How to Revive Your Mouldy Sourdough Starter: A Comprehensive Guide
Do not worry; you can fix this issue just as I did with my one hundred-year-old Alaskan sourdough starter. My prized starter, which had been more yeasty than sour, produced the most delightful sourdough pancakes. One day, however, I noticed it had developed a pinkish upper layer and a bad smell. Although distressed, there is hope! Here is a step-by-step guide on how to revive your mouldy sourdough starter and ensure it is fit for baking once more.
Step-by-Step Guide for Reviving Your Mouldy Sourdough Starter
1. Initial Assessment: Before attempting to revive your starter, it is important to assess the extent of the problem. If the entire starter is moldy, it's best to discard it and start over. However, if only a portion of the starter is affected, you can still salvage it. Identify the bad part and scrape it off, taking out as much as you can. Place the healthy portion in a clean, sanitized container.
Feeding the Healthy Starter
2. Feeding: Once you have isolated the healthy starter, feed it appropriately to revitalize it. Mix four cups of flour with water and add the starter. Ensure the mixture is thick and bubbly. Place the container in a warm, draft-free location, ideally around 25-30°C (77-86°F). This environment will facilitate the activation of the yeast.
3. Discarding and Feeding: After 24 hours, discard a cup of the starter and feed it again with four cups of flour and water. Repeat this process daily until the starter shows consistent signs of activity. You will know it is ready when it rises significantly and has a pleasant, fresh scent.
Understanding the Impact of Flour Types
4. Yeast Adaptation: It is important to note that the more you feed your starter, the more it will adapt to the yeast found in the air wherever you live. This means that your starter might develop a slightly different flavor profile depending on your environment. For example, my Alaska sourdough started to taste more like San Diego after being fed regularly. This is perfectly normal and does not necessarily impact the quality of your final products.
Creating a Backup Starter
5. Preservation: If you have a particularly fond or delicate starter, consider creating a backup by taking a small amount and sealing it in a vacuum-sealed bag in the freezer. This starter can be kept frozen indefinitely and revived simply by thawing it and feeding it as usual.
6. Discarding the Old Starter: Once your new, revived starter is active and healthy, you can discard the old, mouldy portion. Start with a fresh, clean container and begin cultivating it again.
Conclusion
Mouldy sourdough starters don't have to be a cause for worry. With the right steps, you can revive them and continue your baking journey. Whether you are experiencing issues with your starter or simply want to maintain its health, these tips will help you achieve the perfect sourdough every time.