Charles Perry > wrote in message >...
> Ivan McDonagh wrote:
>
> > As the subject indicates, I'm a bit concerned about the smell of my
> > starter.
>
> Don't worry about it. It is a natural thing that happens. It is only unusual
> in the sense that you report the smell from starter that you are using more
> often. I have only noticed that smell in starter that seriously needed to be
> fed. I am thinking about a covered jar of starter that had been pushed to the
> back of the refrigerator and forgotten for a time.
>
> I think of a starch, to sugar, to alcohol, to vinegar progression as the basic
> chemistry in the yeast culture. However, acetone and aromatic esters are, or
> can be produced as well. In a very active culture, the areation caused by the
> CO2 bubbling should disapate the minor areomatics before they can accumulate in
> noticable quanities.
>
> I suspect that your sourdough will return to normal with regular use and
> refreshment. If you want to hasten the process, take a teaspoon of the culture
> and build it up by doubling until you have that quanity that you wish to keep.
>
> Regards,
>
> Charles

Is the starter alive, i.e. bubbly? If so then you're most likely OK,
you are just unaccustomed to the smell.
Another cue: Is the fermentation temperature OK? Ideally, it should
hoover around 85-90F, however many people miss that very important
point...