December 24, 2020 - 8:43am
Sourdough starter help!!!
I started this starter on 12/22/20 with whole wheat flour and no chlorinated water (culligan). I fed it for the first time yesterday with AP Flour and water. It doubled in size within 8 hours of feeding. Last night I noticed red spots on top. I went to feed today and this is what I found. Any help would be appreciated! Thanks in advance!!!
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This is a sign of a starter gone rogue. I'm all for trying to save starters when they don't look too healthy but red mould is a sure sign to dump and start again. I think better safe than sorry.
When starting again make sure everything is sterilised. Be extra cautious not to contaminate the new batch by not cleaning up from the old batch properly.
Thank you so much for the fast reply!!! I am going to go clean and sterilize everything and start over. Should I try whole wheat again as the base flour? Or go right to AP?
I suggest because this has happened you make doubly sure it doesn't happen again. So once sterilised you can also use pure pineapple juice till the starter is strong then switch to water. As for flour begin with wholegrain as that has all the good stuff then if you wish you can switch to AP or bread flour.
Thank you!!! I’ll have to run out and get some pineapple juice!
No preservatives. This will make it acidic and help keep the bad stuff away.
Have you ever tried using Apple cider vinegar?
If ya have oj, add a teaspoon or so when ya start. May not help a mold problem, but not a bad idea anyway.
And, if ya see red, leave it for dead, anything else can be revived. Enjoy!