Mike Avery wrote:
>
> I'd heard about it. And I was so sure it'd never happen to me. But, I'd
> gotten into the habits of someone who keeps their culture in a
> refrigerator, and keeping at room temperature was just, well, different.
>
> All of which means.. the culture was as liquid as water. And when we
> added flour.... it never firmed up. It was... scary.

How did you get there? I think you must have had it fermenting into
oblivion to become a soup as you describe.

When you say that it "never firmed up" - at what ratio were you adding
flour without getting firm?


Samartha

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