So two weekends ago I started an Amish Friendship bread starter. After the 10 days of waiting I made a cake. Before I started the cake though I noticed the starter smelled like alcohol. Don't know why, but the cake didn't turn out well. Kind of tasted like a vodka version of rum cake.
Any ideas?
I have a sour dough bread starter for years.. and I still make them about once a month. I only feed my starter with potato flakes, sugar and warm water before I make the dough. I think that you probably need to feed your starter before making the cake. What do you use to feed the starter? Hope it would help:)
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