Cautionary tale for the lazy bakers like myself – don’t leave your starter at room temperature for a week and expect it not to develop the pink mold!
Thankfully my local bakery gives starter away to anyone who asks so I was able to recover.
My recipe is:
400 g white bread flour,
280 g water,
10 g salt.
I add salt after 1 hr autolyse, then do 4 sets of stretches and folds and leave it to bulk ferment on the counter overnight (it’s cold here).
Then pre shape in the morning, leave for 30 mins, shape and throw in a banneton. With this loaf I left on the counter until I baked it (maybe 3-4 hrs), sometimes I’ll pop it in the fridge, all depends on my schedule.
Baked in the Dutch oven at 230° C for 50 minutes, with the lid taken off half way through.
It’s a tiny bit overproofed probably, but I’m happy with it nevertheless!
by Mysterious_Brush4085
4 Comments
**Hello Mysterious_Brush4085,**
**I’M ONLY A BOT & CAN’T READ/REPLY. BEEP BOOP**
**TO AVOID POST REMOVAL**,
please review [our rules wiki page](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/).
Posts of **Sourdough Bake photos** are removed without notice when **Rule 5** isn’t met
(**including ingredients & process** in your main post/comment section).
**Need help or feedback?** Post a clear question, include a crumbshot, be detailed & specific. **NEW** [ Rule 5 FAQ/TIPS & TRICKS](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) – WIP 🙂 .
***
Still have questions? [Modmail us :-)](https://www.reddit.com/message/compose?to=/r/Sourdough) – this message will self destruct.
– #**[READING CRUMB GUIDE ](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)**
[Wiki index](https://www.reddit.com/r/Sourdough/wiki/index/), & [FAQ Beginner starter guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
Well done 😍😍
Bragging much 😊
So, why didn’t you just grab a bit of the start you discarded and add it to some new flour and water at 100% hydration to start a new one? I’ve ended up doing that and it seems to work.
My theory – I believe the yeasts are more aggressive when there’s lots of food and water & will crowd out the bacteria. When the food goes and there’s an abundance of dead yeast & not much competition, that’s when the bacteria get active.