I have several packages of sourdough powder from Germany. I have used the German liquid starter to good effect in Hamelman's Vollkornbrot recipe. I put two tablespoons or so (the indicated amount of liquid starter actually) into one of his recipes using rye meal and flaxseed and am not certain it has worked. Cut slices of he bread actually molded over the weekend in a Tupperware container, which could be because of the higher moisture content of the bread; but that is perhaps another question. Could someone please advise me as to how to use this sourdough powder correctly in bread recipes before I use it again; or should I throw it out and make my own starter? Thank you so much for any help!