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My levain died in the fridge and I baked a brick out of habit
Left my starter in the back of the fridge for 11 days while I was moving apartments in Fresno, and when I pulled it out Sunday it smelled like nail polish. I fed it anyway because I was rushed, and the loaf came out flat and dense as a paving stone. Turns out I should have dumped half, done two feedings 12 hours apart, and waited for it to double before mixing. Anyone got a trick for reviving a starter that's gone too sour, or do I just start over?
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richard_west686d ago
My starter's been dead so many times I should charge rent.
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