1. Pleasant, Tangy, Yogurt-like Smell
✓ GOOD SIGN
– Indicates healthy lactobacilli activity
– Perfect for bread making
– Common in mature, well-maintained starters
– Slightly acidic, like buttermilk

2. Apple-like or Fresh Fruit Smell
✓ GOOD SIGN
– Shows active fermentation
– Common in young starters
– Indicates presence of beneficial wild yeasts
– Ready for baking when combined with proper rise

3. Beer or Wine-like Aroma
⚠️ NEEDS ATTENTION
– Indicates starter is hungry
– Time to feed
– Common after starter has been in fridge
– Not harmful, just needs regular feeding schedule

4. Acetone or Nail Polish Remover
⚠️ NEEDS IMMEDIATE ATTENTION
– Starter is very hungry
– Has gone too long without feeding
– Producing too many acetone byproducts
– Fix: Increase feeding frequency

5. Rotten Eggs or Sulfur
❌ PROBLEM
– Could indicate harmful bacteria
– Often due to contamination
– May need to start fresh
– Check water quality and flour freshness

6. Moldy or Musty Smell
❌ PROBLEM
– Possible contamination
– Could have visible mold growth
– Best to start over
– Check storage conditions

7. No Smell
⚠️ NEEDS ATTENTION
– Might be too young
– Could be inactive
– Might need warmer temperature
– Continue regular feedings

8. Cheesy or Feet-like Smell
❌ PROBLEM
– Wrong bacteria present
– Contamination likely
– Best to start fresh
– Check ingredients and cleanliness

9. Sharp Vinegar Smell
⚠️ NEEDS ATTENTION
– Too acidic
– Needs more frequent feeding
– Can be saved with proper care
– Adjust feeding schedule

Care Tips to Maintain Proper Smell:
1. Regular feeding schedule
2. Clean containers
3. Proper temperature (70-85°F/21-29°C)
4. Quality ingredients
5. Correct hydration levels

When to Save vs. Start Over:
SAVE IF:
– Smells like alcohol/vinegar
– No smell but no signs of mold
– Slightly off but no contamination

START OVER IF:
– Visible mold present
– Rotten egg smell
– Strong chemical odor
– Pink or orange coloring

Remember: A healthy starter should smell pleasantly sour, like yogurt or buttermilk. Any extreme or unpleasant odours usually indicate a problem that needs addressin