Mary,

what kind of flour did you use to grow your starter(s)?

Samartha

At 02:09 PM 10/29/2004, Mary wrote:
Ginny,

Don't despair!!! It took me three years to get a "homegrown" starter to
live past the first two weeks. I found that what finally worked for me
(besides moving from a sterile modern apartment into a 100+ year old house
with an obviously loved kitchen that was baked in often) was to just keep
feeding it daily for about 3 weeks, put it on a "maintenance" feeding, and
then "resist" the urge to put it in the fridge until it was 8 - 10 weeks
old (advice I had read in several books recommended by the very very
knowledgeable posters to this board) and I had baked with it a couple
times to see how it would react when "proofed".

Yes, it was more work than what I had been told it would be but it worked
like a charm. I now have three starters that I made and each day I learn
a bit more about them by watching them/baking with them.

I'm sure the folks on this board will have some good advice about starting
over (No pun intended ;- ).

Best of Luck!!!
Mary

p.s. Hope your yeast bread was yummy


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