There’s no rule here, it’s really more about how your starter looks and smells. I would recommend scraping off the hardened layer on top and if the starter that’s beneath still looks and smells OK—there’s no mold and it’s not too rancid—I would take about 1 tablespoon of that, add it to another container, and start feeding it again. If, on the other hand, it’s molded and smells rotten, I would discard altogether and either start from scratch or borrow some starter from a friend or a local bakery and feed that. Hope this helps!
I'm a first-timer here and although being very off-put by the smell, I read multiple blogs all encouraging me to continue on with it! So I did! Thanks for the help!
2 Comments
There’s no rule here, it’s really more about how your starter looks and smells. I would recommend scraping off the hardened layer on top and if the starter that’s beneath still looks and smells OK—there’s no mold and it’s not too rancid—I would take about 1 tablespoon of that, add it to another container, and start feeding it again. If, on the other hand, it’s molded and smells rotten, I would discard altogether and either start from scratch or borrow some starter from a friend or a local bakery and feed that. Hope this helps!
I'm a first-timer here and although being very off-put by the smell, I read multiple blogs all encouraging me to continue on with it! So I did! Thanks for the help!