"Mike Avery" > wrote in message
news:mailman.2.1177214051.89402.rec.food.sourdough @mail.otherwhen.com...
> no wrote:
>> "Mike Avery" > wrote:
>>> 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...
>>>
>> Mostly following "starters.txt"
>>
> I hadn't read that document before. Sadly, I am not impressed. He seems
> to think that sourdough comes from the air, a view that is no longer
> commonly held. And he doesn't feed his starters often enough.
>
In the doc's defense, it's been around for a while and probably beat what
came before it by a bunch.

> A feeding, followed by 24 hours of cultivating, and then into the
> refrigerator isn't a good way to maintain a culture. It's too infrequent
> to maintain a culture, much less rebuild one.
>
:
> I'll suggest switching to a more frequent feeding. A good cycle is to
> feed the starter twice a day. To 2 parts of starter by weight, add 1 part
> of water and 1 of flour. By volume, feed it 2 parts of water and 3 parts
> flour and add enough to double the volume of the starter with each
> feeding.

I'll try it and let you know.

>
> If your starter is sluggish, which you didn't comment upon,
:
It's not sluggish, but the opposite: as if someone dumped a pack of yeast in
the sponge. I'm figure the fast rise is related to my lack of flavor, since
the yeast is beating the bacteria to the food.

Thanks again!

Dave