Start Fresh
EasyBegin a new starter from scratch.
- Discard all contaminated starter
- Clean container with hot soapy water
- Rinse with boiling water or use new container
- Begin new starter with fresh flour and filtered water
Starter Mold
StarterMold on starter appears as fuzzy patches, often pink, orange, green, or black. Unlike the normal liquid (hooch) that can form, mold indicates contamination and the starter should be discarded.
Starter Mold in sourdough most often traces back to Mold grows when conditions favor fungi over the beneficial bacteria and yeast—usually from contamination or neglect, a starter feeding-stage problem you can usually correct mid-bake. This page lists 3 immediate interventions to try on the current batch plus 4 adjustments to stop it recurring. Fixes assume a 68-72°F kitchen and an active, ripe starter.
How do I fix starter mold right now?
Work through these reversible steps on the batch in front of you, in order. Each one targets a different failure mode, so the first match is usually the fix — stop as soon as the dough responds and resume your normal process from there.
- 1Discard the entire starter—mold spores spread throughout
- 2Thoroughly clean and sanitize the container
- 3Start fresh with new flour and water
What are the detailed fixes for starter mold?
If the quick steps above did not resolve things, these deeper adjustments rework the mix, fermentation, or handling stage where starter mold usually originates. Each card explains what to change, the reason it works, and the baking stage it belongs to.
Use Backup
EasyRestore from a dried or frozen backup.
- If you have dried starter flakes, rehydrate them
- Mix with equal weight flour and water
- Feed daily until active
- This avoids starting completely over
What causes starter mold in sourdough?
Mold grows when conditions favor fungi over the beneficial bacteria and yeast—usually from contamination or neglect. Contributing factors include: Cross-contamination from environment, Starter neglected too long without feeding, Contaminated flour, Dirty utensils or container, Starter kept in moldy environment.
How do I prevent starter mold next time?
Prevention is easier than a mid-bake rescue. The tips below target the variables — starter timing, hydration, temperature, and handling — that most often set up starter mold, so you build the fix into your process instead of reacting to a dough that has already drifted.
- Use clean utensils every time you feed starter
- Keep starter in a clean, dry location
- Feed regularly or refrigerate between bakes
- Keep a dried backup of your starter in case of contamination
What issues relate to starter mold?
Having other problems? Check out these related troubleshooting guides.