You can call me Edith (weizenwind) wrote in vegancooking,
You can call me Edith

Sourdough: potion or poison?

Quite a while back (I don't remember when, honestly, so definitely more than a year ago) I bought a package of Goldrush sourdough starter. I finally decided to try it, so I've been carefully following the directions.

It smells sour, but gross--not yeasty at all. Does this mean that the starter was too old, and my "mother sponge" is actually just rotting flour and water? Or will it magically smell/taste better when I bake it into bread?

Should I scrap this and start over (suggestions...?), or am I on track here?
Tags: -shelf-life of foods, breads, techniques-breads
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