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Why does my bread starter smell like cheese?

I have made bread starters before by mixing filtered water and flour and letting it sit out for a few days while ambient yeasts do their work. In the past my starters have smelled decidedly boozy and slightly sweet. This time, though there's clearly fermentation occurring (the mixture is bubbly and has developed a layer of liquid on top) the smell is more akin to stanky old cheese than the alcoholic tang I usually associate with bread starters. My best guess is that it's due to the specific yeasts in this environment. Ideas?

Rickler asked in Food & Drink about 1 year ago | Report

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2 Answers

  • Skull_pumpkin_small
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    Sourdough does its thing due to a mixture of bacteria and yeasts in the flour and the air. (I'm sure you know this, but just in case any novices are reading there you have it.) Visible fermentation is great, and hooch (that liquid on top) is fine, but if it smells unpleasant then I think you've got some nasty bacteria growing in there. I'd probably make a new batch rather than trying to use it.

    If you bake frequently, it's really easy to make a starter and keep it going. I stick mine in a cabinet between bakings (tightly covered). I feed it about 8 hours before I use it, or every few days depending on which is more frequent.

    CleverScreenName answered in Food & Drink about 1 year ago | Report
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  • Sacri_ordines_by_charism_small
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    Few days of sitting out ?- might possibly be the issue.
    I keep my starter refrigerated until right before I use it (and also after): then I put it in rubbermaid container, in a small room with the heat turned wayyy up, overnight before doing the actual breadmaking. Also; I use beer for the secret ingredient ;)

    Rev.Enant answered in Food & Drink about 1 year ago | Report
    3 comments by CleverScreenName, Rev.Enant, and CleverScreenName…
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