How much dry culture to use? ? ?
 

Occasionally I order a new culture from SDI, and I always get a packet of
dried culture measuring around a third of a cup. The instructions tell me to
mix all of this with flour and water, in a quart jar.

Wouldn't I get the same result if I just used a teaspoon of dry culture?

Then I could save the rest for future use. Mainly I just don't want quart
jars clutteirng my refrigerator.

How much dry culture to use? ? ?
 

"Ray" > wrote in message ...
> Occasionally I order a new culture from SDI, and I always get a packet of
> dried culture measuring around a third of a cup. The instructions tell me to
> mix all of this with flour and water, in a quart jar.
>
> Wouldn't I get the same result if I just used a teaspoon of dry culture?
>
> Then I could save the rest for future use. Mainly I just don't want quart
> jars clutteirng my refrigerator.
>

I did that once, and it did not work. So I did it again with what was left,
with no better results. I emailed SDI and was told by Mrs. Wood that it
was necessary to use the entire amount. No replacement was offered.
I had not followed instructions.

Another time I used the whole amount, but it did not produce a starter. That
time there was no replacement because she could not find the record of my
purchase.

I also got some from Carl Griffith, who was still alive at that time. If
you have that, and use approximately correct proportions, you get a lively
starter, even if the dried original has been stored* for months, or even a
year or more, in the freezer. I have started with as little as 1/4 tsp. of
dry start.

*well-sealed

How much dry culture to use? ? ?
 

Ray wrote:
> Occasionally I order a new culture from SDI, and I always get a packet of
> dried culture measuring around a third of a cup. The instructions tell me to
> mix all of this with flour and water, in a quart jar.
>
> Wouldn't I get the same result if I just used a teaspoon of dry culture?
>
Not necessarily

Having something left to deal with it later is a completely different
situation than being done with it.

Once you have it going, you can keep a small amount - 1/4 cup zip-loc
container - around in the fridge and refresh it once a month.

Sam

How much dry culture to use? ? ?
 

Thanks Dick --

After I posted the query, and before I got any replies, I decided to give it
a try anyhow -- starting 24 hours ago with a teaspoon of dried culture from
SDI.

It is now activated and growing. I guess whether I wind up with the same
thing I would have gotten if I'd used the entire packet, only time will
tell. But I'm pretty sure what I have now will produce bread.

-- Ray

"Dick Adams" > wrote in message
...

"Ray" > wrote in message
...
> Occasionally I order a new culture from SDI, and I always get a packet of
> dried culture measuring around a third of a cup. The instructions tell me
> to
> mix all of this with flour and water, in a quart jar.
>
> Wouldn't I get the same result if I just used a teaspoon of dry culture?
>
> Then I could save the rest for future use. Mainly I just don't want quart
> jars clutteirng my refrigerator.
>

I did that once, and it did not work. So I did it again with what was left,
with no better results. I emailed SDI and was told by Mrs. Wood that it
was necessary to use the entire amount. No replacement was offered.
I had not followed instructions.

Another time I used the whole amount, but it did not produce a starter.
That
time there was no replacement because she could not find the record of my
purchase.

I also got some from Carl Griffith, who was still alive at that time. If
you have that, and use approximately correct proportions, you get a lively
starter, even if the dried original has been stored* for months, or even a
year or more, in the freezer. I have started with as little as 1/4 tsp. of
dry start.

*well-sealed

How much dry culture to use? ? ?
 

Ray wrote:
> Occasionally I order a new culture from SDI...


You could crack a teaspoon's worth of rye berries in your blender and
add them to a bit of water+AP flour.

Save time, save money, earn generous bragging rights...

How much dry culture to use? ? ?
 

Ray, what is important is concentration of bacteria and yeast to new
food. Just as with pH which is about Hydrogen ion concentration rather
than actual number of ions. Of course it will work if you scale the
other ingredients accordingly. I have activated all but a couple of
SDI's cultures. I quickly learned to only use a teaspoon of bought
starter culture and the appropriate proportion of flour. I also
quickly learned to throw some of the culture away before feeding with
another scaled amount of flour and water. Otherwise you end up with
gallons of starter if you follow the instructions that they used to
send out with starter. If it didn't work and you told sdi that you
didn't follow the instructions to the letter of course they'd not
offer you a replacement. But their instructions are crazy.


I hear that they now recommend to follow the 'wash' instructions from
day one which involves throwing some away. Is that true?

Jim


On 14 Sep, 15:07, "Ray" > wrote:
> Occasionally I order a new culture from SDI, and I always get a packet of
> dried culture measuring around a third of a cup. The instructions tell me to
> mix all of this with flour and water, in a quart jar.
>
> Wouldn't I get the same result if I just used a teaspoon of dry culture?
>
> Then I could save the rest for future use. Mainly I just don't want quart
> jars clutteirng my refrigerator.

How much dry culture to use? ? ?
 

Incidentally Ray, I don't have quart jars at all. I use those 1 cup
size preserving jars or even old spice jars. I don't store more than 2
ounces and never use more than a teaspoon or two of that.

Jim

On 14 Sep, 15:07, "Ray" > wrote:
> Occasionally I order a new culture from SDI, and I always get a packet of
> dried culture measuring around a third of a cup. The instructions tell me to
> mix all of this with flour and water, in a quart jar.
>
> Wouldn't I get the same result if I just used a teaspoon of dry culture?
>
> Then I could save the rest for future use. Mainly I just don't want quart
> jars clutteirng my refrigerator.

How much dry culture to use? ? ?
 

Yes, they did send some instructions on "washing" cultures.


"TG" > wrote in message
...
> Ray, what is important is concentration of bacteria and yeast to new
> food. Just as with pH which is about Hydrogen ion concentration rather
> than actual number of ions. Of course it will work if you scale the
> other ingredients accordingly. I have activated all but a couple of
> SDI's cultures. I quickly learned to only use a teaspoon of bought
> starter culture and the appropriate proportion of flour. I also
> quickly learned to throw some of the culture away before feeding with
> another scaled amount of flour and water. Otherwise you end up with
> gallons of starter if you follow the instructions that they used to
> send out with starter. If it didn't work and you told sdi that you
> didn't follow the instructions to the letter of course they'd not
> offer you a replacement. But their instructions are crazy.
>
>
> I hear that they now recommend to follow the 'wash' instructions from
> day one which involves throwing some away. Is that true?
>
> Jim
>
>
> On 14 Sep, 15:07, "Ray" > wrote:
>> Occasionally I order a new culture from SDI, and I always get a packet of
>> dried culture measuring around a third of a cup. The instructions tell me
>> to
>> mix all of this with flour and water, in a quart jar.
>>
>> Wouldn't I get the same result if I just used a teaspoon of dry culture?
>>
>> Then I could save the rest for future use. Mainly I just don't want quart
>> jars clutteirng my refrigerator.
>