Help! I have had my starter in the refrigerator un-toughed for 2 weeks or less. When I opened it up, it smelled just like lacquer thinner. It also as some what solidified on top. When I fed it last it was ovoer 80 in my kitchen. Should I throw it out and start over????? I don't want to kill anyone! Thanks Dorothy
What is wholemeal flour??? I went to my local health/organic store in search of wholemeal flour. They had no idea of what it was. Could it be whole wheat?
Trying to make sourdough bread rye flour starter. I can't get mine to double after 7 days. Should I start over? I added 100 percent white flour to the 2nd feed. Could this be the problem???
