Increasing feeding frequency can help; however, if the starter has been neglected for a while, it may require more effort to revive it. In a mature starter, the acetone smell indicates that the starter is running out of food (flour), and needs to be fed more often, at a lower innoculation, kept at a lower ambient temperature, or all three. 2. If your starter truly has become sluggish or inactive, it’s a good idea to revive it rather than make a new one from scratch. This happens when the starter begins to consume discarded yeast as well as its own waste. A larger percentage of sourdough starter in the dough allows it to both rise in a cooler location and have a shorter rising time. Increasing feeding frequency can help; however, if the starter has been neglected for a while, it may require more effort to revive it. After feeding your starter 14 times over 10 days, it will be time to document its size and smell. In my experience, the quickest and easiest way to revive a starter that has become sluggish or inactive is to follow these steps:. The smell of my ripe white flour starter about 8 to 12 hours after feeding is a very pleasant fruity smell with a mixture of ripe (but not overipe) banana and apple. I only detect a very slight acidic smell but no excessive sourness. The longer the starter has been dormant, the more times it will need to be refreshed – the process of pouring off half the starter and replacing it with new flour and water – to reactivate. Is there a way to fix it? It was started with 1/4 c flour and 1/4 c spring water. Less acidity means less tang! Use more starter in the dough. How to make your own Sourdough Starter, using simple ingredients with no special equipment, in 5-7 days, that can be used in crusty sourdough bread, pizza dough, waffles, banana bread, pancakes, buns, and biscuits- instead of using yeast.

Sourdough starter contains organisms like bacteria and yeast. 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 . If the bacteria grow too numerous, they can cause overly acidic flavors, a foul smell or separation of liquids. It’s a mixture of flour and water that becomes something bubbling and primordial when it … Expect the smell of fresh unbaked bread dough, or a yeast-like odor. What starter should not smell like is human gas—that’s a sign there could be bad bacteria in there. From what I’ve read, sourdough starter should be at about a 5-5.5pH. This post is also very comprehensive. Adjust the Bread Dough. Start feeding your starter more regularly, and your starter will return to its normal smell. Smell your sourdough starter before each use. A sourdough starter is a collection of wild yeast and bacteria that give sourdough bread its savory flavor and light, airy texture.

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