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| Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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14-10-2007, 04:39 PM
posted to rec.food.sourdough
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Old starter? ? ?
About three years ago I stored some dried chips from a sourdough culture I
have used in the past. Now I am trying to restart it. After a couple of days I got some bubbles, but not froth, and the mixture has a peculiar smell of onions. Is this a hopeless cause? 
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14-10-2007, 05:17 PM
posted to rec.food.sourdough
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Old starter? ? ?
Ray wrote:
About three years ago I stored some dried chips from a sourdough culture I have used in the past. Now I am trying to restart it. After a couple of days I got some bubbles, but not froth, and the mixture has a peculiar smell of onions. Is this a hopeless cause? No - probably growing a new starter from the flour used. Here is how it goes: 2-3 days until activity shows with flour. To be sure that you have something coming back from your "backup", you'll need to sterilize your flour, probably 1-2 hour in steam cooker under full pressure should have some effect. S.
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