The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

dead sour dough??

Zbent's picture

dead sour dough??

I have a starter that I have been using for a couple years for pizza that all of sudden is performing oddly. I mix up my recipe and it is energetic and rises, but is dead in terms of its ability to create stretch, glutinous strands or rise. It isn't discolored and smells good. Any ideas what I am encountering? Sorry I don't have a photo!