Hey Chef Jacob and everyone else!
I'm not sure how long you've had the new website, but I like it! I remember you mentioning getting a new job and that you didn't want to say anything about your blog at that point. I guess they were into it, huh?
Anyways, I just recently dove into the sourdough podcast, which apparently is a bit outdated. But I'm still giving it some attention! A couple of days ago I started my first starter. I'm using bread flour and water and some artichoke leaves. 800/800 like you mentioned in the podcast. It's hanging out here covered and seems to be alive. It's bubbling, that's for sure. This will be Argentinian yeast as I live in Buenos Aires. Maybe we'll be the next San Fran??
So today I lifted up the kitchen towel and gave it a wiff and thought..."hmm, okay, they are bacteria, but that's kinda nasty." It sort of has a vomit smell. Nothing I would ever want to eat. Is this normal? Have you experienced sourdough makers spent a lot of time smelling your starters? I imagine the fragrances vary pretty widely, but still! Give me some feedback!
Oh yeah, and if it's ok and I don't need to throw it out, about when should I give it its first feeding?
Thanks!
Steve