with the instructions. How does it smell before you discard and add more flour? That would be key to what happened. Also what is the temperature of the mixture?
mini owen - this is excellent. Since last year I have made several starters and never had these problems. Somehow, since I don't bake regularly my starters always die and I have to start all over again.
I will follow your instructions from last year and hopefully will have good results in couple of days!
starter will likely look like it is dead. The previous vigorous activity was the bad LB and yeast having their way. But as the culture becomes more acidic, the good LAB and yeast will take over and by day 7 or so the activity will pick up again and the starter look more like it could raise a loaf of bread but i would wait till day 10 for that test.
Give it 5 or 6 more days.
with the instructions. How does it smell before you discard and add more flour? That would be key to what happened. Also what is the temperature of the mixture?
http://weightloss-slim.fit/comment/285101#comment-285101%3C/a%3E%3C/p%3E%3C/div%3E
mini owen - this is excellent. Since last year I have made several starters and never had these problems. Somehow, since I don't bake regularly my starters always die and I have to start all over again.
I will follow your instructions from last year and hopefully will have good results in couple of days!
starter will likely look like it is dead. The previous vigorous activity was the bad LB and yeast having their way. But as the culture becomes more acidic, the good LAB and yeast will take over and by day 7 or so the activity will pick up again and the starter look more like it could raise a loaf of bread but i would wait till day 10 for that test.
Happy SD baking - all is well