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Sourdough starter - what should it smell like?

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Sourdough starter - what should it smell like?

Ilaine | Jan 25, 2004 11:33 PM

I started seven days ago with about 50-50 unbleached bread flour and spring water, and maybe a pound of organic raisins, my thinking being that it's impossible to find organic grapes around here in January.

I've been letting it sit in a covered, but not tightly covered, container in a cupboard in the kitchen, away from light, and have only checked it a couple of times.

It's quite foamy and active but smells somewhat like vinegar. Has it gone far enough? Too far? Not far enough? How do I know when it's ready?

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