Hi there, So I have great news and not so great news! I was pretty uncertain about my gluten flour starters. They didn’t seem to be passing the fridge test for anything! Then Friday was bake day for the white flour and it looked happy and bubbly, so I decided to just go for it and try the French bread from the advanced bread section, and check this out! Super happy about that! I decided it could make the fridge move.
Then my whole wheat mother started looking so weird. No mold. Just funny liquid and strangely runny. I fed it three times yesterday and today it’s weird again. Any thoughts on what’s up there?
The layer of water on your wheat mother is normal-ish. Usually it happens when your mother has sat for an extended period of time and there's a little separation of the flour and water, with the water floating to the top. It can also happen when it's hot outside and the bacteria exhaust their food supply and kind of settle in for a nap. :) Since three feedings didn't seem to prevent the settle, I would recommend trying to slow it down by putting it in the fridge for a couple hours after each feeding.
Is this ok?
Posted - Jul 31 2022 : 08:12:26 AM
