So the other day I retrieved my starter from the fridge and, well um, it was not a pretty sight.
|Very sad starter|
There was still some soft starter around the edges so I took that and tried to revive it with fresh flour and water. On the first day it looked like things were going to plan as there were small bubbles forming.
|Small bubbles forming.|
So that was that I had to throw it out. So now it is back to the beginning to create a starter from scratch if I want to bake sour dough, from clean flour that is. This time I will need to make sure I look after the starter a bit better.
Alternatively I might just get back into the habit of bread making again using yeast, at least until I am baking it often enough.
Not sure. Suggestions anyone?