Dear all,
I have been trying to
make a "pain au levain" using a recipe from a frech
edition of Linda Collister's "The Bread Book". I stop
always at the first step:
I mix 230g of flour with 250 ml of warm water, cover the bowl
with a wet cloth and let it stand by for 3 days, wetting the
cloth again every day.
- the dough sours all right;
- but in the second day I notice always
white spots of fungi growing on it.
Could someone tell me what is wrong or give me a tip?
Thank you very much
Paco Echalar
echalar@uninet.com.br