[Sca-cooks] Sourdough

Laureen Hart lhart at graycomputer.com
Thu Jul 16 17:59:55 PDT 2009

My cultures usually smell sour rather than yeasty.
Even when I seed with yeasted dough.

My favorite Lactics to culture with are from Buttermilk, or Leuconostoc from
So I am not surprised to smell sour.

What culture are you using?
Randell Raye

Message: 5
Date: Thu, 16 Jul 2009 13:45:33 -0500
From: Michael Gunter <countgunthar at hotmail.com>
Subject: [Sca-cooks] Question about sourdough starter
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Message-ID: <BAY108-W1121B00B3F5A5C6F92CEACDF210 at phx.gbl>
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 I'm making some sourdough starter right now and it

has been sitting, covered by a towel for a couple of

days. It is now nearly doubled in volume and foamy

which it is supposed to be. But it doesn't smell yeasty

and sour, it smells more like a sharp cheese. Is this

normal or has it gone bad?



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