The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Nice article by a TFL regular

Elagins's picture
Elagins

Nice article by a TFL regular

socurly's picture
socurly

My mother said in the old days they would make a yeast starter by simply leaving equal amounts of flour and water in a bowl and cover with a clean cloth.  So I tried this and it has  bubbled after a few days but it smells like vomit.  The whole kitchen smells bad.  Does anyone have any input. I am not sure it should smell like this.  

Elagins's picture
Elagins

there's lots of microorganisms floating around in the air -- spores, bacteria, all kinds of stuff, and all of it lands in the soup.  it takes time to build a starter because the good guys have to build strength and overcome the bad guys.  you think it's tough out here, you should grab a microscope and have a look at what's going on in *that* primal soup.


keep feeding it and give it a week or two ... if your starter's got legs, the bad guys should be cleared out by that time and you'll get a nice, clean sour smell


Stan