A newbie question
Short & sweet:
1) When creating my starter, the instructions in the book say to cover for 2-3 days with a towel until bubbly. My starter is now bubbly - as I feed it, do I keep it covered?
2) I read the bubble starter might NOT be yeast, but bacteria. How can I tell? The tartine starter uses 50/50 whole wheat and bread flour with water - no potato water, no pineapple juice and no apple cider vinegar.
3) Does anyone else find that a starter attracts bugs? I'm getting some small flies and I found a baby spider attracted to the starter!
I recently baked my first loaf of white bread. I've baked this recipe about 5 times. The first attempt ended up great start to finish, the other 4...not so much. The final product was always consistently great in all attempts, the problem is in the dough..it’s very sticky but only the past four times.
What would cause that? The only things I think of are; too much water or not enough flour. I changed nothing from the first time I made the bread to the fifth time.