As you go through the process your sourdough starter will show signs of life. For example 2 25 ounces water to 2 25 ounces of flour. The rye starter was converted from a firm white starter that is very healthy. As andrew whitley puts it it should smell pleasantly fruity and slightly acidic with hints of beer and vinegar. Log in or register to post comments.

I took it out last night to build up to make a jewish deli rye. Rye will grow more quickly than a whole wheat or all purpose flour starter so you need to feed more often and keep at moderate temps. A lively starter will give off a fruity vinegary aroma. When i unscrewed the lid the acetone smell was really strong. I realize that a rye starter will smell taste different than a white but seriously the smell burned my nose.

Hooch is a runny liquid that ranges in color. After rye samples with whole wheat flour appeared to stabilize to sour cultures faster than the all purpose culture. The all purpose starter was by far the most pleasant and mild smelling with attractive dairy and sour cream notes. The liquid is called hooch. Runny liquid floating on the surface of your sourdough starter is perfectly normal and actually shows that your starter is feeding well.

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Whole wheat containing cultures also tended to be looser and slightly runnier than all other samples. Acetone smell means there s no food left for your starter. Like a light fruity beer. My whole grain rye starter is now almost 4 weeks old. If there isn t enough oxygen the bacteria get stuck in the middle of the conversion process with a build of acetaldehyde which smells like nail polish.

A sourdough culture based on rye flour is easier to maintain it does not go into a slurry like a wheat flour starter when you forget about it it is easier to stir because it has almost no gluten and it smells very very nice a bit like fruit. This smell means that the bacteria in your starter need more oxygen to finish converting yeast produced alcohol into acetic acid. When is my rye sourdough starter ready to use. If your sourdough starter starts to run out of food sugars and starches in your flour then it will start to produce hooch. A 100 hydration sourdough starter is a sourdough culture which is kept and fed with equal weights of water and flour.

A 100 hydration sourdough starter is a sourdough culture which is kept and fed with equal weights of water and flour. A sourdough culture based on rye flour is easier to maintain it does not go into a slurry like a wheat flour starter when you forget about it it is easier to stir because it has almost no gluten and it smells very very nice a bit like fruit. Whole wheat containing cultures also tended to be looser and slightly runnier than all other samples. Hooch is a runny liquid that ranges in color. I took it out last night to build up to make a jewish deli rye.

If your sourdough starter starts to run out of food sugars and starches in your flour then it will start to produce hooch. As you go through the process your sourdough starter will show signs of life.