9. Polluted Starter
Description
This article is from the Sourdough Starters FAQ, by Brian Dixon briandixon at hotmail.com.
9. Polluted Starter
Polluted starter can be revived, even though it may be all dark,
super moldy, or whatever. Do not stir polluted starter. If mold
exists, carefully scrape or spoon as much off as you can. Remove a
couple of tablespoons of the best part of the starter to a clean,
scalded container. If you plan to use the original container for
starter again, wash it thoroughly with warm soapy water and carefully
scald it inside and out by pouring boiling water into and on it. Be
careful to prevent burns! Hot pads or gloves soak up boiling water
and hold it on your skin even longer than spilling it alone would do.
If your starter only qualified as "polluted" due to the inclusion of
any of the baking ingredients listed above, it will only be necessary
to wash the starter container with warm, soapy water. Scalding never
hurts (unless you scald yourself!), but it's more optional in this
case. In any case, follow the following directions to restore your
starter:
1. Using 1 of the 2 tablespoons you rescued from the polluted
starter, add 1 cup of 75 degrees water, 1 1/2 cups all-purpose white
flour, and proof for exactly 24 hours at 72-77 degrees.
2. Refrigerate for no less than 12 hours, then repeat step 1.
3. The proof-refrigerate cycle should be repeated at least once. Use
your own judgement. If the starter was unusually dark or contained
mold, I'd suggest doing it at least 4 or 5 times to be sure the
offending organisms are eradicated. If the starter merely contained
other baking ingredients, then a single 24-hour proof is probably
enough. Each cycle is started by using 1 tablespoon from the last
cycle.
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