Making sourdough bread can be truly rewarding. You’re sure that not only your family will love you. Suddenly, you’ll also see your neighbors coming over more frequently. Perhaps they’re acting all sorts of sweet toward you.
The neighbor that previously seemed hostile has become much more friendly now that the sweet smell of something baked is leaving your house.
However, there are situations when you’ll need to do some troubleshooting with your sourdough.
A concern we often get is that the sourdough starter smells like acetone (or nail polish remover). We’ll cover many issues in this post, so you can start troubleshooting as soon as you’re done reading it.
Stop!
We do encourage you to read it to the end. It will help ensure your bread gets the best every time you use the starter. Let’s help you avoid some common problems, and you’ll be well on your way.
Summary
Most commonly, sourdough starter smells like acetone when it does not get sufficient water and flour. Some of the common problems that are encountered while making sourdough are :
- Problem: It starts smelling like alcohol or vinegar
Troubleshoot: Feed it with more flour and water
- Problem: A liquid is piling on the top
Troubleshoot: Pour the liquid off
- Problem: It’s getting dry
Troubleshoot: Just give it a good stir and it should do well.
- Problem: It’s no longer bubbling
Troubleshoot: Give it a good stir to provide more oxygen to the mixture
Continue reading to find out more problems that one might encounter while preparing sourdough starter and its troubleshooting.
What is a sourdough starter?
For those uninitiated, a sourdough starter is what you’ll use every time you get around to baking. Good bacteria are cultivated by combining the various ingredients that go into the starter.
As it’s being used repeatedly, it’s no wonder some problems arise. Let’s look at what you came here for, and we’ll further explore additional common problems.
And, here are some signs it’s ready to use:
- the starter floats when a tiny bit is dumped into water.
- It’s been developing for about 7 days.
- It has a fresh smell to it.
1. It smells like acetone.
You’d be surprised to know that a sourdough starter smelling like acetone isn’t uncommon, and it’s not necessarily a bad thing, either. In fact, it’s a sign that it’s hungry. It wants more food, so you’ll have to feed it additional flour.
It also means that you’re probably not feeding it often enough, and you’ll want to change your feeding schedule. If the smell persists, you’re better off increasing the feeding regimen.
You might even have to feed it twice per day. We’ve seen stories of people feeding their sourdough upward of 100ml of water and 100g of flour every day and still encountering the issue.
Colder and harder dough temperatures produce stronger flavors, and you may even get a vinegar smell.
How to start a sourdough
A good tip to get going is to go at room temperature and mix:
- 1 part rye
- 1 part yogurt
- 0.5 part warm water
After 24 hours, you’ll want to do the following:
- Add 1 part warm water
- Add 1 part rye at room temperature.
You’ll want to repeat the previous step once more. At this point, something starts happening. Bubbles start emerging, and you’ll start experiencing a hint of a sour smell.
You’ll discard roughly 75%, so you have 25% remaining. You’ll take the equivalent of 100% of the dough in rye flour and half of that in water and mix it with your culture.
After mixing it for 5 minutes, set it aside for 15 hours. You’re now ready to use it. You can keep it in the refrigerator when ready to use it again. At that point, you’ll want to repeat the process of throwing away 75% of it and starting back over with a new portion of rye flour and water.
How it should smell
You’re in a good spot if you’ve got a sourdough starter that smells:
- fruity
- yeasty
- and fresh.
It means it’s healthy and has great aromas that it’ll be passing on to the bread.
Perhaps you smell some apple cinnamon or toasted coconut in there. These are good signs. A sourdough that smells sweet is ready to be used.
2. It smells like alcohol or vinegar.
A strong smell of either alcohol or vinegar is similar to if your sourdough starter smells like acetone. It’s a sign there’s a bunch of acetic acid in there and that it’s really hungry.
The good bacteria are screaming at you. They’re saying, “feed me now!”
Repeat the process we outlined above, and you’ll be well on your way to making delicious bread once again.
Let’s get on with some of the other problems you might have and how to tackle them. Let’s get your kitchen smelling just wonderful so everyone will meet around the kitchen island.
3. A liquid is piling on the top.
If you see a dark liquid forming, you should know it’s completely normal. It can start in the middle of the starter and has a charming name. It’s called hooch.
The easiest solution is to pour it off. It’s a sign that your starter is hungry, but it’s not bad. It’s also where you’ll often get a smell of alcohol as the fermentation is ongoing.
If you want a more sour taste in your starter, you can go ahead and mix it back in. Remove it for a lighter taste. It’s possible it’s very cloudy.
4. It’s dry
Maybe the starter seems dry when you feed it, but it doesn’t mean you need to add more water. It’s completely normal. You’ll typically want a stiffer starter.
The mixture ferments as you’re reviving it, and the volume will increase. It’s now getting back to its airier texture.
When you feed it, you can give it another good stir. It ensures that the flour is well incorporated into the entire mix. Rye or whole wheat is more likely to cause this situation than other types of flour.
Even if they absorb more water, you shouldn’t change the proportions as you bring the starter back to life.
5. It’s no longer bubbling.
The whole mixture was bubbling pretty aggressively as you were getting started. However, now it seems to no longer be the case. It’s a sign that the bacteria are a bit less active, but it’s not a sign of any issues.
You’ll want to keep feeding it as usual, and you should still get good bread. A good stir when you feed it is encouraged to increase the oxygen levels. Higher oxygen levels do wonders for good bacteria and yeast.
6. The fridge smells like gym socks and vomit.
It’s particularly common with new starters. The bacteria are very active and need to be fed frequently.
When a sourdough starter smells like vomit or gym socks, it’s normal. The smell should become less prominent as the bacteria settle down after some time. When you start it again a couple of times, the smell should once again get nice and fruity.
