The Fresh Loaf

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contaminated

ANFlynn's picture

Contaminated Starter?

April 26, 2010 - 4:43pm -- ANFlynn

I was wondering if it is possible for your sourdough started to some how get contaminated with commercial yeast?  My started (made by Reinhart's method in BBA) made great bread for a while.  Lately, though, I have noticed that the rise is too fast and although the starter still smells sour, the bread isn't coming out like it used to.  It acts just like instant yeast!  Thoughts?

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