I may have made a fatal mistake with my sourdough starter. I was preparing my raw chickens next to my marginally covered sourdough starter. I made the mistake of moving some paper towels with chicken juice on the over the pretty much uncovered starter and may have splashed juice into it. I’m not sure though. Am I better off dumping it to avoid food poisoning, or would the bacteria in the starter overwhelm the chicken bacterial?
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Be cautious; dump it. -
Good call. It has been dumped.Comment
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I treat my sourdough starter like I would my beer yeast starters - give a way for co2 to escape, but no wild stuff to go in. I keep it in a quart mason jar with the ring barely tightened. If the starter gets busy co2 can escape before pressure builds. With a beer starter in a flask I cap it with a piece of foil that is slightly loose.
My starters going strong with this approach for the past 2 years.Comment
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I definitely need to use the actual lids for my mason jars so this doesn’t happen in the future…Comment
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These lids work great:
Leave them just slightly loose during fermentation, then tighten them down for a solid seal ... and they'll never corrode.Comment
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