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,