On Fri, 05 Oct 2012 11:14:56 -0500, 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.)

I always chuck the hooch ...

BTW, though I don't agree to everything there, this is a great
site for beginners:

http://www.sourdoughhome.com

Read this article:

http://www.sourdoughhome.com/revivingastarter.html

[]'s
--
Don't be evil - Google 2004
We have a new policy - Google 2012