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Why has my batter become excessively sour?
Assess the smell, appearance and storage history as well as sourness. If it is simply more acidic than desired and otherwise safely handled, choose a preparation that can tolerate the flavour; discard it if there are spoilage signs or uncertainty about safety.
Why it happens
Batter becomes excessively sour when acid-producing microbes continue working for too long or at too warm a temperature. The rate depends on the starting culture, batter composition and storage conditions.
How it works
Microbes convert available sugars into acids over time. Warmth generally accelerates activity, but sourness alone cannot establish whether a food is safe.
By the BhumiSutra kitchen team. Updated 25 October 2026. All products and figures on this prototype site are demonstration data.