On 9 Nov 2003 at 1:34, Feuer wrote:

> Mike Avery wrote:

> > All of which is to say, if you leave the starter at room temperature
> > without refreshment for about 3 days, you'd probably be pretty close
> > to the same point each time you did this.

> 3 days at room temp I think is longer than is really safe. I
> suspect you'd come close to maximum acidity after one day, assuming a
> reasonable innoculation.

Safe? If you start with a healthy culture, one which will produce the
desired acidity, then there aren't many pathogenic organisms that will
be able to survive in the culture. Of course, I am assuming that your
culture is covered, not open to the fruit flies, gnats, and other critters
that seem to invade even the cleanest house if there is some sort of
bait out...

Another option would be to use ph test strips to check when the starter
gets to the same point each time you are going to bake.

Mike
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