"hutchndi" > wrote in message ...
> It gets good and bubbly active after only one
> refreshment, but I doubt if the balance is optimum.

If its good and bubbly, its good enough to start some sourdough.

By the time the dough is ready for the oven, if all has gone well,
the balance is shifted towards the bacteria.

A stiff culture can be kept in the fridge (unfrozen) for at least a
month, probably two or three. It takes less time (maybe 12 hours
less) to reconsititue a starter from a fridge culture than from frozen
dry.

Or so it seems to me.

--
Dicky