? protease in starterh
I normally use my starter weeky but bought bread for the past 2 weeks. When I got the stater out of the fridge it hadn't risen at all & smelled more acidic than usual. I fed it twice and got no rise and also noted a change in texture; slimey and gelatinous -kind of the way chewing gum goes if you have some food in your mouth.
The last time this happened, the bread I used it in got stickier the more I kneaded it. I was told by the kind people at KAF that I probably had a protease problem. I made another starter which has performed very well till now.
I've now refreshed tiny amounts of the starter 4 times with no change.