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Thread: For those with experience with bread starters

  1. #1
    Senior Member JKerr's Avatar
    Join Date
    Nov 2011

    For those with experience with bread starters

    Hey folks,

    Flung together a starter about a week ago and it's coming along nicely, though as of yesterday the smell's got pretty potent. Up until now it had a normal yeasty/sour smell, though after dumping half of it and replenishing it's taken on a slight paint thinner smell.

    I use a natural starter at work, so I'm pretty comfortable with looking after it, but the work starter is like 6 years old so it's pretty stable. Curious if anyone here has experience with new starters and whether they ever encountered the strong alcohol-like smell? Gonna pick up some PH strips this week to make sure it's where it should be in that regard.

    Oh, and it's just a 50/50 mix of strong flour and spring water.

    Thanks in advance.


  2. #2
    Senior Member Jmadams13's Avatar
    Join Date
    Sep 2012
    South Central PA
    Finally a topic here I can help with, lol.

    First a little info:
    How much starter are you maintaining?
    How much do you discard at each feeding?
    How much are you feeding?
    Feeding schedule?

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