June 1, 2013 - 2:20pm
Leftover starter properties
I've seen recipes using leftover starter, English Muffins for example, but I'm not sure if there is supposed to be any activity in the leftover. Some of what I have saved looks like a proteolytic goo. I'm sure there are bacteria in there, but is that important or is the remainder just a flour/water paste?
GregS