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Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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Carl's invincible starter!
Well, I slacked off for a while. I had some of Carl's starter that I had
been using exclusively. But we were going to be gone on vacation for a month, so I took the starter and mixed it with as much flour as it would hold to form a very hard dough. I then put this ball (about 3 inches in diameter) in a ziplock bag, squeezed out all the air, and sealed it. This ball of starter sat in my fridge from about Nov. 20th 2005 until about a week ago. When I finally took it out, I had to use a knife to break it apart. I dropped the pieces in some warm water to let them soften up. I then put in enough plain white bread flour (what I usually feed with) to bring it to "normal" consistency. After about a day, I saw some definite activity. I then proceeded to throw away a bunch and feed like normal. This weekend, I made bread with it. By all indications, it seems to be back to it's old normal state. Anyway, I just wanted to share because I've heard of people who have kept starter in that state for half a year or so, but I made it about 14 months. Anyway, just thought someone might be interested. Aaron -- To reply directly, remove j's from email address. |
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Carl's invincible starter!
On 30 Jan, 18:35, "Aaron" >
wrote: > Well, I slacked off for a while. I had some of Carl's starter that I had > been using exclusively. But we were going to be gone on vacation for a > month, so I took the starter and mixed it with as much flour as it would > hold to form a very hard dough. I then put this ball (about 3 inches in > diameter) in a ziplock bag, squeezed out all the air, and sealed it. This > ball of starter sat in my fridge from about Nov. 20th 2005 until about a > week ago. > > When I finally took it out, I had to use a knife to break it apart. I > dropped the pieces in some warm water to let them soften up. I then put in > enough plain white bread flour (what I usually feed with) to bring it to > "normal" consistency. After about a day, I saw some definite activity. I > then proceeded to throw away a bunch and feed like normal. > > This weekend, I made bread with it. By all indications, it seems to be back > to it's old normal state. > > Anyway, I just wanted to share because I've heard of people who have kept > starter in that state for half a year or so, but I made it about 14 months. > Anyway, just thought someone might be interested. > > Aaron Hi Aaron, this isn't so surprising. It's not that long a time. I've had them revive after much longer, 10 months I think is the longest. Are they the same starter after? Some would say probably not. I don't know but I have found that they revive so quickly given the right treatment, by quickly I mean 24 hours that I'm sure they are the same. But anyway as long is it does the job, that's all that matters. Jim |
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