(sorry, I gotta put this somewhere or I'll just forget it all.)
Weirdness: I think my starter doesn't like all purpose flour. Within two feedings of switching to all-p it starts smelling bad and separating and looking gross. Stick to whole wheat and it smells like tangy bread. Tried twice, once with new flour that I was sure was unbleached. Science says stick with whole wheat.
I think that was what I was smelling with the first round of sandwich bread from it. This week I made another batch - all whole wheat starter, added 1/2 c dry milk. I can taste a slight tang to tell me it came from sourdough and not tame yeast, but it's slight enough that pb&j's don't taste weird on it.
I'm going to make one more batch Sunday, and then try to put the starter to sleep in the fridge.