The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Any hope?

Moriah's picture
Moriah

Any hope?

Hi: I had to leave my sourdough starter in the shed for Passover and when I went to get it last night it had turned pink and had a ghastly brownish green  crumbly crust on parts. Should I start over or is there hope underneath? Thanks!

PMcCool's picture
PMcCool

Moriah,


If it was only a little bit furry, I'd say try to salvage some of the interior portion.  Pink is not good, though.  I'd dump the whole thing and start over.  And next year, have a Gentile friend babysit it for you.


Paul

trailrunner's picture
trailrunner

Throw that one away and then start storing your "baby" in the fridge till you are ready to use it. I have left mine as long as 2 weeks and it is beautiful and bubbly again after one feeding at room temp. Safest way to store and prevent growth of unwanted "things". c

louiscohen's picture
louiscohen

Next year, "sell" your sourdough starter to a gentile.  For the duration, bake flatbreads with the flour exposed to water less than 18 minutes.  

executor's picture
executor

The pink color is due to the presence of lactic acid bacteria in the dough and is a sign of putrefaction. If these bacteria has developed, then probably many other bacteria has developed as well. I'd definitively begin a new starter.

It's funny, cause that's the way soja sauce is made =)

Mini Oven's picture
Mini Oven

you've got to be kidding!


Actually the pink is more likely to be caused by the fungus Microdochium nivale.   A good reason to throw it away.  A small sample might contain many spores and the problem may never leave.   Microdochium nivale is poisonous.  


Mini


 

executor's picture
executor

I apologise, I completely Agree, is not a good idea to keep that starter, I strongly reccomend to start a new one. In some point I remember I make a culture of acid lactic bacteria and in some part of the prodess I remember seeing that soft pink coloration. I may be wrong.  Also I though that microdochium nivale is a seedborne disease and it usually afects the crops directly, but infact it causes the apparition of pink spots. Again I apologise if I'm wrong.


Best Regards,


Esteban

Moriah's picture
Moriah

I skimmed off the top and rescued some starter from underneath. I used pineaggple juice and flour to reinvigorate it and so far it's bubbly and smells beery...I have to wait and see...

Mini Oven's picture
Mini Oven

but with appropriate amounts.  Don't over feed and stir often for this first feed.


Mini

Moriah's picture
Moriah

 not pineaggple juice -- it was pineapple juice ;-)

Moriah's picture
Moriah

It's winky and bubbly this morning, no stink. I just read that if it's pink it's poison....That's why I added pineapple juice to revitalize it - for the good beasties and ascorbic acid. It seemed to work but I don't want my husband's insurance moey , if you get my drift. Is it poison, or not?

executor's picture
executor

I don't think you'll get your husband's insurance money due to your starter, but you could get some diarrhea. In a bakery, if you get any abnormality in your ingredients you simply get rid of them, because your custumers are wonderfull people and quality  is the most important thing. But for you, your family is the most important thing, so why not to serve them with the best quality ingredients? If I where you, I would say "Good riddance my dear old starter" and start over a wonderful new one. =)