I’m not convinced about this batch of apple peel sourdough starter. Nope, not at all.
I followed the (albeit vague) instructions and it is bubbling quietly, but after 4 days it smells more cheese-y then yeast-y. Hmmmm…
It started out innocuously enough. I found the information I needed based on the tv show I saw, bought the apples and gave it a shot.
At first it smelled mostly like paper maché paste, just flour and water. And it didn’t look like much of anything.
I did as instructed; mixed it up, covered it loosely with clean cheesecloth and walked away.
A few days later it started to “take”. I looked online to see if I should be worried and came away more confused than anything. It looks slightly brownish to me. Not pink or any of the other colors that would indicate bacteria rather than wild yeast. And, as I said, it smells a bit like cheese (I swear that cheesecloth was clean!), and not bad exactly, but I’m just not sure.
I think I’ll give it another day or so before I decide whether to go forward or to start over. I know the adage is “when in doubt, throw it out” but that hurts! Still, better safe than sorry…
Any thoughts from you bakers out there? Help!