I’m trying to make my sourdough as sour as possible, so I’m interested in understanding the conditions that shift the lactobacteria from lactic to acetic acid production. I really appreciate your scientific discussion of what happens in starter. I’m also interested in no-discard methods for developing starter, since you “discard” every time you use it bake anyway. For example, in Ben Starr’s approach you mix 4oz water with 4oz of flour, leave the jar covered and don’t touch it for a week (or until you see hooch develop).
Thanks Caitlin for this video. I gave up on my last starter it seemed to fail after the first loaf of bread. You have reinvigorated my passion to try again.
That banana smell is Isoamyl-acetate and is generally amplified by stressing out your yeast. Take Hefeweizen beer for example to amplify that Banana character they have a low oxygen environment and a higher temp fermentation. The colder temp of the fridge could possibly stress the yeast since they were used to warmer temperatures and the specific strain you have just happen to produce that esters since all yeast produce different ones very cool !
Yeasts will make fruity esters! You were probably smelling isoamyl acetate, which is commonly seen in yeasts that tolerate the lower pH you were forming in your starter. Fascinating stuff!
@@caitlinknowles6500 I'm a molecular biologist and I did an internship at a local brewery. It was a blast, and it really gave me insight into how we use these critters to do our bidding! Plus, free beer!
Wow!! great video!! really helpful, my first starter smells really - REALLY BAAD D:, i've kept it on the bench in a closed container. Now I know why it smells so bad and how to counter it! THANKS!!!
Hi Caitlin, thanks so much for this video it was really helpful. I tried making the sourdough, and it mine smell just like acetone. my sourdough starter didn't rise, so I searched internet and found that I could try skip feeding it a couple times to see if it develops. But in my case it did rise, but the smell changed to a predominantly strong acetone smell. It almost smell like nail-polish remover... I'm not sure if I should keep feeding it or if I should start all over... ;(
I've been leaving my starter in the fridge for a week without feeding and then when I need bread I put it on the cupboard until it warms to room temp, feed it until I have the amount of starter I need and then make bread. It works great. I have a different recipe than you do.
@@BeYou4You The bread recipe I use requires 320g of starter(that's two round loaves so you could halve it). I always make sure I have 100g left when I put it in the fridge after I make bread. Then when I use it, I let it come to room temp, add 100g of flour and 100g of water and let tbe process start again. You don't have to feed it at all when it's cold and it will last 7 to 10 days.
@@BeYou4You No problem. My recipe 800g flour 320g starter 10g salt 460ml of water Oven at 450 till done I double rise it. First rise is overnight in the fridge for 10 to 12 hr. Happy baking
Slab Bulkhead Wow this is amazing! I will try this recipe for sure because I’m super stressed with all the conflicting information on TH-cam about starters and sourdough bread making. Why so complicated? You make things so much more simpler 😀
Good info! I have a question that I’m sure someone has asked. This is the first time I try to make starter. I’m on day three, it’s already rising like crazy, which I think is good. For lack of a better description it smells like nasty socks lol. Is that the cheesy smell you’re referrIng to?
I think it’s not the cheesy smell she’s referring to. To get rid of the smell, you keep feeding n discard like usual. Try to feed more often. N Try to move the starter to a new/clean container every time u feed it (it helps for me). I hope this is helpful
Thanks Kevin! You have to feed it everyday if you leave it out on the counter at room temperature. Only about once a week if you keep it cooler in the fridge!
My rye/white flour starter smells like pears...no matter how old it is.. anyone else? Edit: everyone says how milky their starter smells, mine is just sweet/peary
Mine also smell like vomit on the first few days (1-4 days), but I keep feeding n discard like usual, but I clean the jar/container every time i move the refreshed starter into it. N now the vomit smell gone away. My starter takes around 2-3 days to get rid of that vomit smell. So don’t throw it away, just be patient Bc the vomit smell is developed by bad bacteria, so keep feeding to strengthen the good bacteria to overcome the bad bacteria.
Delightful video! I really saw your Dad in one of your lighter moments...cool! Thanks for coming into our lives like this!
Thanks for the calm and relaxing explanation! Really enjoyed your content.
Very helpful. Thank you for the science based explanation. Now to fix my own starter armed with more knowledge. 👍
Dude... So it seems like dough is LOT more of a feeling than knowledge. I would have never known. Thanks!
Haha, very true! A bit of both. A lot more forgiving than I would have expected.
I’m trying to make my sourdough as sour as possible, so I’m interested in understanding the conditions that shift the lactobacteria from lactic to acetic acid production. I really appreciate your scientific discussion of what happens in starter.
I’m also interested in no-discard methods for developing starter, since you “discard” every time you use it bake anyway. For example, in Ben Starr’s approach you mix 4oz water with 4oz of flour, leave the jar covered and don’t touch it for a week (or until you see hooch develop).
Thank you!!! it’s my first time making starter. i definitely got nervous with the weird smell but your video reassured me
Terrific! More of these videos on wherever your curiosity takes you. Thank you for sharing. 👏
I need to go find a scale and a suitable container.... Have to give it a try. Another great video young Caitlin!
