Description
This article is from the Sourdough
Starters FAQ, by Brian Dixon briandixon at hotmail.com.
10. Summary On Starter Care And Starter Reviving
I have personally tested many different techniques in replenishing,
reviving, and starting new starters, and have found the above
techniques to be the most universally successful and easy to perform.
The only problem I've had is that sometimes summer temperatures
prevent maintaining approximately 75 degrees temperatures for a full
24-hour proof period. In that case, the next best thing to do is to
follow the same iterative process, but use the 1-Cup Method and 12
hour proofs at 85 degrees instead. If it's even warmer than that (
have fun!
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food, bread, sourdough, starters, mold
