Frederic Melton
Sourdough is a type of bread that is made using a starter culture, which is a combination of flour and water that is fed regularly. Some people have reported that their sourdough starters can sometimes smell like cheese. This could be due to several factors, such as the type of flour used, the presence of certain bacteria or yeast, or even cross-contamination from other fermented foods stored nearby. While a cheesy smell may be unusual, it is not necessarily a cause for concern, as long as the starter does not smell persistently foul or revolting. In most cases, continuing to feed the starter at room temperature can help to improve the smell.
Why does my sourdough smell like cheese?
| Characteristics | Values |
|---|---|
| Time | The smell can develop within a few days to a few weeks of starting the sourdough |
| Feeding | Feeding the starter twice a day can help reduce the cheesy smell |
| Temperature | Warmer temperatures may increase the chances of over-fermentation, which can lead to a cheesy smell |
| Ingredients | Using ingredients like rye flour, kombucha, or buckwheat can influence the smell |
| Contamination | Cross-contamination from other ingredients or unsterilized utensils can cause an unusual cheesy smell |
| Yeast and Bacteria | Different types of yeast and bacteria can produce various substances, resulting in a range of smells |
| Lactobacillus | The presence of Lactobacillus can lead to the production of butyric acid, resulting in a parmesan cheese-like smell |
| Leuconostocs | Some Leuconostocs are considered pathogenic and may contribute to an unpleasant cheesy aroma |
| Environment | The local microflora can impact the smell, and the presence of other fermented products can affect the aroma |
| Age | Older starters may be more prone to developing a cheesy smell |
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What You'll Learn
Is it normal?
It is relatively common for sourdough starters to develop a cheese-like smell, particularly during the early stages of their development. This is due to the presence of lactobacilli, a type of bacteria that produces a cheesy aroma and contributes to the sourness of sourdough. However, it is important to note that not all sourdough starters will smell like cheese, and there are various factors that can influence the aroma.
During the initial stages of sourdough starter preparation, different yeasts and bacteria multiply and fade away at varying rates as the culture conditions change. This results in a range of smells, from pleasant to unpleasant, that typically last for a day or two. While a cheesy aroma may be unusual, it is not unheard of and can be attributed to the presence of certain bacteria.
In some cases, the cheesy smell may be caused by cross-contamination from other fermented products stored nearby, such as kombucha. Additionally, the type of flour used can also influence the aroma, with buckwheat flour, for example, being associated with a distinct smell and colour. Furthermore, the environment in which the starter is stored, such as temperature, can also affect its aroma.
If the cheesy smell is unpleasant or persists for an extended period, there are a few steps you can take to address it. Firstly, ensure that you are feeding your starter regularly and at room temperature, as this can help eliminate unpleasant odours. You can also try discarding half of the starter, feeding it twice a day, and moving it to a clean container to minimise the chances of contamination. Additionally, consider the ingredients you are using and whether there could be any accidental substitutions, such as using buckwheat flour instead of wheat flour.
Overall, while a cheese-like smell in your sourdough starter may be unusual, it is not abnormal, especially during the early stages of its development. By following proper feeding and storage practices, you can help reduce any unpleasant aromas and promote the growth of desirable microorganisms.
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What can cause a cheesy smell?
A cheesy smell can be a normal part of the sourdough process. When starting from scratch, different yeasts and bacteria multiply and fade at different rates as the conditions in the culture change. Each produces different substances that can smell quite different, ranging from pleasant to unpleasant. These changes in the environment on the way to a stable symbiotic culture are the reason it usually takes 10 to 14 days to get something you can rely on.
A by-product of the Lactobacillus bacteria is butyric acid, which smells like parmesan cheese. This is the bacteria that puts the "sour" in "sourdough". As the bacteria make a nice acidic environment, the yeast should find a good home, and things should start to get bubbly and lively.
If your sourdough smells like blue cheese, it could be because you use a lot of blue cheese in your house. The smell of the cheese may have contaminated your starter.
If your starter has a strong skin on top, it could be a sign that it has been contaminated. If your starter has developed a grey tinge, a skin, and a sweet cheese smell, it could be due to cross-contamination from another fermenting product, such as kombucha. Buckwheat flour has also been known to cause a "different" smell and can turn the starter a funny colour.
To deal with contamination, carefully take out some starter that looks healthy, transfer it to a clean jar, and give it a good feed. If you have used milk in your starter, the cheesy smell could be coming from that. To fix this, feed your starter twice a day. Discard half of your starter and then add equal amounts of flour and water to double the size of the starter.
