On 29/02/2016 11:15 AM, notbob wrote:
> On 2016-02-29, Janet B > wrote:
>
>> On 29 Feb 2016 17:47:37 GMT, notbob > wrote:
>
>>> Is this a valid approach?
>
>> that's fine. Boron and Graham do a lot of sourdough.
>
> That's who I was trying to recall, Boron. Thnx.
>
>> I have one starter that I abuse. For safety I get it foaming really
>> good and then spread a large smear out on plastic wrap and let it
>> dry. When dry I crunch it up, wrap in a small baggie, put in a
>> tightly sealed jar and store it in the freezer. This process makes
>> it safe for another year. When I want some again I take a bit of
>> the frozen flakes and add to flour and water and in a day or so my
>> starter is active again.
>
> Ooh ooh!.... Great idea, Janet. I hate the thought of throwing most
> of the starter in the trash or feeding it, daily. You method sounds
> like a great solution to that problem. Again, thank you.
>
Further to my other post, rather than discarding excess starter when
you refresh it, add it to the mix of a conventional yeasted loaf.
Graham