On Sat, 2 Aug 2008 00:17:23 -0700 (PDT), Stacey >
wrote:

>> Some people have said that packets of dry starts found
>> in Sourdough Jack's old books come up just fine after
>> several decades. *Can that be believed?
>>
>> What do you think?
>
>I'd be curious to know what the directions for revival were.
>
>I read through a number of books on making starters before trying my
>own last year, and several of them came with powdered starter packets
>taped to the inside cover. Their instructions for "reviving" it,
>however, generally told me to mix the packet up and let it sit (some
>said to feed it as well) for three days or so before it would be ready
>for use.... which is pretty much what I did when starting from
>scratch.
>
>So - was that supposed to be reviving a dried starter, or making a new
>one? I found it a little hard to tell...
>
>Stacey


You won't have a "new" starter after three days, although you may have
some activity in almost any water-flour mix. If you're quickly getting
extreme activity in reviving an old starter, it wasn't dead.

I have revived several SJD packets (the ones sealed in foil, not the
ones sealed in film lined paper). I've done twice a day refreshment
side by side with another container using the same flour and water
ratios. The SDJ mix has intense activity much, much faster. It also is
more stable initially, and can be used to bake perhaps a week or more
earlier and makes a distinctively different starter than one begun
from scratch at the same time.

"Revival" instructions are the same whether one is attempting to
revive dried /powdered Carl's sent in the mail, or someone else's
commercially offered dried or wet starter or one's own old and hoochy
starter from the back of the fridge.

I hadn't refreshed most of my starters in weeks, as I don't do too
much baking in the summer heat. I thought it was time to give them a
treat. Of the five I refreshed last night, only one will be ready to
use in a pre-ferment tonight (after it's 2nd refreshment this
morning). The others will be likely ready by tomorrow, after another
round of refreshment tonight.

Some of my starters are rye-based, some white-based, some created,
some seeded by generous posters here/Carl's, a couple were glommed
from bakeries. They are very hardy things, I have found, and are a lot
of fun to work with. Some are best with lean breads, some shine in
enriched doughs, some can be used for any sort of baking that requires
a leaven.

You can see some of my breads in the appropriate groups here - most
are sourdoughs, even the sweet breads, and most are made without use
of recipes, I just wing it. Oh, and tell Dickie to go **** himself.

http://www.flickr.com/photos/25648800@N04/

Boron