April 17, 2009 - 8:47am
Any hope?
Hi: I had to leave my sourdough starter in the shed for Passover and when I went to get it last night it had turned pink and had a ghastly brownish green crumbly crust on parts. Should I start over or is there hope underneath? Thanks!
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Moriah,
If it was only a little bit furry, I'd say try to salvage some of the interior portion. Pink is not good, though. I'd dump the whole thing and start over. And next year, have a Gentile friend babysit it for you.
Paul
Throw that one away and then start storing your "baby" in the fridge till you are ready to use it. I have left mine as long as 2 weeks and it is beautiful and bubbly again after one feeding at room temp. Safest way to store and prevent growth of unwanted "things". c
Next year, "sell" your sourdough starter to a gentile. For the duration, bake flatbreads with the flour exposed to water less than 18 minutes.
I skimmed off the top and rescued some starter from underneath. I used pineaggple juice and flour to reinvigorate it and so far it's bubbly and smells beery...I have to wait and see...
but with appropriate amounts. Don't over feed and stir often for this first feed.
Mini
not pineaggple juice -- it was pineapple juice ;-)
It's winky and bubbly this morning, no stink. I just read that if it's pink it's poison....That's why I added pineapple juice to revitalize it - for the good beasties and ascorbic acid. It seemed to work but I don't want my husband's insurance moey , if you get my drift. Is it poison, or not?