Sourdough starter question.....


I have a starter that "seems" to have maybe gone bad. It has what looks like a dryish powder on top, maybe separated?????. The starter is probably a month and a half old. I keep my starters in the "doubling" containers, on the kitchen counter. The kitchen never gets very warm and this time of year is probably never 65*. By the way. those doublers are great.....The other starter is fine. Do I snap seal the lid when storing or should they be somewhat vented? I am fairly new to baking, started after I retired.....My sniffer is not the greatest, so smelling is probably not an option.

badge posted by: msubobcats on October 15, 2010 at 3:53 pm in Baking, sourdough
share on: Twitter, Facebook
Replies to this discussion
Select your preferred way to display the comments and click "Save" to activate your changes.
reply by: pjh on October 15, 2010 at 4:03 pm

Going forward, it's best to keep your starters in the fridge, for prolonged storage.

Is the powder on top cream-colored and flaky - does it look like dried dough? If so, that's probably just what it is. Break down through it; is there creamy looking soft starter underneath? If the top looks like dried batter and underneath looks fine, simply scrape off the top, feed it again, and continue.

If the dried stuff on top looks like mold, or fuzzy - discard your starter.

I wouldn't snap the lid completely closed; best to have some ventilation, so the yeast can "breathe."

Good luck - have fun with your new hobby!

reply by: kittykat3308 on October 15, 2010 at 5:07 pm

I agree with PJ that it is best to keep your starter in the fridge and just take it out for weekly feedings than return it back to the fridge till it is needed. Take your starter out of the fridge about 12 hours before you want to use it. I hope this helps

reply by: msubobcats on October 15, 2010 at 6:06 pm

Just to be safe I began a new starter.....
I have not bought bread for quite a while. I just cannot justify buying when I can make a MUCH better loaf.....