Hi Jeanie, I would wash your container and utensils out with hot (boiling, if possible) water and air dry before you begin a new starter. Try to keep your environmental temperatures in the 70-80ºF range (low 70's will work fine), and cover the starter well, so it doesn't dry out on top. The reason we say to cover your starter "loosely" isn't because it needs airflow in order to ferment properly (it doesn't), but because fermentation gases can build up in a tightly lidded container and cause the lid to pop off. Covering your starter container with plastic wrap or a lid will work fine, as long as you release the gases now and then. While I'm not sure that the black spots you saw were actually mold, it's probably best to be safe, and taking these precautions will get you off to a good start. I hope things go well the second time around and you're baking sourdough bread soon! 

Barb

• Reply