Rye Starter- smell?
I have a rye starter going, it has been fed every 12 hours for the last week. Then I put it in the fridge about 3 days ago. The rye starter was converted from a firm white starter that is very healthy. I took it out last night to build up to make a jewish deli rye. When I unscrewed the lid, the acetone smell was really strong. I realize that a rye starter will smell/taste different than a white, but seriously, the smell burned my nose. Is this a bad thing? I built it up last night and the starter has nice "islands" on the top and is domed, smells good and mild.
I have heard that there can be a build-up of a certain bacteria (?) or acid that can give it an acetone-like smell. Just wondering if this is normal with rye starters or not. Was it the refrigeration that amplified the smell, build up of gasses in the jar?
-The rye starter has been refreshed using 10g starter/25g water/ 45g whole rye flour.
Thanks in advance for any input.