Sourdough starter

All started out well, but by Sunday evening the beery/yeasty smell that marked a culture coming to life was replaced by a very rancid one. Checking my notes against my instructions showed I'd screwed up - I hadn't been feeding it often enough, thus allowing 'bad' bugs to take over.

So I started a replacement, and also started one based on a different flour.

1. Starter #1 is based on commercial white flour.
   
2. Starter #2 is based on fresh ground organic whole wheat from Central Market.

We'll see how these go over the next couple of days.