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 Post subject: Re: Preserving Sourdough: freeze vs. dry?
PostPosted: Mon Dec 21, 2015 11:06 pm 
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Joined: Fri Dec 19, 2008 7:58 pm
Posts: 1149
Thought you might like to know this - I just reactivated my dried culture, kept at room temp. all summer and most of the fall, in just 7 days. I started with 1/4c rye flour and the same weight of filtered water, plus a tsp of culture. Each day I dumped out half the starter, and refreshed it with equal weights of rye flour and water, and on the 4th day I switched to bread flour, as it was getting more active, and today, the 7th day, it more than doubled in 6 hours, so it seems fully activated. So I took 10 g of the starter, 25 g water, and 45 g bread flour (the formula in Artisan Baking),and made a very firm starter, to go with the more liquid starter.

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 Post subject: Re: Preserving Sourdough: freeze vs. dry?
PostPosted: Wed Dec 23, 2015 1:20 pm 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5128
Location: Portland, OR
Dave,

That is helpful, thanks!

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