The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whew! It's okay.

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TRK's picture
TRK

Whew! It's okay.

I have a starter I captured using the method in The Cheese Board Collective Works book (similar to the one in BBA).  I have had it for about six years now (it is almost the same age as my daughter).  I haven't been baking a lot recently and it sat in my fridge for a while.  I took it out to refresh it last week and got almost no growth.  I was afraid I had killed it, but when I got up this morning I found that it had grown to about 1.5 times its size.  I was so relieved.

 

Thanks for listening.  I just wanted to tell somebody who would understand. 

holds99's picture
holds99

TRK, 

Good save!  Hope you post some of your baked items when you get around to baking again.  We would love to see them.

Howard - St. Augustine, FL