June 23, 2009 - 12:46pm
Starter anyone willing to send me?
I LOVE sourdough bread.
I would like to try several starters from around the country/world to see how differant or/not they are.
Anyone willing to send me a small sample?
Send to:
Candy Lyman
Helena, Mt. 59604
Thanks.
I will post results as I try each starter.
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What would be the best way to pack it up for mailing?
That's probably a stupid question, I suppose a zip-loc bag would work just fine as long as there's enough room for expansion and it's mailed 2-day express.
Easiest way is to dry the starters. I put mine in small zippy bags, wrap a piece of paper around them and stick in an envelope. Make sure you seal ALL seams with tape so post office doesnt get suspecious white powder flying around.
I also put SOURDOUGH BREAD STARTERS on my return label, just to make sure.
Bob
Candy,
What kind would you like? I have some ranging from very, very mild to a couple that will blow your cowgirl hat off.
I don't get on here everyday, so if you let me know at oldcampcook (@) yahoo.com. (take out the brackets), I will send you some.
Bob
Using s semidry starter, approx 1/2 oz to 1 oz. in a small bag , send in an envelope with a first class stamp on it.
I appreciate those willing to spend the stamp for my entertainment!
I love to bake and try differant breads weekly. Some go into the don't make that again file and some are staples in my recipe files.
Slather a little on a piece of plastic wrap... in no time at all, it is dry!
Hi everyone,
It's my first post here though I've been reading for awhile.
I have a couple of Dr Wood's books and have even bought starters from him. At the moment I maintain three different starters at various hydration levels. I think Dr Wood said that at one time he maintained as many as nineteen.
Have any of you found that after a while, the various culture strains all begin to taste alike? Is it true that eventually all strains will take on the local microbes and lose their original characteristics? I'd be interested to hear about your experiences and thoughts on this.
Thanks,
Barbara
I just dried and froze some of my 7-week-old starter and I'll be happy to send you some, although I have no idea if it will revive, never having tried reconstituting it myself.
I am excited to start my 'around the country' starters. I will be receiving starters from 5 states as of today.
Oregon, Ohio, Massachusetts, Texas, Oklahoma
Barbara I sure hope they wont loose their original characteristics, but I guess thats part of why I am trying this out.
I do love sourdough!
Oops, I meant the starter is in the mail. :)
Candy,
As I told you via email, your 3 starters are in the mail. I sealed the seams of the envelope with tape, wrapped the starters in a sheet of paper and sealed those seams. The paper and the envelope both have SOURDOUGH BREAD STARTERS labels on them along with my name and mailing address to assure the post office that they are not hazardous (except to the waist line).
I told you the origins of the starters, two being from God's Country, Oklahoma, and the other from Baja Oklahoma (Texas).
Have fun!
Bob
I didn't label my envelope to indicate that it has starter in it. I did seal it up very tightly with tape on all sides. It's one of those little brown padded envelopes so I hope it's less leak-prone than regular letter envelopes. Plus I double-bagged the starter powder and put tape around all those seams.
If the FBI arrests me in a few days it's all your fault, montanagrandma. :)
HC , If the FBI comes to take you away ....
I can send you bread --sourdough-- that is, while you are in jail !
I am sure they will give you the water... hahaha
Bob ...
I am pretty sure Montana is Gods country ;-)
At least thats always what I heard growing up!
Have you received any? Waiting to hear, it seems that 3 people at least have sent you starter. I'd just like to know it got there.
Lee
I received all the starters that were promised in Tuesdays mail. Sorry I didn't get right online and thank you all.. so ..Thank you everyone that sent them to me. All the dried starters looked good and the wet one from Lee is in great shape. I am going to use that one first.
With all the preparation for the 4th, I am getting behind on everything. But I do promise to post results when I have them. I am using my womans fellowship group as my 'test' subjects. They love it when I experiment on them. LOL
Lee, I was in Katy quite a few times last fall. My husband and I worked Huricanne Ike. We stayed in Satsuma. Beautiful area.
Happy July 4th!
Your starter from Katy Tx was great. The bread I made tasted very similar to my own montana starter. Very simialr in tang and texture. It is actually my husbands favorite right now. I am in the process of 'waking up' Okie, that is from 'of course' Oklahoma. Should be baking that off this tuesday.
Baked with 'okie' Tuesday, my friends loved it. I think it has a little bit more tang than my starter. The tang comes more so at the end of the taste. The crust and crumb was a little chewier. a good thing for many. Thanks Bob!
Indeed our waistlines are going to swell with all the taste tests. My group had decided that all bread needs to be consumed immediately, no leftovers. so far that’s the truth of it. We may need to purchase a cow for the amount of butter that is also being consumed on the warm slices.
Interesting that they really are different, after all.
Do you plan to maintain all of your starters (I think five plus the one you already had) indefinitely? If so, I'd love hearing if they all converge on the same taste and behavior over time, as some claim starters will do, rather than keeping their original local characteristics.