The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

blue starter

metropical's picture
metropical

blue starter

both my ww and rye starters grew a thick blue cover.  I tossed them.

what would cause that?  I'm pretty careful with cleanliness.

ciabatta's picture
ciabatta

How long did you have them out? what temperature?  most starters, especially younger starters will grow mold if you leave it out long enough.  Usually more than a couple days.  if it just a bit on top, i just scrape it off and use a little of the starter at the bottom for the next feed.  a more mature starter will have higher acidity and will be less prone to mold. 

if you're not baking frequently, keep your starter in the fridge and feed once a week.  feed. refrigerate. take it out to thaw and mature before you feed and refrigerate again.

metropical's picture
metropical

long enough to take a dip from each.  5 mins ... maybe.
this was thick.  I felt even if I tired to dig thru to the good stuff, that would be contaminated.
Small jars, 8z or so.
They are fridged and used once a week.  Dunno what happened.  Had the for a year, at least.
Unlike my AP starter, I don't think I started with pineapple juice.  That one has been good .... so far.
Maybe the redos will get the pineapple juice treatment.