3 ms·

In Germany, I have flour, but no yeast I made a sourdough starter. It is kind of working, but some parts are tasting odd. There was also mold buildup at the ma

• lostlogin 7y ago
  > There was also mold buildup at the margin Throw that bit away and give it more flour and water (I use a 70g flour/100g water ratio). It'll be fine.
• cyphar 7y ago
  You need to make sure that the culture is stable before you use it -- it should smell sour, but with no other foul smells. In the first week of a new starter, you shouldn't use it because the bacterial cultures are still fighting for dominance. As for mould build-up, that isn't a good sign. It does happen and I know people who just scrape off the mould and move on with their lives but I'd personally start again from scratch.
  • benibela 7y ago
    It got better The real problem is that I keep it in the fridge too long, when I do not need it