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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I always have multiple starters stashed in the fridge. They are pretty
distinct and I have had them for ages.

Alas, the summer was long and hot and not only did I refrain from
bread baking, I did not do my duty and refresh the starters once every
week or two. Until yesterday, they hadn't been touched since late
spring or early summer.

I took out the containers and kept back a spoonful of each starter,
placing these into clear jars. I refreshed them and left them on the
counter. Twenty-four hours later they are all alive and bubbly-wubbly
and still appear pretty distinct by looks..

OH, I won't bake with them yet, I'll put them through a refreshment or
two more before I even consider it, but it is heartening to know they
were still viable.

Boron
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"Boron Elgar" > wrote in message
...
>I always have multiple starters stashed in the fridge. They are pretty
> distinct and I have had them for ages.
>
> Alas, the summer was long and hot and not only did I refrain from
> bread baking, I did not do my duty and refresh the starters once every
> week or two. Until yesterday, they hadn't been touched since late
> spring or early summer.
>
> I took out the containers and kept back a spoonful of each starter,
> placing these into clear jars. I refreshed them and left them on the
> counter. Twenty-four hours later they are all alive and bubbly-wubbly
> and still appear pretty distinct by looks..
>
> OH, I won't bake with them yet, I'll put them through a refreshment or
> two more before I even consider it, but it is heartening to know they
> were still viable.
>

I think that the idea that one has to feed or refresh starters on a regular
basis is just folklore.
Graham


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On Sun, 8 Sep 2013 14:34:29 -0600, "graham" > wrote:

>
>"Boron Elgar" > wrote in message
.. .
>>I always have multiple starters stashed in the fridge. They are pretty
>> distinct and I have had them for ages.
>>
>> Alas, the summer was long and hot and not only did I refrain from
>> bread baking, I did not do my duty and refresh the starters once every
>> week or two. Until yesterday, they hadn't been touched since late
>> spring or early summer.
>>
>> I took out the containers and kept back a spoonful of each starter,
>> placing these into clear jars. I refreshed them and left them on the
>> counter. Twenty-four hours later they are all alive and bubbly-wubbly
>> and still appear pretty distinct by looks..
>>
>> OH, I won't bake with them yet, I'll put them through a refreshment or
>> two more before I even consider it, but it is heartening to know they
>> were still viable.
>>

>I think that the idea that one has to feed or refresh starters on a regular
>basis is just folklore.
>Graham
>


I think you are correct.

The big trick, though, is creating a viable starter in the first
place. Once that is firmly established, they are pretty hardy.

Boron
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"graham" > wrote in message
...
>
> "Boron Elgar" > wrote in message
> ...
>>I always have multiple starters stashed in the fridge. They are pretty
>> distinct and I have had them for ages.
>>
>> Alas, the summer was long and hot and not only did I refrain from
>> bread baking, I did not do my duty and refresh the starters once every
>> week or two. Until yesterday, they hadn't been touched since late
>> spring or early summer.
>>
>> I took out the containers and kept back a spoonful of each starter,
>> placing these into clear jars. I refreshed them and left them on the
>> counter. Twenty-four hours later they are all alive and bubbly-wubbly
>> and still appear pretty distinct by looks..
>>
>> OH, I won't bake with them yet, I'll put them through a refreshment or
>> two more before I even consider it, but it is heartening to know they
>> were still viable.
>>

> I think that the idea that one has to feed or refresh starters on a
> regular basis is just folklore.


I don't make much sd bread any more but the few times I do, I do exactly
what Boron described with her starter. I usually refresh for about 7 days.

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"Boron Elgar" wrote in message
...

I always have multiple starters stashed in the fridge. They are pretty
distinct and I have had them for ages.

Alas, the summer was long and hot and not only did I refrain from
bread baking, I did not do my duty and refresh the starters once every
week or two. Until yesterday, they hadn't been touched since late
spring or early summer.

I took out the containers and kept back a spoonful of each starter,
placing these into clear jars. I refreshed them and left them on the
counter. Twenty-four hours later they are all alive and bubbly-wubbly
and still appear pretty distinct by looks..

OH, I won't bake with them yet, I'll put them through a refreshment or
two more before I even consider it, but it is heartening to know they
were still viable.

Boron

I try and refresh every ten days, whether baking or not. If we are going to
be gone on vacation, I will usually put a dollop of each starter in the
freezer. When we return, I bring it up to room temp. and start anew.

Alan



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"Alan" > wrote in message
...
>
>
> "Boron Elgar" wrote in message
> ...
>
> I always have multiple starters stashed in the fridge. They are pretty
> distinct and I have had them for ages.
>
> Alas, the summer was long and hot and not only did I refrain from
> bread baking, I did not do my duty and refresh the starters once every
> week or two. Until yesterday, they hadn't been touched since late
> spring or early summer.
>
> I took out the containers and kept back a spoonful of each starter,
> placing these into clear jars. I refreshed them and left them on the
> counter. Twenty-four hours later they are all alive and bubbly-wubbly
> and still appear pretty distinct by looks..
>
> OH, I won't bake with them yet, I'll put them through a refreshment or
> two more before I even consider it, but it is heartening to know they
> were still viable.
>
> Boron
>
> I try and refresh every ten days, whether baking or not. If we are going
> to be gone on vacation, I will usually put a dollop of each starter in the
> freezer. When we return, I bring it up to room temp. and start anew.


