The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

goofystyle's blog

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goofystyle

I cleansed the sourdough w/ H2O, and worked great!  The only thing that is still funny about it, is that a slightly crusty layer forms over the top, after it has risen.  That never happened before the " violation" of the dough... Is the dough still trying to push out the bacteria?

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goofystyle

The sourdough that I have was vialated, when someone mixed their pancake batter in the "Mother Pot".  I have been working to save it since.  I removed all foreign ingrediants I could see, and have been scraping mold since.  Now it is to the point where I can cook with it, but after I fed it last night it hasn't come up yet today.  Any advice?  Would yeast now, or ever, be a good idea?

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