Author Topic: My 'orange sourdough starter' AGAIN  (Read 189 times)

Offline andreark

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My 'orange sourdough starter' AGAIN
« on: February 11, 2014, 02:52:34 PM »
I was trying to find out what was happening to my Taleggio cheeses, but the thread was changed and my question wasn't answered.

My cheeses now have many  spots of what look like 'the beginning of a Camembert'  I am continuing to wash them with a 3% brine and a pinch of B. Lin.. 

Has anyone had an experience like this or have any idea what is happening. The recipe (Peter Dixon's) called for
MA4001, TA050, and a smidge of B.Lin.  It actually looks like I added P.Cand and G. Cand.

Thanks,

andreark








Offline linuxboy

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Re: My 'orange sourdough starter' AGAIN
« Reply #1 on: February 11, 2014, 02:54:58 PM »
Use more b linens and a tiny bit of a deacidifier yeast to help bring the surface pH up. and make up a wash w b linens in it. you have to get the b linens to outcompete the mold.
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.

Offline andreark

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Re: My 'orange sourdough starter' AGAIN
« Reply #2 on: February 11, 2014, 03:23:33 PM »
Oh, thanks for answering. ....More B.Lin coming up!

andreark