On Tue, 10 Aug 2004 20:25:18 GMT, jakalad > wrote:

>Hi, I have returned home after a long period away and found my sourdough
>starter and cultures ruined - it was developed from Carl's Oregon trail
>strain so I am a bit hacked off. Currently trying to kick it back into
>life but thought I would enquire if anyone in the UK or mainland Europe can
>provide a dry culture that I could use. If not I will have to resort to
>contacting Carl and his friends again. Regards Jak

Hi Jak,

Do you still have the cultures you believe to be ruined?

If so, it is very likely that you can bring 'em back to life (provided
that they did not get heated above about 110F.)

Let us know,

--
Kenneth

If you email... Please remove the "SPAMLESS."

Hi, I have returned home after a long period away and found my sourdough
starter and cultures ruined - it was developed from Carl's Oregon trail
strain so I am a bit hacked off. Currently trying to kick it back into
life but thought I would enquire if anyone in the UK or mainland Europe can
provide a dry culture that I could use. If not I will have to resort to
contacting Carl and his friends again. Regards Jak

On Tue, 10 Aug 2004 20:25:18 GMT, jakalad wrote:
> If not I will have to resort to
> contacting Carl and his friends again. Regards Jak

Or you could go to Tesco and buy a bag of Doves Farm "Speciality Rye Flour"
(stoneground whole rye) and start your own starter like wot I do.
No doubt other suppliers flours would work, but that was the first one that
I tried and followed (more or less) Samartha's method here :-
http://samartha.net/SD/MakeStarter01.html
and it works first time every time for me

Best wishes and fingers xxed for you
Malcolm,
SW England.

On Tue, 10 Aug 2004 20:25:18 GMT, jakalad wrote:
> If not I will have to resort to
> contacting Carl and his friends again. Regards Jak

Or you could go to Tesco and buy a bag of Doves Farm "Speciality Rye Flour"
(stoneground whole rye) and start your own starter like wot I do.
No doubt other suppliers flours would work, but that was the first one that
I tried and followed (more or less) Samartha's method here :-
http://samartha.net/SD/MakeStarter01.html
and it works first time every time for me

Best wishes and fingers xxed for you
Malcolm,
SW England.

MalcolmP > wrote in
:


>
> Or you could go to Tesco and buy a bag of Doves Farm "Speciality Rye
> Flour" (stoneground whole rye) and start your own starter like wot I
> do. I tried and followed (more or less) Samartha's method here :-
> http://samartha.net/SD/MakeStarter01.html
> and it works first time every time for me
>
> Best wishes and fingers xxed for you
> Malcolm,
> SW England.
>

Thanks Malcolm. I have used rye starters before and by the looks of my
culture I am going to have to again. Wanted to get my hands on other
cultures becos flavour can vary which I like. Thanks again Jak Wales

MalcolmP > wrote in
:


>
> Or you could go to Tesco and buy a bag of Doves Farm "Speciality Rye
> Flour" (stoneground whole rye) and start your own starter like wot I
> do. I tried and followed (more or less) Samartha's method here :-
> http://samartha.net/SD/MakeStarter01.html
> and it works first time every time for me
>
> Best wishes and fingers xxed for you
> Malcolm,
> SW England.
>

Thanks Malcolm. I have used rye starters before and by the looks of my
culture I am going to have to again. Wanted to get my hands on other
cultures becos flavour can vary which I like. Thanks again Jak Wales

MalcolmP > wrote in
:


>
> Or you could go to Tesco and buy a bag of Doves Farm "Speciality Rye
> Flour" (stoneground whole rye) and start your own starter like wot I
> do. I tried and followed (more or less) Samartha's method here :-
> http://samartha.net/SD/MakeStarter01.html
> and it works first time every time for me
>
> Best wishes and fingers xxed for you
> Malcolm,
> SW England.
>

Thanks Malcolm. I have used rye starters before and by the looks of my
culture I am going to have to again. Wanted to get my hands on other
cultures becos flavour can vary which I like. Thanks again Jak Wales

On Fri, 13 Aug 2004 21:13:33 GMT, jakalad wrote:
> Thanks Malcolm. I have used rye starters before and by the looks of my
> culture I am going to have to again. Wanted to get my hands on other
> cultures becos flavour can vary which I like. Thanks again Jak Wales

OK Jak, all understood.
I thought I'd mention it incase you were desperatly
feeling the urge ;-))

If I remember correct Ophelia (Scotland) maintained a Carls
which she offered to UK peeps. But I have not seen her post
in a longlong time, and it looks as tho' she aint monitoring
at the mo.

best,
Malcolm.

