June 7, 2016 - 10:04pm
drying starter
Hello. As an experience I'm drying my starter. I spread 50g of it in a paper, covered it with a very open cloth, and let it dry at normal room temperature. It took about 72 hours to dry (climate is very humid).
My question is: it is normal a odd smell in the dried starter?
The live SD is fruity scented, but the dried smells not well. Is this ok, or it has been contaminated?
thanks
Share
When it takes that long to dry, I feed the starter first.
I'll try that also, and maybe with a thinner layer so it will dry faster.
thanks!
ops I missed the question in the subject... sorry :) (answered below)
Well I threw it away. It was smelling really bad. Next time I'll try to dry it in the fridge...
can. Still curious what "really bad" is. :)
resemble a stink feet ... :P
starter! Stinky ol sweat socks! Yup, one of many typical very ripe aroma. :)
I feed my SD with different flours, indeed it is very whole now. Does it mean I didn't need to throw it out?
:)
It's a shame...
:)
I put the sheet of parchment on a cooling rack so that there was air flow above and below the parchment sheet. That batch seemed to dry faster than previous attempts where the parchment sheet sat on the counter top.
Spreading it as thinly as possible is a definite advantage, too. You may have to add some water to thin the texture of the starter (I know, that sounds counterintuitive when we're talking about drying it) so that it is easier to spread thinly.
Paul
Good idea to add water also.
Thanks you all. :)
https://www.youtube.com/watch?v=egb4hPXJiUM
I'll watch it.