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Hot take: My attempt at a 'simple' sourdough starter from a 1980s cookbook gave me a jar of pink goo that smelled like old gym socks.
After feeding it for a week with the exact flour and water amounts the book said, I learned the hard way that my warm kitchen in Phoenix was a perfect home for the wrong kind of bacteria, so what's the best way to spot a starter going bad before it gets to the alien stage?
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the_drew4d ago
Old recipes are classics for a reason, they just work. That pink goo sounds like a fluke, maybe from dirty tools. My starter from a 1970s book is bulletproof, even in summer. @jessicac28's grandma had it right, temperature worries are overblown. People mess with the basics too much now. If you follow the steps exactly, you'll get a good starter, no fancy checks needed.
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jessicac285d ago
My grandma's starter guide from 1995 never mentions temperature. So many old recipes just assume a 70 degree house.
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