Diaster! Sour Dough Bread Starter Gone Bad
April 28th 2009 02:18
Category: No Category
Starter As It Should Be
Today I had a disaster. I got my Sour Dough Bread starter out of the fridge, meaning to use it and bring it to room temperature before starting the bread making process. I'd noticed the last couple of times I'd refreshed it, that something seemed wrong with it, but wasn't sure what.
Today I discovered what.
Heavy sigh of sadness, my sour dough starter has mold growing in it, and it shouldn't. I've made starter, and kept starter going for years, but this time, something went badly wrong. Mold is not something you ever want to see on your sour dough starter, not ever!
So I'll be dumping my starter and restarting some.
I'm pretty sure I know what went wrong and I'm going to test my theory when I start another batch. I used a new larger jar this time when I made my starter and I think the seal wasn't tight enough. The seal on starter has to be very, very tight or air gets in and mold can happen, shouldn't because after it starts, in five to seven days, to ripen, so to speak, it is refrigerated. Then weekly you stir, or shake it up, add some sugar and shake some more, you can use honey. As you use some you add flour, water, and yeast to the whole mix, and it continues its lovely fermentation. It isn't a hard process nor a necessarily a delicate one, just simple easy steps.
Tomorrow I'll start two batches, one in my old, smaller jar, and one in my new jar and we'll see how long they take to get ripe and if either grows mold after a few months. Oh, did I mention, I've used the same starter for about six months, no problems until the last couple of weeks. So it took a while or something I added was different, but I don't know what it could be. Flour, water, yeast, and sugar.
Stay tuned for updates, goddess of bread I'd love to skim off the mold and see if the starter still worked but I'm also a coward where food fitness is concerned so I won't.
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Comment by Carolyn Cordon
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