If your sourdough is not fed for longer than about a week, a usually dark liquid can settle on the surface. This usually smells somewhat strongly of alcohol or nail polish remover. This so-called fusel layer is fortunately not a sign of spoilage, but that you should urgently feed your starter. If the yeasts in the sourdough are not fed with fresh flour for a longer period of time, they begin to starve and produce fusel carbon. You can simply pour off the greyish liquid and then feed your sourdough as usual.
Articles in this section
- Which flour is best for the sourdough?
- Does the sourdough contain gluten?
- My bread doesn't rise and is too sour.
- Does it matter whether I mix the sourdough with spelt, buckwheat or other flour?
- What is the best way to care for my sourdough culture?
- What is the shelf life of the sourdough culture?
- A dark liquid has settled on the sourdough - is this normal?
- What do I have to pay attention to as soon as the sourdough arrives?
- My sourdough has weird stains.
- My sourdough smells strange.