So I was gonna make a Braided Scali Bread and set up my starter the night before.  I never got around to making the bread and I've had this starter sitting on my counter for over a week now.  Is it still useable?  If so, for what?

Oh, my ingredients for the starter were:

1 c Bread Flour

1tsp Active Yeast

1/2 c water

 Thanks for your help!

Pat

I know this seems a little late but I think we could all benefit if we define these terms in order to remove any confusion surrounding them.

What is a:

• new starter
• young starter
• active starter
• fresh starter
• old starter
• mature starter
• ripe starter

Thanks for participating. 

Oct 31, 2009  Changed title of thread so it is more easily located using the site search machine.  I may turn this into a FAQ or anyone wanting to make a FAQ should feel free to use the information.

Does the age of flour effect its part in the proving or fermentation of bread?

You could always try this.

Courtesy of PJ Hamel and King Arthur Flour.