Hi Angela, during the creation process the starter is much more vulnerable to mold because it hasn't yet developed the natural defenses of an established starter. In addition, leaving a flour and water mixture out at room temperature for 2 or 3 days is practically an invitation for mold to develop, since mold spores are naturally present in the air and flour. However, even if you didn't feed your starter, stirring the starter once a day may have prevented the mold from taking root. This is because mold starts at the surface, where it has access to oxygen, and turning the starter over so that the surface mixture is deprived of oxygen will help deter mold from developing. When you begin again try to stick to the recommended feeding schedule, and if you forget, at least give your starter a stir. Good luck, and let us know how it goes. 

Barb

• Reply