June 18, 2010 - 2:18am
Starter Gone Moldy
Hello,
I bought a sourdough starter and now it is covered in white mold. I cut off the outer edges of the dough to salvage what I could, but then found the white mold was also growing inside in any crevasse between the dough.
I have followed the instructions for feeding and maintaining a healthy sourdough starter.
Why has this happened? I know someone else that has the exact same stater and has been doing the same as I have and it is perfectly healthy and active.
It is very disappointing not to mention the time and money wasted as well!
Thanks
Share
Some more information would be useful, please, since we aren't standing in your kitchen with you.
Did the sourdough starter you purchased arrive with mold growing on it? Or is the mold something that has appeared during your feeding regime?
What is the recommended feeding regime you have been following?
What are the temperatures where you keep the starter? What kind of container is the starter kept in? Any kind of covering?
Paul
If your friend with the same starter is nearby,I suggest a trip to their house with a treat in hand and an empty,clean jar for a sample. The jar and lid should be clean and sterilized by immersing in boiled water for 10 min.,cooled and lid applied. Anything used to stir or add flour should be clean.
I'm afraid your starter is a goner as mold is very difficult to get rid of.Toss it all. If your friend's starter is going, you only need a about 1 tbsp sample.Then 3 times a day feed it about a tablespoonful of flour and a little water to make a batter-like consistency. Stir vigorously several times a day and keep covered from bugs.I find fruit flies love the stuff. Every day empty about 1/2 the stuff down the drain before starting that days feeding. Initially, you may see some bubbling,then more and finally a burst of activity but you are not there yet! Keep up the dumping/feeding/stirring for a few more days-in a larger jar, if needed, to accomodate the sudden rise after a feeding. It will start to rise to double and triple consistently after each feeding but not as quickly as that first burst of activity.By now, it will have soured nicely (taste it!)and have a fruity/yeasty smell. Now its ready to try for raising bread. This may be anywhere from 6-14 days and the initial loaves may not be the best. As the starter is used (or discarded) and replenished, the yeasties get more prolific and consistent.
There is also a great explanation on how to start a starter on this site-use the links at the top of the page.A search will get you thousands of hits on this topic.