Sourdough and vinegar mother issues
Wanted to put this out there and see if anyone has had a similar experience. I maintain vinegar mother cultures for both red and white wines and in the past when I have kept sourdough cultures I have lost my sourdough to the vinegar mother. I maintained the sourdough starters as directed only to open it to use one day and find vinegar. It has happened more than once and it is quite frustrating. I am starting a new culture for sourdough and don't want it happen again. Any suggestions or ideas out there.