Why does my Sourdough Starter Smell Funny; What is Hooch and Why does it Develop?

The science behind sourdough starter fermentation involves the complex interactions between wild yeast and lactic acid bacteria, both of which play crucial roles in transforming the mixture of flour and water into a lively, flavorful starter. Here's a breakdown of the key processes that occur when a sourdough starter is "fed":

Imagine your sourdough starter as a tiny ecosystem with hungry microbes (wild yeast and bacteria) living in it.  Feeding your sourdough starter is like offering it a buffet of fresh flour and water. It's the food for the hungry microbes. The wild yeast in the starter loves to munch on the protein in the flour.

Sourdough bread has been enjoyed for centuries, and for good reason. Not only is it delicious, but it also offers a variety of health benefits. Here are just a few of the reasons why sourdough bread is good for you.   Not only does it have a unique, tangy flavor, but it's also better for your health than commercial bread.

Plain and simple, sourdough bread is easier to digest. The fermentation process that occurs when making sourdough bread breaks down the gluten and phytic acid, making it easier for our bodies to digest. This is especially beneficial for those with gluten sensitivities.