October 19, 2013 - 4:19am
starter smelling like acetone
I was wondering if anybody can help me, as ive mentioned above i have a 100 % rye flour starter @ 100% hydration, which has been going for about a week. It has started doubling in about 6 hours, but constantly smells like acetone, even when a few hours in. Im in the uk, and its not really to hot here at the moment, so im pretty sure its not fermenting to quickly due to temp. Sorry in advance for grammar/ and or spelling mistakes in advance. just wanted to get this post out there ! Thankyou, craig.
p.s. ive just posted this in my blog by accident ! not very computer articulate obviously....
Share
Refresh it again and as soon as it shows signs of life put it in your refrigerator. that will slow down the fermentation. I refresh mine and keep it in the refrigerator as a general rule of thumb.
one part starter to one part water to one part flour (weights) Example: 20g each starter, water and flour. (If using this schedule, increase the flour amount.)
feed on a 12 hr schedule with the starter at or just above 23°C
Acetone can mean that the starter is under fed:
http://www.thefreshloaf.com/node/10359/discouraged-southeast#comment-82130
Mine started to smell like acetone. I fed it more grams. That didn't work. Today I fed it 3x's a day, the acetone smell has abated mostly. The thing is, it is rising quite fast between feedings?
That's to be expected. You have supercharged your starter. Now you can go back to your normal feeding schedule and you should be good to go.
Thank you isand66 (these newbies huh.) Did what you said it is now resting in my fridge waiting to be fed in a week. Smells so good.
Now that I have this starter sitting in my fridge - I am feeling very timid about baking that first loaf. Yikes, now I have to do something with this living thing I have been sniffing, feeding, and cussing every day. I feel like I did when I was little and teetered on the deep end of the pool, afraid to jump.