Hi Alison. The vinegar taste and smell comes from the acetic acid in your starter. There are two main acids produced in a sourdough culture: lactic acid and acetic acid. We tend to associate acetic acid with vinegar; it’s the acid that gives sourdough much of its tang. Sourdough Starters produce acetic acid in cold conditions and with whole grain flours. Lastly, Lactic acid (like in yogurt) likes wet, moist conditions. Acetic acid thrives in low moisture environments.

To achieve a sourdough starter that produces more lactic acid and is less tangy, feed your starter with half All Purpose Flour and half Whole Wheat Flour, use a larger portion of water in your feedings, and let your starter ferment at room temperature. Happy Baking!

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