Foo - Frikin' sourdough culture
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So I went to make a new batch and pulled the culture out of the fridge a little while ago so it could come up to room temp. Took the lid off and no sour odor at all. Faint alcohol smell. It turned. Blast it all. I had that thing going for a long time! Now I need to make a new one. That'll take a few weeks.
Siu Blue Wind
12-31-08, 11:48 PM
Did you get it from SF from the roof of that hotel?
I heard that's where the mother starter dough came from. I forgot which hotel but it's the air/salt mixture from the bay air is supposed to be the secret.
12-31-08, 11:50 PM
I just got back from SF. I ate sourdough bread every day. I'd cry too if my starter went bad. :(
12-31-08, 11:54 PM
I'm sorry to hear that. Real bummer.
I had a sourdough culture going for about 16 years; got it in TX in '85 and kept it going until '97. Before that I had one I got in '80 that I kept going until we moved to Korea in early '84.
Our daughter's BF gave us a crock of starter that he's had for many years, and I need to use it so it doesn't turn. It's been so long since I've sourdoughed that I forget what to do. Halp!
Oh, and in return for halp, I'll share the starter.
I'm getting one dagnabit...should be visiting a friend in SF this year. asked a few people to bring us one over the years and they never remember....
I get a good one right from my back yard. Not sure why, but it's strong. I just need to capture the yeasts again and get started in feeding it. It'll be a week or three before it's ready for use.
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