I am on my very first sour dough starter (water, flour & honey). It appeared to be going well, but I am staying with my sister and she has a cleaning lady come in once per week. On day 3 I left the starter in the kitchen while the cleaning lady sprayed cleaning solutions into the air (a lot! it smelled like 409 all day) for a couple of hours. Could that have killed the starter? Should I start over? There's been no bubbling since that afternoon and I'm on day 5 (70 to 80 degrees temps) and there's no action or rising at all.
Thank you in advance for your assistance. Really looking forward to the second phase.
Next time keep it covered and away from cleaning ladies...,
Wild-Yeast
:)