Jac (majesticjac) wrote in thequestionclub,

To the bakers-
I was working on an amish bread starter. These past few days I literally had no free time whatsoever to bake and let the starter ferment for three days longer than the recipe said to. The last time I smelled it, it smelled like sourdough. Today, it literally smells like wine. Is the starter ruined? Or will it still work for its purposes?

The recipe I am doing was printed off by someone else, but it looks a lot like this one.

Also- this is my first time with a starter. I used a metal spoon with it today...did I ruin it anyway? Why does it say online not to use metal spoons?

I was so excited for this project, gah. Fuck finals.
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