So I started a sourdough starter about a week ago, and everything has been going pretty good up until today. Yesterday, my starter seemed like it had activated and had risen a ton and developed a really nice smelling sourdough bread aroma to it, so I was really happy about that. However, it started to spill out of the jar, so I had to move it to a larger one. But when I woke up today, it smelled like alcohol and was foamy on the top, even though its texture was pretty normal. I fed it after this happened, but it still smells like alcohol. So what I'm wondering is if I can salvage it by just feeding it more or if I have to start completely over. Also, if this was caused by me changing its container or just because I maybe left too much starter in relation to the flour and water when I fed it yesterday and it started to ferment or something. Thanks
A slight wine-like smell is normal, but too much isn't good. I guess the new jar wasn't completely clean and something caused a production of alcohol or similar. I would keep going for now, maybe even transfer it again to a really clean jar. If the smell persists, maybe start over.
I am new to starters but my rye starter developed a strong alcohol smell after 6 days. I started to feed mine twice a day until it was time to refrigerate and it is much better now. I am far from an expert but it has worked for me.
Let's not forget that yeast produces alcohol as part of it's normal process of feeding.
It eats sugars (glucose, maltose, and most, but not all, yeast eats fructose too), and exhales carbon dioxide, and "pees" alcohol.
Lot's of growth = lots of eating going on = alcohol.
If it smells like some other volatile, such as acetone, or nail polish, yeah, then something is wrong.
Now that is active it will need more food. Alcohol production is a sign of lack of food. Increases frequency or ratio of food and it will get back to normal pretty quick. PS - it is recommended to keep an eye it for a little while as a big burst of activity is normal at this stage and then reduced activity afterwards. Continuing a heavy feed schedule can dilute the starter if kept up for too long. Enjoy!
Plenty of headspace is needed for starters and if you record notes on the starter, you will notice patterns. Keep track of ambient temperatures as they influence the speed of fermentation. Feeding more or less flour will also determine the speed of fermentation. You can play with the amounts to fit into a schedule but at this early stage try to feed the starter so that it peaks in height several hours before you want to feed it.
Sounds like it is time to feed twice as often now when compared to starting up the starter. Do test some starter by baking a simple loaf and or thickening up the starter (less water for a more dough like consistency) and see how it traps gasses and rises. Congratulations!