On 06 Aug 2009 22:18:11 GMT, Barry Harmon
> wrote:

>Kenneth > wrote in
:
>
>> On Thu, 06 Aug 2009 09:38:27 +0100, Corey Richardson
>> > wrote:
>>
>>>After much success with my starter, I'd like to store some for future
>>>use and as a reserve in case something goes wrong with my main
>>>starter. I'd also like to pass some on to friends and family via post.
>>>
>>>In your experience, which would be the best way to do this - dry and
>>>freeze? If so, how long would a sleeping starter last in the freezer
>>>and still be viable? Should it be mixed with an anti-freeze, say
>>>glycerine, before hand?
>>>
>>>Many thanks for all replies.
>>
>
>Dan Leader, in his "Local Breads," says, on page 47, "I've left sourdough
>in the refrigerator for as long as three months without refreshing it, just
>to see what happens. I thought that some wild yeast would still be living
>in the culture, and I was right. With just one refreshment, it became
>vibrant and ready to use again. If you discover an old sourdough in the
>back of your refrigerator and want to nurse it back to health, stir any
>liquid that has accumulated on top back into the dough and transfer it to a
>clean containte. Refresh it twice a day for two to four days or until it
>shows the signs of activity described on page 46."
>
>Seems that you don't need to worry about keeping a sourodugh alive.
>
>Barry

Hi Barry,

If memory serves, Leader also suggests making a sourdough
starter by adding commercial yeast. He explains that the
yeast will "attract" the wild yeasts that are in the air.

I will also add that about a year ago I forgot to refresh
some of my refrigerated starter and it was dead as a
doornail after about a month.

All the best
--
Kenneth

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