How to Make Your Own Sourdough Starter • The Prairie Homestead
Mold in sourdough starter is a potential health risk and can be prevented. Improper storage, contamination, and irregular feeding can cause mold in sourdough starter. Preventing mold in sourdough starter requires proper care, cleanliness, and regular feeding. Recognizing the signs of a moldy sourdough starter is important for early detection.
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Contaminated Ingredients. There are 3 ways ingredients can cause mold on your sourdough starter: Your flour might contain mold spores. It could be that the flour is old or was stored in a damp environment. Solution: try a new or fresh flour. The other reason can be bleached flour or conventional flour. Bleaching flour can kill the wild yeasts.
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Sourdough starter troubleshooting: points to remember. Well-maintained mature sourdough starters are extremely hardy and resistant to invaders. It's pretty darn hard to kill them. Throw out your starter and start over if it shows visible signs of mold, or an orange or pink tint/streak.
Moldy sourdough starter and where mold on sourdough starter is visible
Mold is the worst enemy of your sourdough starter. Many people advise to throw the starter away and create another one from scratch. There might be another way because throwing an old starter away can be quite emotional for bakers. Bacteria and yeast should be in a balance. You normally have a balance of fungus (yeast) and bacteria in your starter.
Is my sourdough starter molding? (Description in the comments) r
Although mold growing on a sourdough starter is uncommon, it is vital to recognize what mold looks like as it means there is a problem with your starter.The yeast in sourdough starter is a living organism, so it can be unpredictable. On the one hand, you need to keep the starter fed and in a warm environment to get the yeast to grow.
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With the starter on the scale, zero out the scale (also known as taring the scale). Add Flour and Water - Add 150 grams of flour and 150 grams of water making sure to zero out the scale in-between each addittion. Note: See "Selecting the Right Flour" and "Choosing the Best Water" sections above.
Is my starter molding? Sourdough
The best, and simplest way to keep your starter from molding is by feeding it at least every 24 hours. Usually, mold destroys any ferment. However, sourdough starters are the most forgiving of any fermented food. White mold or fungus can grow as a pellicle on the surface of your starter for a few main reasons: First, mold can grow when you do.
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Mold on a sourdough starter typically ranges from white to darker greenish-brown and is always at least a little fuzzy (but it is sometimes difficult to see the fuzz). It can also be yellowish or bluish in color. As a general rule, if there is growth on your starter that is even slightly fuzzy, it is mold.
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Mold on sourdough starter appears as discolored patches in blue, green, pink, or white, possibly with a rancid smell. If mold is detected, the starter is contaminated and unsafe for consumption. Discard it immediately. To prevent mold, clean your equipment, cover your jar, and refrigerate if not feeding the starter frequently. 1. Recognizing Mold
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Take a small pot and mix a teaspoon of sourdough with roughly 30 grams of water and 30 grams of flour and cover. The following day, discard some of the starter, leaving just a teaspoon's worth in the pot and repeat the feedings. Repeat this for two or three days, moving to a bigger pot and refreshing as normal.
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1. Dig out about one teaspoon of non-moldy sourdough starter. If there appears to be a layer of mold on top of the starter, you can peel it off to get to the non-moldy stuff underneath. Or, if you suspect that the mold goes deeper than that, take a spoon and dig right to the bottom of your starter jar.
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If you need to skip a feeding, put your starter in the fridge. Feed your starter in a clean jar. Move your starter to a fresh, appropriately sized, clean jar every other day. Use the right flour to water ratio. For bread flour starters use 1:1, for most whole wheat and rye flours use 1:2.
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Feed your starter as usual. Once it's active, prepare a baking sheet with a layer of parchment paper. Use a clean spatula to spread a thin layer of active sourdough across the paper (covering most of the surface). Use a piece of plastic wrap to loosely cover the starter to keep debris away.
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At the next feeding, add 1 teaspoon of honey to give the starter some additional sugar to help feed the yeast. At the next feeding, use a bit of whole wheat flour (or another whole grain flour) mixed with the all-purpose flour. Try replacing 10-20% of your all-purpose flour with whole grain flour for that feeding.
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While mold is fairly uncommon when working with a sourdough starter, it does occasionally happen and is generally caused by either contamination (soap or food residue are the most common) or weakened yeast (skipped feedings, improper ratios, etc.). Once your sourdough (or the jar) has developed mold, you have a couple of options.
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Feed at least once a week at room temperature, or daily if increasing starter activity. Use equal parts water and flour by weight - too much water yields a runny starter mold can permeate. Let it double in size between feedings. Neglecting feedings leaves starter watery, acidic, and full of starch mold feasts on.
