Shalom Anya, Thank you for your encouraging, congenial manner and your clear, well-thought-out instructions. 🤗🤗🌷🌷🌿🌿 Blessings!

@OurGabledHome

Жыл бұрын

Aww ... thank you so much for your sweet comment 💛 ~ Anja

@mariebridges2219

Жыл бұрын

@@OurGabledHome Sorry for the misspelling, Anja. Being half German myself, I should have remember the "ja"!🤗🤗💕💕

I have had Sourdough Starter since 2016 and fortunately NEVER HAD MOLD. Looking forward to your other videos.

@OurGabledHome

Жыл бұрын

Nice! In my 30+ years of actively making and having SD starters, I only had mold that one time 😌 ~ Anja

Great information, thank you

Thank you👍🏻

Your method is the only starter method that has worked for me. Thank you so much. I'm so happy! I rest my starter in the frig with the flour method you suggested. Today I noticed a couple of small grey areas when I took it out. It has a strong smell to it. I lifted it out and am feeding it today to see how it reacts and smells. I appreciate your videos so much. It's such a blessing to me and my family's health!!

Thanks for useful information 👍

@OurGabledHome

3 ай бұрын

Welcome 😊

When I'm drying herbs or proofing in the oven, I wrap the oven knob with a wide red rubber band. Everyone in our house knows that means there is something stored in the oven.

@OurGabledHome

8 ай бұрын

Great tip and thank you for sharing!

In 14:40 I just wanted to point out I think you meant Fahrenheit? As I'd imagine 70-75 degrees Celsius would kill the starter. Thanks for these tips btw! I just made your starter earlier this month and it's very active and vigorous! It took me several attempts to slow the starter down when I put it in the fridge; I ended up adding more and more flour and practically turned it into a dough in order to get it to stop being so active 😄

one thing I have missed after watching (and re-watching) your great videos is how to cover the new and also mature starters. I got mold on two of my different starters in glass jars recently and I wonder if I closed the jar lids too tightly. I had run them thru the dishwasher and rinsed with hot water. We are in a damp winter season in New Zealand and alough I don't see mould in my kitchen, it could be lurking. Thank you

@OurGabledHome

10 ай бұрын

When I keep my starters in the fridge I usually have a tight lid on. When I keep them on the counter, I lightly cover them. However, a mature starter is a lot less susceptible to mold than a young one. Hope you can figure this out!

Great videos, many thanks. Hooch, a byproduct fermentation contains a small amount of alcohol which is converted into vinegar by acetobactra (sp?), which gives the sourdough its flavor and probably its name. I inoculated my starter with a small amount of vinegar (about 10 ml), with vinegar that had mother (acetobactra), to get that process started. I still don't get a very sour loaf, no matter how much starter I start with (I don't know why).

@OurGabledHome

Жыл бұрын

I just answered your question in another video 👍 ~ Anja

Made my 1st starter and was doing well but left it in the window on day 5 and the next morning had mold. I've scraped it all off I have savaged the remaining starter. The weather has been very warm!! I am going to use the starter as it's tasting fizzy and smells good already, using the no-knead recipe but using half the ingredients as I only had 1/2 cup of starter. So now waiting to see what happens next and how my 1st loaf turns out. I'm very excited to begin this journey of learning and eating really good bread, sure to make more mistakes I guess lol .x

@OurGabledHome

10 ай бұрын

Good for you! Young starters are more susceptible to mold than established ones. Happy baking ~ Anja

Im so glad i stumbled across your channel! I like your more laid back way of controlling the starter, instead of having the starter control you😂 I have a little problem, but I'm not sure if it's even a problem. I looked at my starter after the first 24 hours and it look like the peaks, the parts that weren't level, were dry. There were bubbles I could see through the sides of the jar. And it had risen maybe a quarter or a third larger. The discolouration did not really look like mold it just looked like darker area, mottlled across just the top. I did not see any mold spores. It smelled like flour, so I just took off what I could and fed the rest. I gave it a little bit more water so it wouldn't be so dry. The next day, keeping it in my oven with a light on, it had doubled in size, with no sign of that off color. Today, Day 3, the smell has changed and if I guess properly, it smells a little sour to me, kind of like a sour fruity smell. I don't smell yeast. Its not an unpleasant smell, like you get when you've left something in the fridge too long There are bubbles on the top and throughout the starter. I'm just wondering what you think? Do you think it needs to be tossed out or will it be OK? I looked at some pictures of moldy starter, and it doesn't look like that. Thanks for your help!

