I took my levain from the fridge, fed it and put it in the counter, besides a cheese which is aging. The levain pot had no lid and the cheese has a cloth mesh over it. One day later the levain did not start, and was smelling like cheese. Would it be a good idea to recover the levain to benefit from this? If yes, how?

  • I'm afraid the only real answer to this question is "go and experiment". – JohnEye Oct 15 '18 at 15:26

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