{"id":5319,"date":"2021-05-25T14:01:12","date_gmt":"2021-05-25T14:01:12","guid":{"rendered":"http:\/\/gentianeetantoine.com\/igk\/?p=5319"},"modified":"2021-05-26T14:12:07","modified_gmt":"2021-05-26T14:12:07","slug":"sourdough-rescue","status":"publish","type":"post","link":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2021\/05\/25\/sourdough-rescue\/","title":{"rendered":"Sourdough rescue \ud83d\ude91"},"content":{"rendered":"\n

Just as I was talking very proudly of my sourdough in my last post, it has decided to scare me like crazy by almost dying\u2026 <\/p>\n\n\n\n

Indeed, I used it over the weekend to make some delicious giant campagne bread, and I found it Monday morning inert and unresponsive. Probably the lack of food and warmer temperatures it\u2019s not been used to but the diagnosis is still unclear. It was smelling perfectly fine and I feed it as I should except that bubbles didn\u2019t come out and texture was rather unusual. So I started to worry and panic. I devised a rescue plan of the rather large amount of sourdough starter I had. First, I split it in two, one in a dough the rest in intensive care: food every 1.5 hours for 12 hours, lots of love and mixing.<\/p>\n\n\n\n

It was breaking my heart to imagine I\u2019ve let it die, but after 9h of intensive care, the starter showed a few bubbles\u2026 it was going to be ok!<\/p>\n\n\n\n