Hi Travis, I would think warm, humid conditions would be more likely to encourage mold, but it's hard to say for sure what happened with your two rye starters. One trick I learned from Jeffrey Hamelman (author of Bread) is to sprinkle some rye flour on top of your rye starter after feeding it. This is supposed to provide an "environmental buffer," but also makes it easier to tell when your starter has ripened. When the starter puffs up it will reveal islands of rye flour, surrounded by cracks and crevices. Since you've had difficulty with your rye starters molding, I would clean both containers very carefully before beginning again. Use boiling water, if possible, and allow the containers to air dry before use. Whole rye flour is best to feed your starter, but you can also use medium rye. Be sure to feed your rye starter twice daily starting around day 3. An ideal temperature range for a rye starter is 75-80 degrees. For more help troubleshooting your rye starter, please don't hesitate to give our Baker's Hotline a call at 855-371-2253. 

Barb

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