Mold/Mildew?

[StrayBullet]

Following Tartine Bread, I've tried twice and each time, inside 2 days there are 4-5 patches of "green stuff" on the top of the culture...stuff smelled like baby puke 

The first time I just covered with a kitchen towel and the 2nd time I used plastic wrap.  The house is 77-78^o.

Could the flour be bad?  I know my white is ok but the wheat could be the culprit...

Could it need to be tightly sealed even though that's not what the book says?

Any thoughts?  Thanks!

Mark

[Jackie Tran]

I've made a couple of starters and reactivated several more with them just loosely covered and have not seen any green patchy stuff. 

What's the local weather like?  do you deal with a lot of humidity there?  any mold issues outside of the house?

Chau

[StrayBullet]

It's overcast but it's Florida, so it's always humid but the house isn't

No mold issues outside, it's actually been very dry lately.

[dmcavanagh]

Might be leuconostoc virus, do a "google" search.

[Dad]

Try using pineapple juice, rather than water. This will increase the starting acid level.

peterreinhart.typepad.com/peter_reinhart/2006/07/sourdough_start.html

[buceriasdon]

The pineapple method.    http://www.thefreshloaf.com/node/233
I recommend you boil whatever container you are using before stating. You may have to change flours, just make sure it is not bromated.
Don

[StrayBullet]

Been meaning to says thanks, appreciate the input!

I don't know what the issue was but after a few tries, I got it going and have it stabilized now

[buceriasdon]

Great! Sometimes it's tough solving such issues. Glad it worked out.
Don

Been meaning to says thanks, appreciate the input!

I don't know what the issue was but after a few tries, I got it going and have it stabilized now