On Oct 5, 9:15*am, zxcvbob > wrote:
> Shadow wrote:
> > On Mon, 01 Oct 2012 11:26:01 -0500, zxcvbob >
> > wrote:
>
> >> It's like the yeast died but the lactic bacteria is still there. *Not
> >> sure if I should keep feeding it, or start a new batch.
>
> > * *Just re feed it, and keep it at around 30c. As soon as it
> > wakes up, "wash it". (see FAQs)
> > * *[]'s
> > --
> > Don't be evil - Google 2004
> > We have a new policy - Google 2012
>
> I think the starter has awakened. *By Sunday or Monday I should be
> baking bread again.
>
> I didn't see anything in the FAQ about "washing" the starter, but I did
> read about feeding the starter and I've been doing it wrong all this
> time (not throwing out enough, and not adding enough new flour and
> water, so the starter is always inhibited by its own acid.)
>
> --
> Bob

Your post made me try to refresh my dried starter- I only used about a
TBLS and have been feeding it for the last few days. I think it's
waking up!