Sourdough starter Hydration Ratios: Thin vs Thick: How they smell, and how do they affect the final loaf.
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How "sour" does your starter smell?
When I use my soudough starter (typically about 6 hours after the final refresh), I remix it well, blow off the CO2, and take a whiff: it usually smells like vinegar (acetic acid; burns the nose).
In contradistinction, my home-made fermented pickles and Polish sour rye soup starter (500% hydration ratio), typically smell like lactic acid (sweet to the nose).
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