Sourdough starter moldy when I let it sit out for the right time

[Anonymous]

I attended the sourdough starter at home. Followed all the instructions found online and I kept it on the counter for 8 days and tried to keep it warm. It didn’t rise a whole lot but looked and smelled decent. I always washed my hands and used only clean utensils to measure and stir.
BUT on there was mold on the sides of the jar by 8th days. Is there a way to avoid this?

[Anonymous]

Don't leave it out as long. I just do a wild ferment outside for 1 day and then let it ferment in the frdge

[Anonymous]

Was the bowl or jar covered properly?

[Anonymous]

OP here. Thank you Pops for responding.
Wouldn’t keeping it in the fridge make it not ferment?
Yes, I covered the jar with generous amount of cling wrap.

[Anonymous]

After you do a discard-and-feed, leave it at room temperature until it doubles. Then cover and refrigerate. You don't need/want an airtight seal -- I rubber-banded a piece of wax paper over the jar.

Do this weekly or before a bake, whichever is more frequent

[Anonymous]

Unfortunately, you need to start all over. Are you scraping the jar down so that there’s nothing left on the sides to get moldy?

[Anonymous]

Agree with prior poster -- you need to start over. Getting a new starter going takes WAY longer than the books/websites say. I find that it takes 2 weeks+ to get going with a reliable rise.

[Anonymous]

I tried to start one and couldn’t get it going. I ended up buying the King

[Anonymous]

Sorry - last post should read King Arthur fresh sourdough starter

[Anonymous]

Anonymous wrote:Sorry - last post should read King Arthur fresh sourdough starter

Op, there are a couple of pop-up stores in the area. They sell fresh starter. You may want to check them out if you can’t get yours going. It’s $12 if I’m not mistaken.

[Anonymous]

Anonymous wrote:OP here. Thank you Pops for responding.
Wouldn’t keeping it in the fridge make it not ferment?
Yes, I covered the jar with generous amount of cling wrap.

It still ferments in the fridge but slower. Feed maybe once a week

[Anonymous]

Anonymous wrote:OP here. Thank you Pops for responding.
Wouldn’t keeping it in the fridge make it not ferment?
Yes, I covered the jar with generous amount of cling wrap.

Probably contributed to the mold growth as it trapped in too much moisture.

[Anonymous]

Wait, OP, are you trying to create your own starter by just mixing flour and water and leaving it on the counter? What instructions are you using?