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I have a sourdough culture fed with flat beer and whole...

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Question by tex
Submitted on 7/8/2003
Related FAQ: rec.food.sourdough FAQ Questions and Answers
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I have a sourdough culture fed with flat beer and whole wheat flour that is about a year old.  It was a strong culture until I left it refridgerated for 2 months instead of no more than one month at a time between usage.  The culture revived after about a week of feeding & care.  Now when I try to use it, it ferments only the top half for the flour and flat beer having a frothy surface and bubbles throughout the top half. There is a layer of hooch between the top and bottom halves and the bottom half is unfermented.  I have stirred it up well and proofed it for at least 24 hours one time only and then tried to feed it at its peak. It is kept at about 82F temperature during fermentation. Does anyone have any idea why this does not want to ferment throughout?  What else can I try? Thanks.


Answer by Hartford Munroe
Submitted on 9/12/2005
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You should probably place the starter in a larger, more shallow container.  It's possible that the weight of the rest of the starter is preventing bubbling near the bottom.  Or it could be too dry.  Or you could not be stirring it enough.

 

Answer by chris
Submitted on 11/26/2005
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It sounds like your culture is contaminated... although, you didn't mention smell. You should try washing it.

 

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