@OurGabledHome

Жыл бұрын

Unfortunately, it is really challenging to give a remote diagnosis. From all that you describe, it doesn't sound like mold. For more personalized help and attention, you might consider enrolling in my online sourdough course: supersimplesourdough.teachable.com/p/super-simple-sourdough Hope this helps ~ Anja

@suew4609

Жыл бұрын

@@OurGabledHome After watching some other videos and reading online, I decided it wasn't mold, so I kept it. I baking with it today! Thanks!

Thank you for your video! I just got started and have been using a rehydrated started. I think it had matured. I read that once it does mature you can feed it about every 10 days. I got it out of the fridge today and it had mold on it. I threw it away and will start again. Do you think more frequent feeds will help? Also, our house is about 65-68 degrees and I was keeping it on the counter until I put it in the fridge last night. Thank you!

@OurGabledHome

7 ай бұрын

Thank you so much for your comment. Due to the overwhelming number of comments I get, I can no longer answer them all. You can watch other sourdough videos in this playlist kzread.info/head/PL758nsvRyHuAmfEaUooKr7OTKm1f4VQ8Y or consider signing up for my Sourdough Course where you have direct access to me supersimplesourdough.teachable.com/p/super-simple-sourdough 😊 ~ Anja

I made my starter per your instructions this winter which at times got as cold as yours does. After 2 days I set it on top of my fridge. By day 5 it doubled. It smells fruity and sour. Oh, I also developed a bit of mold on the sidewall of the jar on day 3 and wiped it off then wiped with vinegar and it never seemed to bother it. I keep it in the fridge sealed tight in a jar without extra flour. I just checked it and it's just fine. Thank you!

@OurGabledHome

Жыл бұрын

Nice! If you only have a little bit of mold, it is usually fine to scrape that off generously and keep the rest 😊 ~ Anja

I've ended up with a pink mold layer of mold on my sourdough starter a few times. I usually just scrape it off, then dig a bit deeper to make sure I get all of it. Then i feed it some organic rye flour and it recovers. I only use King Arthur flour that I buy in 10 pound bags. I mostly feed my starter with KAF all purpose flour. I didn't know about city water killing the good bacteria in my starter. I'll have to switch to bottled or filtered water to maintain the starter. 🤞 That I don't get the pink mold again. It seems to happen when I leave it out on the counter too long. Perhaps it's out of balance from too much chlorinated water and ap flour. I'm going to experiment with alternating feedings with rye or ap and hope it works. Thanks for all your had work putting out so many sourdough videos.

@OurGabledHome

10 ай бұрын

I am so glad to hear you're enjoying my videos! And good for you for not giving up. There are so many reasons why you could get mold. You might also like to read this: ourgabledhome.com/mold-on-your-sourdough-starter-check-out-these-causes/

My beloved starter had a layer of mold this morning 😢 I'm new to baking and was trying to make my own ... This was day six and I was excited it would be ready for use in just a couple more days before I saw it this morning- Can I still use it?

@OurGabledHome

11 ай бұрын

Oh no! If in doubt, make a new one. However, you *MIGHT* be able to generously take out the moldy parts and use a tiny bit of good starter in a new jar. Please use common sense!

How do you know if your hand washed dishes have soap residue? I don't have a dishwasher.

@OurGabledHome

Жыл бұрын

Just make sure to only use a minimal amount of soap and rinse them really well ~ Anja

If my flour has expired, could it cause mold to form on my sourdough starter? I’ve also noticed if I miss a feeding, mold starts to grow! So, I think it’s either my flour (I didn’t realize it had expired by a couple months but I thought it would still be fine to use) or it was too warm to keep it on my washing machine (removed when in use!) since my kitchen was too cold. Thank you for any suggestions you can offer. ❤️

@OurGabledHome

7 ай бұрын

Here's my full blog post that can be helpful for you: ourgabledhome.com/mold-on-your-sourdough-starter-check-out-these-causes/ 😊 ~ Anja

So what do you do with the actual starter after it gets mold in it??

