April 15, 2015 - 9:09pm
How to save an ill(non fermenting) starter?
hi,I wondered what I am practising is right. I was running short of starter last weekend and thought of making more by creating a new one. My 100% organic dark rye flour did not have any activities after more than 16 hours. I was a little worried and added 3 tbsp of my old starter to the new one. The new one showed some activities of fermentation as there are some small bubbles within hours,say 3-4 but not rising as vigorously as the old starter that I have. My indoor temperature is at 28-30 degree celcius year round. So things are 'happening' quite quickly over here in my kitchen. Is it wrong to revive a starter this way or should I start from the scratch again so that I will always have a healthy starter?