Alcoholic Smell in Soaker...Good or Bad?
First I'll say thanks to everyone for being so experienced and helpful. I have a question.
When I soak whole grains/chops/flakes/coarse flour with water and a little yeast sometimes I get a boozy beer smell that reminds me of cleaning up after a busy night of bartending. Stale beer. It is rather pungent and I was wondering why this happens. Is it normal or desirable? Sometimes I use potato water or a little malt powder in the soaker with the yeast to give them something more to eat.
Also, how much does the yeast multiply over 1 day? 2 days? 3 days? I once made a jewish rye with 20 cups of flour that used only a 1/4 teaspoon of yeast in a three day soaker. The resulting leavening power was like Vesuvius!