Loading…
18
Vent: my sourdough starter went from smelling like nail polish to sweet in 10 days
Two sides here: some say a starter that smells like acetone just needs more flour and patience, others say dump it and start fresh. Mine reeked for a week at 78 degrees in my kitchen in Fresno, then I switched to feeding it twice a day with rye and by day 10 it smelled like yogurt and rose fine. So was it the feeding schedule or just time, and which side do you land on?
1 comments
Log in to join the discussion
Log In1 Comment
king.robin6d ago
Hold on, your kitchen was sitting at 78 degrees for a solid week? In Fresno? That heat alone is doing half the work here, and I bet the acetone smell was just your starter running hot and hungry. Twice a day feedings with rye at that temp makes total sense because the yeast was burning through food fast. Rye also brings more nutrients to the party, so the switch probably perked it up quicker than plain flour would have. My guess is it was both things, the schedule and the rye helped, but time did the heavy lifting. Sounds like you fixed it either way, so no reason to dump a starter that's already rose fine.
1