On Fri, 13 Aug 2004 21:13:33 GMT, jakalad wrote:
> Thanks Malcolm. I have used rye starters before and by the looks of my
> culture I am going to have to again. Wanted to get my hands on other
> cultures becos flavour can vary which I like. Thanks again Jak Wales

OK Jak, all understood.
I thought I'd mention it incase you were desperatly
feeling the urge ;-))

If I remember correct Ophelia (Scotland) maintained a Carls
which she offered to UK peeps. But I have not seen her post
in a longlong time, and it looks as tho' she aint monitoring
at the mo.

best,
Malcolm.

jakalad wrote:
>
> Thanks Malcolm. I have used rye starters before and by the looks of my
> culture I am going to have to again. Wanted to get my hands on other
> cultures becos flavour can vary which I like.

I just mailed off a doughball to the UK and it made it, and activated
just fine. Write to me privately (the reply to: is valid) and I'll tell
you where to send a SASE. Or you can get Carl's.

B/

jakalad wrote:
>
> Thanks Malcolm. I have used rye starters before and by the looks of my
> culture I am going to have to again. Wanted to get my hands on other
> cultures becos flavour can vary which I like.

I just mailed off a doughball to the UK and it made it, and activated
just fine. Write to me privately (the reply to: is valid) and I'll tell
you where to send a SASE. Or you can get Carl's.

B/

"MalcolmP" > wrote in message
...
> On Fri, 13 Aug 2004 21:13:33 GMT, jakalad wrote:
> > Thanks Malcolm. I have used rye starters before and by the looks of my
> > culture I am going to have to again. Wanted to get my hands on other
> > cultures becos flavour can vary which I like. Thanks again Jak Wales
>
> OK Jak, all understood.
> I thought I'd mention it incase you were desperatly
> feeling the urge ;-))
>
> If I remember correct Ophelia (Scotland) maintained a Carls
> which she offered to UK peeps. But I have not seen her post
> in a longlong time, and it looks as tho' she aint monitoring
> at the mo.
>
She has been very ill recently.
Graham

"MalcolmP" > wrote in message
...
> On Fri, 13 Aug 2004 21:13:33 GMT, jakalad wrote:
> > Thanks Malcolm. I have used rye starters before and by the looks of my
> > culture I am going to have to again. Wanted to get my hands on other
> > cultures becos flavour can vary which I like. Thanks again Jak Wales
>
> OK Jak, all understood.
> I thought I'd mention it incase you were desperatly
> feeling the urge ;-))
>
> If I remember correct Ophelia (Scotland) maintained a Carls
> which she offered to UK peeps. But I have not seen her post
> in a longlong time, and it looks as tho' she aint monitoring
> at the mo.
>
She has been very ill recently.
Graham

Hi

I have some of Carl's Oregon Trail starter, I have never dried before, but
would be willing to try if you wanted.



"jakalad" > wrote in message
22...
> Hi, I have returned home after a long period away and found my sourdough
> starter and cultures ruined - it was developed from Carl's Oregon trail
> strain so I am a bit hacked off. Currently trying to kick it back into
> life but thought I would enquire if anyone in the UK or mainland Europe
> can
> provide a dry culture that I could use. If not I will have to resort to
> contacting Carl and his friends again. Regards Jak

Hi

I have some of Carl's Oregon Trail starter, I have never dried before, but
would be willing to try if you wanted.



