As my Bimba increased And the Levites stood Madre.
I, after the Easter baking sourdough moved to another state activity and acidity.
I am puzzled ..
only learn and adjust to it, vykormlennoy with care and love, so take it and change ..
become a super strong, fast, and acidic.
Why? Conditions on the windowsill have not changed. The temperature rose slightly, yes. Spring sun.
But not so that would be quite hot. The sill is not on the sunny side.
Educational measures of course I took, stuffed it in the refrigerator. Let restrain its donors, and even Che is she?
But the harshness of my limited box of fruit at the bottom, there warmest.
Now I'm back in the process of studying their starter.
Only now I understand why met in recipes shred starter:
20 g yeast + water + flour = Opara.
I earlier took his former starter for sourdough weight, calculating the proportion of water and flour in accordance with the recipe.
And now, it was not there and that you are not here-perekisnet!
Questions Traditional, Russian - what to do? and who's to blame? and how to be?
not settled whether there wild unwanted bacteria?
I would be very grateful for the advice and assistance
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