Is my sour dough starter, sour dough starter?
I've had my starter for 3 months now, and it makes bread rise nicely. It will double after a feeding in 4 hours, but the smell is slightly acidic, but not really. I just wanted to know if i had the right sort of beasties inside my starter. (it's a white starter) I am afraid i have a lot of leuconostoc bascteria in it.