The Baker's Hotline

August 14, 2017 at 11:23am

In reply to by Eric (not verified)

Best to accept it as loss, Eric, and discard any flakes that have dark spots on them. This bacteria could potentially be harmful — both to the yeast culture in the starter and to you — so it's best to cut your losses. To avoid this in the future, you might want to try putting the starter in a dry, slightly warm place if you can find one. A sunny window often does the job. We hope that helps, and good luck! Kye@KAF
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