About bacterias etc in sourdough


Hi, I am new to this community, but I have been baking sourdough breads for about three years.  I have a question that may seem a bit over the top, but I ask anyway:
Is there any possibility that a Sourdough starter which smells good, works fine, and produce fantastic bread, can contain any bacteria or parasites that are not healthy for us?

I ask because to me sourdough still seem a bit magic, and I tend to ask: how can I know that this is good?

I dried my starter in May, and when I tried to wake it up in august, it took me a good five or six days before it started to behave and smell normal.  I fed it twice and left it in room temperature for four or five days, while I wondered if I had to make a new starter. 

Can someone please comfort me? :)

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