On Fri, 27 Aug 2004 15:30:00 -0400, Mikko Peltoniemi
> wrote:

>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?

Hi Mikko,

Try this:

Take a small amount of the starter (say a teaspoonful) and add to that
equal amounts of water, and flour (say 100g each.)

Put the mixture aside somewhere where the temperature is warm enough
to make things grow (70-90F would be fine.)

Then wait a few days to see if it starts to bubble.

If so, take another teaspoon of the bubbling mix, and repeat.

The technique is sometimes called "washing" the starter and it simply
means growing it at a very high dilution rate.

HTH,

--
Kenneth

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