The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Does yeast fly ... ??

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expatCanuck's picture
expatCanuck

Does yeast fly ... ??

... or, more precisely, does anyone have experience taking active starter on a vacation by air [to bake with at the in-laws' for Thanksgiving, fer instance.  ;7) ]

Thanks,

 - Richard

www.oldWithoutMoney.com

Recent bread porn:

http://www.oldwithoutmoney.com/sourFrenchCrust1a.JPG
http://www.oldwithoutmoney.com/sourFrenchCrumb1a.JPG

handsonleaven's picture
handsonleaven

You can take your starter where ever you want.  A small tblsp in a small zip loc bag will travel in a plane too!    Never tried it, but I have caught the wild yeast in 3 days after baking for years in my kitchen, the original starter takes 14 days to acquire fresh and mature- submitted by hands on leaven dcf2005@kaltelnet.net

Rosalie's picture
Rosalie

You'll probably want to stash it in your luggage.  You never know what the airlines will think of a plastic bag with funny little granules in it if they find it searching your carry-on.

Rosalie

Rosalie's picture
Rosalie

Sorry, I was thinking dry yeast.  Well, you could dry a bit of your starter, too.  That on an airplane wouldn't suffer any more than any bit of dried starter.

Rosalie

expatCanuck's picture
expatCanuck

I know that I'm *able* to put the starter in a container and take it on the plane ...

I'm just wondering if anyone has actually done it and can advise whether the organisms suffer unduly from the change in altitude (in which case I'll just bring some Instant or Active Dry).

Cheers, 

 - Richard 

www.oldwithoutmoney.com

goetter's picture
goetter

Sure, I don't see why not.  You will be feeding the culture different water at its destination, and possibly different flour too, but a couple of feedings should settle the colony's collective gut.  It's going to be safely pinned in a ziploc (me, I'd double-bag it) while it's at 10000m, and taking the ride in a pressurized, heated cabin.  If you can survive up there, so can it!

If you do put it in your carry-on, just be sure to keep it volume under 3 fl oz.  And maybe carry two in case some inquisitive TSA droid wants to stick his or her fingers in it.  (assuming that you're traveling down here, expat Canickistanian)

expatCanuck's picture
expatCanuck

Goetter -

Yes, TSA rules apply.  I'll be travelling from the Commonwealth of Massachusetts to la Florida.

And thanks for the reminder.  I'd forgotten about the 3 fl. oz. limit.

 - Richard 

www.oldwithoutmoney.com

parousia's picture
parousia


this worked going from columbia SC, to halifax NS.

refresh your starter to an as lively as possible state.

make a thin pancake batter with it. pour on wax paper. let dry.

blend in food processor etc.

fly. land. rehydrate + plus a little flour. then begin refreshing as normal.

 

dmsnyder's picture
dmsnyder

Hi expatCanuck,

I have traveled with sourdough starter by plane. I have carried it on in a small transparent plastic container made by Rubbermaid, placed in my backback or in a duffle bag. The carry-ons went through the security x-ray. They were not searched. No hassle.

As they say, YMMV. Good luck.

David

L_M's picture
L_M

Ahh yes...this brings back some memories - earlier on this year I flew overseas and had a connecting flight along the way.  That meant it would be about 24 hours from the time I left home til I arrived at my destination. Since I was worried about onboard security checks, I decided to pack the starter in my suitcase. To get it ready, I fed it and made as tight a dough as possible, just kneading in more and more flour. Double packed it in ziploc bags, and into the suitcase it went. Then the all time dreaded " my suitcase is lost" happened. To make the story short, 4 days later I got my suitcase and the starter survived whatever it had been through. It took a few refreshments to recover, and in the meantime I started up another one, but in the end it was fine. I think the fact that it was very very stiff, helped to keep it alive.

If it's really important to you than I suggest taking a bit of it in your hand luggage as well.

At the time MiniOven said that she always makes up some large, easy readable identification cardboards to place inside the suitcase in case the tag on the outside gets lost, so that's what I've doing since. 

Good luck!

L_M 

Richard L Walker's picture
Richard L Walker

Another alternative would be to mail some starter to your destination a week or two before you fly.  You could advise them to simply put it in the refrigerator until you get there.

I would hate to forecast whether hot or cold security would exist at flight time and with the ban on liquids, pastes, etc. from time to time it seems that air travel might not be the best way to tote sourdough.

Leave some home; leave some with the in-laws.  You may have some converts by the time you head home.

Rosalie's picture
Rosalie

If you mail it, it's going to go by air, and it's going to take longer than if you take it with you.  But you probably won't have to deal with inspection hassles.

Rosalie