I am very new to sourdough baking and gaining an interest in the subject so please forgive what may seem like newbie question.
I have two starters on the go at the moment. The first starter came as part of a "sourdough kit" which I was given as a present. It seems to be quite mature off the bat and has a somewhat 'yeasty' smell.
The second starter I got going from scratch. Just flour, water, a jam-jar and my daughters heat pad from the snake tank. (The snake died so the heat pad was going spare). I am running the heat pad at about 25 degrees celcius. Both starters are being fed daily and stored on the pad. The second starter has a more sour smell - almost stomach-acid in aroma.
Both have similar properties - they bubble up in the same way although the second starter has patches where the bubbles are a lot smaller. The second starter started life in a small plastic cup and was transferred to a jam-jar as it grew.
So I am wondering what is 'normal'. The 'stomach-acid' smell or the 'yeasty' smell? Or is there variations on what is considered normal?
Feeding at the moment is morning and night with about 70g/70ml flour/water.