I recently saw a post about how to dry, pulverize, and store sourdough
starter.

I use a one-quart crock pitcher to store my starter, and it accumulates a
large crust on the sides.

Wouldn't this do to grind and store?

Ray wrote:
> I recently saw a post about how to dry, pulverize, and store sourdough
> starter.
>
> I use a one-quart crock pitcher to store my starter, and it accumulates
> a large crust on the sides.
>
> Wouldn't this do to grind and store?

It didn't work for me. I recently moved and used one of Dick's links to
make starter to dry and store and then took some off the side of the
crock. The one that was made for drying is still very active (starts
foaming in 4 hours or less) and the scraped one is flat dead.

Mike
Some bread photos: http://www.mikeromain.shutterfly.com

"Ray" > wrote in message
...
>I recently saw a post about how to dry, pulverize, and store sourdough
>starter.
>
> I use a one-quart crock pitcher to store my starter, and it accumulates a
> large crust on the sides.
>
> Wouldn't this do to grind and store?

You could probably scrape that off and refresh it without too much trouble
and and it will live to make bread again, but if you plan on making a
freezer back-up of flakes or "pulverized" powder for future use, you want
the starter that you use to be really healthy, concentrated and vigorous.
Long periods in the freezer are not completely friendly to your culture, and
it is a good idea to stack the odds in your favor.

hutchndi

I see what you mean.

I don't store either the starter or the dried flakes in the freezer -- only
in the refrigerator. I was under the impression that the freezer was
inhospitable to yeast.



"hutchndi" > wrote in message
...
>
> "Ray" > wrote in message
> ...
>>I recently saw a post about how to dry, pulverize, and store sourdough
>>starter.
>>
>> I use a one-quart crock pitcher to store my starter, and it accumulates a
>> large crust on the sides.
>>
>> Wouldn't this do to grind and store?
>
> You could probably scrape that off and refresh it without too much trouble
> and and it will live to make bread again, but if you plan on making a
> freezer back-up of flakes or "pulverized" powder for future use, you want
> the starter that you use to be really healthy, concentrated and vigorous.
> Long periods in the freezer are not completely friendly to your culture,
> and it is a good idea to stack the odds in your favor.
>
> hutchndi

On Tue, 5 Jan 2010 17:47:05 -0500, "Ray"
> wrote:

>I see what you mean.
>
>I don't store either the starter or the dried flakes in the freezer -- only
>in the refrigerator. I was under the impression that the freezer was
>inhospitable to yeast.
>
>
Hi Ray,

It is my understanding that the problem with freezing these
cultures is not the yeast, but the lactobacilli.

All the best,
--
Kenneth

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