The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


kranieri's picture

is an old but rehabilitated starter safe?

January 4, 2011 - 10:45am -- kranieri

hello all - 


i have an 83% hydration starter, however i went abroad for 4 months and forgot to do anything with the starter. i left it in the fridge and had dried it out a bit. 

when i got back the starter had a thick crust on the top and beneath that looked alright. 

i took about 1/8tsp of the good part and proceeded thusly for a couple days:


btw if it makes any difference flour is natural way mills 12% protein hard winter wheat. 


1/8 tsp old starter + .3lbs flour + .25 lbs water


pmccool's picture

Dried starter travel travails

December 25, 2010 - 7:38pm -- pmccool

Since I need to break in a friend's new laptop, I might as well post something here.

Before leaving South Africa to visit family in the States, I dried some of my starter so that I could transport it easily and bake some sourdough breads for family members.  The drying part went okay.  Everything else, not so well.

Jean-Paul's picture

How many days (please tell me days) can I wait to refresh my room temp starter culture?

November 28, 2010 - 6:18pm -- Jean-Paul

How often does my active culture need to be refreshened? I have a small ball of mother starter (60 grams) sitting in my crock (which I found at an antique shop: says "Authentic San Fransisco Sourdough Starter"... how apropos is that? :)   out on the counter at room temp. How many days (please say days, please please please don't tell me it's a couple of times a day) can I wait to refresh it. I bake sourdough only every other week, but I want to keep it going rather than starting fresh each week (from dried starter)

Nepakshi's picture

Starter doubling on the 3rd day - Help !!

November 20, 2010 - 11:22am -- Nepakshi


I am quite new with raising a starter. About a fornight ago, i tried to make a starter with water and ryeflour as explained here -

I followed things to the letter T but on 4th day i saw alot of mold development and trashed the whole thing.

yy's picture

Goldrush sourdough starter - has anyone used it?

November 5, 2010 - 7:24pm -- yy

I just purchased a packet of Goldrush brand "old fashioned San Francisco Style Sourdough Starter," and I'm wondering if anybody's used this particular brand, or a similar product with any success. It's basically a dry mix of sourdough culture and white flour.

I'm planning to create my own starter from scratch as well, so that I can compare the two.

Smita's picture

Starter bubbles but did not double

August 14, 2010 - 10:38am -- Smita

I have a 5-month old 100% hydration starter that I bake with weekly. I store about 2 ounces in the fridge. I refresh the starter on Friday night (1 part KA AP flour to 1 part water by weight) to bake on Saturday morning. In 8-12 hours, the starter usually doubles, has big frothy bubbles and a bright, fruity smell. This week the starter has bubbles, but did not double. It is about 15 degrees cooler this weekend (high eighties for the past month and now low seventies) Is the starter still any good? Will it need a few feeds to readjust to the new temperature?


Subscribe to RSS - starter