January 16, 2016 - 6:00pm
Alcohol smell and safety?
I started a new starter (my first) 6 days ago with AP flour. It was really active, tons of bubbles, rising during the day, but I wasn't feeding it enough I think and it was getting a strong alcoholic smell. I changed the ratio and lowered hydration and it had a really perfect "sourdough" smell today and doubled in size when I fed it so I decided to make a loaf tonight. Anyways when I came home this evening the alcohol smell had returned and it had shrank. I went ahead and made it into dough and now I'm wondering if it's safe? It smelled great a few hours earlier before the alcoholic smell came back and it doesn't smell rancid or have a weird appearance.
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Sourdough Starter
If it is active, and then once it has risen and then collapsed, if it has a smell of alcohol, all it well. Many would consider it to be part of the flavor profile. This would also be the time to feed it.
Any funky smells or scum or mold might require other treatments, but the smell of a brewery is to be expected (of course, 'consult your physician' disclaimer) but it should be perfectly healthy and (in fact) expected. It is a sign that all is working well.
dobie
If your starter goes moldy, best to throw it out and make a new one.