Starter with Leuconostoc?
This was discussed in another thread but the topic seems to have died. I have 4 starters and all of them have liquid that falls to the bottom of the jar in the fridge. Eventually, after a week in the fridge, the liquid comes to the top. The starter smells perfectly fine and makes really good bread. I'm really confused. I thought if it had leuconostoc, it would smell really bad? It was implied that my bread could potentially kill someone. I'm nervous to bake now.
I just found this quote from jm_chang that mentions the leuconostoc would be killed off from the baking process so maybe it's not an issue? I'll try his method to get rid of the bacteria, but I'm still confused whether it really is bacteria if it's performing well and smells good.
Leuconostoc is easily got rid of. All you have to do is feed a part starter to six parts flour and enough water preferably by weight twice a day. The leuconostoc will go quite naturally when the starter is healthy. The starter isn't ready to bake with anyway til it's healthy so you shouldn't be in a position or worry about eating. Don't ever eat starter by the way. Why would you want to. I know some idiot made a tv show and tasted the starter all the way through but there's some really nasty stuff been found in new raw starters. Don't Do It. Cooked bread will have killed off anything no good to eat anyway so if your bread has risen well enough to make good bread don't worry about it.