Andrew's grandma has been in hospital so I've been with him since Saturday night. I figured that the sourdough starter could survive without feeding in the mean time, but I forgot that without constant stirring and disruption of the surface, mold starts to grow. Oh crap.
What I'm not sure of is, like cheese can I cut/skim the mold of the top, transfer to a clean bowl and keep on my merry way or must I start fresh?
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It turned out that after 3 more feedings it was still going moldy each day, so I threw it out. When I've got some more time on my hands I'll sit down and try again.
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