I've been experimenting with sourdough for several weeks now, with mixed results.
I mean 'genuine' sourdough using only the wild yeasts present in the flour/starter: many commercial sourdoughs include some cultivated yeast so they're not really 'proper' sourdoughs.
Question: once the starter has 'kicked off' what should it smell like?
The first batch I made from rye flour and ordinary tap water (50g flour/100ml water; add an equal amount every 24 hours), smelt strongly of vinegar and worked quite well for two bakings: unfortunately it met with an 'accident' and I had to make a fresh batch. This second batch, I used bottled spring water instead. The starter fizzed up grandly, but then it developed a smell more fruity, a bit like alcohol, and it didn't work properly: the bread would hardly rise at all. Maybe the starter fermented out completely and the alcohol produced killed off the yeast?
I've just thrown it away and started up a third starter. It's already fizzing and still smells sour.
Anyone else tried this? Any hints?
I mean 'genuine' sourdough using only the wild yeasts present in the flour/starter: many commercial sourdoughs include some cultivated yeast so they're not really 'proper' sourdoughs.
Question: once the starter has 'kicked off' what should it smell like?
The first batch I made from rye flour and ordinary tap water (50g flour/100ml water; add an equal amount every 24 hours), smelt strongly of vinegar and worked quite well for two bakings: unfortunately it met with an 'accident' and I had to make a fresh batch. This second batch, I used bottled spring water instead. The starter fizzed up grandly, but then it developed a smell more fruity, a bit like alcohol, and it didn't work properly: the bread would hardly rise at all. Maybe the starter fermented out completely and the alcohol produced killed off the yeast?
I've just thrown it away and started up a third starter. It's already fizzing and still smells sour.
Anyone else tried this? Any hints?