Can a sourdough starter go bad or make you sick? Learn why the acidity of a healthy starter makes it self-protecting against harmful pathogens.
1 Answer
Sourdough starter can 'go bad' in the sense that it can become unusable due to mold or undesirable bacteria, but it's unlikely to make you sick if properly maintained. The acidity generally inhibits harmful bacteria growth.
Detailed Explanation:
Sourdough starter is a living culture of wild yeasts and bacteria, primarily lactic acid bacteria (LAB). These LAB produce lactic acid and acetic acid, which lower the pH of the starter. This acidic environment inhibits the growth of many harmful bacteria and molds.
However, it's not foolproof. If the starter is neglected or contaminated, undesirable molds or bacteria can take hold. Signs of a truly 'bad' starter include:
Visible Mold: Any colored mold (pink, orange, green, black) is a clear sign of contamination, and the starter should be discarded.
Foul Odor: A strong, unpleasant smell that is distinctly different from the normal tangy or slightly alcoholic aroma of sourdough starter indicates a problem. A little hooch (a layer of dark liquid) is normal, but a putrid smell is not.
Unusual Texture: A slimy or excessively watery texture that doesn't improve with feeding can also be a sign of spoilage.
If your starter shows any of these signs, it's best to discard it and start fresh. A healthy starter will have a pleasant, tangy smell and a bubbly, active texture after feeding. While a neglected starter might develop a layer of dark liquid (hooch) on top, this is usually harmless and can be poured off before feeding.
Pro Tip:
To prevent mold growth, always use clean utensils and jars when handling your starter. Store it in a cool, dry place, and ensure it's properly fed and maintained. If you're not baking frequently, store your starter in the refrigerator to slow down its activity and reduce the need for frequent feedings.