Please do! Thanks so much.
Thanks Caitlin for this video. I gave up on my last starter it seemed to fail after the first loaf of bread. You have reinvigorated my passion to try again.
I hope you give it another shot!
@@caitlinknowles6500 I have thanks Caitlin in fact I'm about to put my second loaf in the oven... I'll let you know how it goes
That banana smell is Isoamyl-acetate and is generally amplified by stressing out your yeast. Take Hefeweizen beer for example to amplify that Banana character they have a low oxygen environment and a higher temp fermentation. The colder temp of the fridge could possibly stress the yeast since they were used to warmer temperatures and the specific strain you have just happen to produce that esters since all yeast produce different ones very cool !
Love this! Can’t wait for more videos from you ❤️
Eee thanks so much Sxuann
Caitlin Knowles very well, looking forward to your videos ❤️
Yeasts will make fruity esters! You were probably smelling isoamyl acetate, which is commonly seen in yeasts that tolerate the lower pH you were forming in your starter. Fascinating stuff!
Wow! Thanks Paul, that's great info! Just did a little research and wow, so interesting! Lots of crossover with beer here.
@@caitlinknowles6500 I'm a molecular biologist and I did an internship at a local brewery. It was a blast, and it really gave me insight into how we use these critters to do our bidding! Plus, free beer!
Great video! Can't wait to make my first sourdough starter!!!
Yay! Love you Cait!
Love you too!
Great video! Thank you so much
Wow!! great video!! really helpful, my first starter smells really - REALLY BAAD D:, i've kept it on the bench in a closed container. Now I know why it smells so bad and how to counter it! THANKS!!!
Hi Caitlin, thanks so much for this video it was really helpful. I tried making the sourdough, and it mine smell just like acetone. my sourdough starter didn't rise, so I searched internet and found that I could try skip feeding it a couple times to see if it develops. But in my case it did rise, but the smell changed to a predominantly strong acetone smell. It almost smell like nail-polish remover... I'm not sure if I should keep feeding it or if I should start all over... ;(
I've been leaving my starter in the fridge for a week without feeding and then when I need bread I put it on the cupboard until it warms to room temp, feed it until I have the amount of starter I need and then make bread. It works great. I have a different recipe than you do.
Slab Bulkhead this is great! How much do you use for bread and how much do you feed the remaining starter before popping it back in the fridge?
@@BeYou4You The bread recipe I use requires 320g of starter(that's two round loaves so you could halve it). I always make sure I have 100g left when I put it in the fridge after I make bread. Then when I use it, I let it come to room temp, add 100g of flour and 100g of water and let tbe process start again. You don't have to feed it at all when it's cold and it will last 7 to 10 days.
Slab Bulkhead Thank you so much 😊
@@BeYou4You No problem.
My recipe
800g flour
320g starter
10g salt
460ml of water
Oven at 450 till done
I double rise it. First rise is overnight in the fridge for 10 to 12 hr.
Happy baking
Slab Bulkhead Wow this is amazing! I will try this recipe for sure because I’m super stressed with all the conflicting information on TH-cam about starters and sourdough bread making. Why so complicated? You make things so much more simpler 😀
Does the starter have to float in water to use?
Good info! I have a question that I’m sure someone has asked. This is the first time I try to make starter. I’m on day three, it’s already rising like crazy, which I think is good. For lack of a better description it smells like nasty socks lol. Is that the cheesy smell you’re referrIng to?
I think it’s not the cheesy smell she’s referring to. To get rid of the smell, you keep feeding n discard like usual. Try to feed more often. N Try to move the starter to a new/clean container every time u feed it (it helps for me). I hope this is helpful
Hi Caitlin - "Life though chemistry" love - but - WOW - do you have to "feed" the mixture every day? You go girl!
Thanks Kevin! You have to feed it everyday if you leave it out on the counter at room temperature. Only about once a week if you keep it cooler in the fridge!
My sourdough doesn't have a name yet but it sure does how to fart and it also smells :DDD
What does it mean when there is a separation between water and fFlower
Do Beer Bread!!!!
Wait... Sour dough starter is just flour and water??? What gets the process going? I mean really it can't be this simple can it?
It really is! The yeast and bacteria are sneaky ingredients already in the flour and water you add. Pretty fascinating stuff.
Is that an engineering ring I see? :O
My rye/white flour starter smells like pears...no matter how old it is.. anyone else?
Edit: everyone says how milky their starter smells, mine is just sweet/peary
why does mine smell like vomit? lol
what did you do? Mine smelled like vomit too on the 2nd day. I threw it out and started over.
Mine also smell like vomit on the first few days (1-4 days), but I keep feeding n discard like usual, but I clean the jar/container every time i move the refreshed starter into it. N now the vomit smell gone away. My starter takes around 2-3 days to get rid of that vomit smell. So don’t throw it away, just be patient Bc the vomit smell is developed by bad bacteria, so keep feeding to strengthen the good bacteria to overcome the bad bacteria.