A sweet, sickening smell to my dough
My starter was active, my flour fresh, as was the buttermilk and the molasses that I added to my rye sourdough loaves, but as they sat on the counter, proofing, I found myself becoming more apprehensive. The smell wasn't a rancid odor, nor a gaseous or ammonia one, but rather, a sweet and sickening flora that led me to conclude that these loaves couldn't be salvaged. Now, I have this question:
If this yeast grew, exploded into all its glory into the air of my kitchen, will it dissipate almost as quickly as it came? Or, am I to be troubled with it if I take my starter from the fridge to refresh and bake will I find that it attaches itself to the next loaf? Seriously, can this beast be tempered, beaten, and overthrown? How do I expel this devil?
P.S. Yes! I've cleaned the kitchen, wiped the countertops, run the items through the dishwasher and secured the nastiness within two plastic bags delegated to the garbage pail located OUTSIDE of the house.