Hi! I'm Gina and am attempting to make a starter for the first time,
and suspect that I have Leuconostic bacteria growing instead of yeast.
Thursday, at 11:30 am I made my starter with 1 cup AP flour and 1 cup
warm water in a large glass pyrex bowl. I covered and placed in a warm
corner of the kitchen. This morning there was much puffiness and
bubbly-ness. I was very excited and added another cup of each to the
mixture hoping that later today I'd have a sponge to make a dough.
After reading some of the threads, however, I'm concerned. I've heard
talk of the "cheesy" smell...My starter smells like sour milk...is that
the smell that is described as "cheesy"? It smells not so good, but
I'm not sure what I'm looking for...Thanks!