I think it went wrong by refridgerating it too soon. I thought fridging the sourdough starter (before it had gone through the whole starter process) would be ok as it would just slow it down. Err-ERRR. Wrong answer. All the fluff went out of it, and the smell changed from a warm yeast to something much more mineral-y. Not the delicious sourness I was after.
Time to start the starter again.
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