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How to fix a cheesy-smelling sourdough starter
A cheesy smell is a common issue with sourdough starters, and there are several ways to address it. Firstly, it is important to understand the possible causes of the cheesy odour. One reason could be the type of flour used; buckwheat flour, for instance, has a distinct smell that can resemble cheese. Another potential cause is the presence of Lactobacillus, a bacteria that contributes to the sourness of sourdough and can produce a cheesy aroma as a byproduct. Additionally, cross-contamination from other fermenting agents, such as kombucha, could be a factor.
If you suspect the flour is the culprit, carefully discard some of the starter that appears healthy and transfer it to a clean jar. Feed this portion with a different type of flour, preferably unbleached all-purpose or bread flour, and observe if the cheesy smell dissipates. If cross-contamination is the issue, ensure that your sourdough starter is stored separately from other fermenting agents and that only sterile utensils are used to handle it.
To address the cheesy smell directly, try increasing the feeding frequency of your starter. Discard half of the starter, and then add equal amounts of flour and water to replenish it. Repeat this process twice a day for about a week to encourage the growth of beneficial microorganisms and suppress the unwanted ones.
If the cheesy smell persists or is accompanied by other concerning signs, such as a grey tinge or a thick skin forming on the starter, it may be best to discard the current batch and start over with improved sanitation practices. Remember, the feeding process and environmental conditions can significantly impact the development of your sourdough starter, so be patient and make adjustments as needed.
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Is a cheesy smell bad?
A cheesy smell in sourdough is not necessarily bad. It is a common occurrence, especially during the early stages of the sourdough starter's development, when different yeasts and bacteria are multiplying and fading away at varying rates, resulting in different substances with distinct odours. This can lead to a range of smells, from pleasant to unpleasant, that typically last for a day or two and are not cause for concern unless they become persistent and revolting.
Lactobacillus, the bacteria responsible for the sour taste in sourdough, can produce butyric acid, which has a scent similar to Parmesan cheese. This is a typical byproduct of the fermentation process and indicates that the bacteria are creating an acidic environment conducive to yeast growth. Additionally, the type of flour used can influence the odour; for example, buckwheat flour has a distinct odour that can affect the overall smell of the starter.
However, a cheesy smell could also be a sign of over-fermentation or contamination. If the sourdough starter develops a strong skin or grey tinge, or if the smell becomes persistently unpleasant, it may be necessary to discard the starter and begin anew. To prevent contamination, it is recommended to maintain a clean work environment and store the starter in a sealed container.
If the cheesy smell persists despite regular feeding and proper storage, it may be beneficial to adjust the feeding schedule and feeding amount. Increasing the feeding frequency to twice a day and discarding half of the starter before adding equal parts flour and water can help minimize the chances of contamination and promote the growth of beneficial microorganisms.
In summary, a cheesy smell in sourdough can be normal, especially during the early stages, due to the presence of certain bacteria and the type of flour used. However, if the smell becomes persistently unpleasant or is accompanied by visible signs of contamination, it may be necessary to take corrective actions, such as adjusting the feeding schedule or starting over with a new batch.
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What does a good sourdough starter smell like?
The aroma of a sourdough starter varies throughout its fermentation process. In the early stages, it may emit a slightly sweet or fruity fragrance as the yeast begins to develop. As fermentation progresses, the smell can become more pronounced, evolving into a tangy or even slightly sour scent. These odours are entirely normal for sourdough. However, a vinegar or acetone (nail polish remover) smell is a symptom of a starving starter that has been left unfed for too long.
A healthy sourdough starter usually has a fresh yeasty smell with a bit of an astringent note. The bubbles and smells are signs that something is happening in your sourdough starter, and that's a good thing. The first stages can be unpleasant, like dirty sweat socks, but it's important to keep feeding the starter.
Lactobacillus, the bacteria that puts the sour in sourdough, can produce a cheesy aroma. Butyric acid, which smells like parmesan cheese, is a common byproduct of Lactobacillus. It is entirely possible that your starter is behaving normally and is accurately reflective of your local microflora.
If your starter smells like paint thinner, it has likely been left unfed for too long. Pour off the liquid on top and feed it.
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Frequently asked questions
It is possible for sourdough to develop a cheese-like smell due to the presence of Lactobacillus, which is a byproduct of butyric acid and is responsible for the sour taste in sourdough.
While not all sourdough starters smell like cheese, it is not uncommon for them to develop a cheese-like aroma, especially during the early stages of the fermentation process.
The cheese-like smell in sourdough can be attributed to the presence of certain bacteria and yeast strains. Lactobacillus, in particular, is known to produce a cheesy aroma.
If the cheese smell is undesirable, you can try feeding your starter twice a day and discarding half of it before adding equal amounts of flour and water. This process should be repeated for about a week to ensure the good microorganisms outnumber the undesirable ones.
Yes, cross-contamination from other fermented products, such as kombucha, or the use of certain types of flour, like buckwheat, could also contribute to the development of a cheese-like smell in your sourdough starter.
