starter

Hello Pat,

Just joking. 

It shouldn't be impossible to keep a sour dough in a humid climate and generally the acid environment in the culture is a very good mould inhibitor so it seems that you are getting an infection before the bacteria get a chance to establish that acid environment.

You don't say how you are covering your jar but the one that I use has a screw top and I keep it with the lid at least half screwed on so that it is well sealed but not airtight.

I am assuming that it could also be fairly warm so if you have a cooler spot in the house or an Esky that you can cool down with an ice brick that might be something to consider.  The fridge would be a bit extreme until you get your culture established.

The other thing that is sometimes recommended for establishing a culture, though I have never tried it and am not a great fan of the concept, is to artificially raise the acidity of the environment in the early stages of establishment by adding pineapple juice as part of the liquid.  This is supposed to favour the growth of the acid loving bacteria and get them going at an earlier stage and presumably would reduce the potential for mould growth.

One other thing might be to be sure to keep the sides of the jar well scraped down to minimise the amount of spots where the mould can feed and grow.

Good luck with your projects.

Farinam

I have my starter in a stoneware crock with a glass lid not the one for it it will wiggle around. We have no a/c and the crock sits on the counter year round in front of a north window. I use, and have for years, potatoe water. Scrub your potatoes, organic if you have them, boil til done. Remove potatoes and strain liquid. Be careful not to burn yourself. Let it cool to 110 to 115degreesfarenheit if you wish to use immediately. Add two cups of potatoes water to about one cup flour.it will be as a thin pancake batter.Mix together an then put it in your crock or other container..place the rest of potatoes water in a jar in a refrigerator. Use this potatoes water  for feeding the starter. I just add it right from refrigerator, to starter and then my flour and it is always proofed by morning. I started mine with wheat flour..and to this day can add any flour I want...though I do not add it to the crock if it's not wheat. I remove a cup to another container then add the flour of choice, and some of the potatoes water.                                                                                                       

Forgot to mention, shake the jar of potatoes water, after you remove it from the refrigerator. The starch from the potatoes will settle in the bottom of the container in which it is stored. Then measure out what you want..I feed my starter every night, so it is ready by morning. 

Also after you mix in your crock or take starter out...with clean finger I wipe down sides. Continue rinsing fingers in hot water and wiping down sides til they are clean..My crock is large..8 to 9 cup capacity ...as I use it daily and find the larger size allows me to dip out easily.

It should be ready in less less a week...remember to feed it after removing a cup.  This cup makes excellent pancake starter.