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My sourdough starter went from smelling like nail polish to baking great loaves in 10 days
I keep my starter in a mason jar on the counter in my Nashville kitchen and for the first week it smelled like nail polish remover and I almost threw it out. Turns out I was feeding it too much flour at once, so I switched to 50g starter, 50g flour, 50g warm water every 12 hours and by day 10 it doubled in about 4 hours and smelled like yogurt. First loaf after that had a way better rise and the crumb finally opened up. Has anyone else had that acetone smell early on, and did cutting back on the flour fix it for you too?
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