That time my sourdough starter went moldy after 3 months of perfect feedings

I keep seeing posts about how you gotta toss your starter if it gets mold on top. But I scraped off the top layer back in February, fed it twice with rye flour, and it came back stronger than ever. I know the official advice says throw it out, but I'm a stubborn guy from Ohio and hate wasting 3 months of work. The loaf I baked after that was actually my best one yet, nice open crumb and all. So I guess my hot take is that moldy top layer might not mean game over if you catch it fast. Has anyone else saved a starter that looked dead?

1 comments

1 Comment

rosel8315d ago

My friend Karen scraped mold off hers and it's still going strong five years later.