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Why is my sourdough starter so active in less than 24 hours and why does it smell so bad? I am using whole wheat flour. It is hot here and temperature is 30 to 35 degree celcius. It smells weird and has these colored patches? How often should I feed it or should I discard it completely?
|submitted by batetoor to Sourdough|
[homemade] part oats and whole wheat sourdough with activated charcoal powder and organic sun-dried goji berries
|submitted by Apieceofbreaddough to food|