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The ratio of fermented starter to refreshing flour and drinking water is vital in the development and upkeep of a starter. This ratio is called the refreshment ratio.[forty two][forty three] Better refreshment ratios are linked to increased microbial security within the sourdough.Remove and discard roughly 50 % of your sourdough starter from your j
I am in NJ and it’s about seventy four levels inside of. I attempted Placing it to the oven without the gentle on right away, lid somewhat on for times 8-ten, continuing to discard and feed but nonetheless no adjust in texture (proceeds for being pancake batter-like). What would you advise? Thank youThis is mould. I'd discard the whole factor and