The Healthy Sourdough Starter Series, Episode 1: Mold

Was that mold on my sourdough starter?
If you have ever thought you had mold on your sourdough starter then this is the video for you!
Sometimes it's hard to know what mold really looks like. But maybe you didn't need to throw that starter out after all.
See the difference between actual mold and TWO lookalikes that are not mold.
Learn where mold comes from, what to do if it's on your sourdough starter, and two chemical-free ways to prevent mold on all your future sourdough starters.
→Link to all my sourdough recipes - www.butterforall.com/traditio...
→Link to my Sourdough Master Recipe - www.butterforall.com/traditio...
→Link to my sourdough guide with instructions for starting a new starter from scratch - www.butterforall.com/traditio...
→Link to my favorite sourdough tools and ingredients - www.amazon.com/shop/butterforall
→Link to learn more about mold certification and find an inspector - iicrc.org/mrs/

[@myhomesteadlife]

Love that you're doing this series!!

[@ButterForAll]

You are a great friend, Amber. I can't wait to see your sourdough starter take off!

[@tysonfromm5397]

Love your videos and recipes. Thank you!

[@ButterForAll]

Thanks so much Tyson! I'm happy you are here :)

[@GunnaonedayHomestead]

This was fab. I was about to throw out my sourdough before watching this . Thank god I saw this 🙏 I think it was a kahm yeast and hooch mix

[@ixchel2740]

Very thourough in explanation, I do have a question, my starters formed a skin (if you will, layer etc.) on top but the color is orange, the top layer is dried tho, shall I discard completely? One of my starters (the 1st starter), does not have that orange layer, I separated it from the others that do have that layer. Eagerly awaiting your educated response and THANK YOU!!!!

[@ButterForAll]

I wouldn't mess around with anything that is orange or pink. While it might not be mold, it is more likely the bacteria Serratia Marcescens. en.wikipedia.org/wiki/Serratia_marcescens It's just not a bacteria you want proliferating in your starter. Like I talk about in the video, the stronger and more balanced your starter is, the easier it will be for it to resist fungal or bacterial contamination. You can try to cultivate a strong starter with the one you have separated, but if you see any discoloration then I would sanitize everything with the boiling water method that I describe, get some nice organic whole wheat flour and start a new starter. The more often you feed it, and keep it active and happy, the less chances of contamination.

[@ButterForAll]

Types of mold - jselabs.com/blog/types-of-mold-colors/

[@melodyreddecopp5591]

What about flies and other insects that make their way into the kitchen during the summertime? Wouldn’t they be able to get into the starter if it is not secured with a rubber band and cloth?

[@foodprood]

I love your recipes! I do have a question tho, its not judgment just a learning experience. Sooo many other sourdoughers leave a cloth on top of their starter to grab the wild yeast. I see you do not because of the mold reason. I get that but any further explanation? Trying to understand :)

[@ButterForAll]

While it is true that you can trap wild yeast from the air, it is much more likely that the yeast spores are already in the flour. There is absolutely no reason to try to grab yeast if you use even a tiny percentage of organic whole wheat meal to start your starter. A bleached white flour will be harder to get going because much of the microflora and fauna have been obliterated with chemical treatments. Once the yeast is established in the starter then there is even less reason to cover with a cloth. The yeast isn't going anywhere. It's a perpetual cycle. That's why you save a little each time to inoculate the next batch. Hope that helps!

[@foodprood]

@@ButterForAll appreciate your response! Makes sense. Thank you ! Looking forward to more videos

[@ValentinaRutman]

Can you please tell me if mold can form on top of the starter stored in the fridge? I have a hard white layer on top of the Einkorn starter stored in the fridge, I have a starter stored in the fridge all the time and I cover it very tight, I noticed it gets very dry. There are so many opinions on different subjects, so it is confusing. Thank you

[@ButterForAll]

Hi Valentina, It's hard for me to say without seeing the starter. I would doubt mold on a refrigerated starter, but it could happen. Can you send me a photo of the starter at [e-mail] ? Also, what hydration % do you keep your starter at?

[@Carlie_flower]

My starter keeps getting a greyish almost green color to the spots touching air even after only a few hours and im not sure if its mold but im so sad... I think i have to throw my starter away and ive had her for 3 years 🥺

[@ButterForAll]

It's most likely just oxidizing. Maybe it's fermenting quickly or unbalanced and has a lot of acid build up. Unless it looks fuzzy, then it's definitely mold.

[@Akutikun]

If this advice was followed, there would be no starter. They've had starters that have lasted supposedly for hundreds of years. You think that they just tossed everything out at the first sign of mold?

[@ButterForAll]

I've never had mold on my starter. Old starters are even more likely to resist mold. Young starters are much more susceptible