The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

bad bacteria

neilbaldwyn's picture

Something off mid feeding cycle of starter

February 6, 2013 - 1:14am -- neilbaldwyn



I've had my current starter for around 2 years and until recently it has performed perfectly, being used almost every day.


Around a month ago I began to notice a sulphuric smell mid feeding cycle. There is absolutely no smell upon feeding, then after around 6-8 hours the sulphur begins, but dies off as the starter grows in strength and acidity, so that it has completely gone 24 hours after feeding.


Tinapoy's picture

Sourdough Question

February 11, 2010 - 10:36am -- Tinapoy

Reading Debra's method of starting a sourdough starter, she mentioned that on some cases using flour and water to start your starter may grow bad bacterias during the second day of the starter. Now I want to ask if I have a starter and I fed it with the ratio of 1:2:2 (s:w:f), How will I know if on the second day its actually the good bacterias are making the starter rise rather than the bad ones?


I maintain a 120g starter and I just used 90g of it. I fed the remaining 30g with 60g:60g (w:f) will it be ready for baking after 24 hrs?

sallam's picture

Vomiting & diarhea: how can you tell if wild yeat is the only living thing in your starter?

April 22, 2009 - 7:27am -- sallam


I've been making sourdough bread and pizza several times during the last 2 weeks to my 8y and 11y old kids. The 8y complained from diarhea several times, then recently started vomiting repeatedly till he started to faint. I had to take him to hospital. He still suffer from diarhea, and his brother (11y) started suffering from stomach pain and diarhea too.

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