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Submitted by lungalux on July 30, 2008 - 2:44pm how long can i keep a whole wheat starter?hi there, i have a starter that i "started" with AP flour and worked great - i kept feeding it and it lasted for 2 months or so. then i decided to make it a whole wheat starter so i started using WW flour instead of AP for the feedings. even though i covered it while on the counter w/ saran wrap a fruit fly or two still managed to get in there (which didn't happen w/ the AP starter). so i put it in the fridge, and it's been in there sleeping for almost a month. should i toss it or do you think i can revive it? thanks for any help you can offer.
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you'll never know if you don't try!
I have been consistently surprised by how hardy some of my starts have been. Give it a shot, you may be surprised! :)
CPR for starter?
So I just came back from a week at my parents' house...my kids call it "Oma Camp", and for me it was bread baking camp! (4 different loaves out of Local Breads).
Anyway, I dig around in my parents' fridge and find the liquid levain I gave them back at Easter...untouched!! Four months it had been sitting there in its own hooch, unfed. I was worried. Contemplated sending it out to the compost pile.
But two feedings later and we had bubbles, and got some nice rise.
This time I left them with a perky firm starter, my copy of WGB, and strict instructions for feeding. I think my dad was too psyched out about the idea of using sourdough until he saw me in action. They love whole grains and I think WGB does a good job of holding a baker's hand.
Got my fingers crossed that I won't find an untouched gushy lump of firm dough in the fridge at Christmas...
So, Lungalux, a month isn't bad at all. i suspect other posters can offer further stories about the antique Lazarus starter that came back to life...
Windi
Philadelphia PA