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Old 11-24-2021, 03:37 PM   #1
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Sourdough Starter Problem

We've had the same starter for 20-odd years and recently it's gone off. Does anyone recognize this blight?


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Old 11-24-2021, 04:01 PM   #2
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I'll take a guess at it. If it doesn't have mold, it is not bad.

It looks weak and separated. It needs to be fed.
First, how does it smell? Alcoholish, vinegryish, acetone like, yeast like, sourish....these all need to be fed as well.


If those strands in it are moving, then you have maggots in it, but if it is separated and stringy, it may be okay.
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Old 11-24-2021, 06:21 PM   #3
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Smells bad. Not going to taste it. There's some organism in there that's not as usual. When we don't use a starter for a while, it develops a layer of water and alcohol up top: no problem. This is definitely different.
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Old 11-24-2021, 06:28 PM   #4
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Yeah, if it smells like food gone bad, then I wouldn't taste it either. I don't know what that kind of blight or bacteria that might be. Decomposition I guess.
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Old 11-24-2021, 06:55 PM   #5
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raw flour can have salmonella. don't eat it.
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Old 11-25-2021, 01:10 AM   #6
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Quote:
Originally Posted by HeyItsSara View Post
raw flour can have salmonella. don't eat it.
No worries.

It has a structure that I've not seen in a sourdough starter.
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Old 11-25-2021, 10:50 AM   #7
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I'm very curious as to how you have kept the starter for 20 years?
I have heard about this many times and those that have passed down starter for generations.
I am wondering how you fed it and how you kept it alive and growing all these years?
The reason I ask is the last time I got a starter started, it required daily feedings and tossing most of it away. I wasted a lot of flour trying to keep starter alive.
Thanks in advance.
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Old 11-25-2021, 11:57 AM   #8
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I could never keep the liquid starters alive that long, but the solid starters last a lot longer, with much less waste. I figured if I was using it very frequently (which I wasn't), the liquid starter would be ok, but I would have too much waste. Not sure about a "blight" like that with yours, Bitser - they would just separate, and become very alcoholic, and take too much to bring back, to make them worth it.
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Old 11-25-2021, 12:32 PM   #9
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Quote:
Originally Posted by Roll_Bones View Post
I'm very curious as to how you have kept the starter for 20 years?
I have heard about this many times and those that have passed down starter for generations.
I am wondering how you fed it and how you kept it alive and growing all these years?
The reason I ask is the last time I got a starter started, it required daily feedings and tossing most of it away. I wasted a lot of flour trying to keep starter alive.
Thanks in advance.
It's my understanding that once it's active, it doesn't need feeding very often. A friend of mine recently said the starter she began last year had sat in the back of her fridge for several months and she just recently "woke it up" again by feeding it. The discard can be used to make things like crackers and pancakes.
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Old 11-25-2021, 09:12 PM   #10
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Kept it in the fridge. We took it out and fed it the night before use, once or twice each week. Left the lid ajar so it could breathe. When liquid built up on top I'd stir it in before feeding. After feeding it, I'd leave it out until it was bubbling.
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Old Yesterday, 11:07 AM   #11
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King Arthur's starter requires daily feeding and removing half of the starter. And yes it last a bit longer if refrigerated.
I never really was able to keep it for very long. And yes GG I did understand there were uses for discarded starter. I spent time learning during the recent times yeast and flour both were both hard to come by.
I have no idea how long it could last in the fridge.
I see many restaurants that have starter for ages. But they use it every single day and its easy to feed if you are using it that much. Removing what they need and feeding it right after. Some use no refrigeration.
My understanding is refrigerated starter can last. But it needs to be fed regularly. My question was how long?
I'm no expert either.
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Old Yesterday, 02:35 PM   #12
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For anyone who doesn't want to deal with daily feedings or discarding part of the sourdough starter, here's a video that explains a simple way to handle that. Disclaimer: I have yet to try this. The video is 7 minutes and 24 seconds long.

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