Sourdough Starter Gone Wrong! - Bad Stinky Smelly Mess!

Making sourdough bread starter is easy but sometimes things can go wrong and it smells bad and tastes worse if you are brave enough to put it in your mouth! In this video the things that can go wrong are discussed and how to fix them.
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Raw Honey:
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Unheated Cold Packed Honey:
Honey Pacifica
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WHEAT/FLOUR:
Wondermill Grain Mill/Grinder
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Central Milling Wheat/Flour Amazon Store:
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HEALTH/FOOD PRODUCTS:
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[@mihaelavoievidca6860]

I’m really interested in learning about this and then i will know what to do thank you for teaching as so precious information

[@judybogle7426]

@JoNathan Tabler , Can you use well water ?

[@JONATHANTABLER]

Yes... in fact well water should be great because there is no chlorine... but sometimes there are things in it that make it not work. Use your nose as in the video and if it is off then try purified bottled water.

[@hansenmarc]

My starter began to have a really awful smell, but no mold. I left it alone and after a few days the smell was fine: a mixture of alcohol and vinegar. Have you tried just waiting the stink out? I guess the good microbes were eventually able to outcompete the stinky ones. I also read a post by Debra Wink, a microbiologist, who said that using pineapple juice at the beginning creates a mildly acidic environment that favors the development of good microbes. I haven’t had any similar problems since I began using pineapple juice instead of water for the first few days.

[@JONATHANTABLER]

Just don't use too much flour at first, like starting a fire... and make sure your water is good and flour is fresh. Bad smell is not right.

[@hansenmarc]

@@JONATHANTABLERI read that off smells are typically caused by leuconostoc mesenteroides during fermentation (the same thing happens when fermenting food). It produces acetic acid, which eventually leads to its own demise, but it’s normal to have a lot of leuconostoc in the early stages of fermentation. The acidic environment it creates also paves the way for lactic acid bacteria to outcompete other bacteria in the next stage of the process.

[@JONATHANTABLER]

When I grind my wheat and make my starter it never smells if the water is good but I have had some that smelled and then corrected but since I know if everything is fresh it comes out good right away I usually toss it and start fresh. In the past, I found that some of mine kept stinking after I started over and then realized the ground flour had been sitting there for a couple weeks. It's perishable.