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Old 12-04-2013, 14:35   #1
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Sourdough again

I'm getting back into sourdough. For one of my books I kept sourdough alive and healthy for weeks without refrigeration in the tropics, no mean feat. Now I'll have refrigeration and won't have to deal with it so often. Insider tips for me, anyone?
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Old 12-04-2013, 15:49   #2
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Re: Sourdough again

The caretakers of our culture failed to take care of it so we lost it. Even the freezer backup

It was the California Goldrush culture which you can even order on-line. It is much stronger than anything else we had before. In the fridge you can keep it for a week without feeding it, but that never really happens as we used it all the time.

Now that we take breaks away from the boat it has become complicated...
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Old 16-04-2013, 14:47   #3
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Re: Sourdough again

My new culture isn't really very sour yet but the first loaves are pillowy and wonderful. Rubbermaid makes a covered microwave dish that is perfect for the culture because it has a vent. Starter needs a non-reactive container that can breathe. One doesn't want a loose-lodded container rattling around in the reefer, so this Rubbermaid thing is ideal because the rubbery lid is quite leakproof.
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