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I started my sourdough sponge yesterday using the method in Wild Fermentation (2c flour, 2c water). I've been stirring frequently, but it has grown a bit of mold at the top. Is this just part of the flora that occurs before the wild yeast takes over? Or is it ruined and I should start over?<br>
TIA
 

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Bump <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lurk.gif" style="border:0px solid;" title="lurk">:
 

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You should probably toss it and start over ..<br><br>
my grandma used to just scrape the mold off and reactivate it, but it always kind of grossed me out and I'd never eat her bread after that. :LOL since it's not really starter yet, just the mix .. I'd say start over, and scald your container first. (wash in hot soapy water, then stick it in a pot of boiling water for a few minutes, or rinse it w/boiling water inside and out) It you have a well-established starter you can scrape the mold out, take a few tablespoons of the best looking part of it, and feed it but ..<br><br>
It may just be that your water was too warm, or your container wasn't quite covered. You can also refridgerate it after about 6 hours, although it will "grow" slower.<br><br>
Try a quick search on MDC for sourdough posts by Cathe .. she's a goddess with it! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngbiggrin.gif" style="border:0px solid;" title="orange big grin">
 
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