(no subject)

[madbaker]

About a month ago, I threw out my sourdough starter. It was virtually non-rising. This week, I tried rebooting from backup - that is, dried particles I had vac-sealed and frozen (and helpfully labelled "not anthrax") from when my starter was nice and fluffy.

I followed directions faithfully: boiling tap water and letting cool to room temp to remove the overdose of chloramine; gradually mixing in a Tbsp or two of water and strong flour each day; and then after several days, moving it to a larger container and feeding a larger amount. I marked the container with a rubber band so I could track its rise, or lack thereof.

IT LIVES! It doubled in about twelve hours.

Comments

[madbaker]

It might be more accurate to call it "restoring from a save point".

[tshuma]

fair. I think I had easter on the brain. =p

[madbaker]

I had a rye starter for a few months that I had to bring back from the dead three times. I named it Lazarus.