Well, it's finally happened. I lost two of my starters during a long trip away in England. I have an all white flour starter and a mixed starter with white, rye and ww flours and both bit the dust as I was away for five weeks. I fed them right before I left and put them in clean jars. I'll never do that again! I've traveled before and they have been fine. AND in the UK, my starter seems OK, but smells terrible. My niece feeds it while I am away, so I am not sure why it smells so bad. It perked up OK when I fed it, but I didn't have good luck with most of the bakes. Went a bit flat, even though the dough had a good rise. I think I need Mini-Oven here to help!
I had two gluten-free starters that came through all right, so I converted one to gluten to try and see if that would work. I fed it twice yesterday, once before I got up and it seems to be popping up nicely. I am going to try to make some dough this morning. Fingers crossed that it works out! I am also planning to bring back some starter from the Midwest that my sister feeds while I am away.
Open to all discussions on how I can maintain the starter when I am gone for long periods. I also need to catch up on everyone's wonderful bakes. Here's hoping I can get back to normal with my starter and bakes. Best, Phyllis