How to Revive and Maintain a Sourdough Starter That Smells Like Alcohol
When you first start making sourdough, a common issue you might encounter is a starter that smells like alcohol. This can be concerning for many bakers, but fear not! Here’s how to deal with it and maintain a healthy starter.
Understanding the Alcohol Smell
Alcohol is a natural byproduct of the fermentation process in your sourdough starter. This is why it’s perfectly normal for a starter to develop an alcohol smell. This smell stems from the natural fermentation of the starter, similar to how beer ferments with brewer’s yeast. Don’t worry; this is a sign that your starter is active and healthy!
However, there are instances where the starter might need attention:
Smell like yeast and alcohol with a hint of sharpness from lactic acid (-> normal) Turns pink, develops mold, or smells extremely sour (-> abnormal, discard)When to Worry
If your starter starts to turn a light shade of pink, develop mold, or develop a very strong sour smell, it might have gone bad. In such cases, it’s best to discard it and start anew. This has a very low probability, but it’s still worth mentioning to ensure safety and quality.
Reviving a Neglected Starter
If your starter has not yet deteriorated but has started to smell more like alcohol than usual, there are steps you can take to revive it:
Divide and Feed: Take a portion of the starter and feed it with equal parts flour and water by weight. Let it sit at room temperature for a few hours before placing it in the refrigerator. Wash the Culture: Remove as much of the old starter as possible and rinse the container with cold water. Start a new feeding routine with a 100% hydration to help your culture revive quickly. It should be ready for use in 3-4 days. Creates a Cooler Environment: Moving your starter to a cooler place can help slow down the excessive alcohol production, allowing lactobacillus to grow more and produce less alcohol. After a few days, you should notice a reduction in the alcohol smell and an increase in the sour smell.Following these steps can help you maintain a healthy, active sourdough starter that produces the desired flavor and texture in your bread.