Sourdough Starter: Unveiling the Enigma Behind the Acetone Aroma
The intriguing phenomenon of “my sourdough starter smells like acetone” arises when a sourdough starter, a fermented mixture used in baking, develops a distinct acetone-like odor. This peculiar scent, reminiscent of nail polish remover, is often encountered by home bakers and sourdough enthusiasts.
Sourdough Starter Smells Like Alcohol: Understanding the Fermentation Process and Its Benefits
When creating sourdough starter, it’s common to encounter a distinct alcoholic aroma. This unique characteristic arises from the fermentation process, where wild yeast and bacteria convert the sugars present in flour and water into alcohol and other flavorful compounds. A real-world example is the production of sourdough bread, a traditional bread-making technique that relies on sourdough starter for its tangy flavor and characteristic aroma.