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My sourdough starter went from smelling like gym socks to smelling like apples, and the fix was 20 cents.
Three weeks ago my starter smelled so bad I almost threw it in the trash. I was feeding it 1 cup of tap water and generic flour once a day, and it kept getting that nail polish remover smell no matter what I did. Then a baker at the Portland farmers market told me my tap water had too much chlorine and to just leave a jug out overnight before using it. Two days after I switched to the sitting-out water, it smelled like apples and rose up double in 4 hours instead of 8. Has anyone else had chlorine mess with their starter, or is it something else in my kitchen?
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