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My sourdough starter went from smelling like nail polish to smelling like yogurt in 5 days, and all I changed was the flour
I was feeding it the cheap bleached stuff from the corner store and it kept smelling like acetone by day 3, so I switched to a $7 bag of unbleached bread flour from a mill in Asheville. By day 5 it doubled in 4 hours and smelled like plain yogurt. Has anyone else had a starter turn around that fast just from changing flour, or did I get lucky?
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phoenix_bailey1mo ago
I feel you on the acetone smell, that stuff is the worst and it makes you think you killed the whole thing. Switching from bleached to unbleached really can flip a starter that fast because the bleach kills off the wild yeast you're trying to grow (and the fresh milled flour has way more of them living on it). Five days is quick but not crazy, so ride that yogurt smell and start baking.
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