The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Possibly Bad Starter

Park's picture
Park

Possibly Bad Starter

After my first bake, I put my starter in the fridge because I didn't expect to bake this week. Well, my loaf was finished in a day so I pulled the starter out and it smelled like acetone. After three days of feeding, it still smells just as strong as when first pulled out of the fridge.  

Is my starter savable? 

jeffbellamy's picture
jeffbellamy

take 10 grams of starter and feed with 100g of flour and 100g of water. Should be fine.

 

Park's picture
Park

Thank you, I'll try that. 

andythebaker's picture
andythebaker

you might have a pH imbalance.

my starter, which was good for years, recently got funky funky in an acetone smelling way.  i decided to feed it once substituting pineapple juice in place of the water, and then consequently feed it normally for the next couple of days with water, until my starter started smelling like it's old self.

for more info, search for the often cited 'Debra Wink's pineapple solution'

good luck.

~andrew

Park's picture
Park

Thank you. I don't have any pineapple juice right now but if Jeff's advice doesn't work out then I'll go get some. 

Lechem's picture
Lechem (not verified)

Needs a good feed of 1:2:2 or more. Give it some feeds till it outgrows the smell. When it perks up feed again but this time don't allow it to peak before refrigerating. Let it bubble up about 1/4 - 1/3 and then refrigerate. This way it has plenty of reserves and won't go hungry before used again. 

Edit... You mentioned you have been feeding it but it still smells like acetone. Try 1:5:5 and keep at it. Acetone does not mean it's unsalvageable. It's immature and needs more TLC. Don't get confused and bogged down by numbers. These are just guidelines. Give it good healthy feeds.