The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

21 day starter: Egg smell

Lmw4's picture
Lmw4

21 day starter: Egg smell

I have been feeding a new starter twice a day for 21 days. Up till today it’s been smelling fine - just a little faintly like alcohol when it’s time to feed which I am doing every 12 hours.   Twice a day I am discarding all but 30 grams and adding 60 grams of flour (half AP and half ww) and 60 grams of filtered water.

there is also a bit of an unpleasant smell in addition to a sulfur/egg smell. 

Is it possible that some unwanted bacteria have taken over?  It’s not an overwhelmingly bad smell, just not quite right.   Should I toss?

 

BaniJP's picture
BaniJP

Of course it's always possible that some unwanted bacteria take over. But in the case of sourdough it's just quite unlikely due to the high acidity level, which is inhabitable for many microorganisms.

It should smell like a mild, bready/yeasty vinegar. Fruity, rich, sour, something like that. Is your starter standing close to something with proteins in it? Or is it in the fridge? What's the room temperature?

 

Lmw4's picture
Lmw4

Hi. It’s in a glass jar with a paper towel over the opening and then the lid on loosely. I’ve had in my proofer at 70F.   Hasn’t been in the fridge at all.   It definitely has been smelly yeasty, wheaty and vinegary.  Today is the first day it had that sulphuric smell.  I discarded and fed again and guess will see what it smells like in the am.