On Nov 30, 2:54*pm, Sam > wrote:
> Will wrote:
> > ...
> > Also... replace the starter. It's not likely to have LB potential at
> > this point. Make a new one from from rye. See Sam's site for info.
>
> Uups, overkill suggestion here!
>
> Original post was:
>
> > starter for
> > the past 5 years or so. *It produces some lovely loaves, great holes,
> > texture, crumb great crust and no sourness.
>
> Seems like a working starter to me. Why would anyone *toss out a 5 year
> old functional starter?
>
> If the starter maintenance procedure causes undesirable results, a new
> starter with the same procedure would do the same.
> Overall result would be even worse since it needs time to get established..
>
> Sam

Makes a lot of sense not refrigerating. It seems to shift the balance
towards yeast and away from bacteria. My only issue is I keep a couple
of cultures and use a cup of flour (metric 250 ml) everytime I feed at
least once a day sometimes twice, so consumes a lot of flour. I
suppose the lesson for me is to keep a smaller culture in a smaller
container so using less than a cup of flour when I fee. I would be
interested in getting a copy of Calvels article. I have his english
translation book I cant remember him saying no refrig. there. Paddy