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That totally makes sense, the appearance of my levain has all the telltale signs of a starved levain. Hooch on top, no bubbles, flat. Did you start the levain using 25g levain, 100g flour, 100g water as well (after the 48 hour wait period)? Or did you start it by discarding 75% of the culture, per MB directions, and then transitioned over to 25g starter/100g flour/100g flour?
That totally makes sense, the appearance of my levain has all the telltale signs of a starved levain. Hooch on top, no bubbles, flat. Did you start the levain using 25g levain, 100g flour, 100g water as well? Or did you start it by discarding 75% of the culture, per MB directions, and then transitioned over to 25g starter/100g flour/100g flour?
By docsconz,
