Oh, bravo! It's all done with bolts, you know: lightning-bolts and bolts in its neck, the two essential components...
Seriously, I'm delighted to learn that you can reconstitute a starter from dryth. I have a container of sludge in the back of the fridge, the residue of my original US starter; the one I'm using now came from a teaspoonful of that in a fresh feed of flour & water. I've hung on to it all this time as a back-up; I might try drying out the sludge, if only to free up the fridge-space. How did you dry yours - in a device, or in the oubliette, or just in open air, or...?
I just posted before-and-after pics. Feed your starter until it's nice and bubbly. Then put a sheet of parchment on a baking sheet and brush it with starter using the back of a spoon, creating a very thin layer. Let it dry in the (off) oven with the light on for a couple days. You should be able to crack it off the parchment into a bag, which I then vacuum sealed and froze. This was several years old.
To reboot, soak the chips in (distilled) water to soften. Add a couple tablespoons strong flour and mix thoroughly. Let sit for a day, then start the feeding cycle. It should start bubbling within a day.
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timeasmymeasure
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Date: 2012-08-19 12:33 am (UTC)Seriously, I'm delighted to learn that you can reconstitute a starter from dryth. I have a container of sludge in the back of the fridge, the residue of my original US starter; the one I'm using now came from a teaspoonful of that in a fresh feed of flour & water. I've hung on to it all this time as a back-up; I might try drying out the sludge, if only to free up the fridge-space. How did you dry yours - in a device, or in the oubliette, or just in open air, or...?
no subject
Date: 2012-08-19 03:56 pm (UTC)Feed your starter until it's nice and bubbly. Then put a sheet of parchment on a baking sheet and brush it with starter using the back of a spoon, creating a very thin layer. Let it dry in the (off) oven with the light on for a couple days. You should be able to crack it off the parchment into a bag, which I then vacuum sealed and froze. This was several years old.
To reboot, soak the chips in (distilled) water to soften. Add a couple tablespoons strong flour and mix thoroughly. Let sit for a day, then start the feeding cycle. It should start bubbling within a day.