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Old 10-06-2009, 02:49 PM posted to rec.food.sourdough
hutchndi hutchndi is offline
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Join Date: Jan 2006
Posts: 222
Default Balance Out Time


"Hans Fugal" wrote in message
...

Why not keep it in the fridge and do a room-temp cycle once or twice a
month? Take it out one day before bed, feed it, then feed it in the
morning and back in the fridge. Seems like less hassle than freezing and
reconstituting and should be healthier for the start.


Hans, this is why I asked my original question in the thread, I was
wondering what is a good balance out time, or how many refreshments might be
needed, to get the culture in good health before freeze drying again. There
are some older threads concerning acetone smell turning up in cultures kept
in the fridge as you suggest. That is how I used to keep my starter going,
and I always got that smell after awhile, and a few posters here have stated
it is unavoidable, as the culture changes after a time when subjected to
forced acclimation to cold temperatures. So far I have not found this happen
with this method, and I don't find it to be a hassle.

hutchndi