Inspired by a recent post about bread from a wee bit of unrefreshed
fridge starter, I tried this:

In http://home.att.net/~carlsfriends/di...ions%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...mystarter.html ), which is
undergoing testing for survivability in my freezer, which is something that
he suggested I should do.

--
Dicky

Dick Adams wrote:
Inspired by a recent post about bread from a wee bit of unrefreshed
fridge starter, I tried this:

In http://home.att.net/~carlsfriends/di...ions%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...mystarter.html ), which is
undergoing testing for survivability in my freezer, which is something that
he suggested I should do.

--
Dicky

I was under the definite impression that dried out starter will last
basically forever at room temperature. I thought I read the only way to
kill it was to overheat it?

Mike

"Mike Romain" wrote in message ng.com..

[ ... ] (thread history deleted)

I was under the definite impression that dried out starter will last
basically forever at room temperature. I thought I read the only way to
kill it was to overheat it?

I am under the impression that you are a moron.

--
-d.

Mike, I read somewhere that old settlers used to sometimes use excess
sourdough starter to "chink" the cracks in their log cabins. Further,
the article said that some of the material removed from long-deserted
cabins has been revived. While I don't think it would be a
recommended way of storing starter, if true, it would attest to the
long-term viability of dried starter. I have no knowledge if this is
really true or simply a myth. (Myths around sourdough seem to be
plentiful.) Maybe someone else, like Dick Adams, especially, would
know?

On Fri, 13 Jul 2007 10:55:08 -0400, Mike Romain
wrote:

Dick Adams wrote:
Inspired by a recent post about bread from a wee bit of unrefreshed
fridge starter, I tried this:

In http://home.att.net/~carlsfriends/di...ions%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...mystarter.html ), which is
undergoing testing for survivability in my freezer, which is something that
he suggested I should do.

--
Dicky

I was under the definite impression that dried out starter will last
basically forever at room temperature. I thought I read the only way to
kill it was to overheat it?

Mike




Burney dot Huff at Mindspring dot com

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

"doughnut" wrote in message oups.com...

Did you knead as usual or not?

The point was that I could make bread starting with granules
about as easily as with fridge culture. Just took a bit longer.

Regards to kneading, in that case I KA'd it just long enough
to ball on the hook, sat it 3 hours under a bowl. Then I
halved it, hand kneaded it, and shaped it. It rose, covered, for
~ six hours at ~75°F. It was a real sloppy dough and spread
out a bit more than I like. Do you want me to send you a picture?
(It was a flatter loaf than usual, but I doubt that had anything to
do with the use of granular starter.)

I have read similar that the yeast will live an unknown long lifespan
when dried as it turns to a spore and a few long proof rises will bring
the sour back. The stuff I dried earlier this year sure comes back to
life in a hurry and it is just shelf stored.

Don't think Dick has an opinion on that though...

Mike

BH wrote:
Mike, I read somewhere that old settlers used to sometimes use excess
sourdough starter to "chink" the cracks in their log cabins. Further,
the article said that some of the material removed from long-deserted
cabins has been revived. While I don't think it would be a
recommended way of storing starter, if true, it would attest to the
long-term viability of dried starter. I have no knowledge if this is
really true or simply a myth. (Myths around sourdough seem to be
plentiful.) Maybe someone else, like Dick Adams, especially, would
know?

On Fri, 13 Jul 2007 10:55:08 -0400, Mike Romain
wrote:

Dick Adams wrote:
Inspired by a recent post about bread from a wee bit of unrefreshed
fridge starter, I tried this:

In http://home.att.net/~carlsfriends/di...ions%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...mystarter.html ), which is
undergoing testing for survivability in my freezer, which is something that
he suggested I should do.

--
Dicky
I was under the definite impression that dried out starter will last
basically forever at room temperature. I thought I read the only way to
kill it was to overheat it?

Mike




Burney dot Huff at Mindspring dot com

No opinion from Dick??? :-)

On Fri, 13 Jul 2007 16:32:09 -0400, Mike Romain
wrote:

I have read similar that the yeast will live an unknown long lifespan
when dried as it turns to a spore and a few long proof rises will bring
the sour back. The stuff I dried earlier this year sure comes back to
life in a hurry and it is just shelf stored.

Don't think Dick has an opinion on that though...

