Beginning on 08/30 both the control and banana starters began to smell less like trash and more like yeast. You know, that “yeasty bready” smell I’m talking about. It smells kinda good, but still not great? Yeah, that’s the smell I’m talking about. Both of the mixtures also started to lose their air bubbles, which did have me slightly concerned.
On 08/31 I discovered that both starters had developed very large amounts of liquid on top of the flour/water mixtures. This layer of liquid is called a “hooch” and it is the byproduct of yeast fermentation occurring in the starter. As the yeast consume the flour they produce an alcoholic byproduct. This development of a large hooch meant that my starters were getting hungry! I adjusted to a 12 hour feeding schedule afterwards. By that night both of the starters began to develop that classic sourdough “sour” smell that is so easily distinguishable.
By 09/02 the control starter had started to rise! It was filled with air bubbles and had a foam like appearance. However, the banana starter had not started to rise yet.
The next day (09/03) the control had risen again, and this time it no longer smelled of sourdough. It smelled like ethanol. This was a very interesting development. I wonder what will happen next….