organic grape starter

Last summer I made to starters from organic grapes. I read about this in a book by Nancy silvermann.

the first was made from Spanish grapes:
 about twp cups of ( unwashed grapes, stems and all)
a cup or two of water ( not tap, no chlorine)
and high gluten white bread flour ( I use King Arthur)
put in a blender un till all grape stuff is thouroughly intergrated.
It takes about 2 weeks of feeding 50% water and 50% flour to get the starter active- but oh! my what a flavour

My question is: recently one of my starters has developed a MOLD - I take it that I have been invaded with a sourdough virus- should I throw this out? start over or scrape off the mold? any ideas
Jerry

6 comments

is not uncommon in many foods.

See this thread for some info http://sourdough.com/forum/topic/1093

There's a lot of info on other stuff you may or may not be interested in, but your question is answered. See also the last page http://sourdough.com/forum/topic/1093?page=1#comment-11063 which shows a picture of a mouldy starter/sourdough.

I would start over again. A good sourdough culture is resilliant to foreign bacteria or molds unless it is left unattended for more than several months. Start the sourdough with a chease-cloth and once it is established, keep it in a sealed container in the refridge.  Good luck, Adam
We used grapes and strawberries to obtain our cultures for mold in microbiology, because a variety of molds are so prevalent on the skins. Are you still adding any grapes to your culture? If so, I would discontinue that because you are just reinforcing the mold in your culture. Otherwise I am with Boris, you should be able to keep your culture. Just scrape it off, use a clean jar, put some of your culture in the jar and refresh it. Boris that rye mold is pretty interesting...wonder what species it is? Terri

You really are what you eat, so eat wisely...

since finding mold- I have since scraped off the mold, replenish with flour and water every time I use. almost daily now. The breads are great- i guess I need to get the camera out- I am looking at doing some rye breads- tothis point mostly French type breads and some whole wheats. Jerry

camera clicking.

Nice job! alot of usefull information, thank a lot!