Following Tartine Bread, I've tried twice and each time, inside 2 days there are 4-5 patches of "green stuff" on the top of the culture...stuff smelled like baby puke
The first time I just covered with a kitchen towel and the 2nd time I used plastic wrap. The house is 77-78o
Could the flour be bad? I know my white is ok but the wheat could be the culprit...
Could it need to be tightly sealed even though that's not what the book says?
Any thoughts? Thanks!