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Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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OK I admit it I was mean to my "Mother" I left in the Fridge and it got
too cold (Little bit of ice on the Hooch). As soon as I found out I brought her out fed her with some warm water and fresh flour and she seems to have recovered. OK I have to mean to her again I will be away for a couple of weeks but need to have her active two days after I get back. Should I leave her at room temperature and realise she will get very hungry ... maybe force feed her before I go Or Should I keep her in the fridge (slightly warmer this time) and give her a good feeding before & after. THanks |
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John LaBella wrote:
> OK I have to mean to her again I will be away for a couple of weeks but > need to have her active two days after I get back. > > Should I leave her at room temperature and realise she will get very > hungry ... maybe force feed her before I go > Or > > Should I keep her in the fridge (slightly warmer this time) and give her > a good feeding before & after. > A starter at room temperature should be fed no less than twice a day, and should be fed enough with each feeding to double its size. I do not think leaving it at room temperature with a force feeding is a good idea. Refrigerating it for two weeks is OK. I find it best to feed the starter a few times to make sure it is healthy, and then refrigerating it immediately after a feeding. Mike -- Mike Avery mavery at mail dot otherwhen dot com part time baker ICQ 16241692 networking guru AIM, yahoo and skype mavery81230 wordsmith A Randomly Selected Thought For The Day: All good work is done in defiance of management. - Bob Woodward |
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On 29 Aug, 03:39, John LaBella > wrote:
> OK I admit it I was mean to my "Mother" I left in the Fridge and it got > too cold (Little bit of ice on the Hooch). > As soon as I found out I brought her out fed her with some warm water > and fresh flour and she seems to have recovered. > > OK I have to mean to her again I will be away for a couple of weeks but > need to have her active two days after I get back. > > Should I leave her at room temperature and realise she will get very > hungry ... maybe force feed her before I go > Or > > Should I keep her in the fridge (slightly warmer this time) and give her > a good feeding before & after. > > THanks Hi John, I realise that you're joking of course but using your mother as analogy isn't so useful. To use a different analogy for your mother you're starter (yeast and bacteria) will be chugging along on tick over very well for more than a few weeks in the fridge it's better than having them running at full revs out on the counter. There's just no point doing that without giving it some fuel and using it just as there would be no point having your car running at full revs while you were waiting for a child to cross the road at a crossing. I don't think the bit of ice will be a problem at all, though I never freeze my starter some do, and as cold as you can is best without freezing it though a little ice is no problem. If you were going away for six months I'd suggest switching off the engine by drying some as back up. Jim |
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TG wrote:
> I realise that you're joking of course but using your mother as > analogy isn't so useful. Actually, the French refer to what some Americans call the storage starter as the mother, so his analogy has a lot of history behind it. Mike |
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On Aug 28, 9:39 pm, John LaBella > wrote:
> OK I have to mean to her again I will be away for a couple of weeks but > need to have her active two days after I get back. do this... take 2 tablespoons of your starter and add enough fresh flour to make a reasonably dry doughball. Coat or dust that doughball with flour so that the exterior dries quickly and prevents surface contamination. Store it (container with tight lid) in the refrigerator. When you return, break it up into small pieces, slake with BARELY enough water to cover the pieces. When they soften, double it with flour and water so you have a thick slurry. When that ferments actively, double again. Let the second refresh ferment and you will be ready to go. This is the quickest way to get from storage starter to active starter. If you store a liquid batch, it takes much longer to come to room temperature. The dough ball + tap water comes to room temperature almost immediately. By keeping the refresh volumes small, you get to an active starter quickly. Doing this will yield about 1/2 cup of active starter. That's more than enough for an 1800-2000 gram (about 4 lbs) dough (two loaves). |
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On 29 Aug 2007, at 15:25, Mike Avery wrote:
> TG wrote: >> I realise that you're joking of course but using your mother as >> analogy isn't so useful. > Actually, the French refer to what some Americans call the storage > starter as the mother, so his analogy has a lot of history behind it. > > Mike lol. There's the analogy, anthropomorphising and the simple name Mike, they're three different things. What I was referring to was his exaggerated caring for the starter probably stemming from the name if not with a little joking thrown in as I understood. Really Mike you've been baking too long if you think I don't know the merest basics ie, a starter is sometimes called a mother. It is with vinegar too. Jim |
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