I have been pretty busy for a few weeks now and have been unable to bake any bread, so I threw my starter in the fridge until I could get some time again. In the last week however, the amount of liquid on top has increased pretty dramataically and has gotten darker in color. I once killed a starter by forgetting to put it away on a long weekend and it got a nasty mold infection. When that happened the liquid on top got a similar color to it. The smell is still good, what you would expect for a starter that has been in the fridge for a while, but the color has me worried.
Am I over reacting? if I pull it out of the fridge and feed it, will I be able to tell if it's got mold in it?
Submitted March 04, 2015 at 09:19PM by DangerouslyUnstable http://ift.tt/1zJxXmK Sourdough
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