sourdough starter smells like cheese

They inhabit the same environments, and are found side-by-side in many lacto-fermented products. Once you expose them to more oxygen by stirring, discarding and feeding, they can finish the conversion from acetaldehyde into acetic acid. What starter should not smell like is human gas—that’s a sign there could be bad bacteria in there. Basically the title, any advice or information would be appreciated. Keep it between 70-80 degrees, keep it out of direct sunlight, discard and feed every 24 hours, take care of any issues that arise in a timely manner and you won’t kill it. My only hypothesis so far is that the tap water is allowing bacteria to grow but not the desired yeast, could that be it? If adding some acidity doesn't help => toss it. If you have a discolored liquid layer in your starter jar, don’t worry. This is called “Hooch” and it isn’t always purple. I threw it out. You can also put your starter near a fan, maybe a houseplant, or open window on a cool day for more air circulation. Most sourdough starter problems are completely normal. Mine once started smelling almost exactly like dog shit, but it still looked fine. My sourdough starter started getting funky when I used generic whole wheat flour from giant. I asked my roommate to smell it and he agreed. It’s normal and kind of cool! You gotta keep feeding it and be diligent about it. This happens when discards/feedings are too spaced out, and when the jar is too dirty. | All Rights Reserved. Press question mark to learn the rest of the keyboard shortcuts. Press J to jump to the feed. Acetone or Nail Polish Smell. Just pour off all the liquid, discard 3/4 of the starter, then feed. If you find a liquid layer on the top, it could be alcohol produced by yeast or it could mean your starter is too watery. We'll assume you're ok with this, but you can opt-out if you wish. Hello! Yeasts metabolize wheat sugars and carbohydrates into alcohol while bacteria start making things sour. What Makes Sourdough Healthier and Easy to Digest? So I’m not sure who told everyone that all the yeasts come from the air. This situation is actually quite common when beginning a wild starter, even though recipes rarely address the potential for it to occur. If you feel like your sourdough starter is not producing enough CO2 (bubbles) and is not expanding properly here’s what you can do: ➞Most of the wild yeasts in sourdough starters originate on the flour used to make the starter. This smell means that the bacteria in your starter need more oxygen to finish converting yeast-produced alcohol into acetic acid. It’s all simultaneous since it is a rich, wild, mixed culture. CLICK HERE for our sourdough starter recipe. It still seems to double fine, and nothing appears to be growing in it as far as I can tell, but does anyone have any experience with anything like this happening? Thank you! In general if it doesn't smell edible, it's not. I have been feeding it about every other day. (I know I should use a water filter, it's on the way). By accessing Our Website you agree to our Terms of Use and Privacy Policy. Normally, mold destroys any kind of ferment. Starter can smell anything from yeasty/beery to sweet,overripe fruit to almost a dirty sock smell (but NOT cheesy-that is a different bacteria infesting the starter). So, it’s likely that it just needs some time for the yeast to multiply and establish. It also depends on what type of flour you are using. So many types of microbial fermentation processes happen simultaneously in Sourdough fermentation. Then there are even wild yeasts that can metabolize organic acids produced by Lactobacillus and other bacteria for energy. If you are not using rye flour, and you notice a more prominent pink discoloration in your starter or on the surface of your starter, you need to throw it out and start over. During your next feeding, add 1 tsp vinegar per 8 oz of your starter. This is normal. This smell means that the bacteria in your starter need more oxygen to finish converting yeast-produced alcohol into acetic acid. I love all those smells (except the cheesy-that is very unpleasant to me). It’s most commonly clear, beige, brown, purple, gray and black. Realizing it might overflow container, I removed some of it to a second container. Once they populate the mixture a little more you should see bubbles. I have a sourdough starter that is a few months old and recently it started smelling similar to cheese. It may smell like vinegar, dirty socks, cheese or worse. To revive, move to room temperature and continue to discard and feed every 24 hours. The bacteria can metabolize carbohydrates from the flour into acids outright, or they can convert the yeast-produced alcohol into acetaldehyde and then into acetic acid. 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