HI, I am relatively new to sourdough home creation and have a questoin about my starters.
I received a white starter from a bread course back in June 2011 and since then I developed it into a rye starter, and have continued to develop the white starter. In September I unfortunately had to leave my starters in the fridge for around 2 months or more and have now returned to try and resurrect both of these. I have some intertesting results and would like to know if anyone has had a similar experience. Firstly, both had a layer of water/moisture on top which I removed.
Firstly, the rye stater appears, after a week or so of good feeding to be doing well and also seems to have an attractive sour smell that I remember it having before I had to say goodbye to it for a while.
The white on the other hand, appears to feel negelcted. At first it had a much more acrid smell, slightly burning to the nostrils, but again after vigourous feeding for a week or so it has returned and is rather active. The only problem is that it no longer has the good sour smell it had previously, and whilst I have managed to make good bread, it is not sour as I would expect, and like.
Any thoughts would be greatly appreciated, and many thanks from a beginner.