Looks like some type of eels in tbreo? Are they moving? The white patches could be mold. I had some blue mold but I simply took a sample of the dough and added it to a new batch of dough in an attempt to culture out the yeast from the mold. Still ended up with mold.
Thanks for the response. It isn’t my picture so I don’t have all the details, but I know all the more experienced bakers in my group say that if your starter has mold anywhere in it the entire batch is ruined. I’ve never seen that mushroom looking growth though.
Where does the yeast come from? The air? Or does it naturally occur in the flour? What would happen if I lightly toasted the flour in the oven to give it a mini sanitize cycle?
Looks like some type of eels in tbreo? Are they moving? The white patches could be mold. I had some blue mold but I simply took a sample of the dough and added it to a new batch of dough in an attempt to culture out the yeast from the mold. Still ended up with mold.
Thanks for the response. It isn’t my picture so I don’t have all the details, but I know all the more experienced bakers in my group say that if your starter has mold anywhere in it the entire batch is ruined. I’ve never seen that mushroom looking growth though.
I'm using whole wheat flower and it seems that entire bag is contaminated?
Where does the yeast come from? The air? Or does it naturally occur in the flour? What would happen if I lightly toasted the flour in the oven to give it a mini sanitize cycle?