French Style Sourdough Starter - gone moldy - is it history?
Ok I am venturing into my first sourdough starter.
The method and recipe I am using is from the book titled:
Artisan Baking by Maggie Glezer
The recipe in particular for the 'first day' of the starter is:
1/2 cup water (3.5 ounces = 100 gram = 100% (bakers percentage)
3/4 cup Whole-rye flour (3.5 ounces = 100 grams = 100% (bakers percentage)
I've mixed this together in a glass jar, put a lid on and then labelled it and
dated it and stuck it on my shelf in the kitchen - average temp. about 30 degrees celsius.
Today (a day after making it) I opened it up to find that it has a spot of slightly greenish
fuzzy mold on it. Much like the mold spores you get on bread that has gone off.
Hmm... something tells me that that's not part of the game plan for a sourdough starter.
Can anyone confirm this?
Any ideas what might have caused this?
Any ideas on how to avoid this?
Yes, the glass jar was cleaned and washed prior to having starter placed in it as was the counter and
the flour from the bag is fine. The water is perhaps a tad hard but other than that...drinkable.
Thanks in advance from anyone willing to share their knowledge.