The smell will gradually become more yeasty/fermenty and less cheesy. When you shifted into feeding it twice a day, all that happened is that its fermentation slowed down. Q. From what I’ve read, sourdough starter should be at about a 5-5.5pH.

My sourdough starter was developing a really good smell, it was a "flat" odor of flour mixed to water in the first days, but it developed into something more fruity in the next days/weeks . It was started with 1/4 c flour and 1/4 c spring water. So, as long as your culture is active and doesn't look and smell ugly, everything should be fine. It should smell both yeasty and just a little bit sour. Lactic acid gives it a creamy aroma and flavor. Increasing feeding frequency can help; however, if the starter has been neglected for a while, it may require more effort to revive it. Two of the by-products of sourdough fermentation are lactic acid and acetic acid. A. Ok, so a long, long time ago (like 2016), I did my first sourdough starter ever, but long story short I was too lazy to take care of it and I ended up throwing it all away. It should not smell like it is rotting or like old socks or sewage and it should not be turning pink, orange, brown or any other strange colours. I keep a good number of French and Italian You'll also notice that the dough (that your starter lives in) starts getting puffy after 12-24 hours (if it's really thin, such as if you're making sourdough pancake batter, foam might form on top). i am currently making 2 batches to experiment to see which ones of the two work better for the environment i am in. Smell your sourdough starter before each use. How to Store Sourdough Starter. Feed it over two days to revive the starter, especially if you store the starter in the freezer or refrigerator. I guess because starters raised in different areas impart different flavor profiles to the finished bread that it is natural that they would smell differently in their raw state. 0 Sourdough is a combination of yeast and bacteria. Well-maintained mature sourdough starters are extremely hardy and resistant to invaders. After I discarded this top portion, the smell from the lower part did not smell as bad as before. i have a 50/50 bread flour and whole wheat flour going and one only using bread flour. I hope you'll share your own sourdough starter questions and discoveries below. After about two to three weeks, you'll have a ripe active starter that'll smell rich and sweet, a bit sour and cheesy after more than 48 hours. After answering basics such as what type or types of flour are being used and where it’s being grown, the project wants to know how high the starter rises and what it smells like.

There's nothing tastier than a fresh-baked loaf of homemade sourdough bread. That it smells like buttermilk is actually a good sign. Now in the new sealed container, stored at room temperature, away from direct sunlight, in the back of my cabinet, it started developing a punchy alcoholic smell . It's easy to make your own loaves at home when you keep a sourdough starter on hand. 2. But when I fed it just now, it seemed to me that the bad smell mainly come from the top portion. I agree, milk makes a better starter - much more sour. fed it on day 3 and used on day 4.It smelled awfull in the jar. Hi Jem, It is normal for a sourdough starter to go through a range of smells when it is being established during the first two weeks. Combine 60 g (1⁄2 cup) of whole wheat flour and 60 g (1⁄4 cup) of water in a large jar. How to Store Sourdough Starter. It sounds like your starter is less than two weeks old, so you shouldn't be changing anything. Is it possible that most of the bad bacteria were in the discarded top portion?