Frederic Melton
Sourdough starters are known to develop a variety of smells, with some people reporting a cheesy odour. This can be caused by the presence of butyric acid, a byproduct of the Lactobacillus bacteria, which is responsible for the sour taste in sourdough. While a cheese smell may be unexpected, it is not necessarily a cause for concern. However, if the starter smells persistently bad, it may be beneficial to discard half of it, feed it twice a day, and transfer it to a clean container to prevent contamination.
| Characteristics | Values |
|---|---|
| Smell | Sweet cheese, blue cheese, parmesan cheese, alcohol, acetone, vomit, buttery, pleasant sour, yeast |
| Appearance | Grey tinge, skin on top, bubbly, fluffy, frothing |
| Cause | Cross-contamination from kombucha, use of rye flour, use of milk, different yeasts and bacteria |
| Solution | Feed starter twice a day, discard half of the starter, add equal amounts of flour and water, persevere with reducing down to a minimum amount and feeding every day |
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What You'll Learn
Causes of a cheese smell
A cheese smell in a sourdough starter is not uncommon, and there are several possible causes. One potential cause is the type of flour used. For example, rye flour has been known to give off a cheesy smell, and some people have reported a similar issue when using buckwheat flour. Another potential cause is the presence of other fermenting agents in the vicinity, such as kombucha, which could lead to cross-contamination and alter the smell of the starter. This could also be due to the natural development of the starter, as different yeasts and bacteria can produce different substances, resulting in a range of smells. These smells are usually nothing to worry about unless they become persistent and unpleasant.
In some cases, a cheese smell in a sourdough starter may be indicative of contamination. This could be due to the introduction of foreign substances, such as milk, or other contaminants that found their way into the starter. It could also be caused by the starter being stored in an unclean container or being left out at room temperature for too long. If the starter has a persistent and strong cheese smell, it may be best to discard it and start over with better hygiene practices.
Additionally, the age of the starter may also contribute to the cheese smell. Younger starters tend to have a milder cheese smell compared to older starters, which can develop a more pronounced and pungent cheese aroma. This could be due to the maturation process of the bacteria and yeast in the starter, causing a change in the types and concentrations of by-products produced.
Furthermore, the feeding schedule and environment can impact the smell of a sourdough starter. Underfeeding or inconsistent feeding can cause fluctuations in the levels of by-products produced by the bacteria and yeast, resulting in a range of smells, including cheese. Similarly, the temperature and humidity of the storage environment can also affect the rate at which bacteria and yeast grow and produce by-products, potentially contributing to the cheese smell.
To address a cheese smell in a sourdough starter, there are several steps that can be taken. Firstly, ensure that the starter is being fed regularly and sufficiently. Increasing the feeding frequency and adjusting the feeding ratio by discarding half of the starter and adding equal parts flour and water can help refresh the starter and reduce the cheese smell. Additionally, separating a portion of the healthy starter and transferring it to a clean jar can help minimize the risk of further contamination. Regularly stirring the starter can also help prevent the buildup of by-products that may contribute to the cheese aroma.
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How to fix a cheese smell
An unusual cheesy smell in your sourdough starter is typically indicative of an overgrowth of unwanted bacteria. This can occur if your starter is kept in conditions that are too warm, or if it is not fed regularly. If your starter smells like cheese, it might need some extra care to restore it to its former glory.
Firstly, you should carefully remove some starter that looks healthy and transfer it to a clean jar. Give it a good feed of flour and water, and ensure you are using the correct type of flour. Buckwheat flour, for example, can cause a "different" smell and discolouration if used in place of wheat flour by accident.
Next, you should ensure your starter is stored in a cool, dry place, away from other fermenting products such as kombucha, which could cause cross-contamination. One source suggests keeping your starter in the fridge when you are not building a levain in the kitchen.
If your starter has developed a skin, you should remove this and scrape away any discoloured starter. You may need to persevere with reducing your starter down to a minimum amount and feeding it every day.
If the cheesy smell persists, it might be time to discard the starter and begin a new one.
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Other common smells
While a cheese-like smell is not uncommon in sourdough starters, there are a variety of other smells that can be observed. These include pleasant and unpleasant odours, which are usually indicative of the different types of yeast and bacteria present in the culture.
One common smell is that of alcohol, which is formed as the starter consumes its food and produces carbon dioxide, alcohol, and other byproducts. This alcoholic scent can range from mild to strong and is often described as "hootch". In some cases, the alcohol smell may be accompanied by a hint of acetone, giving off a sharp and pungent odour.
