My father-in-law is moving from his home to gentler quarters, so the
family have been cleaning out the old place as it has been sold.
My FIL was always an avid bread baker well into his late 80s, but I
could never convince him to play with sourdough. Oh, I tried, thinking
his chemical engineer background would make it fascinating. Nope.
I had some of Carl's starter sent to him. Frankly, I had no memory of
it whatsoever, but lo and behold, when we opened one of the boxes,
there was an envelope with my handwriting addressed to my FIL.
Curious, I turned it over and the back of the envelope, which has been written on to say "Send brochure" gave me my clue before even opening
the back flap of the envelope.
Inside the envelope was a small baggie with the dried starter, stating
it was packed in February of 2002 by Charles Perry. The brochure was
in there too.
Why my FIL never used it is beyond me, but I started to revive it
yesterday.
It is alive folks.
There is activity, which the control batch I mixed with plain flour
and water is not showing.
Long way from activity to an established and workable starter, but I
had not tried anything like this in a while. I have revived very old
starters in the past, from Sourdough Jack packets in those books I had acquired. There was doubt from a few around here back then, and no, I
did not sterilize the flour as Samartha thought would be the only
proof, nor followed anyone else's advice or listened to hectoring
(Dick probably). I stood firm then and still do.
Been to this rodeo before, certainly created a few dozen burbling
batches of SD from scratch using varying flours, and have also revived
many SDs of my own, long in storage or purchsed/traded for curiosity.
What this really is, though, is a delightful walk down memory lane, remininding me of many wonderful hours spent on this group.
I thank the bread faeries, too.
On Mon, 09 Nov 2020 08:56:28 -0500, Boron Elgar wrote:
My father-in-law is moving from his home to gentler quarters, so the
family have been cleaning out the old place as it has been sold.
My FIL was always an avid bread baker well into his late 80s, but I
could never convince him to play with sourdough. Oh, I tried, thinking
his chemical engineer background would make it fascinating. Nope.
It is alive folks.
You've prompted me to revive my starter:-)
it was packed in February of 2002 by Charles Perry. The brochure was
in there too.
Why my FIL never used it is beyond me, but I started to revive it
yesterday.
To REACTIVATE the starter from the powdered form:cup flour. Once in a while add 1 tablespoon of dried potatoes (or use potato water). If it looks sick, add 1 T CIDER vinegar to give it a kick in the behind! Give the excess to a friend or you can keep some of it in the freezer for several months between
1. Dissolve the contents of the packet with 3/4 cup warm (90 degree) water, add 3/4 cup white bread flour, and 1 teaspoon sugar in glass or plastic container (NOT METAL!).
2. Place bowl (covered with damp towel) in warm place (the oven with the light on is about 85 degrees-Test it first!) for up to 48 hours. It will get bubbly from the fermentation. ITS ALIVE!!
3. Mix in 1 cup warm (95) water, add 1 cup flour, 1 tablespoon dried potatoes or use potato water and let sit in the warm place till bubbly again. Dont worry about the lumps as the fermentation will take care of them.
4. Now, you can store it in the frig till needed. It may develop a clear liquid on top, if so, stir it back in as this is alcohol - keep it happy! It will need feeding about every couple of weeks, just add 1 cup warm skim milk or water, 1 T Sugar and 1
On Mon, 09 Nov 2020 08:56:28 -0500cup flour. Once in a while add 1 tablespoon of dried potatoes (or use potato water). If it looks sick, add 1 T CIDER vinegar to give it a kick in the behind! Give the excess to a friend or you can keep some of it in the freezer for several months between
in Message-ID: <news:utgiqf1ki04mse4fe8u4nsv99kdnnv6tgd@4ax.com>
Boron Elgar wrote :
it was packed in February of 2002 by Charles Perry. The brochure was
in there too.
Why my FIL never used it is beyond me, but I started to revive it
yesterday.
Question about reviving dried starter.
From Friends of Carl -
To REACTIVATE the starter from the powdered form:
1. Dissolve the contents of the packet with 3/4 cup warm (90 degree) water, add 3/4 cup white bread flour, and 1 teaspoon sugar in glass or plastic container (NOT METAL!).