Mike

BH wrote:
Mike, I read somewhere that old settlers used to sometimes use excess
sourdough starter to "chink" the cracks in their log cabins. Further,
the article said that some of the material removed from long-deserted
cabins has been revived. While I don't think it would be a
recommended way of storing starter, if true, it would attest to the
long-term viability of dried starter. I have no knowledge if this is
really true or simply a myth. (Myths around sourdough seem to be
plentiful.) Maybe someone else, like Dick Adams, especially, would
know?

On Fri, 13 Jul 2007 10:55:08 -0400, Mike Romain
wrote:

Dick Adams wrote:
Inspired by a recent post about bread from a wee bit of unrefreshed
fridge starter, I tried this:

In http://home.att.net/~carlsfriends/di...ions%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...mystarter.html ), which is
undergoing testing for survivability in my freezer, which is something that
he suggested I should do.

--
Dicky
I was under the definite impression that dried out starter will last
basically forever at room temperature. I thought I read the only way to
kill it was to overheat it?

Mike




Burney dot Huff at Mindspring dot com




Burney dot Huff at Mindspring dot com

Dicky said:
.. " Do you want me to send you a picture?
(It was a flatter loaf than usual, but I doubt that had anything to
do with the use of granular starter.)"

I always enjoy seeing pictures and was surprised you didn't post some.

I have some dry starter that is about a year old....I'll try using a
little of it for this method and see how it works.

Oh I wouldn't exactly say that....
;-)

Mike

BH wrote:
No opinion from Dick??? :-)

On Fri, 13 Jul 2007 16:32:09 -0400, Mike Romain
wrote:

I have read similar that the yeast will live an unknown long lifespan
when dried as it turns to a spore and a few long proof rises will bring
the sour back. The stuff I dried earlier this year sure comes back to
life in a hurry and it is just shelf stored.

Don't think Dick has an opinion on that though...

Mike

BH wrote:
Mike, I read somewhere that old settlers used to sometimes use excess
sourdough starter to "chink" the cracks in their log cabins. Further,
the article said that some of the material removed from long-deserted
cabins has been revived. While I don't think it would be a
recommended way of storing starter, if true, it would attest to the
long-term viability of dried starter. I have no knowledge if this is
really true or simply a myth. (Myths around sourdough seem to be
plentiful.) Maybe someone else, like Dick Adams, especially, would
know?

On Fri, 13 Jul 2007 10:55:08 -0400, Mike Romain
wrote:

Dick Adams wrote:
Inspired by a recent post about bread from a wee bit of unrefreshed
fridge starter, I tried this:

In http://home.att.net/~carlsfriends/di...ions%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...mystarter.html ), which is
undergoing testing for survivability in my freezer, which is something that
he suggested I should do.

--
Dicky
I was under the definite impression that dried out starter will last
basically forever at room temperature. I thought I read the only way to
kill it was to overheat it?

Mike



Burney dot Huff at Mindspring dot com




Burney dot Huff at Mindspring dot com

"BH" wrote in message ...

[ ... ] (thread history deleted)

No opinion from Dick??? :-)

Try this: Anybody who requotes an entire thread
history for a one-line response is a moron.

Dick Adams wrote:
"BH" wrote in message ...

[ ... ] (thread history deleted)

No opinion from Dick??? :-)

Try this: Anybody who requotes an entire thread
history for a one-line response is a moron.


Full moon or something?

Mike

Dick Adams wrote:
Inspired by a recent post about bread from a wee bit of unrefreshed
fridge starter, I tried this:...


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...mystarter.html ), which is
undergoing testing for survivability in my freezer, which is something that
he suggested I should do.


Actually, Ticker is really Angry with me. You know she has a patent
application on that method and she wants to know why I did not get a
non-disclosure signed.

Charles

"Mike Romain" wrote:
Dick Adams wrote:
... Anybody who requotes an entire thread
history for a one-line response is a moron.

Full moon or something?

Better that than full requote!

"Charles Perry" wrote in message ink.net...

Actually, Ticker is really Angry with me. You know she has a patent
application on that method and she wants to know why I did not get a
non-disclosure signed.

Not to worry, says Muffin Man. A filed patent application outstinks a
non-disclosure agreement. Otherwise, he continues, there would be
a need for some evidence that a disclosure had been made. Non-verbal
acoustic projections from the fence out back do not count, he adds.

--
Dicky & MM