This is one of the most common questions I receive. The answer is actually very simple. Healthy homemade yeast should smell pleasant. If you have followed the steps in this handbook carefully, your khamir should have a fresh, pleasantly fermented aroma. It may smell slightly tangy, fruity or like fresh bread dough, but it should never smell rotten, putrid or unbearable. Many beginners become nervous because they expect fermentation to smell unpleasant. That simply isn't true. A healthy fermentation has a clean, natural aroma that tells you the beneficial yeast and bacteria are doing exactly what they should. On the other hand, if your khamir develops a foul, rotten, or offensive smell, something has gone wrong. Perhaps unwanted microorganisms contaminated the dough. Perhaps the fermentation conditions weren't suitable. Perhaps the dough remained too warm for too long or wasn't prepared correctly. But if you forget to feed it for days or months, it might look scary- a blac...
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