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My sourdough starter changed personality overnight, any science for this?
I keep my starter at 78 degrees in Portland and feed it 1:2:2 every morning. For 6 months it gave me that mild, tangy crumb I loved. Then last Thursday, I woke up and it had doubled in 4 hours with a sharp vinegar smell, and my loaves came out gummy and dense. I did not change flour, water, or timing, and I'm wondering if the warmer weather or something in the air did it. Anyone else seen a starter flip like this after months of steady behavior, or should I just start a new one?
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