what is killing my starter.
I’m not sure about this,
Ten plus years feeding and baking with this starter. Always healthy and strong. Sometimes it goes dormant in the fridge for a week or two, and when it comes out it only takes two days to get strong enough to leaven dough and make lovely bread. Little by little, it became a side business.
A couple of days ago it didn’t rise. Normal feeding, normal schedule, very warm days, but it didn’t do the trick. So I got a back up start r from the fridge and tried again. And again, not a lot of action. Which makes me think.... could there be something suspicious about this new sack of flour? Is my water getting contaminated by something (comes from a tested well)?
Has anyone heard of some chemical residues from pesticides hurting a sourdough starter? Where I live I have zero access to organic wheat.... super unfortunately.