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Friends of Carl Starter and Liquid Starter
in article , Don Hellen at
wrote on 25/10/03 9:01 pm:
> On Mon, 20 Oct 2003 20:26:25 -0700, "Rod & BJ"
> > wrote:
>
>>
>>> I'm thinking of sending out for two of their packets (with a
>>> donation for the trouble, of course!) and using one in my
>>> liquid base of water, sugar, and potato buds, the very same
>>> that I've used successively for 10+ years.
>>>
>>> As a backup, I figured I could always make the starter up
>>> the way the directions have it spelled out and use a
>>> different type of starter base if the other fails to work
>>> with this culture.
>>>
>>> Any suggestions/comments?
>>> Don Hellen
>>
>> Obviously one could order any number of packets for any number of reasons
>> but logic would suggest one starter would more than suffice.....feed it
>> appropriately and you can fill your house with gallons of starter for all
>> sorts of experiments in short order.
>>
>
>> Combining starters probably makes little rational sense since a viable
>> culture is generally understood to be dominant organisms from a weeding out
>> process of many.....combine the two "winners"and you simply start a new
>> war(competition for resources) and one or the other will dominate.... on the
>> other hand a cup or two of flour is pretty cheap so experiments are not
>> exactly cost prohibitive. Soggy
>
> Again, I must not have been very clear in my post, or
> assumed that my previous posts would have been sufficient to
> provide some background on my situation. Looking back at the
> post, I'm sorry that I didn't explain it better.
>
> Anyway, I have no plans to combine starters. What I was
> referring to was to try a sourdough starter (or two, but
> separately) in a liquid base similar to what I've used for
> over 10 years. If that didn't work, I'd do the flour-based
> starter. Mine used potato buds, sugar, and water, and seemed
> to keep the lactobacillus bacteria and yeast very happy. I
> just didn't bake any sourdough for so long (and didn't feed
> the culture, either) that it seems to have died.
>
> Sorry for the confusion, but thanks for the help.
>
> Don Hellen
It might be good to try just flour and water if that is the kind of bread
that y ou are making. That way you will know that the starter will produce
a rise in the bread you are working on. Ellen
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