2. Place bowl (covered with damp towel) in warm place (the oven with the light on is about 85 degrees-Test it first!) for up to 48 hours. It will get bubbly from the fermentation. ITS ALIVE!!
3. Mix in 1 cup warm (95) water, add 1 cup flour, 1 tablespoon dried potatoes or use potato water and let sit in the warm place till bubbly again. Dont worry about the lumps as the fermentation will take care of them.
4. Now, you can store it in the frig till needed. It may develop a clear liquid on top, if so, stir it back in as this is alcohol - keep it happy! It will need feeding about every couple of weeks, just add 1 cup warm skim milk or water, 1 T Sugar and 1
In step 3 - don't keep dried potatoes on hand and potato salad season is past. Would like to skip this if it's not really needed.
Is using potato water or dried potatoes desirable or necessary?
I don't know about the potatoes but two things in their #4 instructions
don't make sense.
Alcohol kills bacteria and, presumably, fungi. So I would pour it off.
Cider vinegar is a similar bug killer, that's why it's used in pickling.
On Mon, 09 Nov 2020 08:56:28 -0500cup flour. Once in a while add 1 tablespoon of dried potatoes (or use potato water). If it looks sick, add 1 T CIDER vinegar to give it a kick in the behind! Give the excess to a friend or you can keep some of it in the freezer for several months between
in Message-ID: <news:utgiqf1ki04mse4fe8u4nsv99kdnnv6tgd@4ax.com>
Boron Elgar wrote :
it was packed in February of 2002 by Charles Perry. The brochure was
in there too.
Why my FIL never used it is beyond me, but I started to revive it
yesterday.
Question about reviving dried starter.
From Friends of Carl -
To REACTIVATE the starter from the powdered form:
1. Dissolve the contents of the packet with 3/4 cup warm (90 degree) water, add 3/4 cup white bread flour, and 1 teaspoon sugar in glass or plastic container (NOT METAL!).
2. Place bowl (covered with damp towel) in warm place (the oven with the light on is about 85 degrees-Test it first!) for up to 48 hours. It will get bubbly from the fermentation. ITS ALIVE!!
3. Mix in 1 cup warm (95) water, add 1 cup flour, 1 tablespoon dried potatoes or use potato water and let sit in the warm place till bubbly again. Dont worry about the lumps as the fermentation will take care of them.
4. Now, you can store it in the frig till needed. It may develop a clear liquid on top, if so, stir it back in as this is alcohol - keep it happy! It will need feeding about every couple of weeks, just add 1 cup warm skim milk or water, 1 T Sugar and 1
In step 3 - don't keep dried potatoes on hand and potato salad season is >past. Would like to skip this if it's not really needed.
Is using potato water or dried potatoes desirable or necessary?
On Wed, 11 Nov 2020 08:32:18 -0700
in Message-ID: <news:18ot5ho7zlqsl$.104hf6o9bjkv9.dlg@40tude.net>
Graham wrote :
I don't know about the potatoes but two things in their #4 instructions
don't make sense.
Alcohol kills bacteria and, presumably, fungi. So I would pour it off.
Cider vinegar is a similar bug killer, that's why it's used in pickling.
Stopped reading at #3, as I'm not even close to that point. Don't see
the point of potatoes - I think it's just a different source of starch.
But maybe I'm missing something, so am asking for advice/expertise re: >potatoes (and any other clues).
Agree with you. In the past, I poured off the top liquid/alcohol before >adding just flour and water to refresh the starter.
Lost my starter years ago from lack of use/refreshment. It was a from >scratch starter using rye flour. Am going to jump start this time by
using Carl's starter.
Alcohol kills bacteria and, presumably, fungi.
So I would pour it off.
Cider vinegar is a similar bug killer, that's why it's used in pickling.
| Sysop: | Keyop |
|---|---|
| Location: | Huddersfield, West Yorkshire, UK |
| Users: | 350 |
| Nodes: | 16 (2 / 14) |
| Uptime: | 06:28:26 |
| Calls: | 7,625 |
| Files: | 12,793 |
| Messages: | 5,686,321 |