Bears in the kitchen?
This conversation on The Fresh Loaf made me smile. Someone had misread a suggestion that starter should smell like beer, and thought it should smell like bear.
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What do you think bears smell like? Honey and wildwood? Mmm.
The starter smells do vary enormously, especially when they are young. If you leave them out in a warm room they produce more acetic acid which is the vinegary smell. When I first made mine I made the mistake of opening the jar after it had been sat in a warm kitchen all day and sticking my nose in and I almost burst into tears as the acetic acid was so strong. If you keep them in the fridge I think the lactic acid gets the upper hand. Occasionally mine smells a bit like emulsion paint, which I don’t like so then I take a very small quantity and throw the rest out and do twice a day refreshes until it settles down again. And the rye smells quite different from the white one, sort of more fruity usually.