Cookaholics Bulletin Board

All,

I'm noticing that my sourdough ("H.P."), now 2 years old, tends to develop a ring of mold around the top edge of its sponge. We swap jars every time we rotate him, and run the old jar through the dishwasher, but the mold keeps coming back. While it's non-toxic and doesn't prevent the sourdough culture from thriving, the mold is unsightly and I have to be careful not to scrape it out into my bread or waffle batter.

Any suggestions on getting rid of it?

That's interesting, I've always wondered if that would happen. Mine will be 2 years old in October. One thing I do is keep it in a 1 quart plastic deli style container (I buy these at GFS instead of regular plastic storage containers) and I cut an X in the lid with a knife so that it can breath. Maybe try that and see if it helps.

Laurie

Laurie,

Oh, no, I couldn't ask HP to give up his beautiful personalized jar:

That is a beauty....mine is kept in a ball canning jar in the refrigerator. Oddly enough, I had one get moldy and the liquid that separates to the top turned almost black. I threw it out, but took a few spoonsful from the thick bottom and used it to start another, and no mold for three years, so far.
ilene

Fuzzy, that jar is a beauty alright. I can understand why you wouldn't want to change containers. Ilene may be on to something.

Laurie

Seems clear enough..H.P. = Hairy Pot

Well there you have your answer...LOL

Laurie

Frank,

Hah!

Too funny!