"jakalad" > wrote in message
22...
> Hi, I have returned home after a long period away and found my sourdough
> starter and cultures ruined - it was developed from Carl's Oregon trail
> strain so I am a bit hacked off. Currently trying to kick it back into
> life but thought I would enquire if anyone in the UK or mainland Europe
> can
> provide a dry culture that I could use. If not I will have to resort to
> contacting Carl and his friends again. Regards Jak

On Sun, 15 Aug 2004 10:57:23 GMT, "Chris Phelps" >
wrote:

>Hi
>
>I have some of Carl's Oregon Trail starter, I have never dried before, but
>would be willing to try if you wanted.

PMJI,

There is no need to dry it...

Add some extra flour to some starter to form a stiff dough, put it in
a plastic bag and mail it off in an envelope....

HTH,

--
Kenneth

If you email... Please remove the "SPAMLESS."

On Sun, 15 Aug 2004 10:57:23 GMT, "Chris Phelps" >
wrote:

>Hi
>
>I have some of Carl's Oregon Trail starter, I have never dried before, but
>would be willing to try if you wanted.

PMJI,

There is no need to dry it...

Add some extra flour to some starter to form a stiff dough, put it in
a plastic bag and mail it off in an envelope....

HTH,

--
Kenneth

If you email... Please remove the "SPAMLESS."

Chris I would be most grateful if you could. In my experinece the culture
will dry OK if just left on a plate. It usually coats the top of all my
containers. I can forward stamped pre addressed envelope.

Jak

"Chris Phelps" > wrote in
:

> Hi
>
> I have some of Carl's Oregon Trail starter, I have never dried before,
> but would be willing to try if you wanted.
>
>
>
>
>

Chris I would be most grateful if you could. In my experinece the culture
will dry OK if just left on a plate. It usually coats the top of all my
containers. I can forward stamped pre addressed envelope.

Jak

"Chris Phelps" > wrote in
:

> Hi
>
> I have some of Carl's Oregon Trail starter, I have never dried before,
> but would be willing to try if you wanted.
>
>
>
>
>

>
>Hi, I have returned home after a long period away and found my sourdough
>starter and cultures ruined - it was developed from Carl's Oregon trail
>strain so I am a bit hacked off. Currently trying to kick it back into
>life but thought I would enquire if anyone in the UK or mainland Europe can
>provide a dry culture that I could use. If not I will have to resort to
>contacting Carl and his friends again. Regards Jak
>
I can send you a stiff doughball made with an active culture of Ed Wood's San
Francisco starter.

I live in the UK so we're talking 24 hours for 1st class postage.

John

>
>Hi, I have returned home after a long period away and found my sourdough
>starter and cultures ruined - it was developed from Carl's Oregon trail
>strain so I am a bit hacked off. Currently trying to kick it back into
>life but thought I would enquire if anyone in the UK or mainland Europe can
>provide a dry culture that I could use. If not I will have to resort to
>contacting Carl and his friends again. Regards Jak
>
I can send you a stiff doughball made with an active culture of Ed Wood's San
Francisco starter.

I live in the UK so we're talking 24 hours for 1st class postage.

John

Hi John
Brilliant. Is your address legit if not reply via mine and I will
arrange for an sae asap. Never tried the SF culture. Chris has offered
me some more of Carl's. If things keep on like this we might get a few
cultures moving around the UK. Tell me if you want some of the other and
I will forward it once it is established.

Thanks again Jak

pamnone (Wcsjohn) wrote in
:

>>

>>
> I can send you a stiff doughball made with an active culture of Ed
> Wood's San Francisco starter.
>
> I live in the UK so we're talking 24 hours for 1st class postage.
>
> John
>
>
>
>
>

Hi John
Brilliant. Is your address legit if not reply via mine and I will
arrange for an sae asap. Never tried the SF culture. Chris has offered
me some more of Carl's. If things keep on like this we might get a few
cultures moving around the UK. Tell me if you want some of the other and
I will forward it once it is established.

