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For all the bitter bread bakers out there …. (Gluten free bakers as well)?

Ok, so I did a boot (without gluten) the first of its month, and have done that twice, because I've made bread from it twice since then. The recipe is mostly rice flour, yeast, sugar, (a little) instant potatoes, and water. Fed him water and rice flour as the instructions said and I popped it open to stir today, and it smelled like death! (Also I've been storing it in a plastic cup instead of the recommended or china, could have done wrong?) Is this because it is like dead or something? because I do not eat regularly? as well as original works is Sourdough? and is the most fragrant of the starter, the better? or is dead forever and I have to try a different approach / recipe? (I got it from Bette, I remember his surname, gourmet Gluten Lady) Any ideas / suggestions?? help! D:

In First commercial yeast you buy in a store can not be used for sourdough bread. commercial yeast and brewer's yeast are completely different. SECOND: should be fed every day sourdough starter if left on the counter and not refrigerated. if refrigerated must be fed at least once a week with the formula are using. third i do not think there is enough sugar and protein in the choice of flour you are using and may need to feed more often.Im a baker sourdough GF is not an expert by any means. I hope it was useful.

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