Unable to revive my "levain". It smells like a SOUR sourdough starter. Anyone have a non-sour starter to trade?
I loved my starter and raised it myself. By sheer luck (or by whatever was living on the wheat I used), it turned out to be a totally mild, almost milky sweet starter. It was GOOD. Does anyone know what I mean? I probably sound like a nutcase! I used it for a long time and then took a break from baking.
Turns out the break was too long and the starter didn't make it. Does anyone have a sweet starter to trade for this sour stuff? I've only smelled the new one, not baked with it. It really smells strongly sour to me, like a really sour starter I borrowed from my cousin once. I see people here so earnest about getting really sour sourdough -- mabye this new starter will do that -- it smells like it may. We have some local bakeries that have levain breads as well as sourdoughs, but they're not the same. They're not as good. If anyone can help, that would be great.