This is my first time baking with a starter; I have a culture that is growing really well, smelling good, doubling well, etc. However, the dough I made today, that I formed into two loaves that are proofing now, has a very odd, strong smell- something like sour milk. It doesn't smell like the original starter at all.
I guess I'll try baking them and seeing if they taste OK, but what could be causing the smell?
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What is the formula you used? Bulk fermentation length? room temperature? More info will help =).
The lactic acid bacteria produce lactic acid when fed. That is probably the smell you associate with sour milk.
When I feed my rye starter it smells of lactic acid after about two hours. After 12 hours it has a completely different smell.
Thanks! The bread turned out beautifully, so the smell was nothing disastrous :) Lactic acid makes sense.