FoodBanter.com - View Single Post - Help

in article , Mikko Peltoniemi at
wrote on 27/8/04 12:30 PM:

> 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?
How long did you let it rise after shaping?
Ellen
--