February 8, 2012 - 9:41am
Do you have a backup starter?
For the second time in the last few weeks, I have accidentally discarded my starter and have no backup!
Baking only once a week has got me all out of whack. I keep the mother seperate from my batch starter, even when they are identical, theoretically to keep from pitching it. First, I lost my 100% hydration white. No biggy, wasn't using it for much.
Now I've gone and done it again, this time it was my faithful old rye. I'm pretty bummed about this one.
I'll just start over, might have to quit baking sourdough for a few weeks.
If you haven't dried your favorite starter, learn from my mistake! I knew I should have, yet for some reason never did.
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Handleman suggests you keep an empty jar in plain sight in your baking area, to remind you that is where the starter goes for the next round of bread. Another strategy is simply to weigh/measure your levain; if it's overweight the difference is what you are supposed to save for next time!
Both excellent ideas and things i try to do. However, as this idiot can testify, not idiot proof....
My starter was a gift from my grandfather, who got it the year I was born and has cared for it ever since. To me, it's irreplaceable.
I'd dealt with the "backup" problem by giving it away to friends, three of whom now maintain active cultures. I'm also going to try drying some as well, but I know that right now I could call one of three people and have some culture sitting in my mailbox in a couple of days.
Still....
If purely for sentimental reasons. Having a physical, living link to the past, to your ancestors must be a great treasure.
I'm in the 'you are what you eat' camp on starters and think what you refresh (feed) with has more to do than what you start with.
Lucky for me, the flour I use (and perhaps my house at this point) seem to be full of (good) microbes. Both my new rye and 'farmhouse' SD are going quite well!