I'd heard about it. And I was so sure it'd never happen to me. But, I'd
gotten into the habits of someone who keeps their culture in a
refrigerator, and keeping at room temperature was just, well, different.

All of which means.. the culture was as liquid as water. And when we
added flour.... it never firmed up. It was... scary.

In the end, recovery was easy. We took a tablespoon of the culture.
Added 1/2 a pound of water and 1/2 a pound of flour. Eight hours later,
another 1/2 pound of each. Eight hours later a pound of each. And we
had the happy starter we had once enjoyed back again. Kinda like
giving a whiny kid a nap.

Mike
--
Mike Avery

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Phone: 970-642-0280
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