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7. Old Starter




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This article is from the Sourdough Starters FAQ, by Brian Dixon briandixon at hotmail.com.

7. Old Starter

Old starter is characterized by a general lack of life due to poor
feeding habits or too long of a time since the last feeding. The
cure is simple. If a single, normal proof shows no drastic
improvement, do the following:

1. Using 1 tablespoon of the well-stirred starter (discard the
remainder or save a little in the refrigerator in case of an
emergency), 1 1/2 cups of 75 degrees water, and 2 cups of white-all
purpose flour, proof for exactly 24 hours at 72-77 degrees.

2. Examine the starter to determine whether or not it is healthy and
fresh. Refer to the section on "fresh starter" or the table of
starter stages above for a description of fresh, healthy starter. If
the starter is healthy, you are finished.

3. If the starter is not healthy yet, stir well and refrigerate for
no less than 12 hours.

4. Remove the starter from the refrigerator and go back to step 1.
Old starter may need to go through this process as many as 5 or 6
times before it becomes healthy again ( don't give up even if it
takes longer than this. There are very few starters that cannot be
restored from this type of abuse.


 

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