The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Poshgaffer's picture

Keeping sourdough long term in a jar

February 19, 2012 - 3:07am -- Poshgaffer

Dear Bakers,

We have successfully kept a sourdough alive for almost three months and we are pleased with the bread it produces. However, one great mystery remains. How do we keep the sourdough alive long term within the same jar?

The way we keep our sourdough alive currently  is to take 113g of the sourdough, mix it with 340g of flour and 220g of water. This new sourdough then grows for 3 to 5 days before we repeat the procedure.

Glass-Weaver's picture

Suggestions Please: Bread for 5-day Rafting Trip

August 11, 2009 - 12:40pm -- Glass-Weaver

I'm going on a 5-day river trip with a group of 14 people.  There will be two transportation days prior to getting on the river.  So...I need a bread that will stand up to 7-8 days of storage in hot conditions, and that can handle the rough treatment of being bounced around in a dry bag (a dry bag is like a back-pack that will not allow water inside.)  We plan to make sandwiches, but the bread doesn't have to be sliced loaves.

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