Arri London wrote:

> zxcvbob wrote:
>
> > I just mixed 100 grams of rye flour with 100 ml of bottled water in
> > a covered bowl on my kitchen counter. *No yeast, no salt, no milk,
> > no sugar. *How long should it take before I see some life? *(I
> > haven't done this in a few years and I don't remember.) *Gonna try
> > making sourdough pizza crust; will switch over to wheat flour when I
> > start feeding it.
>
> > Do I need to feed and divide it a few times before I freeze some of
> > it for insurance? *I plan to grow it at room temperature for a few
> > weeks, then move it to the refrigerator to slow it down.
>
> > Bob
>
> That's going to depend on what microorganisms are on your flour, on your
> bowl and in the air in your kitchen. Can take several days for a new
> culture to get going. What have you used to cover your bowl? I keep a
> cotton tea towel specifically for baking purposes, such as covering
> bowls or rising bread. It's only ever rinsed thoroughly with water and
> line dried. Bound to be some 'goodies' on there LOL.


Actually, I use sheets of newspaper to cover my bowl...easily
disposable and cheap...

:-)


>
> Once it gets going, freeze some without doing anything else to it. Then
> feed and divide it and freeze some more. Always check how it smells as
> you are growing. If it smells 'off' then dump it and try again.


Sage advice...

:-)

--
Best
Greg