no wrote:
> Good starter Carl.
>
> Every few years I take a pinch of one of the several Carl's baggies I've
> collected and make a working starter. For a few batches is's great: rise
> time, including sponge, first rise, and final rise total about 24 hours.
> The flavor and texture is everything I could want. Without fail, though,
> within a few weeks it evolves into a fast-rising, bland tasting starter
> that's not much better than commercial yeast.
How are you maintaining your revived starter? How do you store it?
How, and what, do you feed it? I suspect that is where the answers will
lie...

Mike


--
Mike Avery mavery at mail dot otherwhen dot com
part time baker ICQ 16241692
networking guru AIM, yahoo and skype mavery81230
wordsmith

Once seen on road signs all over the United States:
For painting
Cow-shed
Barn or fence
That shaving brush
Is just immense
Burma-Shave