It doesn’t smell sour, it tastes incredibly dry and slightly tart but not rancid or sour. I ran this starter on a stir plate at 75 +/- degrees for 48 hours, so I’m wondering if the warm temp could be contributing to the flavor I’m picking upDoes it smell ok? I've had black specs in mine, and it was fine. You just don't want a sour smell.
I’m wondering now if what I am tasting is acetaldehyde? The tartness definietly has a green apple characteristic, just without the sharp or sour character. Could a warm fast starter create such a situation?A tart taste is a pretty good indicator of contamination.
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