The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

need strong starter - Pasadena/Los Angeles

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jonnex8's picture
jonnex8

need strong starter - Pasadena/Los Angeles

My starter has sadly died :(   I took a trip and left it with a friend who had an emergency and could not feed it.  I would restart the process and plan to, but would like to bake sooner.  Can anyone in the Pasadena/San Gabriel Valley area share a pinch of some starter?  Thank you!!

 

richkaimd's picture
richkaimd

My brother forgot the jar of my starter I'd given him completely after putting in his fridge.  Three months later, when he was cleaning his fridge he found it.  I suggest that he rehydrate it to a volume of a cup, mix in a cup of flour and let it sit on the counter.  He called me days later amazed that it had regrown.  To transport my starter when I fly, I spread thin some starter on  wax paper days before, let it dry totally, peel it off the wax paper, break it up into small pieces and put then in an envelope.  When I'm ready, I reconstitute it with water and flour.  Works every time!

Maybe your still in luck.  Try to reconstitute yours.

 

jonnex8's picture
jonnex8

unfortunately its dead and buried.  I should have just froze it, but it was left out on the counter and wasn't fed for sometime.  I initially didn't want to freeze it because this starter wasn't that strong to begin with, and I figured a long freeze would probably do just as much harm.  Thanks for the tips though!

Kay Erland's picture
Kay Erland

I both work and live in Highland Park (LA 90042).  I have some relatively young starter that I started about 2 months ago from the Deborah Wink formula - I've only baked with it about 4 weekends, but love the flavor.  I've been timidly using a Peter Reinhart formula that calls for a little commercial yeast, so not sure how strong it is on its own, but it seems to be quite happy and may be fine on its own.  I'd be glad to share with you and compare notes as well.  I actually have two versions - one all whole wheat and one that's half whole wheat and half rye - can't say I notice much difference in use.  I usually get to Pasadena most days, so we should be able to meet up if the suggestion above doesn't work for you.  Let me know the best way to connect!

jonnex8's picture
jonnex8

Hi Kay!  Is the Deborah Wink formula using pineapple juice?  I've heard and read of it but never tried it myself.  I had a very strong vigorous starter and was able to start it without the juice, but it was accidentally thrown away :(

I've since tried to recreate it, but just has not been as strong.  I'd love to be able to meet and share starters and compare results.  I haven't done a whole wheat loaf yet, as I am fairly new to baking bread, but have had very successful results with the tartine bread.  If you are free to meet this Friday or weekend, I'd be happy to buy you a cup of coffee and chat in exchange for some starter.