crossing the sourdough threshold!
OK I have been doing pretty well with my sourdough and home prepared starters. I have really cracked it and am making fine sourdough bread, BUT...
Last night my starter was super stinky. I can deal with that, sometimes it is like old socks and swamp water. I made a loaf, maybe with a little too much starter, and it was a bit runny... and I had to stir the brown, scummy liquid into it. Nothing too out of the ordinary, but the stink as the bread was cooking was intense like the starter was. Stunk out the whole house and the bread stinks too. On the bright side it has excellent crumb, texture and elasticity. Also tastes good, but smells rank.
Is this bread healthy or unhealthy? Will it kill me? Is it full of toxins from the over ebulient starter?
Has anyone had their own bread turn on them like this before?
Is it because I added extra stuff (salt, sugar, linseed/almond/soybean olive oil). Or can this just happen if too much starter is used.
Did I just let the starter get out of hand over the two weeks it was brewing?
I wish you could smell and taste this loaf, it's like a whole new category.