hey all,
Ive tried my starter again from scratch as my first starter (which i began in January in the Aussie summer) after 6 months (and 'maybe' a little underfeeding) turned black, had heaps of mould, and smelled like nail-polish remover. i didnt want to feed anybody with that kind of bread so i chucked it. Then a few weeks later i read that 'the nail polish remover' starter can be salvaged, doh!
SO now ive started my new starter in the heart of winter. its been going for 2 weeks and im having the same recurring problem- furry mould growing on the sides of my jar where there is a thin film of starter from when i poured half of it out. ive tried everything- ive swapped jars, ive taken it off the windowsill out of the direct sun, ive left the lid off....but still, the mould grows on the inside of the jar where there is a thin bit of starter. i didnt have this problem with my first starter (maybe because it was bloomin hot in january?)
The inside temp here is usually about 14-19 degrees celsius at the moment.
Apart from the mould, i have a sour smell and a small amount of bubbles. but in no way has it increased in volume. im still waiting for that to happen (willing it to happen as it did with Jase in a previous forum). my first starter didnt double in volume either, but i baked with it anyway. it was yummy, but dense, bread with a real sour taste!
Any assistance with my current starter probs is welcomed.....
Cheers,
Bianca
Ive tried my starter again from scratch as my first starter (which i began in January in the Aussie summer) after 6 months (and 'maybe' a little underfeeding) turned black, had heaps of mould, and smelled like nail-polish remover. i didnt want to feed anybody with that kind of bread so i chucked it. Then a few weeks later i read that 'the nail polish remover' starter can be salvaged, doh!
SO now ive started my new starter in the heart of winter. its been going for 2 weeks and im having the same recurring problem- furry mould growing on the sides of my jar where there is a thin film of starter from when i poured half of it out. ive tried everything- ive swapped jars, ive taken it off the windowsill out of the direct sun, ive left the lid off....but still, the mould grows on the inside of the jar where there is a thin bit of starter. i didnt have this problem with my first starter (maybe because it was bloomin hot in january?)
The inside temp here is usually about 14-19 degrees celsius at the moment.
Apart from the mould, i have a sour smell and a small amount of bubbles. but in no way has it increased in volume. im still waiting for that to happen (willing it to happen as it did with Jase in a previous forum). my first starter didnt double in volume either, but i baked with it anyway. it was yummy, but dense, bread with a real sour taste!
Any assistance with my current starter probs is welcomed.....
Cheers,
Bianca
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Replies
Hi Bianca .. Not knowing where the mold comes from exactly, I am guessing it is from your water, or your environment. Or possibly it is coming from the store or the flour itself. What kind of flour are you using?
To eliminate some chance of mold. Scrub your next jar out and pour boiling water into it, let it stand 5 minutes then turn in upside down on a clean paper towel. Take some water and boil it then pour it into another jar while boiling hot and let it cool. Keep a tight lid on it and use this water to refresh your starter with. Make sure you replace your jar everyday with a new clean sterile jar when you refresh your starter. Also if you could get flour from a different store just in case the store or the flour is the source of the mold. When you bring it home put it in a well cleaned sterile if possible container and keep it sealed except when you use it.
Contrary to popular belief the yeast is mostly on the grain. So it is best to use a good organic flour to start your culture with. Maybe some of your mates from Oz will give you some good brand suggestions. Or do a search within the site for best flours to use.
You also might want to try the pineapple solution from Debra Wink at the fresh loaf. If you are interested it is pretty easy to search for. She has a lot of scientific information about how sourdough starters work. Once you get it started again the acidity of the lactobacilli will keep it healthy.
As far as cold is concerned sunlight is probably not a good idea for a starter. I would suggest that if your oven has a light put your starter in there with the light on, less ultraviolet and infrared. Make sure you put a note out so the oven doesn't get turned on by accident. But you can have a nice toasty warm spot in there with just the oven light. Perfect for baby starters or for refreshing your starter on a chilly day.
Hope this helps...
Terri
After wrestling with mould in my new starter I decided to overtake and out compete it by feeding the starter more frequently (from 24 hourly to 12 hourly). It worked and now, 18 months later, I can leave it for 24 - 36 hours before feeding again and it bubbles happily ( well, hungrily) back with no mould signs (touch wood).
There's mould everywhere! Just ask any new world cheesemakers who work in places where the desired mould isn't yet endemic..
Millciti- the water i use is normally cooled boiled water or filtered water and the flour is organic white flour. not sure about the environment...its clean and starter is not near other foods.
I will try purchasing more jars rather than using the same two, and your idea about the actual flour container is a good point. the container i store my flour in may not be completely sterile.
Will try these suggestions and putting the starter in oven with light on and will see how i go!
Will keep you posted....
Cheers,
Bianca