> My starter from Brian
>Mailman/Dusty has begun to get a funny smell after refridgeration. Sort of
>acetoney. I "wash" it after taking it out and the warm bubbling starter has
>no trace of the aroma, but a few days after returning to the fridge it
>comes back. Doesnt seem to affect my bread at all, but it still concerns
>me.


No Worries hutch.... ketones are normally formed in bread
>From the bread flavor chemistry literature...i.e Fenaroli's Handbook of
Flavor Ingredients vol 2.
Ketones are formed in the starters and pre-ferments and also during
baking through maillards reaction.
.. It was listed there that more than 20 ketones were identified in
the bread aroma.
2- propanone( acetone)
2- butanone( methylethylketone)
3- hydroxy butanone( acetoin)
2.3 butanedione( diacetyl)
2- pentanone
3- pentene-2-one
4- methylpentene-2-one
2-cylclopentene 1-one
2- hexanone
3-hexanone
2- heptanone
2-octanone
Trimethylpenadecanone
2-heptadecanone
Dihydro2- methylfuranone
Dimethylfuranone
2- acetylfuran
1- furyl- propanone
1-furyl-2-propanedione
3-hydroxy-2-methyl-4-pyrone
2-methyl-3-oxalone
the most abundant ketones formed in sourdough fermentation is the
acetone and the diacetyl
Besides if your dough was okay....and the bread comes out
right.....don't worry.... be happy !<grin>.
Roy