Sourdough Starter Smells Like Acetone? Understanding the Causes and Implications
When cultivating a sourdough starter, an unpleasant acetone-like odor can sometimes arise. This distinct smell is attributed to the presence of certain organic compounds produced during the fermentation process. For instance, the bacteria Lactobacillus, a crucial component of sourdough starters, can generate acetic acid and lactic acid, which contribute to the tangy flavor and aroma characteristic of sourdough bread. However, an excessively strong acetone smell may indicate an imbalance in the starter’s microbial community or contamination.