Randy Chandler
Sourdough starters can emit a wide range of aromas and odors, from ripe/sweet to yeasty, and even alcohol. A new starter may not smell like much, but as the fermentation process begins, you may notice a variety of smells. A starter that is less than two weeks old can emit foul odors, including cheese, dirty socks, and vomit. These odors disappear as the starter matures and strengthens. A strong cheesy smell may indicate overgrowth of unwanted bacteria, while a healthy starter should smell pleasantly sour, with notes of yogurt or buttermilk.
| Characteristics | Values |
|---|---|
| Sourdough starter smell | Floury, ripe/sweet, alcoholic, acidic, cheesy, milky, vinegary, acetone, yeasty, sour |
| Cause of cheesy smell | Leuconostocs bacteria, overfermentation, contamination with an unsterilized utensil |
| Action required | Discard and overfeed with a 1:2:2 ratio, control acidity with a high feeding ratio |
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What You'll Learn
- A cheesy smell could indicate an overgrowth of unwanted bacteria
- A starter may smell like cheese if it has been contaminated
- A starter may smell like cheese if it has been over-fermented
- A starter may smell like cheese if it is hungry and needs feeding
- A starter may smell like cheese if it is a new starter
A cheesy smell could indicate an overgrowth of unwanted bacteria
A sourdough starter can emit a wide range of aromas and odours. When you first mix flour and water to create a sourdough starter, it might not smell like much. However, as the fermentation process begins, you may notice a variety of smells. It is not uncommon for a new starter to smell a bit unpleasant during the first few days. This is due to the different types of bacteria and yeast interacting and competing for dominance.
By the fourth day, the unpleasant smells should start to fade, replaced by more yeasty and sour notes. This is a sign that the beneficial yeast and lactic acid bacteria are becoming dominant. Once your starter is fully mature (usually after about a week), it should have a pleasant, slightly sour smell. This is the smell of a healthy, well-fed starter.
However, if your starter develops an unusually cheesy or milky smell, it might suggest an overgrowth of unwanted bacteria. This could be due to a variety of factors, such as over-fermentation, contamination, or improper maintenance. If you suspect your starter is contaminated, it is best to discard it and start a new one.
To prevent your starter from developing an unwanted cheesy smell, it is important to maintain a consistent feeding schedule. If you do not feed your starter regularly, it can create a layer of liquid that can make it more sour and give it an unpleasant smell. Additionally, the air in your home can also affect the quality of your starter, as it takes in the yeast and bacteria from the surrounding environment.
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A starter may smell like cheese if it has been contaminated
When you first mix flour and water to create a sourdough starter, it might not smell like much. But as the fermentation process begins, you may notice a variety of smells. It is not uncommon for a new starter to smell a bit unpleasant or off during the first few days. This is due to different types of bacteria and yeast competing for dominance. However, by the fourth day, the unpleasant smells should start to fade, replaced by more pleasant yeasty and sour notes. This indicates that the beneficial yeast and lactic acid bacteria are becoming established.
Once your starter is fully mature, usually after about a week, it should have a pleasant, slightly sour smell. This is the aroma of a healthy, well-fed starter that is ready to be used to leaven a loaf of bread. The smell can be likened to yogurt or buttermilk, indicating a good balance of yeast and lactic acid bacteria.
If your starter smells cheesy, it may be a sign of contamination. This could be due to cross-contamination with other fermented products, such as kombucha, or the use of certain types of flour, such as buckwheat. In some cases, the starter may have been accidentally fed the wrong type of flour, leading to a cheese-like smell. It is important to carefully examine your starter and identify any potential sources of contamination.
To address a cheesy-smelling starter, you can try the following steps:
- Remove any visible signs of contamination, such as a skin or discolored portions.
- Transfer a small portion of the healthy-looking starter to a clean container.
- Feed the starter regularly, twice a day for about a week. Discard half of the starter and add equal amounts of flour and water to maintain a consistent size.
- Continue feeding the starter using a high feeding ratio, such as 1:5:5 or 1:10:10, to de-acidify it.
