Hi all,

My question is this;

How likely is it to grow other organisms in your "newly-being-created" starter?

I am doing a 100% rye starter and I kept the lid on after each time I fed it. tonight will be the 4th feeding and possibly go from seed culture to barm. (I am following Reinhearts Sourdough starter recipe in BBA but with the amounts halved.)

I had a friend come over last night who has made sourdough before and told me to take to lid off or I will grow mould and then went on about Ergot-with all seriousness. So now I am a little concerned. :S Should I throw it all out and start again?

Since leaving the lid off, a skin has been created and even though its bubbling it isnt rising much. As I said, tonight is feed 4.

What should I do?

Should I do what sour dough lady does and use pineapple juice?

Theparanoidgreenbaker.

Here it was yesterday before I threw away half and fed it.

and here is where my starter is at the moment

It smells quite good. sour, just like a sourdough. not bad at all. :S