Loadingā¦
9
My starter went from smelling like nail polish to smelling like beer in 4 days, and I blame the 78 degree kitchen
I fed it the same flour and water I always do, but our AC died last Monday and the house sat at 78 all week, so now I'm wondering if I should just keep it warm on purpose or go back to the cool counter spot I used for two years?
1 comments
Log in to join the discussion
Log In1 Comment
paulc9313d ago
Congrats, you accidentally ran a science experiment on your counter. Nail polish smell means it's hungry and beer smell means it's boozy and happy, so your starter basically partied all week while you sweated. 78 degrees is like a spa day for yeast, they go nuts and eat through flour way faster than normal. That cool spot you used for two years kept things slow and steady, which is why you never saw this before. Keep it warm if you want fast rises and more feedings, but if you liked the old low effort deal, go back to the cool counter.
4