On Dec 23, 9:29*am, "hutchndi" > wrote:
> "Kenneth" > wrote in message
>
> ...
>
>
>
>
>
> > On Fri, 27 Nov 2009 15:32:13 -0800 (PST), Monte
> > > wrote:
>
> > Hi Monte,
>
> > I will add something to the good information you have
> > already received:
>
> > About a year ago, I read something written by Raymond
> > Calvel.
>
> > He said (essentially) that those who keep their starters
> > refrigerated are unlikely to ever know the taste potential
> > of naturally leavened bread.
>
> > I was intrigued by that, and decided to experiment with
> > keeping my starter out at room temperature, feeding it as
> > needed.
>
> > The difference is dramatic. The tastes are far better, and
> > far more complex than I had ever achieved before.
>
> > All the best,
> > --
> > Kenneth
>
> > If you email... Please remove the "SPAMLESS."
>
> My most recent experience confirms this and I agree with Kenneth's post of
> Mr. Calvel's findings. I recently posted about my "fridge flakes" -- *
> reconstituted frozen starter flakes. From the time I took them from the
> freezer and started keeping the culture at room temp, the few bakes that I
> have done since have improved each week. At first, not long after getting
> the starter to the point of refreshment where it can raise dough, the result
> is almost indistinguishable from a bread made with commercial yeast,
> including staling rather quickly. While I don't really try to get "sour"
> flavor, the flavors do greatly improve the longer I keep the culture going
> and *I definitely notice an improvement in keeping quality, while my
> fermentation times do not really vary from one batch to the next.
>
> hutchndi
Maybe using a'chef' the old French based way of storing a starter:
Mixing culture with flour and minimal water to make a very stiff mix
shaped into the size of a golf ball' is a way of avoiding the fridge
for short time culture keeping without changing the bacteria fungi
balance. I have experimented with a chef in the past and it seems to
keep for a couple of weeks in medium temperatures (20c to 27c)
without feeding. Anyone got some more definite experience of this.
Paddy