I have abused my starter with leaving it out for days at a time at room temperature with no feeding. When I resume feeding I use Rye flour. I usually skim off the ugly stuff. I do notice that the smell is still fresh to me, maybe not to others. LOL However when I do bake a loaf it tastes vey acid or vinegary. Also though I do get a good rise for the loaf I would like a higher and fluffier loaf than I get. I have had this starter for months now and am using the wild yeast from the outside air and would like to keep it without having to start all over again. Any suggestions will be very appreciated. Thank you, Bill

• Reply