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Sourdough Getting Moldy

tanjoplayer's picture
tanjoplayer

Sourdough Getting Moldy

My sourdough has developed a white, fuzzy mold over the top. I have tried to "wash" it by taking small amounts from the bottom and feeding it often, but the mold always comes back. I live in Colorado, and it is a strange new problem, given that there isn't much mold that grows at my altitude; bread lasts forever here. It's a new starter (only a few weeks old), and I've been taking care of it regularly as it develops. It was also from one of those yellow San Fran sourdough starter packs. 

So...

I'm tossing this starter, and I'll make one from scratch with rye and pineapple juice. My question is, is there a way to make a more acidic starter to prevent mold? Maybe a wetter one? I like to keep 100% hydration since it is way easier to figure into my recipes. Maybe a homegrown starter won't develop the same problems. Thank you! 

 

Also, if you think there is a way of saving this one, give me your ideas. 

 

Lechem's picture
Lechem (not verified)

With some pineapple juice and see if that helps with the acidity and mould. Once you have done a few feeds then switch back to water. Change the sponges in your kitchen. Sometimes cleaning the jar your starter is in can introduce bad bacteria. An established starter with correct maintenance should keep the container germ free. Use boiled water which has cooled. Add the water first and use it to wash down the sides then add the flour and form a paste. Once that is done use the spoon to scrape down the sides. Wet the spoon if need be. 

LisaE's picture
LisaE

Hi TanjoPlayer,

What is your room temperature? Mold could be growing if it's too cold where the starter is growing. Also, do you leave it in the dark or is it exposed to light?

tanjoplayer's picture
tanjoplayer

I've gotten some pineapple juice and will try to save the original sourdough starter while making a new one from scratch. 

LisaE- I keep it on top of my cabinet in the kitchen where heat likes to congregate. Otherwise, my house is usually 62-66 degrees in the winter. 

Thanks for the help!

tanjoplayer's picture
tanjoplayer

So I tried to keep the one sourdough going by feeding it often and cleaning out the container, and I started an entirely new sourdough. Both ended up having the same problem. They both ended up looking dry on the top (100% hydration), instead of producing that alcoholic liquid. That dry look turned out to be some kind of white mold (I think, it was very subtle), and started smelling like bad cheese. Tossed them both. Oh well!