Mike Avery wrote:
Mike Romain wrote:
So you folks are saying that the FAQ is 'totally' wrong on something
so basic as proofing the Starter???


No, I wouldn't say that. I would say that all of worked for someone,
somewhere at some time. While I don't think the FAQ is a good tutorial,

That is unfortunate. To me a FAQ should be just that.

I am looking for a ten minute to half hour test for viability of a
dried starter, not a regrow that takes days.


Sourdough does not work as quickly as commercial bakers yeast. You
aren't going to get a half hour test.

When I was reviving my last batch of dried starter, I had bubble action
in flour water within 2 to 4 hours

When people around here try to
revive an old starter, they tend to start two batches. One with the
saved culture, one with just flour and water. This gives them an idea
of whether what was revived was the culture they wanted or something
from the flour they used.

I use the same unbleached flour my original starter was made from which
I used a pinch of to start my SD rye starter, so cross breeding yeasts
isn't a worry to me yet....


The essence of baking is patience. The essence of sourdough baking is
patience squared.

LOL! Now that is for sure.


I do not feel that a once a day feeding is adequate, regardless what
some others say.

I agree, mine gets 'really' strong that way both in colour and aroma. I
am just doing that because I read in the FAQ that long grows were the
best way to prep for drying. Some is going into a mason jar and the
fridge for storing.

After my first dried batch's short life, I decided to 'read the
directions' this time and thought the FAQ would be them.

Mike