Grassy Smell During Poolish Fermentation
So I have a good one for you all.
Since I started using my newly founded sourdough starter (which is nicely active ... doubles within 2-3 hours after being fed) I've noticed a rather strong grassy smell when I lift the cover off of my stainless steel KitchenAid bowl after my initial fermentation of the poolish. I'm making a traditional sourdough using a King Arthur recipe. This recipe calls for the fed starter, flour, water and salt. I've determined that the smell is off-gassing from the fermentation process as the finished loaves taste quite good. I have used two different types of flour and this off gas smell exists after each type of flour ... so it's not a result of the flour. I use filtered water from my Berkey (no chlorine or fluoride). I use kosher salt as well. So, not much here to go wrong ... very basic ingredients. The interesting thing is that I don't get this grassy off-gassing when I remove the lid on my starter culture. It smells fine (sour and slightly sweet). So, this grassy smell is occurring during the fermentation of the poolish. I'm considering trying my city's tap water next to make sure there isn't something lingering in my filtered water. I'm assuming the grassy off-gassing is a result of the yeast's diet. Now, what could they be eating to produce this smell?
Folks, do you have any ideas?