I killed my sourdough starter. Sourdough starters can take a lot of abuse and neglect, trust me, although I finally pushed it too far. I hadn't fed my starter in awhile, like close to 3 weeks, which I have done before. No problem I thought as I poured off the liquid that had accumulated and removed half of the starter before feeding it with new flour. I fed it, left it out on the counter for the day, threw it in the fridge and left it until the next day. When I took the starter out to let it sit on the counter before making bread with it, I opened it up to see how it was doing. It was not doing well at all. A layer of actual mold had grown on top of the starter and the starter itself was a light more white than grey color. Not good! It smelled really bad too.
Admitting my defeat, I tossed it and started again with a new starter (pictured above) which is finally ready to use today after living on the counter for two weeks.
Feeding the hens a portion of the starter every day while it was growing. They love the stuff!
New loaf, first one baked with the new starter.
what's the difference? why do you prefer sourdough? sounds like it's harder to make so it must be worth it :)
ReplyDeleteThis previous post should answer your questions. Commercial yeast is thought to actually deplete B vitamins from your body, not to mention it can contribute to candida yeast overgrowth. Follow the link!
ReplyDeletehttp://jessicapbees.blogspot.ca/2011/05/sourdough-when-it-is-ok-to-have.html