Can you use sourdough starter that smells like acetone?

Can you use sourdough starter that smells like acetone?

Can you use sourdough starter that smells like acetone?

Sometimes your starter will develop an acetone or nail polish remover smell. It's perfectly normal, it's just hungry, so feed, feed, feed.

Is it OK if my dough smells like alcohol?

Pizza dough that smells like alcohol is perfectly normal – in fact it's a sign that the fermentation process is taking place. However, pizza dough with an overpowering smell of alcohol usually means the dough has been over-fermented and will likely have a sour taste.

Why does my sourdough bread smell like alcohol?

A: What you are smelling is yeast fermentation—the conversion of sugars into alcohol and carbon dioxide. When dough overferments, it gives off a stale beer smell. Some of this alcohol will bake off, but some of it may remain in the finished bread.

Why does my sourdough starter smell like acetone?

The smell is actually acetone. Under certain conditions, the lactic acid bacteria in the sourdough produce copious amounts of acetic acid which gives the familiar vinegar smell. Another couple of chemical steps and this can turn into acetone.

How can you tell if your sourdough starter has gone bad?

You can tell that a sourdough starter is bad or dead if it doesn't respond to regular feedings after being unfed for a long time or if they develop any kind of mold or discoloration.

How do you get the smell of sourdough starter out of alcohol?

To correct an existing alcohol odor problem, you can sweeten your starter by taking 8 ounces (1 cup) of your sourdough starter and mix it with 4 ounces of flour (half a cup) and 4 ounces of water. Let the starter sit at room temperature until it's nice and bubbly before returning to the refrigerator.

How do you fix a sourdough starter that smells like alcohol?

To correct an existing alcohol odor problem, you can sweeten your starter by taking 8 ounces (1 cup) of your sourdough starter and mix it with 4 ounces of flour (half a cup) and 4 ounces of water. Let the starter sit at room temperature until it's nice and bubbly before returning to the refrigerator.

Will fermented dough make you sick?

Over fermented dough doesn't necessarily mean it is unsafe to eat as you are OK to eat the natural occurrence of alcohol in the dough, but over fermentation won't make good pizza. Depending on temperatures, dough can be kept for a day or so out of the fridge, but any longer and it should be moved to the fridge.

How much alcohol is in sourdough bread?

Generally, the longer the fermentation the greater amount of alcohol. Sourdough starters for instance are allowed to ferment for a long time and can form a clear liquid on top called "hooch." Hooch can reach upwards of 15%-18% alcohol by volume.

Does sourdough bread contain alcohol?

Alcohol. However, during the baking process, most of the alcohol in the dough evaporates into the atmosphere. This is basically the same thing that happens to much of the water in the dough as well. And it's long been known that bread contains residual alcohol—up to 1.9 percent of it.

Why does my sourdough starter smell like alcohol?

  • Basically, one of the by-products of the yeast fermentation is alcohol and generally the smell of that is masked by other 'yeasty' odours. When the yeast activity falls away as the food supply runs down, the 'yeasty' odours decline and the alcohol smell can predominate.

When does a bread starter start to smell alcohol?

  • A starter will start developing a strong alcohol smell and start "leaking" a dark fluid once the yeast start running out of food. This happens to me if I neglect my starter for over 2 weeks or so. I would recommend keeping your starter in the refrigerator, not at room temperature.

Why do you need flour for sourdough starter?

  • Flour provides all the nutrition your yeast need, and you want a yeast culture that is well adapted to eating flour instead of other sugars. This mostly comes from my homebrewing experience; a generation of yeast raised on pure sugar start losing the ability to properly ferment beer.

What to do when bread starter is sour?

  • The first few batches of bread I made from fresh starter was very sour but the strong sourness went away over time. After the first week after hopefully seeing the alcohol gas bubble being produced showing you have yeast growing you put your mix in the fridge to slow the yeast down from eating all the starches up really fast.

Related Posts: