The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


ANFlynn's picture

Contaminated Starter?

April 26, 2010 - 4:43pm -- ANFlynn

I was wondering if it is possible for your sourdough started to some how get contaminated with commercial yeast?  My started (made by Reinhart's method in BBA) made great bread for a while.  Lately, though, I have noticed that the rise is too fast and although the starter still smells sour, the bread isn't coming out like it used to.  It acts just like instant yeast!  Thoughts?

Muffin's picture

Drunk Starter?

June 24, 2009 - 3:25pm -- Muffin

My starter smells like alcohol. It doesn't taste like alcohol, it doesn't taste particularly sour and it doesn't really taste bad. So I'm not sure if it is dead, infected or what.

I have used it a number of times before with very little additional yeast (at times none) to make good bread. However, the bread doesn't taste sour. I guess I'm fine with that because it still tastes good but I'm a little concerned now.

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