kate t

May 1, 2020 at 8:25am

I am making gluten free sourdough starter. It was going well 2 days ago then I fed it despite the fact that it had a sponge on it. Now its flat, barely bubbling, and very liquidy. I fed it, halved it and let it sit overnight. Nothing happened. Have I ruined it?

Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.