Is it possible to be too clean when creating starters?
Is it possible to have things too clean when making a starter? I’ve tried to make a starter from scratch, twice now, and both times ended up with mold growing on the side of the jar. The first was just a water and flour starter, so no surprise there, but the second one was with pineapple juice and flour and developed after a week.
Its been suggested by my beer brewing friends to use something called Starsan to sanitize the jar I use for my starter and the spoons I mix it with. What are everyone’s thoughts on this?
As a side note, I used to bake sourdough bread about five years ago, and never had any issues with moldy starters at that time. My first starter was also created while I had a pretty bad cold going on, so I’m wondering if that contributed.
Source: Fresh Loaf