Hi Barb,

Thank you for your expertise and information. I am new to the starter world, but successfully managed to gather wild yeast in the house. I believe I am on feeding day 8 of an AP flour starter. It's been a once-a-day feed by keeping 50g of starter and adding 100g of flour and 100g of water at room temp (64-64F). I am not sure why I messed with a good thing, but in an effort to make my starter more cozy/comfortable I decided to keep it in the prover (approx. 80F) one day instead of on the counter. Now I am looking at less than lively jar of paste, that lacks the lovely sour smell it had previously (it has a faint, weird, almost sweet, alcohol-like odor).

Did I kill it? Or can I save it by adjusting the feeding? It's my little quarantine buddy, so I'd like to make it happy if possible!

Thank you again!

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