Quote: I'm going to have a go at doing a German rye bread and a sourdough bread, both of which require non-trivial advance work (i.e., wild-yeast fermentation). My cookbook says that it's going to smell really bad in the beginning but that the smell will come around by the time the starter is ready to bake. We'll see...
Good sourdough starter should *not* smell bad. Tangy and slightly alcoholic, perhaps, but not foul.
The Sourdough Cookery by Rita Davenport has been the definitive book on the stuff since 1977.
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