The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Look what I found!

barbthehomebaker's picture
barbthehomebaker

Look what I found!

I decided to get back into baking with sourdough starter now that I'm retired and have more time. So I sent away for a dried starter, which I am still waiting for.

Last night I looked into the fridge, looked down at the vegetable crisper and realized there was something in there. I pulled out 2 containers in a plastic bag with dried sourdough starter.  The date on them is 1/27/16 and 1/29/16.  

So, I'm going to give it a try and see if the little beasties can be revived. Even after 4 years.

GaryBishop's picture
GaryBishop

Let us know how they grow! I'm placing my bet on them just working.

Benito's picture
Benito

Best of luck, hope they help getting your starter established.

Benny

barbthehomebaker's picture
barbthehomebaker

I will give an update.  My mistake, they have been 6 years in the fridge.

barbthehomebaker's picture
barbthehomebaker

Well, after little over two weeks of hemming and hawing I finally got around to starting my starter again. When I opened up the one container, I found that it had a very nice yeasty smell to the dried starter. I figured that that must be a good omen. That they would make a very nice sourdough starter. So we will see this is only day one.

barbthehomebaker's picture
barbthehomebaker

Update.  My 6 year old dried starter is nice, bubbly and active.  I'm looking forward to making many loaves of bread with it, and savoring the taste that I have so missed.

gavinc's picture
gavinc

Nice work. What was your process to re-hydrate the dried starter? I have a dried rye starter in a cotton sock in my pantry since 11th April 2021 as an emergency backup.

barbthehomebaker's picture
barbthehomebaker

I took 1/2 Tablespoon of dried starter, added 1 1/2 Tablespoons filtered water.  Let sit for 30 minutes to soften.  Then added 1 Tablespoon unbleached flour. Stir. Let it sit for 24 hours.

Day 2 1 Tablespoon flour, 2 tsp water let sit 24 hours

Day 3 same as day 2

Day 4 same as day 2

Day 5.  1/3 cup flour 1/4 cup of water