On 6 Dec 2005 08:44:01 -0800, "Rick in CO" >
wrote:

>Thanks much for your responses! Kenneth, when you make this ball of
>clay, approximately how large will it be? Also, what's the best way to
>reactivate it when you need to bake bread? Just add more warm water
>and more flour until it activates?
>
>Thanks again, you are so helpful.
>
>Rick in CO

Hi Rick,

The size does not matter much... There are billions of
active cells in a piece the size of a pea. I keep a piece
about the size of a walnut and that is really dictated by
the size of the containers I use. I currently keep three
starters, and have them in 2 OZ. screw top Nalgene plastic
jars of the sort sold for chemists (and also now-a-days in
camping stores.)

When I want to use a starter, I pinch off a small piece
(perhaps the size of a marble) with a spoon and put it in a
plastic container. To that, I add a tablespoon of water. I
soften the small lump a bit, then I add the same weight of
flour as I added water. (Be careful about the "warm" water
approach: If the starter gets above about 110F it will be
killed.) I mix it up, and put it aside. In a few hours, I
have a small amount of active starter. I feed that once or
twice more, and I am ready to bake.

Also note that I do NOT remove all of the starter from the
jar. That's because I don't want to risk something happening
to it and losing it altogether. Only when I have an active
batch do I discard the old "lump" and replace it with a new
one.

All the best, and thanks for your kind comments,
--
Kenneth

If you email... Please remove the "SPAMLESS."