hutchndi wrote:

>
>>
>>Replying to myself here. Just looked up acetone smells in the archives,
>>looks like I shouldnt worry about it (at least according to a post by
>>Samartha, which considerably puts me at ease). Although I also found some
>>meantion of plastic containers causing acetoney odors, whereas I store my
>>starter in a white plastic Cool Whip bowl in the fridge. Perhaps a change to
>>glass....
>>
>>
The reason I mentioned an acetone smell in starter in a previous post is
because I have found it, when strong, to be a symptom that the culture
has begun to break down the proteins in the flour it is fed, which makes
it hard to make bread. The starter dissolves the protein, and the dough
turns to mush.... and there is no loaf left, just a puddle.

Some acetone odor isn't uncommon.... it's when it gets strong that it is
an indicator of problems with your starter.
Mike


--
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system and Linus Torvaldis claims to be trying to take over the world...

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