I left my starter for an extra day, and I think it may have started fermenting. I've made a cake from it, but it tastes and smells a bit of alcohol - is it supposed to, or not? And when you're growing the starter, is it supposed to smell strongly of yeast? Should I chuck out the rest of the starter and try again (cake is aimed at DCs lunchboxes, so boozy cake isn't ideal )
Mum used to make this everlasting cake for years when we were kids. Always had this slightly boozy, rancid aftertaste to it, even when combined with something yummy like chocolate! I'd forgotten about it.
I'm sure yours is much nicer than hers, though!!!
Sorry, don't know the technicalities of the yeast mixture, I just assumed it was supposed to be a bit 'off'.