January 23, 2011 - 7:39am
Reviving dried starter: covered or not?
I'm trying to revive a friends of carl dried starter. In the instructions it says nothing about covering it at any of the stages of revival. This hasn't seemed quite right to me so I've kept it covered most of the time.
I'm wondering if reviving a dried starter is more like creating bread (anaerobic/covered) or like multiplying yeast (aerobic/uncovered). It seems that it should be covered since it's technically already a starter and I'm just letting it start again. But I could see the converse as well: it should be uncovered so the yeast gets oxygen and crowds out bacteria.
Any help on this one? To cover or not to cover...that is my question ;) Thanks!
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and wait.
I tend to leave a small spoon in the container and open to stir about every 8 hrs or so, but that is also not really needed. Covering would be important to prevent it from drying out or bugs jumping into it. A piece of plastic and a rubber band is easy enough. If you want to avoid plastic, just sit a saucer or small bowl on top.
Thanks!
And now I wait :)