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Farm Kitchen:  Sourdough starter problem?  |
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Rebekka Mae
True Blue Farmgirl
965 Posts
Rebekka
Moscow
ID
USA
965 Posts |
 Posted - Apr 11 2007 : 4:07:18 PM
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OK- I just got some starter from my sweet Uncle John (who has named the starter 'spud'- do you all name yours?!) ...the problem is I was driving with it for two days in 50 to 70 degree temps and I am not sure how long it is good out of the fridge, how do I tell if it is OK to use...hmmmm
Thanks, Rebekka
Nature does not ask permission. Blossom and birth whenever you feel like it!
Clarissa Pinkola Estes |
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City Chick
True Blue Farmgirl
1402 Posts
Deb
Chattanooga
TN
USA
1402 Posts |
Posted - Apr 12 2007 : 12:31:17 PM
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My yeast is good - I use it for my other breads. When I told my girls about throwing out our starter, they just about cried! We're going to give this one a go anyhow. Even if we did it wrong. I added another cup of warm water to it last week and it's not a blog anymore. It's been bubbling nicely.
I may take you up on your offer, Michelle, if this one is a bomb. 
Thanks.
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The kiss of the sun for pardon,
The song of the birds for mirth,--
One is nearer God's heart in a garden
Than anywhere else on earth.
Dorothy Frances Gurney |
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Huckelberrywine
True Blue Farmgirl
1607 Posts
Michelle
Rosalia
1607 Posts |
Posted - Apr 12 2007 : 4:25:11 PM
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Rebekka~ For most starters I've known, fridge vs. counter placement is optional...the thing you need to watch is they get "hungrier" when they are kept warmer, and will need feedings/use more often. Cooler temps slow them down. As Ronna has mentioned, so long as it doesn't turn a red/pink color, it should be fine.
Deb~ Yay! I'm happy to share anytime. Even when yours is a raging success, if you want to try some different starters let me know. It's nice to keep a mellow one for sweeter breads, and a stouter one for savory recipes. |
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Farm Kitchen: Sourdough starter problem? |
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Sourdough starter problem?