@OurGabledHome

7 ай бұрын

If you find mold on your sourdough starter, this blog post can be helpful for you: ourgabledhome.com/mold-on-your-sourdough-starter-check-out-these-causes/ 😊 ~ Anja

I have been given some sourdough starter. However now what do I do? So far I added about 1/2 cup warm well water, 3:4 cup whole grain bread flour to about 1/4 cup sourdough starter and am leaving on the counter overnight. My house is like yours about 68 degrees F.

@OurGabledHome

Жыл бұрын

You can use it in all your bread recipes. If you want to store it in the fridge, you can follow this easy method: kzread.info/dash/bejne/pYlsyrGshrSYYqw.html ~ Anja

Do I need to toss the starter that had a pink thick layer on top?

@OurGabledHome

9 ай бұрын

I would toss a starter with anything pink and start over again 😌

I just started my starter yesterday and it has black specks on top. Why mold so quickly? I used bread flour and spring water from the store.

@OurGabledHome

3 ай бұрын

It‘s hard to say but go through the recommendations again and/or start over. Do not give up, though!

If you have a little bit of mole on the side of your glass on the third day do you throw it all out

@OurGabledHome

Ай бұрын

If you want to be very safe, start over again. Many people will just generously scrape the moldy area away, transfer a small amount of starter to a new jar, and proceed

HELP!!!First time sourdough starter gal here! I added a lot of flour to my sourdough starter and put more on the top and put it to sleep in the fridge. I took it out tonight to feed so I can bake tomorrow and the starter expanded over the flour. Is this normal and can I still use it?

@OurGabledHome

Жыл бұрын

Your starter is still good and you can use it. If you add even more flour into the starter it won't expand so much ~ Anja

@mom2LandM

Жыл бұрын

@@OurGabledHome Thank you so much! My second loaf is currently rising!

Where did you get the container? How can I prevent the calm yeast? Looks like a little, white fluffy cap on my starter. Also, should my sourdough starter smell sour fruity? Hard to explain, but it smells extremely fruity with a hint of sour.

@OurGabledHome

7 ай бұрын

You can get them on amazon.com. Sounds like your sourdough ist just fine ~ Anja

Thank you very much for this video. I accidentally let my then 2 month old sourdough starter sit unfed for too long at room temperature because i ran out of flour. It's gone bad and got some pinkish streaks and I had to dump it all out which is quite devastating since i put so much effort onto making it. And i've read so many articles saying that mold could either be pink, orange tint, etc that appears on top Is there any white-ish mold that could possibly appear? I'm having a really hard time to distinguish whether it's mold or not and often get scared if i accidentally use moldy starter.

@mason96575

11 ай бұрын

The whitish mold is the same thing that ended up growing on mine

@mason96575

11 ай бұрын

I think we're ok! I'm watching other videos regarding the mold and they're almost all saying a layer of white is perfectly normal!

@maurizipan

11 ай бұрын

@@mason96575 I've been watching so many videos just to ensure it's not. It's just that i'm still confused and paranoid sometimes lol. But thank you for this feedback! Highly appreciate it

@sourdoughsavant22

11 ай бұрын

if its bubbly looking and not fuzzy, I think its the kahm yeast that she mentioned. Fuzzy is the main thing with mold.

@mason96575

11 ай бұрын

@@sourdoughsavant22 I've found it on my "backup starter" just this morning... I wish there was a way I could show you a picture - I'm unsure if it's mold and can't really tell of it's fuzzy. I have a feeling it'll get fuzzy if I leave it out... Should I try that and see? Because if it isn't mold won't it die if I leave it out unfed?

So if we do get mold we obviously have to throw it out and stat over right?

