On Sat, 14 Nov 2009 20:22:56 -0500, "hutchndi" >
wrote:

>
>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.
The yeast in sourdough has nothing to do with the yeast in
ordinary bread, it exists symbiotically with the lactobacillus, ie,
cannot live well without it. So your lactobacilli certainly survived,
or your flakes would be dead.
It's pretty easy to test
Two jars, one flour and water, the other flour, water and
flakes. After a couple of days, compare the two. If the second one
"wins", your lactobacilli survived. Otherwise you just produced a new
culture.
>
>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
No, it's rude to top post.

>
>"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).