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Preserving Sourdough: freeze vs. dry? http://www.cookaholics.org/viewtopic.php?f=14&t=4244 |
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Author: | pepperhead212 [ Mon Dec 21, 2015 11:06 pm ] |
Post subject: | Re: Preserving Sourdough: freeze vs. dry? |
Thought you might like to know this - I just reactivated my dried culture, kept at room temp. all summer and most of the fall, in just 7 days. I started with 1/4c rye flour and the same weight of filtered water, plus a tsp of culture. Each day I dumped out half the starter, and refreshed it with equal weights of rye flour and water, and on the 4th day I switched to bread flour, as it was getting more active, and today, the 7th day, it more than doubled in 6 hours, so it seems fully activated. So I took 10 g of the starter, 25 g water, and 45 g bread flour (the formula in Artisan Baking),and made a very firm starter, to go with the more liquid starter. |
Author: | TheFuzzy [ Wed Dec 23, 2015 1:20 pm ] |
Post subject: | Re: Preserving Sourdough: freeze vs. dry? |
Dave, That is helpful, thanks! |
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