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Submitted by mommoe71 on July 14, 2009 - 12:13pm

rye starter

its been 22 days since I fed by rye starter (Peter Reinharts Mother Starter-Whole Grain Breads) I'm not sure if it is still good or if I can still save it It was refrigerated the whole time.Any help would be deeply appreciated!Elaine

‹ Rye Sourdough Bagel Recipe (With apologies to Hamelman) sourdough bread fermentaion temperature ›
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Submitted by fancypantalons on July 14, 2009 - 2:23pm.

Save it.  Start feeding it

Save it.  Start feeding it twice daily with your preferred flour blend (I use a 60/40 white AP/dark rye blend), with a ratio of 1:2:2 (1 part starter, 2 parts flour, 2 parts water).  Odds are good it'll come back after a few days of feedings (starters are surprisingly resilient).

Submitted by mommoe71 on July 14, 2009 - 2:59pm.

rye starter

thanks fancyp- I'll give it a try.Elaine

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