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Old 12-31-08, 10:44 PM   #1
JoelS
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Frikin' sourdough culture

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.
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Old 12-31-08, 11:48 PM   #2
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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.
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Old 12-31-08, 11:50 PM   #3
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I just got back from SF. I ate sourdough bread every day. I'd cry too if my starter went bad.
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Old 12-31-08, 11:54 PM   #4
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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.
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Old 01-01-09, 07:45 AM   #5
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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....
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Old 01-01-09, 09:00 AM   #6
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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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