Thanks again Jak

pamnone (Wcsjohn) wrote in
:

>>

>>
> I can send you a stiff doughball made with an active culture of Ed
> Wood's San Francisco starter.
>
> I live in the UK so we're talking 24 hours for 1st class postage.
>
> John
>
>
>
>
>

>
>Hi John
>Brilliant. Is your address legit if not reply via mine and I will
>arrange for an sae asap. Never tried the SF culture. Chris has offered
>me some more of Carl's. If things keep on like this we might get a few
>cultures moving around the UK. Tell me if you want some of the other and
>I will forward it once it is established.
>
>Thanks again Jak
>
Yes, just remove the 'spamnone'.

Send me your adress and I'll post it on Monday, if I post it tomorrrow, it
might get hung up over the weekend.

John

>
>Hi John
>Brilliant. Is your address legit if not reply via mine and I will
>arrange for an sae asap. Never tried the SF culture. Chris has offered
>me some more of Carl's. If things keep on like this we might get a few
>cultures moving around the UK. Tell me if you want some of the other and
>I will forward it once it is established.
>
>Thanks again Jak
>
Yes, just remove the 'spamnone'.

Send me your adress and I'll post it on Monday, if I post it tomorrrow, it
might get hung up over the weekend.

John

>
>Hi John
>Brilliant. Is your address legit if not reply via mine and I will
>arrange for an sae asap. Never tried the SF culture. Chris has offered
>me some more of Carl's. If things keep on like this we might get a few
>cultures moving around the UK. Tell me if you want some of the other and
>I will forward it once it is established.
>
>Thanks again Jak
>
Yes, just remove the 'spamnone'.

Send me your adress and I'll post it on Monday, if I post it tomorrrow, it
might get hung up over the weekend.

John

Kenneth wrote:

> If so, it is very likely that you can bring 'em back to life (provided
> that they did not get heated above about 110F.)

How do you do this? I'm kind of in the same situation. Weirdly enough,
I have a culture that seems to be sour, alive, but does not rise.

It did work before, and it did rise before, but not anymore. Last time
I baked with it, the bread tasted pretty good, but the texture was
somewhere between a brick and a golf ball.

Any suggestions?

--
Mikko Peltoniemi
Film & Video Editor, Avid Technician at large.
http://editor.is.dreaming.org

Kenneth wrote:

> If so, it is very likely that you can bring 'em back to life (provided
> that they did not get heated above about 110F.)

How do you do this? I'm kind of in the same situation. Weirdly enough,
I have a culture that seems to be sour, alive, but does not rise.

It did work before, and it did rise before, but not anymore. Last time
I baked with it, the bread tasted pretty good, but the texture was
somewhere between a brick and a golf ball.

Any suggestions?

--
Mikko Peltoniemi
Film & Video Editor, Avid Technician at large.
http://editor.is.dreaming.org

"Mikko Peltoniemi" > wrote in message =
...

> ... I have a culture that seems to be sour, alive, but does not rise.

> ... Any suggestions?

You could try feeding it.

http://www.nyx.net/~dgreenw/howshoul...tarterfor.html

On Fri, 27 Aug 2004 15:30:00 -0400, Mikko Peltoniemi
> wrote:

>Kenneth wrote:
>
>> If so, it is very likely that you can bring 'em back to life (provided
>> that they did not get heated above about 110F.)
>
>How do you do this? I'm kind of in the same situation. Weirdly enough,
>I have a culture that seems to be sour, alive, but does not rise.
>
>It did work before, and it did rise before, but not anymore. Last time
>I baked with it, the bread tasted pretty good, but the texture was
>somewhere between a brick and a golf ball.
>
>Any suggestions?

Hi Mikko,

Try this:

Take a small amount of the starter (say a teaspoonful) and add to that
equal amounts of water, and flour (say 100g each.)

Put the mixture aside somewhere where the temperature is warm enough
to make things grow (70-90F would be fine.)

Then wait a few days to see if it starts to bubble.

If so, take another teaspoon of the bubbling mix, and repeat.

The technique is sometimes called "washing" the starter and it simply
means growing it at a very high dilution rate.

