LAGNIAPPE | TAKE
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Post by Cajunate on Jan 24, 2015 9:27:45 GMT -6
Having been on somewhat of a baking kick since the holidays earlier this week I took my old and I do mean OLD sourdough starter from the fridge. I can't tell you exactly how old the starter was as it's roots go waaaay back I got it from a friend of mine and have shared it quite a few times. Some starters are like decades old and I have even heard of some that go back a hundred or more years. Anyway, usually a starter will go dormant if left unused and stored in the fridge. I tried for four or five days to revive but it was flatlined. Lol.... I guess I could have continue to try bringing it back to life but I decided to just toss it. I could get more of the same from my friend but I decided to start one on my own from scratch. Actually I had started two different versions that weren't working fast enough for me so I started another one yesterday afternoon. Now this one showed signs of life really fast. Directions said to use a two quart glass container so I used a half gallon size Ball canning jar. The results in 45 mniutes. To start with there was only about 3 cups of starter at 2:00pm. It was still growing so I had to transfer it to a bigger jar. Here it is in a one gallon jar and even after the transfer it still continued to grow and did so until it was 3/5 of the gallon jar full. This should end up producing a good starter. See all the carbon dioxide bubbles from the yeast. Now to nurse three or four more days to use it.
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LAGNIAPPE | TAKE
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Post by Deleted on Jan 24, 2015 10:23:11 GMT -6
The starter that ate South Louisiana!
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LAGNIAPPE | TAKE
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Post by jimz on Jan 24, 2015 10:43:01 GMT -6
Looking good Nate. Put it outside in the sun to pick up some SE Louisiana yeast from our air. I just fed mine thanks to you.
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