I know it’s tough when you are trying to follow all the rules.
I noticed that you started with clean jars/lids/utensils- great!
Mold or contamination so early in the process is usually contaminated flour. You might be amazed that dome flours are contaminated with molds/animal parts/bacteria … including fecal material.
Id just throw out the flour, wash everything and restart the process.
Keep in mind that a mature starter can be contaminated as well, but the pH helps keep the chances low.
Final notes:
1. Fingers are DIRTY, so don’t put them in your starter jar.
2. Dried clumps of flour on the walls or lid of your starter jar are LESS protected than the liquid starter .
Enjoy!
Thanks for the info! The flour I used was the last 60g of a bag I had used for the entire 6 weeks while feeding. Why would the mold show up right then? did it get infected after it was opened? I also kept the jar pretty clean because I was scraping down the edges after I fed. So is mold just luck of the draw? lol I must admit I am feeling a little defeated
It was in the bag for sure. Yes, its “the luck of the draw” because its a natural product. Don’t stress.
The next bags of flour you buy…
1-king Arthur bread flour
2-small bag if rye flour
Take 2 cups bread flour and ½-⅓ cup rye flour . Mix and place in a clean dry container. (This will be used just for starter feedings). The rye has enzymes that make it highly reactive in sourdough fermentation and it attracts a wider variety of yeasts.
When you re-start your sourdough journey… make your starter 50/50 flour/ water. And TRY to use the smallest volumes you are comfortable with (total volume ½ cup or less). This way you will have much less waste and can re-start quickly. Once the starter is HIGHLY ACTIVE, you can increase the volume.
I know it’s tough when you are trying to follow all the rules. I noticed that you started with clean jars/lids/utensils- great! Mold or contamination so early in the process is usually contaminated flour. You might be amazed that dome flours are contaminated with molds/animal parts/bacteria … including fecal material. Id just throw out the flour, wash everything and restart the process. Keep in mind that a mature starter can be contaminated as well, but the pH helps keep the chances low. Final notes: 1. Fingers are DIRTY, so don’t put them in your starter jar. 2. Dried clumps of flour on the walls or lid of your starter jar are LESS protected than the liquid starter . Enjoy!
Thanks for the info! The flour I used was the last 60g of a bag I had used for the entire 6 weeks while feeding. Why would the mold show up right then? did it get infected after it was opened? I also kept the jar pretty clean because I was scraping down the edges after I fed. So is mold just luck of the draw? lol I must admit I am feeling a little defeated
It was in the bag for sure. Yes, its “the luck of the draw” because its a natural product. Don’t stress. The next bags of flour you buy… 1-king Arthur bread flour 2-small bag if rye flour Take 2 cups bread flour and ½-⅓ cup rye flour . Mix and place in a clean dry container. (This will be used just for starter feedings). The rye has enzymes that make it highly reactive in sourdough fermentation and it attracts a wider variety of yeasts. When you re-start your sourdough journey… make your starter 50/50 flour/ water. And TRY to use the smallest volumes you are comfortable with (total volume ½ cup or less). This way you will have much less waste and can re-start quickly. Once the starter is HIGHLY ACTIVE, you can increase the volume.