HTH,

--
Kenneth

If you email... Please remove the "SPAMLESS."

in article , Mikko Peltoniemi at
wrote on 27/8/04 12:30 PM:

> Kenneth wrote:
>
>> If so, it is very likely that you can bring 'em back to life (provided
>> that they did not get heated above about 110F.)
>
> How do you do this? I'm kind of in the same situation. Weirdly enough,
> I have a culture that seems to be sour, alive, but does not rise.
>
> It did work before, and it did rise before, but not anymore. Last time
> I baked with it, the bread tasted pretty good, but the texture was
> somewhere between a brick and a golf ball.
>
> Any suggestions?
How long did you let it rise after shaping?
Ellen
--

Kenneth wrote:

> Take a small amount of the starter (say a teaspoonful) and add to that
> equal amounts of water, and flour (say 100g each.)

I've tried this, but with significantly less of flour. I've tried
it with about two heaping tablespoons of flour, enough water to make a
slurry, plus some starter.

I get hooch pretty quickly on top of it, plus it smells sour. I just
don't get any bubbles.

Maybe I'll try it again with more flour this time...

--
Mikko Peltoniemi
Film & Video Editor, Avid Technician at large.
http://editor.is.dreaming.org

Mikko Peltoniemi wrote:

> I get hooch pretty quickly on top of it, plus it smells sour. I just
> don't get any bubbles.
>
> Maybe I'll try it again with more flour this time...

Yes. When it forms hooch, it means it needs to be fed. You won't get
any bubbles because the starter is starving and activity is dying down.
Literally.

More flour.

B/

On Tue, 10 Aug 2004 20:25:18 +0000, jakalad wrote:

> Hi, I have returned home after a long period away and found my sourdough
> starter and cultures ruined - it was developed from Carl's Oregon trail
> strain so I am a bit hacked off. Currently trying to kick it back into
> life but thought I would enquire if anyone in the UK or mainland Europe
> can provide a dry culture that I could use. If not I will have to resort
> to contacting Carl and his friends again. Regards Jak

Is there a way to get sourdough culture or bread in the Oxford area?

Thanks / JB

On Tue, 10 Aug 2004 20:25:18 +0000, jakalad wrote:

> Hi, I have returned home after a long period away and found my sourdough
> starter and cultures ruined - it was developed from Carl's Oregon trail
> strain so I am a bit hacked off. Currently trying to kick it back into
> life but thought I would enquire if anyone in the UK or mainland Europe
> can provide a dry culture that I could use. If not I will have to resort
> to contacting Carl and his friends again. Regards Jak

Is there a way to get sourdough culture or bread in the Oxford area?

Thanks / JB

Have a look at the group's FAQs, shich give the link for Carl's
starter. Carl's Friends can forward your request to someone in the UK
who will send it to you for a nominal sum to cover P&P.

You can also get starters by mail order from The Village Bakery in
Cumbria -sorry I don't have the URL but try Google. They are quite
expensive.

Or you could try making your own starter - again, refer to the FAQ.
The instructions using rye flour to begin with are very clear and work
very well. I have been using my own starter now for several years
with great success; in fact my daughter made some sourdough bread in
her Oxford college last year with it. She couldn't keep it up,
though, as the bread was eaten as fast as she could make it and she
was supposed to be there to study...

HTH
Meg

On Thu, 30 Sep 2004 22:30:47 +0200, J Boehm >
wrote:

>On Tue, 10 Aug 2004 20:25:18 +0000, jakalad wrote:
>
>> Hi, I have returned home after a long period away and found my sourdough
>> starter and cultures ruined - it was developed from Carl's Oregon trail
>> strain so I am a bit hacked off. Currently trying to kick it back into
>> life but thought I would enquire if anyone in the UK or mainland Europe
>> can provide a dry culture that I could use. If not I will have to resort
>> to contacting Carl and his friends again. Regards Jak
>
>Is there a way to get sourdough culture or bread in the Oxford area?
>
>Thanks / JB