Hi,
I've had my current starter for around 2 years and until recently it has performed perfectly, being used almost every day.
Around a month ago I began to notice a sulphuric smell mid feeding cycle. There is absolutely no smell upon feeding, then after around 6-8 hours the sulphur begins, but dies off as the starter grows in strength and acidity, so that it has completely gone 24 hours after feeding.
Reading Debra's method of starting a sourdough starter, she mentioned that on some cases using flour and water to start your starter may grow bad bacterias during the second day of the starter. Now I want to ask if I have a starter and I fed it with the ratio of 1:2:2 (s:w:f), How will I know if on the second day its actually the good bacterias are making the starter rise rather than the bad ones?
I maintain a 120g starter and I just used 90g of it. I fed the remaining 30g with 60g:60g (w:f) will it be ready for baking after 24 hrs?
Greetings
I've been making sourdough bread and pizza several times during the last 2 weeks to my 8y and 11y old kids. The 8y complained from diarhea several times, then recently started vomiting repeatedly till he started to faint. I had to take him to hospital. He still suffer from diarhea, and his brother (11y) started suffering from stomach pain and diarhea too.
