If your sourdough starter smells like alcohol, it is an indication that it needs to be fed and refreshed. Here's how you can fix a sourdough starter that smells like alcohol:
Take a small amount of your sourdough starter. Remove and discard about 80% of the starter, leaving only a small amount behind. You can either discard the excess or use it to make pancakes or other sourdough-based recipes.
Feed the remaining starter by adding equal parts (by weight) of flour and water. For example, if you have 100 grams of starter, add 50 grams of flour and 50 grams of water. Mix it well to combine.
Cover the container loosely with a lid or cloth and let it sit at room temperature for 6 to 12 hours. This allows the refreshed starter to ferment and develop.
After the feeding and resting period, check the smell of your starter. If the alcohol smell has reduced but is still present, you may need to repeat the feeding process one more time to fully revive your starter.
Continue feeding your sourdough starter regularly, about once or twice a day, for a few days until it becomes active and smells pleasantly sour. You can adjust the feeding schedule based on the activity and consistency of your starter.
Note: It's normal for a sourdough starter to have a slightly alcoholic smell if it has been sitting for a while without being fed. However, if the smell is strong and overpowering, it's a sign that the starter needs more regular feeding and attention.
Remember to maintain a consistent feeding schedule, keeping your sourdough starter active and healthy. Over time, the alcohol smell should subside, and your sourdough starter will develop a balanced and tangy aroma.