Yes, I know I am "in business" as the mix I put together from my flakes is
already showing signs of bubbles. So the culture is going to be able to make
bread again, though it may not be able to make anything much better than
bread from commercial yeast at the moment, or perhaps ever again with any
help from the progeny of the original lactobacilli, which is what I was
trying to find out. You missed the point of what I was trying to say, as
those bubbles this early on are probably just from yeasts, even if there are
still lactobacilli good guys still present in the flakes.

I used to be a regular for awhile, I am hopefully no where near dead yet,
and I like my replies at the top....though it looks like that isn't gonna
happen

"Shadow" <Sh@dow> wrote in message
...
> I've revived frozen flakes before. Half flour, half water, a
> few flakes, keep around 30 Celsius and if it bubbles within a couple
> of days you are in business. Any longer and you probably have a brand
> new sourdough.
> []'s
> PS ... couldn't figure out your request for posting, so just
> used the polite Usenet way. Usenet isn't really dead, but some of the
> regulars are (almost).