Sourdough Starter Vinegar Smell: A Culinary Enigma with Historical Significance
Sourdough starter vinegar smell, characterized by its pungent, tangy aroma, is a distinctive byproduct of the fermentation process involved in making sourdough bread. This smell arises when acetic acid bacteria, naturally present in the air and on sourdough starter, convert ethanol (alcohol) into acetic acid (vinegar) during the fermentation process. A classic example is the pleasantly sour aroma of sourdough bread, a staple food with a long history.