originally posted by Tom Blach:
Throw away all but one teaspoon of the old black starter and build it up from there. It's amazing how quickly it will come back to life.
originally posted by Jonathan Loesberg:
originally posted by Tom Blach:
Throw away all but one teaspoon of the old black starter and build it up from there. It's amazing how quickly it will come back to life.
How would this be different from just starting anew? Especially if, as prior posters have said, new local yeast overcomes old implantations. I don't necessarily believe that, but I'd still rather use the dried method.
originally posted by Jason D:
originally posted by Jonathan Loesberg:
originally posted by Tom Blach:
Throw away all but one teaspoon of the old black starter and build it up from there. It's amazing how quickly it will come back to life.
How would this be different from just starting anew? Especially if, as prior posters have said, new local yeast overcomes old implantations. I don't necessarily believe that, but I'd still rather use the dried method.
Because the Black Stuff (or rather the weird white stuff underneath) still has microbial activity going on. I woke my starter up on Monday after 4 months in the VinoTemp (BTW - bad idea, fridge is better, don't know what I was thinking - I was sure it was dead). It was nice and bubbly on Tuesday morning, I could have baked with it yesterday, I will bake with it tomorrow.
originally posted by Jonathan Loesberg:
originally posted by Jason D:
originally posted by Jonathan Loesberg:
originally posted by Tom Blach:
Throw away all but one teaspoon of the old black starter and build it up from there. It's amazing how quickly it will come back to life.
How would this be different from just starting anew? Especially if, as prior posters have said, new local yeast overcomes old implantations. I don't necessarily believe that, but I'd still rather use the dried method.
Because the Black Stuff (or rather the weird white stuff underneath) still has microbial activity going on. I woke my starter up on Monday after 4 months in the VinoTemp (BTW - bad idea, fridge is better, don't know what I was thinking - I was sure it was dead). It was nice and bubbly on Tuesday morning, I could have baked with it yesterday, I will bake with it tomorrow.
I wasn't denying there was microbial activity, though I think one can't know just because it starts up. You would be starting starter if it were dead in any case. I'm denying this is a better way than just drying some stuff out and using that, which is a surer form of preservation. And I'm noting that some people here aren't sure that new yeast wouldn't overcome preserved in any case.