Another possible smell is a sweet fragrance. This sweetness might be reminiscent of sugar rather than the typical sweet smell of a starter. A sweet aroma in the starter could be due to cross-contamination from other fermenting agents in the vicinity, such as kombucha.
Additionally, sourdough starters can also emit a buttery aroma, especially after being fed. This buttery scent is often described as mild and pleasant, contrasting the more pungent cheesy or alcoholic smells.
It is important to note that the smell of a sourdough starter can vary greatly depending on the flour used. For instance, rye flour is known to impart a unique fragrance, and some people even experiment with using grapes, as the microbes on their skin are believed to contribute to the sourdough culture.
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The role of bacteria
The bacteria in a sourdough starter are typically Lactobacilli, which are acid-producing bacteria. They create an acidic environment that inhibits the growth of undesirable microorganisms and contributes to the sour flavour of sourdough. This is why a sourdough starter may smell cheesy, as the bacteria produce butyric acid, commonly found in Parmesan cheese. This cheesy smell is more common in young starters, and it usually fades as the starter matures and the bacterial culture stabilizes.
The feeding process plays a significant role in the development of bacteria in a sourdough starter. Regular feeding provides the bacteria with nutrients, allowing them to multiply and maintain a healthy population. Different types of flour used in feeding can also influence the bacterial population and, consequently, the smell of the starter. For example, rye flour is known to contribute to a distinct smell. Additionally, feeding the starter at room temperature helps to reduce unpleasant smells, as the bacteria thrive in warmer conditions.
Cross-contamination is another factor that can impact the bacterial population in a sourdough starter. In some cases, the presence of other fermenting cultures, such as kombucha, in close proximity to the starter can introduce different bacteria and affect the smell. This may result in an unexpected cheesy aroma, as some users have reported.
While a cheesy smell is not uncommon during the early stages of a sourdough starter, it is essential to monitor the starter's progress. If the cheesy smell persists or is accompanied by other unpleasant odours, it may indicate an imbalance in the bacterial culture. In such cases, discarding a portion of the starter and feeding it regularly with equal parts flour and water can help restore a healthy bacterial population and improve the smell.
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The feeding process
Establishing a Feeding Schedule
It is important to feed your sourdough starter regularly, ideally every 12 hours. This helps prevent the starter from developing a strong cheese-like smell due to insufficient feeding. A consistent feeding schedule is crucial for optimal maintenance and the overall health of your starter.
Feeding Ratio and Process
Adjusting Hydration Levels
The hydration level, or the amount of water in your starter, can impact the fermentation process. Higher hydration levels can promote the growth of bacteria that produce compounds responsible for the cheese-like smell. To prevent this, you can adjust the hydration level by using less water or adding more flour.
Temperature Control
Maintain a consistent temperature during the feeding process by keeping your starter at room temperature. Avoid extremely high temperatures as heat can accelerate bacterial growth, leading to an increase in the cheese-like odor. If you live in a warm climate, consider storing your starter in a cooler spot in your home to slow down bacterial growth.
Hygiene and Utensils
Proper hygiene is essential during the feeding process. Always use clean utensils and containers to avoid introducing unwanted bacteria into your starter, which can cause it to develop a cheese-like smell. Make sure to wash your hands before handling the starter and keep your work area clean and well-ventilated.
Troubleshooting
If your starter develops a cheese-like smell, you can try troubleshooting methods such as increasing the feeding frequency, adjusting the hydration level, or maintaining proper temperature. Consuming bread made with a cheese-smelling starter is generally safe, and the cheese-like aroma can contribute to unique flavor profiles. However, if the smell persists or becomes unpleasant, you may need to discard a portion of the starter and refresh it with fresh flour and water.
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Frequently asked questions
A cheesy smell is not uncommon for a sourdough starter. This could be due to butyric acid, a common byproduct of the lactobacillus bacteria, which is what gives sourdough its sour taste. Other factors that may cause a cheesy smell include the type of flour used, the presence of other foods or drinks such as kombucha, and the age of the starter.
If the cheesy smell is undesirable, try feeding your starter twice a day. Discard half of the starter, then add equal amounts of flour and water to double the volume of the remaining starter. After a few feedings, the smell should improve.
If your starter has developed a strong skin on top, carefully remove it and transfer some of the healthier-looking starter to a clean jar. Feed this with flour and water, and the smell should improve over a few days.
