I have been dealing with my sourdough starter since about 1-2 months ago, when I started it from scratch with just water and flour .
In the last 2 refreshments I have added some honey, just 1 teaspoon each time to deliver some easy-to-digest sugar to my sourdough, I don't think it's too much based on the quantities of water and flour . The real difference is that in the past I have used a bowl covered with a wet piece of cloth, but since the last 2 refreshments I have been using a big cylindrical container made of glass with a plastic tap, and it's almost airtight, it's really different from just having a cloth on top of a container .
My sourdough starter was developing a really good smell, it was a "flat" odor of flour mixed to water in the first days, but it developed into something more fruity in the next days/weeks . Now in the new sealed container, stored at room temperature, away from direct sunlight, in the back of my cabinet, it started developing a punchy alcoholic smell .
I suppose that it was something I should expect from bacteria that goes into anaerobic mode, but my questions are about the cooking aspect of this :
- what this means for my yeast/sourdough culture, it means it's good an healthy and I should keep storing it this way ?
- how to prepare/handle my sourdough when I'll make pizza or bread out of it ? I should just take a piece of it and add it to my ingredients as always ?