Hmm I've never had success after it has been frozen

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On Mon, 9 Sep 2013 10:28:31 +0100, "Ophelia"
> wrote:

>
>
>"Alan" > wrote in message
...
>>
>>
>> "Boron Elgar" wrote in message
>> ...
>>
>> I always have multiple starters stashed in the fridge. They are pretty
>> distinct and I have had them for ages.
>>
>> Alas, the summer was long and hot and not only did I refrain from
>> bread baking, I did not do my duty and refresh the starters once every
>> week or two. Until yesterday, they hadn't been touched since late
>> spring or early summer.
>>
>> I took out the containers and kept back a spoonful of each starter,
>> placing these into clear jars. I refreshed them and left them on the
>> counter. Twenty-four hours later they are all alive and bubbly-wubbly
>> and still appear pretty distinct by looks..
>>
>> OH, I won't bake with them yet, I'll put them through a refreshment or
>> two more before I even consider it, but it is heartening to know they
>> were still viable.
>>
>> Boron
>>
>> I try and refresh every ten days, whether baking or not. If we are going
>> to be gone on vacation, I will usually put a dollop of each starter in the
>> freezer. When we return, I bring it up to room temp. and start anew.

>
>Hmm I've never had success after it has been frozen
>
>--

I have had great success with starter that is dried in a thin layer,
then crumbled and stored in the freezer. These dried chips are viable
for years.

Boron
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On Mon, 09 Sep 2013 09:48:25 -0400, Boron Elgar
> wrote:

>I have had great success with starter that is dried in a thin layer,
>then crumbled and stored in the freezer. These dried chips are viable
>for years.


+1 on dried and frozen flakes (spread out on a plastic sheet
to dry)
and

+1 on reviving a starter that has been months in the fridge. I
usually give it 2 one-day refreshers and it's good to go.

The only doubt I have is if I should discard the thick layer
of acid liquid that forms on top, usually a cm or two.
Theoretically it should improve the chances of the sourdough,
by killing bad acid-intolerant bacteria and fungi. OTOH, it might
contain toxic build-up from the sourdough itself.
I usually chuck it.
Opinions ?
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"Shadow" > wrote in message
...
> On Mon, 09 Sep 2013 09:48:25 -0400, Boron Elgar
> > wrote:
>
>>I have had great success with starter that is dried in a thin layer,
>>then crumbled and stored in the freezer. These dried chips are viable
>>for years.

>
> +1 on dried and frozen flakes (spread out on a plastic sheet
> to dry)
> and
>
> +1 on reviving a starter that has been months in the fridge. I
> usually give it 2 one-day refreshers and it's good to go.
>
> The only doubt I have is if I should discard the thick layer
> of acid liquid that forms on top, usually a cm or two.
> Theoretically it should improve the chances of the sourdough,
> by killing bad acid-intolerant bacteria and fungi. OTOH, it might
> contain toxic build-up from the sourdough itself.
> I usually chuck it.
> Opinions ?
> --

Chuck it! It contains alcohol - anathema to both bacteria and fungi.
Graham


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On Thu, 17 Oct 2013 11:52:40 -0600, "graham" > wrote:

>
>"Shadow" > wrote in message
.. .
>> On Mon, 09 Sep 2013 09:48:25 -0400, Boron Elgar
>> > wrote:
>>
>>>I have had great success with starter that is dried in a thin layer,
>>>then crumbled and stored in the freezer. These dried chips are viable
>>>for years.

>>
>> +1 on dried and frozen flakes (spread out on a plastic sheet
>> to dry)
>> and
>>
>> +1 on reviving a starter that has been months in the fridge. I
>> usually give it 2 one-day refreshers and it's good to go.
>>
>> The only doubt I have is if I should discard the thick layer
>> of acid liquid that forms on top, usually a cm or two.
>> Theoretically it should improve the chances of the sourdough,
>> by killing bad acid-intolerant bacteria and fungi. OTOH, it might
>> contain toxic build-up from the sourdough itself.
>> I usually chuck it.
>> Opinions ?
>> --

>Chuck it! It contains alcohol - anathema to both bacteria and fungi.
>Graham
>


I chuck it, too.

Boron


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On Thu, 17 Oct 2013 11:52:40 -0600, "graham" > wrote:

>> The only doubt I have is if I should discard the thick layer
>> of acid liquid that forms on top, usually a cm or two.
>> Theoretically it should improve the chances of the sourdough,
>> by killing bad acid-intolerant bacteria and fungi. OTOH, it might
>> contain toxic build-up from the sourdough itself.
>> I usually chuck it.
>> Opinions ?
>> --

>Chuck it! It contains alcohol - anathema to both bacteria and fungi.
>Graham
>


After 4 months or so, most of the alcohol has probably
oxidized to acetic or other acids. Which is why you should not leave
an opened bottle of wine out, it becomes vinegar. That said, I agree
it's probably a good idea to chuck it.
I've seen a lot of FAQs telling you to "stir the hooch back
in". I think I did that a few years ago, but it was pretty fresh
starter, and it worked. Would not apply to old starters.
Maybe Samartha or someone else could devise some experiment ?
I just revived my old starter, have none left.


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