Late to the lockdown sourdough party but cultured a starter with rye flour last week and made our 1st loaf a couple of days ago. Have been adding white bread flour to the starter as I'd prefer a white loaf rather than the darker rye type. Thought I'd killed it but it's bubbling away again so signs of life but it smells distinctly vomitty Have fed it with a bit of rye flour this evening but am reluctant to use it whilst it smells so rank, will it come good or should I ditch it and start again or just sack it and go for a freshly baked loaf with yeast
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