a wide variety of microorganisms starts to grow—the dough turns sour and it may even develop a bad smell. Only after repeated feeding with fresh flour and water (refreshment) does the mixture develop into abalanced, symbiotic culture. All sourdough starters contain a stable, symbiotic culture ...
Nose: very strange, as it rather starts on rotting oranges and some kind of carbon paper covered with cod oil and rubbed orange zests. It’s really bizarre, there’s also something too metallic and a little sulphury, which is a shame as I also find some great notes of Havana cigars. ...