This is a starter i started myself. I did not use an existing starter. I
just started it with rye flour and water. It has turned out to be an
excellent starter and because of this i want to save it. Thats why im asking
for help.

Brent
"Samartha Deva" > wrote in message
news:mailman.71.1167238441.1438.rec.food.sourdough @www.mountainbitwarrior.com...
> If it's a self grown starter or a starter with unknown origin, you'd
> have to try and see what comes out after revival.
>
> With known starters which have been frozen or dried, your chances are
> much better.
>
> There is no "guarantee" as such. Carls starter web site has a
> procedure or the FAQ's - dunno which.
>
> Samartha
>
>
> On 12/27/06, Brent > wrote:
>> OK i have a very healthy and good tasting starter. Which is the prefered
>> what to preserve your starter: freeze or dry? When you freeze your
>> starter
>> do you really need to replace it every 6 months? I would think you could
>> freeze it for as long as you wanted to because the yeast would be
>> inactive
>> and would not age. Which method retains the true nature of your starter
>> the
>> best? Does dry starter need to be replished? Any help would be
>> appreciated.
>>
>> thanks,
>> Brent
>>
>>
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