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My conversation with a sourdough snob changed how I treat my starter
I was at a farmer's market in Portland last weekend complaining to a vendor about how my starter always smells like acetone. He just laughed and said 'you're starving it, feed it twice a day for a week and watch what happens.' I thought the sour smell meant I was doing something right but he was right, that acetone smell means it's hungry. Now I'm on day 4 of feeding it every 12 hours and the bubbles are way more active. Has anyone else been feeding their starter wrong this whole time without realizing it?
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kelly_west749d ago
Didn't Sandor Katz write about the acetone thing in his fermentation book? That's exactly what I found too when I doubled my feedings, mine got way more bubbly and less funky.
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nathanj569d ago
Wait, you actually doubled the feedings and it worked better than the book said?
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