Ok..... I have made bread from scratch for a few years now and I still have an issue with making sourdough starter. I have read about every way to make starter and I still have the same issue, after a few days the starter begins to separate. I know in some instances that this is normal, however, the smell is somewhat sour (not the correct sour smell). I am not sure of it is due to a changes in temperature or if my yeast is bad. I do know that after five days the starter is so rancid it is not usable. Any suggestions?