On Jul 13, 7:15 am, "Dick Adams" wrote:
Inspired by a recent post about bread from a wee bit of unrefreshed
fridge starter, I tried this:

Inhttp://home.att.net/~carlsfriends/dickpics/Instructions%5FRev.doc
I replaced the starter refreshment interval (9, first number in column) with
21 (hours) and used a tsp. or so of dry start instead of a lump of fridge
starter.

It produced loaves indistinguishable from those made starting with
fridge starter. It is probably the easiest way. Bread to be baked on
Saturday evening, for instance, would be started (from dry granules)
on Friday morning. Well, one needs to know how to dry down.

How long dry start lasts in the freezer is unknown, at least to me.

Charles may be interested in this as it was done (finishing July 12) using
freezer-stored dry start I made ~ March 1, according to Carl's instructions (http://www.nyx.net/~dgreenw/canifree...ystarter.html), which is
undergoing testing for survivability in my freezer, which is something that
he suggested I should do.

--
Dicky

Dick,
This is interesting. Did you knead as usual or not?
Sharon