As some of you might know, I have been experimenting a little with my Ischia to learn a little more about it. I split my culture about a week ago, keeping half my stash in the fridge feed every 3 days, and my usual counter top starter (200 grams), which I fed 100 grams of flour and 100 grams of water twice daily.
After reading a little about how many members here feed once a day, or once every two days, I decided to switch it up because of work and feed only at night time once a day.
After only 2 days, my culture is still active (5-6 hour peak at 18-19c temp average) but has a distinctly nose singing sour aroma I just can't seem to shake. I have fed it twice today to see what happens.. But surely 24 hours of feeding shouldnt sour it that much? What is causing that?