I've done a lot of research on different ways of starting a starter, but the couple of times (once all white flour and once with white and rye) I've tried to make a wild yeast starter it just smells bad and I give up. I tried Dom's way recently: the second day it started to smell bad but I kept on for a week and a half, following his timeline. It seemed like it didn't smell as bad after a week but it still smelled bad. Considering what got me interested in this was instructions to make a starter from commericial yeast (which I did successfully, easily, several times, and even managed to keep my first one alive for a couple months before my morning sickness hit and I got neglectful), maybe I just don't know what a "real" starter should smell like.
So... if there is anyone on here who has been a cheater and had commercial yeast starter, does it smell different? Also, if I had a starter from commercial yeast, over time would it basically be the same as a starter from wild yeast? Because I'm finding it really easy just to maintain an active starter and if I can expect it to age well, then I won't worry about trying again with wild yeast for now. And if I feel like I know how a real starter is supposed to behave and smell, then I will order one online from one of these reputable companies that sells them without worrying about messing it up.