- Monitor the smell of the starter. If the cheesy odor persists or is accompanied by other unpleasant smells, discard the starter and start anew.
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A starter may smell like cheese if it has been over-fermented
When you first mix flour and water to create a sourdough starter, it might not have much of a smell. However, as the fermentation process begins, different types of bacteria and yeast start to grow and compete for dominance, which can result in some unusual and unpleasant odours. These include cheese, dirty socks, vomit, and acetone. These smells are normal and can be due to the development stage of the starter or the type of flour used.
During the first few days, the smell of a new starter might be a bit off-putting. This is because different microorganisms are competing for dominance. However, by the fourth day, the smell should start to change, and the unpleasant odours should begin to fade. They are replaced by more yeasty and sour notes, indicating that beneficial yeast and lactic acid bacteria are establishing themselves.
Once the starter is fully mature, usually after about a week, it should have a pleasant, slightly sour smell. This is the aroma of a healthy, well-fed starter, indicating that it is ready to be used to leaven a loaf of bread. This smell is often compared to yogurt or buttermilk and suggests a good balance of yeast and lactic acid bacteria.
If a starter continues to smell like cheese even after a week, it may be a sign of over-fermentation or an overgrowth of unwanted bacteria. This can happen if the starter is not properly maintained or exposed to contaminants. In this case, it is recommended to discard the starter and start a new one.
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A starter may smell like cheese if it is hungry and needs feeding
When a sourdough starter is fed, it goes through several stages with different aromas. A starter that has just been fed will smell like flour and water as it begins to rise. As it continues to rise, it may start to smell ripe or sweet, like ripe banana, apple, or cantaloupe, as the sugars in the starter begin to ferment. After the starter peaks, it will begin to fall, and this is when it will start to smell like alcohol or vinegar, indicating that it is hungry and needs to be fed.
To fix a hungry starter, increase the amount of flour and water used to feed it. If this doesn't work, increase the feeding ratio further or add some wholemeal or rye flour along with the white flour. Some starters may require a 1:5:5 ratio of starter, flour, and water, while others may need even more.
It's important to note that a starter may go through a range of smells during the first few days as different types of bacteria and yeast compete for dominance. These unpleasant smells should start to diminish around the fourth day, and by the time the starter is fully mature (usually after about a week), it should have a pleasant, slightly sour smell.
Additionally, the type of flour used can also impact the smell of the starter. Using less water in the starter and fermenting at cooler temperatures will produce more acetic flavours, which are sharper and vinegar-like.
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A starter may smell like cheese if it is a new starter
If your starter continues to smell like cheese even after a week, it may be due to overfermentation or contamination with unwanted bacteria. In this case, you can try feeding your starter twice a day and discarding half of it before adding equal amounts of flour and water to double the size. After a few feedings, the starter should smell better, and you can continue feeding it twice a day for a week to ensure the good microorganisms are well established.
It is important to note that the feeding process is crucial for maintaining a healthy starter. If you do not feed your starter regularly, it will eat itself, creating a layer of liquid that can make it more sour and give it a nasty smell. Therefore, it is essential to be consistent with your feeding schedule and provide your starter with the nutrients it needs to thrive.
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Frequently asked questions
A cheesy smell could be a sign of over-fermentation or an overgrowth of unwanted bacteria, such as Leuconostocs. It is recommended to discard the starter and start a new one if this occurs.
A healthy starter should smell pleasantly sour, with notes of yoghurt or buttermilk. This indicates a good balance of yeast and lactic acid bacteria.
Sourdough starters can go through many different smells, including sweet, fruity, yeasty, alcoholic, and vinegary. These are all normal and indicate different stages of the fermentation process.
A contaminated starter may smell like rotten eggs or spoiled milk. It may also show no signs of activity, such as bubbles or rising. If this occurs, discard the starter and start a new one.
It is recommended to feed your starter regularly, ideally every 24 hours and then every 12 hours after a few days. This will ensure the microbes have enough food and prevent the production of hooch (a liquid layer of alcohol).
