Starter with a Rotten Egg aroma
I have been experimenting with keeping my kamut/wheat and rye starters out on my counter rather than storing them in the refrig. for the past week.
My rye starter has a very pleasant aroma but my kamut/wheat has a bit of a rotten egg aroma to it that puzzles me. (My starters in my refrigerator usually give off an alcoholic aroma after being stored for awhile so this is a new fragrance to me....)
I have been taking 5g of starter and giving it 5.5 grams of water and 8.5 grams of flour for a hydration level of 63%. It is stored on my kitchen counter where the temp. varies according to the time of day. It can fluctuate a good 10° in any given 24 hour period.
I have been feeding it every 12 hours unless the temps have been a lot cooler then I have let it go 18 hours. ( I judge feeding time by how it looks. I roll it up into a firm ball after it is first mixed and once it has relaxed and softened I feed it.)
These are both mature starters and I have been using them for several months now.
If this is a 'bad' thing, I do have back up starter in my refrig. and can use it but I wanted to check here first before starting a new counter batch...
THanks for any suggestions.