Solventy Aroma

Sourdough, porridges, pre-soaking, and more!

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Solventy Aroma

Postby beermonger on Tue Nov 23, 2010 8:05 am

I just started my first sourdough bread and have a few questions. Just to fill people in on process: I made a sour dough starter about 2 weeks ago, with flour, water, sugar, and bits of grain from my homebrewing barley stash (which has lactobacillis on it) and a bit of wild yeast from a beer I made (Brettanomyces claussenii). About 2 days ago I poured about half of this starter into the flour I planned to make the bread out of. This really took off yesterday but I didn't have time to make loafs and bake.

This morning there's a very strong solventy aroma. I wonder if this is normal or what could have caused it. Any thoughts?

I'll probably bake something tonight.

Cheers,
beermonger
 
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Re: Solventy Aroma

Postby Tim Hall on Tue Nov 23, 2010 9:00 am

Ethyl acetate maybe? Could be the brett is producing some "off" compounds due to the change in fermenting environment. I would bake a little and see if it gets driven off with heat.

I'm curious if the brett will leaven bread. I've used wine yeast before, and it worked pretty well...even had a fruity bouquet.

Let us know how it goes.
Tim Hall
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