I love to make sourdough pancakes with my extra starter, and wonder if it's possible to use starter that smells like acetone for pancakes? I know how to revive the starter, but most of it will go in the compost and I'd love to use it if it's possible. I assume the alcohol smell would evaporate when it's cooked. Has anyone done this successfully? Or, are the bacteria in the starter inedible at this point?
Thanks!
is usually found in all white flour starters. I use all white now and then and I would agree that it does not smell so appealing as my rye starter, however when made up and baked the bread is lovely .............. so maybe don't worry about it?