I killed my sourdough

I think I killed my sourdough.

I'd been having trouble with mould appearing on the surface and it seemed like I was regularly having to scrape off the mould and grow the starter up from a salvaged tablespoonful.

I added a slug of 10% acetic acid vinegar thinking that would keep the mould at bay. And the lactic bacteria like it acidic, don't they?

It also kept the yeast at bay. Dough made from this starter is now showing no signs of growth. I am quite upset.

Vinegar

The X Ale from Saturday before last was fermented out by Tuesday and bottled on Thursday, and is fizzy already. It's not especially nice though. That's what I get for copying Tartan Special.

Perhaps I should recycle some unsuccessful beer as malt vinegar. The thing is, I don't really use that much vinegar, except for sushi and I'm not sure how well that would work with malt vinegar. I suspect it would be ... unique.

It's just occurred to me that I also meant to acquire some chilli seeds and grow a chilli plant. Then I could pickle the home-grown chillies in my home-made malt vinegar made from beer that I brewed myself. Triple autarky!