I’m assuming this green (mold?) isn’t normal. Where did I go wrong? This is 50/50 wheat/bread flour. 30 hours after first mixing. Do I feed? Is it garbage? SOS
I’m assuming this green (mold?) isn’t normal. Where did I go wrong? This is 50/50 wheat/bread flour. 30 hours after first mixing. Do I feed? Is it garbage? SOS
by non_omnis_moriar777
9 Comments
pareech
If you just created a starter and are seeing mold, chuck it and start over.
endlesscroissants
Unfortunately, it has to be thrown out. Try creating a new starter with pineapple juice instead of water. In James Morton’s sourdough book, he talks about this and how it seemed to result in no mold more than water and flour did.
littleoldlady71
Are you using different flours for the starter? If so, this can be a sort of color change from them.
Artistic-Traffic-112
Hi. Regret to say not recoverable. Agree with ‘endlesscroissants’ either use pineapple juice method., or
Starter:
What you need; a 1lb ham jar with screw down lid, sll silicone spatula, elastic band to fit jar digital scales (accurate to 1g) a food probe thermometer.
My starter recipe is simply a flour mix of 80% strong white bread flour and 20% whole wheat and a water mix of 80% water and 20 % fresh lemon juice.
Starting off 15 g flour mix 15 g lemon water. Mix together in jar. Scrape down inside of jar (don’t wipe cloths and fabric harbour contaminants). Place lid on top and screw oj loosely. Allow to sit somewhere warm 27°C (82°F) for 12 hours.
Feed 1: Mix thoroughly. Reduce by half and feed wit 15g flour mix and 15g lemon water. Scrape down fit lid and mark level. Allow to sit out at ideal temperature. 12hrs. May be aware of slight rise or bubbles
Feed 2: Mix thoroughly. Reduce by 2/3 to 15g feed as before. Repeat to fitting lid. And rest period should be aware of noticable rise up to 50%
Feed 3: As feed 2. Rest period 12 hrs expect rise of 75 to 100%
Feed 4: As feed 3. Ferment for 12 hrs . Should now rise to triple. Start to note time to double.
Feed 5: As feed 4. Ferment forb12 hrs should find time to doubling has reduced to under 6 hrs.
Feed 6: Change feed to 15g flour mix and 15g plain water. Should rise to double inside of four hours.
Ready for baking.
You don’t need much starter. I keep 45 g in the fridge. When I want to bake I pull it out let it warm up before feeding it 1:1:1 this gives me my levain and 15g surplus to feed 1:1:1 to become my new starter. It lives in the fridge till needed
Happy baking
Please let me know how it goes.
sd2528
I’ve started from scratch multiple times and have never fed my starters anything but flower and water. I know people do it but the idea of consuming pineapple juice that has been sitting out for months/years is incredibly gross to me. There is also no need. Just be patient. It may take 3 or 4 weeks, but flower and water only works. And there is no need to mess with a formula that has worked for hundreds of years to save a week or 2 at the beginning of a starter that will last years/decades if maintained correctly.
roofstomp
RIP
IceDragonPlay
Looks suspicious. I would throw it away and sterilize jars, lids, tools.
What kind of lid are you using?
What temperature is the starter stored in?
Emotional_Molasses82
If its green its mold. If your sourdough starter is super active, like too active and too warm. and there’s too much humidity, um, it can grow mold because it’s just going too quickly. Pink streaks, slight pink tinge, or orange streaks in the top of your starter: Serratia marcescens: This is a common, potentially infectious bacteria that takes advantage of underfed starters. Try to sterilize the jars used and the space where you will place them. Try to keep the temperature constant and well ventilated without too much humidity. Use regular, unbleached all purpose flour or bread flour for best results. To create the sourdough starter on Day 1: 60 g (1/2 cup) whole wheat flour. 60 g (1/4 cup) water. To feed the sourdough starter each day (Days 3-7): 60 g (1/2 cup) unbleached all purpose flour or bread flour. 60 g (1/4 cup) water. I hope this gonna help you good luck 🤞.
gaborzitoo
I did recover a starter I had left in the fridge for over a month and somehow it developed mould on top. I saved a teaspoon of it from underneath that had no visible mould and fed it again. It was a strong/developed starter already.
