUGAR Photography / Tara Block