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?
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.