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book/sourdough-starter/sourdough-starter-types.tex
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@@ -191,12 +191,12 @@ and I~use \qty{50}{\gram} of starter, then I~would proceed and only use \qty{550
water.
This type of starter is also an excellent mold combatant. As you are removing
oxygen from the equation, aerobic mold can not properly grow. If your starter
oxygen from the equation, aerobic mold cannot properly grow. If your starter
has a mold problem then the liquid conversion could be the remedy. Take a
piece of your starter where you suspect mold growth. Apply the conversion
as mentioned before. The mold will likely sporulate as it runs out of food.
With each new feeding you are reducing the mold spores. The spores can no
longer reactivate as they can not do so in the anaerobic conditions.
longer reactivate as they cannot do so in the anaerobic conditions.
The liquid on top of your starter is an excellent resource that you could use
to make sauces. If you feel you would like to add a little bit of acidity,