J. Hamelman's liquid wheat sourdough

[Newbie]

Newbie,

Then drop it already and bring out a new one. Some of the yeast colonies have died in the refrigerator. Apparently, they were the strongest. I rarely keep sourdough in the refrigerator. Usually not less than 10g. Precisely because after the refrigerator I do not like it.

Usually not less than 10g.

where is such a T to find so that 2 p. do not feed a day? Anyway, you will have to keep in the hall, even a new one

[Newbie]

Newbie,

Examine the refrigerator for temperature in different zones. And store there, the temperature is higher. It's easier for me, I have a private house and a basement.

if I feed a large amount of flour, some of it does not become so, I cannot explain worse than worse

but now I can - the taste and smell are changing. it tastes sweet, and the smell even takes on unpleasant notes, and before it smelled like champagne. oh how ...

this is me here for this

I reason like this:
when we just withdraw the leaven, there is a scourge-and-fight for the territory of survival between microorganisms that are in the air, and in flour, and everywhere.
when we feed the leaven 1: 1, then the established "army", as it were, in large quantities, will crush the alien environment under itself.
and when we feed almost 1:10, I associate it with the process of breeding the leaven, where the mochilovo-dracilovo takes place again, because the "army" is in the minimum quantity, and there is a lot of alien environment

in the refrigerator maximum 6

Goodnight! Tell me, please, is it possible to bring out the French one from wheat sourdough, available. Will it be possible to remove French from peeled rye and wheat premium