Sourdough rescue??? Help!!
I made up a batch of rye sourdough starter. I nursed it for several days and then converted it to a wheat starter over several days. Today while I was on the phone, the starter (sitting on stove) got too hot. The temperature went above 80 degrees. The temperature was high for less than 20 minutes. I immediately dumped half of the starter and added equal part wheat flour and water to bring temperature down and to feed it. How will I know if the started has gone bad? It will be obvious if the starter never activates/bubbles again. But how do I know if the wrong type of bacteria has been introduced?