The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bright red spots in starter.

Remy's picture
Remy

Bright red spots in starter.

I was building a new starter and noticed bright red spots before it was even 24 hours old. I have never run into this before and just curious if anyone else has.  

I am going to dump it and start over, but am very curious what caused it.

SourTodkin's picture
SourTodkin

Can’t know for sure but if its a red mold/fungus/yeast could be Monascus purpureus, though usually associated with rice or maize. Could have cross contaminated the flour, or be present in your house/air, enjoying damp dark poor airflow type rooms (bathrooms/kitchens). Could easily colonise your moist nutrient rich new starter within a day or so. If it is this it would be safe to carry on fermenting but starting again is a safe bet. 

 

 

Remy's picture
Remy

Thank you for the response.  I truly appreciate it.

I did start over.  This time ensured I used filtered water, rewashed all my utensils in anti-bacterial dish soap.  A little over 24 hours, the same thing happened.  I'm using a 50/50 mix of fresh ground whole wheat and King Author Bread flour.  A little over a month ago I made a starter from the whole wheat which is still going.  This is the first time I have tried the 50/50 mix. 

I may try a pineapple solution.