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Boron Elgar wrote:
> On Sun, 2 Feb 2020 13:31:51 -0700, graham > wrote: > > > On 2020-02-02 1:20 p.m., Boron Elgar wrote: > >> On Sun, 02 Feb 2020 11:57:17 -0700, U.S. Janet B. > > >> wrote: > >> > >>> On Sun, 02 Feb 2020 11:40:36 -0500, Boron Elgar > >>> > wrote: > > > > > >>>> My main fridge died (no probs, got a nice new one) and in > >>>> digging/cleaning out a few things that had wound up way in the > back of >>>> the old bottom freezer portion, I found a ziplock with 8 > or 10 >>>> different sourdough starters I had saved over time. > > > > > > >>>> These things had not seen the light of day in maybe 5-7 years at > the >>>> earliest. They were dried and crumbled starters that had > been created >>> >from successful ones I used for bread baking. Some > here can attest to >>>> my previously held affection for keeping a > lab's worth of starters >>>> bubbling away for use whenever the mood > hit for specific >>>> flavors/activity in starters. They were like > family pets. > > > > > > >>>> I grabbed two starters at random. Neither was labeled, so I know > they >>>> were from my homemade concoctions over the years. I always > made >>>> emergency backups to keep in the freezer should anything > befall the >>>> currently preferred bubblies. Others were labeled and > they, too will >>>> get tried at some point (Carl's, some > shared/swapped ones, etc). > > > > > > >>>> Dang if both did not activate overnight with the first > refreshment. >>>> One was more active than the other and I will > still wait a few days to >>>> make sure they are stable before using > either, but dayum- I was >>>> impressed at their quick revivals - > even that they were revivable at >>>> all. Sometimes things just do > not make it. > > > > > >>> I had wondered what had happened to your stable of friends. It's > good >>> to know that they can be revived after that amount of time. > Did you >>> use their regular feeding amounts? > >>> Janet US > >> > >> I put the flakes into a few spoons of water to dissolve them, then > did >> a normal 1 to 1 ratio of water to flour refreshment- maybe > quarter cup >> of each, being more generous than usual. > >> > >> I used Talenti ice cream containers with screw on tops. > >> > > > > Do the different starters have different characters, apart from > > strength that is? > > To a great extent, yes, but strength/speed is one of the biggest > variables. I also used to have several flour bases- rye, WW, etc- that > can affect flavor. Some work better with mixed or specific flours, > too. > > Most starters, once one is familiar with them individually, can also > be ditzed with during preferment/dough creation. Some dough builds, as > you well know, take longer than others by nature of the recipe and > ingredients. Knowing which starters can handle a long build or can > offer a real burst of activity quickly can make all the difference in > the ultimate taste of the bread. Good to know. I've not tried a starter yet here. What I have seen is Rye flour has virtually dissapeared near me. I'll have to go to Whole Foods I think, to get it. Maybe a bad crop this year or something? |
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