Hello! I have been keeping my starter out of the fridge, in a warm spot, and feeding twice a day - though not with military regularity by any means - so that it is ready to use when I need it. Yesterday when I took the lid off I was hit in the face by a strong nail polish remover smell. Could you tell me what the best way to correct this is, if indeed it does need correcting? I have a niggling fear of serving up nail polish remover bread to my family! I discarded about 2/3 of it rather than the usual 1/2 and gave it a feed with 100g rye flour and 100g lukewarm water (as per usual), which gave it its nice, regular yeasty boozy smell back immediately after feeding, but this morning the acetone smell had returned. I noticed earlier on June 14 2013 Elisabeth replied to Suzanne's question about the nail polish remover smell, saying "My guess is the acetic acids (verses the lactic acids) have been developed more giving the pungent aroma." ...and in the tangy sourdough recipe you have it says that refrigerating the sponge overnight encouraged the lactic acid. So does it follow that refrigerating my starter would help to redress the balance?

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