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My sourdough starter turned into a monster and I had to start over from scratch
Last month, I tried a new feeding schedule for my starter, feeding it twice a day with rye flour. By day five, it had overflowed its jar and was bubbling out of the cabinet. It smelled like strong vinegar and acetone, not the nice fruity smell it should have. I tried to save it with a few big feedings, but it just wouldn't rise properly anymore. I think the kitchen was too warm, maybe over 80 degrees, and it got too acidic. I had to throw the whole thing out and begin again with just 50 grams of flour and water. It was a real setback after keeping it alive for almost a year. Has anyone else had a starter go bad that fast from the heat?
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