I thought it was too good to be true. By Saturday evening, my sourdough starter looked great: It was very thick, almost stretchy, and quite stenchy. I then started feeding it, as per the instructions, and 3 days later it looks ... well... liquidy. More like the flour/culture/water mix I started off with than the bubbly, gassy mass it became. Perhaps I'm not feeding it enough. It still smells disgusting, mind.
Would any sourdough experts out there like to comment?
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