7. Weighing your ingredients
Although it may seem tedious, you’ll want to weigh your ingredients. Precision ensures that the starter gets the quantities that it needs. Even if you’re tempted to use cups and spoons, weighing is the better option.
It’ll develop everything much faster.
8. Reviving it & avoding throwing away ingredients.
Wasting flour can seem frustrating, but it’s necessary. Discarding before each feeding ensures that you end up with a fruity-smelling mix when it’s ready.
If you don’t discard 75% of the starter, you’ll need to make the feeding portion much larger to compensate. Otherwise, it’s not getting enough food, and hooch is a common occurrence.
9. Should I keep my starter warm?
I know I work faster when it’s warm outside, and your sourdough starter does the same. A cold environment slows everything down. You can keep it inside a cupboard so that it develops faster.
10. It’s forming a skin.
Skin forming on the top of the sourdough starter indicates that it’s drying out. You might want to take action to help it avoid doing so, as it’s a bit too dry. A piece of cling film is an easy way to ensure it doesn’t dry out at the same speed.
11. There’s mold
Mold is a no-no. It means you’re going to have to start over.
If it’s a problem that keeps coming back, you can try a different type of flour. Mold spores may have contaminated the source, and it’s not something you want to eat.
Scraping off the mold is not the solution, as the spores will have gone through the entire mixture. You also don’t want mold spores spreading inside your fridge. Clean the container properly to ensure no mold spores remain.
The mold will typically be pink or orange.
12. Some white stuff is growing.
Kahm Yeast is the most likely explanation as to what the white stuff is. However, beware if it seems fluffy.
At that point, you’re dealing with mold. The Kahm Yeast can provide a taste that’s less than desirable.
If you take sourdough starter from the middle, it shouldn’t have the problem. Simply discard the surrounding parts and clean your equipment properly.
13. Transferring it every day – is it advisable?
There’s no need and no reason to transfer your starter. Old buildup in the jar will help the starter do its job.
Get yourself a good silicone spatula and scrape everything down once you feed it.
| Name | Food Grade Silicone Rubber Spatula |
| Brand | HOTEC |
| Item Dimensions LxWxH | 10.63 x 1.97 x 0.79 inches |
| Item Weight | 10.6 ounces |
| Material | Silicone |
| Pieces | 5 |
Pros
- They last a very long time.
- They’re heat-stable.
- Healthier than a lot of other options.
Cons
- Their recycling process isn’t like standard plastic.
[amazon box=”B084H89YLC” title=”HOTEC Food Grade Silicone Rubber Spatula Set” description=”It’s a great silicone set.”]
14. Switching flour
Switching flour is fine, but it may shock your starter. It’ll need some time to readjust, and the bacteria may act funky. Keep feeding as usual, and you’ll soon be able to use it again.
Here’s some great flour we recommend.
| Name | Organic Medium Rye Flour for Complex Flavorful Breads & Baked Goods |
| Brand | King Arthur |
| Item Weight | 3 Pounds |
| Product Dimensions | 8.75 x 4 x 11 inches |
Pros
- Rye flour has lots of nutrients, and it’s perhaps the best flour for a sourdough starter.
- It’ll give your bread a great taste.
- It’s organic.
Cons
- Some people may prefer alternatives to rye flour.
- It’s not expensive, but you can find cheaper flour alternatives out there.
- We wish the packaging was better.
[amazon box=”B08HZJJ61J” title=”Rye Flour” description=”Rye flour could help your starter.”]
15. Missing a feed is not a big deal.
We’ve covered that the starter may start smelling, but it’s not an issue. Don’t start over. Proceed with feeding it, and you’ll be back on track before you know it.
16. Faster bubbling with some types of flour
It can feel very satisfying to see the mixture bubble. The starter bubbles faster if you use rye flour or whole wheat. It’s the additional, natural yeast that causes the activity.
17. Can I use my discard right off the bat?
A sourdough starter will take a week to get going. It will probably also have a nasty smell, which means you won’t want to use it immediately.
18. Do I need to feed the discard stored in the fridge?
Storing the discard in the fridge may cause it to develop hooch, but you won’t need to feed it. You’ll only need to feed it as you bring it back to life.
19. The oven was turned on with the starter in it.
You might want to start over completely if it was baked all the way through. If it wasn’t, you could try to resurrect it.
20. Commercial yeast – is it a good idea?
Adding commercial yeast will speed up the process and make you see bubbling faster. However, adding commercial yeast turns it into a “poolish starter”. It’s an easy solution if you’re out of patience, but it can speed things up.
How long does it take for my sourdough starter to be ready?
It usually takes around 14 days for the starter to be ready to use. It doubles after a few hours of feeding, and there will be visible bubbles on the jar. You’ll also want to ensure it smells right before using it.
Pros
- It’s a great jar for a sourdough starter.
- Using glass containers is healthier than plastic ones.
- It can be used for different purposes.s
Cons
- Remember to remove the rubber lid as you clean it.
- There are cheaper containers out there.
- You can find it cheaper if you buy several at the same time.
[amazon box=”B08P555DGH” title=”Weck Tulip Jar” description=”Here’s a great jar.”]
21. Fruit flies are gathering.
We all hate fruit flies. Keeping the sourdough starter covered is a good idea, or placing it into a second vessel. Setting up traps around the kitchen can help keep the issues at bay.
22. How do you know if it has gone bad?
There are two main things to look out for. If the starter has mold on it, it has gone bad. However, it might also not respond as you’re feeding it. In those cases, it will have gone bad.
Is your sourdough exhibiting these traits?
- It has a fresh smell.
- It floats on water.
- It has been developing for 7 or more days.
It might be time to use it!
