The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Is it possible to be too clean when creating starters?

Anonymous baker's picture
Anonymous baker (not verified)

Is it possible to be too clean when creating starters?

Is it possible to have things too clean when making a starter? I've tried to make a starter from scratch, twice now, and both times ended up with mold growing on the side of the jar. The first was just a water and flour starter, so no surprise there, but the second one was with pineapple juice and flour and developed after a week.

Its been suggested by my beer brewing friends to use something called Starsan to sanitize the jar I use for my starter and the spoons I mix it with. What are everyone's thoughts on this?

As a side note, I used to bake sourdough bread about five years ago, and never had any issues with moldy starters at that time. My first starter was also created while I had a pretty bad cold going on, so I'm wondering if that contributed.

Ford's picture
Ford

Try Debra Wink's Method;

http://www.thefreshloaf.com/node/10856/pineapple-juice-solution-part-1

http://www.thefreshloaf.com/node/10901/pineapple-juice-solution-part-2

Her actual procedure is at the end of part 2.

To answer your question, no the equipment cannot be too clean, but that means that anything you used to clean it must be removed also,  I always use chlorine=free water with my sourdough.  I think the yeast and the lacto-bacteria prefer not to have such things in their environment.

The search box in the upper right hand corner of this page is a good place to start for many of your questions, but we are always happy to help in any case.

Ford

JessicaT's picture
JessicaT (not verified)

I've read her method's backwards and forwards, inside and out multiple times. Her method is the one I used years ago, and am using now, again.

PetraR's picture
PetraR

As long as our sourdough starter is fed regulary and you maybe pour it in a bowl and give the jar a good clean every few month... nothing really can go wrong.

When I know I am not baking for a few weeks I put my Starter in a new fresh jar and seal it well with the lid and off it goes in the fridge for weeks at a time.

PetraR's picture
PetraR

When I started my * Gordon * almost 2 years ago , I started him with water, flour and 6 cut up grapes.

I never had mold growing but I do nothing special.

I really gave my jar a good wash with soapy water, than rinsed it very well and let it dry, I than started my starter.

I just make sure that I use a paper kitchen  towel to clean of the top inside of the jar where maybe mod could start.

With my 50% hydration starter it is much easier to keep a clean/ish jar, bowl...

jcope's picture
jcope

I started mine with just rye flour and water.   No juices or grapes.  Just let it sit for 24 hours. Then feed it.  Another 24 hours.  Then feed it twice a day.  Then when it starts getting active, slowly work the rye flour out of the feedings until all you're giving it is white flour.  I've done it twice.  Both times no problems.

Slightly off topic, but I've also made the zakwas for Polish zurek soup: just rye flour and water.  And you don't really touch it for a few days.  That stuff is amazing.  It smells so nice after 4 or 5 days, I almost want to eat it straight.