Kenneth wrote:

> If so, it is very likely that you can bring 'em back to life (provided
> that they did not get heated above about 110F.)

How do you do this? I'm kind of in the same situation. Weirdly enough,
I have a culture that seems to be sour, alive, but does not rise.

It did work before, and it did rise before, but not anymore. Last time
I baked with it, the bread tasted pretty good, but the texture was
somewhere between a brick and a golf ball.

Any suggestions?

--
Mikko Peltoniemi
Film & Video Editor, Avid Technician at large.
http://editor.is.dreaming.org