Joined: 12 Jun 2007 Posts: 2777 Location: Edinburgh
Posted: Tue Jun 22, 10 8:12 am Post subject: Fermenting Foods Going Mouldy
Last year we tried making both a sour dough starter and a ginger beer plant. They both started off well, but after a few days started going mouldy. Since then I haven't made another attempt in fear of them going mouldy again. What did I do wrong? They were kept in bowls and loosely covered with I think cling film or a tea towel, and kept in the kitchen. Should I be sterilising equipment?
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