On 2018-10-25 8:01 PM, U.S. Janet B. wrote:
> On Thu, 25 Oct 2018 15:11:27 -0600, graham > wrote:
>
> snip
>
>> I hadn't fed the levain for months and it took 2 feedings to confirm
>> that it was still alive and with the next feeding it really took off.
>> It's getting on for 30 years old.
>> Graham
>
> you give me hope for my sourdough starter languishing at the back of
> the fridge. I do have a tiny bit dried starter in the freezer if I
> can't kick some life into the stuff in the fridge. I just bought
> myself a new Kitchenaid simply because I wanted the larger bowl. I am
> excited to get back into bread baking.
> Janet US
>
I've also just started again after a long break:-) I bought a KA Artisan
a while back to replace the old Kenwood for cake making. I still use the
Bosch for bread as it can handle large amounts of dough without getting
even warm.
My neglected levain, which I keep at ~65% hydration for French-style
pain-au-levain, had partially dehydrated to the consistency of window
putty with a grey top surface. I thought it was a goner but it revived.I
took some of the restored levain and made a second starter with the US
style sourdough 100% hydration. I haven't used that yet.