Kahm yeast on sourdough starter
Posted: Thu Aug 17, 2017 3:36 am
For about a week now I've been encountering a thin layer of kahm yeast on top of my starter every day when I go to feed my starter.
Should it be scraped off? Stirred in? Or should I discard and start over?
Is there a way to prevent the kahm yeast from appearing in the first place?
Should it be scraped off? Stirred in? Or should I discard and start over?
Is there a way to prevent the kahm yeast from appearing in the first place?