The weather is getting cooler at the Home by the Sea. Could this affect the number of bubbles I see in the starter?
Sourdough Problems or Not?
Since I attended one of those slightly cringeworthy Tupperware parties of the 80’s, I always store my white flour in the fridge. I never get weevils or pantry moths in my flour due to this storage method. However, I got to thinking that this might make the sourdough more sterile, due to a lesser number of bugs. So I ask the bread-making veterans: Would this make a difference?
The Starter seems to have run out of steam, a little and I am looking for explanations. I do have a confession to make:
I added the morning feed quantity at the evening feeding and the following morning it was very liquidy on the top.
I may have overfed it!
I may have killed it?
I continued feeding the batch I was intending to keep and use, and left aside this ‘to be discarded if it doesn’t do anything’ batch, for a day but it didn’t seem to improve.
Not many bubbles, compared to day 2, which is seen below.
I have no idea as to whether it is still alive, or if I am flogging a dead sourdough mother.