Fallen Barm (Peter Reinhart)
First of al, I’m new to sourdough bread making. I started a seed culture for barm to make sourdough according to the Peter Reinhart. (Recipe in “The Bread Baker’s Apprentice” pg 229).
On the third evening the culture had risen and on the 4th day when I go up I saw that it had fallen overnight. Rather than throwing the whole thing out I held back 10.25 grams, the same weight of flour and water for day 1, and then I continued as if I were now on day two and added 4.5 ounces flour and 1/2 cup water.
Is this going to work or should I have started all over with fresh ingredients?