Location: Cache Valley, zone 4b, Irrigated, 9" rain in badlands.
posted 2 years ago
Mold takes days/weeks to grow and fruit. Yeast takes minutes/hours. I wonder if it would be appropriate to refresh the starter more frequently? At a bakery I frequent, they use a portion of the existing sourdough starter to make a new starter every day. It doesn't sit around long enough for mold to grow. Even if they aren't making sourdough bread that day, they still make a new starter.
Whenever my sourdough goes mouldy I throw it out, wash the container well and sometimes sterilise the container and lid with heat, and start over. I start with just whole wheat flour and water, and usually after a couple of days I'll make my first batch and it doesn't rise very well, but then I use a little of it to start the second batch, which usually comes out well. It goes mouldy if I don't use it / refresh it with a week. It lasts longer in cool weather or the fridge, and can go mouldy in just a couple of days in hot weather.
Works at a residential alternative high school in the Himalayas SECMOL.org . "Back home" is Cape Cod, E Coast USA.
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