I am so choked. My sourdough starter went south on me. The loaf I made yesterday had a strong hint of the flavor of plain popcorn, and the aftertaste was unpleasantly off. I hoped that it was just a case of some odd critter landing in the ferment of that loaf, though it was covered… I made another loaf today and didn’t even bake it. The popcorn smell was evident in the ripe leaven, so it and the starter went out to the garbage can. Damn.
My concern now is that the unwelcome critter came in the 25lb. sack of flour we bought a few weeks ago when our daughter-in-law threatened to come visit. If that’s the case, I’ve still got 15 pounds of the stuff that’s just going to go to the landfill… I won’t know until after I get a new starter going with rye flour and then convert it over to the wheat, and boy oh boy will I be one pissed off heathen if that starter turns bad on me. I wouldn’t mind the cost of the flour, or the direct effort that goes into nursing a new starter to life, but the waiting time is considerable and until then I’m stuck making plain old yeast bread with factory yeast. Damn. I make a good yeast bread, but still, damn.
I imagine that by morning the lid of the garbage can will be pushed open by all that sourdough-like life form growing and consuming everything it can find. I hope it doesn’t get Amethyst as she’s leaving for work.