@OurGabledHome

4 ай бұрын

To be on the safe side, yes

1st time sourdough starter person here🙋‍♀️ I used cultured buttermilk that was expired by 2 days & now I have a fuzzy mold on my 4 day old starter. I used buttermilk, organic rye flour & Calloway seeds. Do you think the buttermilk is what caused it?! Any advice anyone? 😭🙏🏼

@OurGabledHome

4 ай бұрын

I don’t think it was the buttermilk. Check out the other possible causes and start over. Do not give up! You got this!

If hooch is produced which has a little bit of alcohol in it, than doesn’t that kill bad bacteria and mold? Since alcohol kills bacteria?

@OurGabledHome

7 ай бұрын

If you've got mold on your sourdough starter, then this is what you should do: ourgabledhome.com/mold-on-your-sourdough-starter-check-out-these-causes/ 😊 ~ Anja

@mawawohuuuschwarz3721

4 ай бұрын

I find the hooch protects the starter in a way from incoming wrong bacteria anf somehow preserves the desired kind, like a barrier maybe?

@mawawohuuuschwarz3721

4 ай бұрын

Also: Hooch only develops (enough hooch for the barrier function) if your keep your starter at a 50:50 ratio (water:flour). If the starter is thicker (like 66:33; double amount of flour), there won't be much hooch for protection. I don't use Anja's method with the very dry refrigerated starter, but I could imagine this also prevents mold since there is not enough humidity for mold.

I just realized that that kitchen behind you isn't real but rather a background. It becomes very obvious when the camera moves in and away from you the proportion of the stove and the counter tops the sink becomes very large. I know this doesn't have anything to do with sourdough but I thought I'd mention it. At any rate I'm still confused about what I'm supposed to do if there's mold. I guess just throw it out?

@OurGabledHome

2 ай бұрын

You can read more about it here: ourgabledhome.com/mold-on-your-sourdough-starter-check-out-these-causes/😊 ~ Anja

What about yellow spots

@OurGabledHome

27 күн бұрын

Probably wouldn't use it

I'm getting little bubbles of a light blue mold. Has anyone seen this?

@OurGabledHome

6 ай бұрын

Hm ... not sure I have seen those before. Have you made a new starter since then?

@unwind4353

6 ай бұрын

@OurGabledHome yes, I threw it out and tried again. I'm on day 8 of my starter but it still hasn't risen !

Good video, but I came here for the answer to the title: "Got Mold On Your SD Starter? THIS Is What You Should Do!" What should I do? Unless I missed it, the answer is not in the video.

@OurGabledHome

9 ай бұрын

You may find this full blog post helpful: ourgabledhome.com/mold-on-your-sourdough-starter-check-out-these-causes/😊 ~ Anja

@henryjubeda7617

6 ай бұрын

Toss it, keep a backup split off in the fridge

U can easily do a sourdough starter using greek yogurt. Its a big kick starter when ur doing it from scratch. If u have mold u can scrape it aside and get some without mold and continue. U can keep some frozen and every few months u put a new batchbin the freezer and remove d old one and use it. How stiff or runny ur sourdough starter is impacts the flavour of ur bread as they allow changes in bacteria properties. U can have more than 1 started pure rye or rye & wheat or rye wheat & bread flour. Each mix affects d flavour profile of ur bread. Hope this helps someone who want to experiment with flavour profiles of their breads.

@OurGabledHome

10 ай бұрын

Thank you for sharing!

Dein Essen hat etwas Magisches. Ich schätze Ihre Bemühungen; Ich habe mich gefragt, ob Sie ein Video von Ihnen beim Kochen mit KHAL-Zuschauern teilen könnten

Omgoodness! I thought that you were going to tell us what to do if we got mold in our starter. The title was very misleading and I just wasted 15 minutes and 40 seconds of my time.

@OurGabledHome

2 ай бұрын

Hi! You may find this full blog post helpful: ourgabledhome.com/mold-on-your-sourdough-starter-check-out-these-causes/ 😊 ~ Anja

Sorry but some of us might not want to have a dishwasher...

@carolschedler3832

9 ай бұрын

No worries. She's using what she has. We use what we have. Which may or may not include a dishwasher. ❤

There's no reason this video should have been 15 minutes long.