SC - Sourdough

[Decker, Terry D.]

It's probably a mold.  Normally, you will get green ones, but there are some
red ones which attack grain products.  My last yeast experiment failed when
it became infected with mold.

Bear

> Just as a little aside, if the liquor of a starter has gone a sort of
> orange/brown colour it probably shouldn't be used. I too grew up with
> exclusively homemade bread (and had big jars of starter on the counter)
> and that was the sage advice my mom gave me a long time ago. Does anyone
> know why this is? I've always assumed that there are unwelcome guests in
> the starter if this happens. 
> 
> Coll
> 
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