9 Comments
If you just created a starter and are seeing mold, chuck it and start over.
Unfortunately, it has to be thrown out. Try creating a new starter with pineapple juice instead of water. In James Morton’s sourdough book, he talks about this and how it seemed to result in no mold more than water and flour did.
Are you using different flours for the starter? If so, this can be a sort of color change from them.
Hi. Regret to say not recoverable. Agree with ‘endlesscroissants’ either use pineapple juice method., or
Starter:
What you need; a 1lb ham jar with screw down lid, sll silicone spatula, elastic band to fit jar digital scales (accurate to 1g) a food probe thermometer.
My starter recipe is simply a flour mix of 80% strong white bread flour and 20% whole wheat and a water mix of 80% water and 20 % fresh lemon juice.
Starting off 15 g flour mix 15 g lemon water. Mix together in jar. Scrape down inside of jar (don’t wipe cloths and fabric harbour contaminants). Place lid on top and screw oj loosely. Allow to sit somewhere warm 27°C (82°F) for 12 hours.
Feed 1: Mix thoroughly. Reduce by half and feed wit 15g flour mix and 15g lemon water. Scrape down fit lid and mark level. Allow to sit out at ideal temperature. 12hrs. May be aware of slight rise or bubbles
Feed 2: Mix thoroughly. Reduce by 2/3 to 15g feed as before. Repeat to fitting lid. And rest period should be aware of noticable rise up to 50%
Feed 3: As feed 2. Rest period 12 hrs expect rise of 75 to 100%
Feed 4: As feed 3. Ferment for 12 hrs . Should now rise to triple. Start to note time to double.
Feed 5: As feed 4. Ferment forb12 hrs should find time to doubling has reduced to under 6 hrs.
Feed 6: Change feed to 15g flour mix and 15g plain water. Should rise to double inside of four hours.
Ready for baking.
You don’t need much starter. I keep 45 g in the fridge. When I want to bake I pull it out let it warm up before feeding it 1:1:1 this gives me my levain and 15g surplus to feed 1:1:1 to become my new starter. It lives in the fridge till needed
Happy baking
Please let me know how it goes.
I’ve started from scratch multiple times and have never fed my starters anything but flower and water. I know people do it but the idea of consuming pineapple juice that has been sitting out for months/years is incredibly gross to me. There is also no need. Just be patient. It may take 3 or 4 weeks, but flower and water only works. And there is no need to mess with a formula that has worked for hundreds of years to save a week or 2 at the beginning of a starter that will last years/decades if maintained correctly.
RIP
Looks suspicious. I would throw it away and sterilize jars, lids, tools.
What kind of lid are you using?
What temperature is the starter stored in?
If its green its mold. If your sourdough starter is super active, like too active and too warm. and there’s too much humidity, um, it can grow mold because it’s just going too quickly. Pink streaks, slight pink tinge, or orange streaks in the top of your starter: Serratia marcescens: This is a common, potentially infectious bacteria that takes advantage of underfed starters.
Try to sterilize the jars used and the space where you will place them. Try to keep the temperature constant and well ventilated without too much humidity.
Use regular, unbleached all purpose flour or bread flour for best results.
To create the sourdough starter on Day 1:
60 g (1/2 cup) whole wheat flour.
60 g (1/4 cup) water.
To feed the sourdough starter each day (Days 3-7):
60 g (1/2 cup) unbleached all purpose flour or bread flour.
60 g (1/4 cup) water.
I hope this gonna help you good luck 🤞.
I did recover a starter I had left in the fridge for over a month and somehow it developed mould on top. I saved a teaspoon of it from underneath that had no visible mould and fed it again. It was a strong/developed starter already.