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Kahm yeast on sourdough starter

PostPosted: Thu Aug 17, 2017 3:36 am
by heartsayer
For about a week now I've been encountering a thin layer of kahm yeast on top of my starter every day when I go to feed my starter.

Should it be scraped off? Stirred in? Or should I discard and start over?

Is there a way to prevent the kahm yeast from appearing in the first place?

Re: Kahm yeast on sourdough starter

PostPosted: Sun Sep 23, 2018 5:50 pm
by ADireFloridaMan
I don't think it should be a problem though I hear some people complain it can confer an off flavor in lacto brine fermentations..

However, my coworker/pastry chef scraped some kahm yeast off of a serrano fermentation and made a lovely sour dough starter from it. In other words I think it's fine to just scrape off, personally I'd use it.