My starter problem
This is my first post here at TFL, I found very interesting your thread about "pineapple solution" on new sourdough starters but my problem is a bit different..
Recently my sourdough seems too much proteolityc (it degrades the dough very rapidly..and when I fold it it simply rip off!), when young it smells like rotten vegetable, in some cases like rotten eggs, but at the end of the maturation (approximately 8 hours ar RT with 1:2:2) it smells like ripen fruit..
I used young (with the rotten smell) and old (with the ripen fruit smell) but nothing changed..so I decided to start another sourdough.
What I want to ask you is that: is there a way to "cure" an old sourdough and get rid of bad bacteria? Is the smell of rotten eggs (sulfurous) typical of "Leuconostoc" or can be other bacteria instead?
I really can't imagine what could be the problem with my sourdough..
I don't want it smell like rotten "something"..even if it's at his younger stage!! Is there a cure for that?