Dusty Bleher wrote:
[..]
> But I don't understand why you make a dough-ball out of an ounce or so, and
> keep them for, "... maybe 1/2 year in the fridge.". If not for backup, why?

I try to explain it - haven't thought about it in those terms, it just
happens, because...

When I start the DM3, I need a fairly small amount of starter - 4 g to
make 3400 g 40 % rye dough.

When the starter is ready, I take a small amount - around 1 oz and put
it into a 1/2 cup sealable container. I push the starter down on the
bottom, smooth the surface with a spoon and remove all extra starter
which may stick on the walls and dry out. I also round the outer ring of
the starter, where it touches the wall from the inside downwards so
there is no thin layer on the edge to the container wall which may dry
out. My thinking is that small amounts remaining on the inside walls or
jagged edges of the starter where it meets the wall are drying out and
attract molds.

The starter on the bottom is always moist and if I see a dried edge
somewhere, I work it under. If I take something out to make another
batch, I smoothen the surface again.

There is a minimum amount of starter which can be managed well. The
reason is danger of drying out. The approx. 1 oz amount I can manage
conveniently. Smaller would be more difficult.

So, the amount of starter I keep is determined by the storage method and
handling convenience.

The amount needed is much smaller ~ 12 %. The difference left in the
container is what? Leftover starter which can serve as a backup. I
always use the latest starter for the next step.

It's probably my way of thinking - the leftover small starter amounts
are a side effect and can be used as backup. If I make a backup, the
main focus is on making the backup and not a side effect.

>
>>From your otherwise clear description, it would seem to me that they're
> alive and viable for at least as long as 1/2 a year (when on ice). Did I
> get that right?

Yes, I used one of those containers which was 6 month old and it came
back fine. But that's full grain rye fed starter.

> Which certainly makes me happy, cuz I send dough-balls to
> friends and folks that ask me for one.

That's a different story. I think you are not that crazy to sent them
inside a fridge.

> And I was always worried about them
> getting there alive and well enough to work. They have (so far as I know),
> but I was always worried that they were nearing the end of their lives
> before the recipient got them. Learning that they're viable for 1/2 a year
> in the fridge is indeed a point that has value...

If you sent the fridge with it. Are you really doing that? My respect!

When I transport starters, I disguise them as face masks, disperse a
small amount of starter in coarse flour - one never knows with the
custom regulations and sniffing dogs.

[..]
> But I've tasted considerable differences between different batches with
> different starters, and I'm trying to keep current working one as "original"
> as I can...and that's not to say that that really matters... Like you said,
> if it works, who cares!

If you use only one starter, it saves you comparing.

Samartha