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Thread: I think my sourdough starter died :(

  1. #1
    zxcvbob Guest

    Default I think my sourdough starter died :(

    I dug out the jar of starter from the back of the fridge Saturday and
    scraped off and discarded the top 2/3, added some warm water and flour
    and sat it on the kitchen counter. It had been neglected all summer. A
    few hours later it already smelled sour and alcoholic had a layer of
    "hooch" on top. I poured that off and fed it again. Sunday, it was
    looking a little bubbly so I made a batch of dough (1 pound flour, 1 cup
    water, 1 tsp salt, about 3/4 cups starter.) I knew I was rushing it.
    This morning, the dough still hasn't risen, although it does smell
    soured -- not necessarily in a good way.

    It's like the yeast died but the lactic bacteria is still there. Not
    sure if I should keep feeding it, or start a new batch. Of course those
    are not mutually exclusive; I can maintain 2 starters for a while.

    Unless the dough rises today while I'm at work, I will probably try
    making flatbreads with it on a griddle. If they don't turn out, at
    least the dogs will still love 'em.

    --
    Bob

  2. #2
    Boron Elgar Guest

    Default Re: I think my sourdough starter died :(

    On Mon, 01 Oct 2012 11:26:01 -0500, zxcvbob <[email protected]>
    wrote:

    >I dug out the jar of starter from the back of the fridge Saturday and
    >scraped off and discarded the top 2/3, added some warm water and flour
    >and sat it on the kitchen counter. It had been neglected all summer. A
    >few hours later it already smelled sour and alcoholic had a layer of
    >"hooch" on top. I poured that off and fed it again. Sunday, it was
    >looking a little bubbly so I made a batch of dough (1 pound flour, 1 cup
    >water, 1 tsp salt, about 3/4 cups starter.) I knew I was rushing it.
    >This morning, the dough still hasn't risen, although it does smell
    >soured -- not necessarily in a good way.
    >
    >It's like the yeast died but the lactic bacteria is still there. Not
    >sure if I should keep feeding it, or start a new batch. Of course those
    >are not mutually exclusive; I can maintain 2 starters for a while.
    >
    >Unless the dough rises today while I'm at work, I will probably try
    >making flatbreads with it on a griddle. If they don't turn out, at
    >least the dogs will still love 'em.


    Do two things at once...try to revive your old starter. If it is
    alive, it may take 3-5 refreshments to get reasonably back in shape.
    Then, concurrently, start something new.

    If you prefer to start anew with something very reliable and usable
    relatively quickly (it can take a brand new starter 2+ weeks to mature
    enough to give a decent loaf of bread), then click below. Only problem
    is it can take a couple of weeks to get a starter back from them. It
    is all volunteer work.

    http://carlsfriends.net/source.html

    Oh...and the flatbreads will be terrific...just brush with olive oil
    and cover with herbs before baking.

    Boron

  3. #3
    merryb Guest

    Default Re: I think my sourdough starter died :(

    On Oct 1, 9:26*am, zxcvbob <zxcv...@charter.net> wrote:
    > I dug out the jar of starter from the back of the fridge Saturday and
    > scraped off and discarded the top 2/3, added some warm water and flour
    > and sat it on the kitchen counter. *It had been neglected all summer. *A
    > few hours later it already smelled sour and alcoholic had a layer of
    > "hooch" on top. *I poured that off and fed it again. *Sunday, it was
    > looking a little bubbly so I made a batch of dough (1 pound flour, 1 cup
    > water, 1 tsp salt, about 3/4 cups starter.) *I knew I was rushing it.
    > This morning, the dough still hasn't risen, although it does smell
    > soured -- not necessarily in a good way.
    >
    > It's like the yeast died but the lactic bacteria is still there. *Not
    > sure if I should keep feeding it, or start a new batch. *Of course those
    > are not mutually exclusive; I can maintain 2 starters for a while.
    >
    > Unless the dough rises today while I'm at work, I will probably try
    > making flatbreads with it on a griddle. *If they don't turn out, at
    > least the dogs will still love 'em.
    >
    > --
    > Bob


    I made a starter about 8 years ago, but had not been using it for
    awhile. The last time I checked on it, it had turned kinda nasty, so I
    tossed it out- a very hard thing to do after all the babying it got. I
    did dry some when it was in the newer part of it's life, so I need to
    see if I can wake it up...

  4. #4
    Ophelia Guest

    Default Re: I think my sourdough starter died :(



    "Boron Elgar" <[email protected]> wrote in message
    news:[email protected]..

    > Oh...and the flatbreads will be terrific...just brush with olive oil
    > and cover with herbs before baking.


    Boron, I have been working with flatbreads for a wee while now. Indian
    flatbreads ie Chapati and Roti. I cook them on a griddle and haven't come
    across the baked ones (unless I am reading it wrong) Please can you explain
    the ones you describe?


    --
    --

    http://www.shop.helpforheroes.org.uk/


  5. #5
    zxcvbob Guest

    Default Re: I think my sourdough starter died :(

    On 10/1/2012 3:10 PM, Ophelia wrote:
    >
    >
    > "Boron Elgar" <[email protected]> wrote in message
    > news:[email protected]..
    >
    >> Oh...and the flatbreads will be terrific...just brush with olive oil
    >> and cover with herbs before baking.

    >
    > Boron, I have been working with flatbreads for a wee while now. Indian
    > flatbreads ie Chapati and Roti. I cook them on a griddle and haven't come
    > across the baked ones (unless I am reading it wrong) Please can you explain
    > the ones you describe?
    >
    >




    Baked on a griddle, maybe? That's the way I read it.

    Bob

  6. #6
    Boron Elgar Guest

    Default Re: I think my sourdough starter died :(

    On Mon, 1 Oct 2012 21:10:50 +0100, "Ophelia" <[email protected]>
    wrote:

    >
    >
    >"Boron Elgar" <[email protected]> wrote in message
    >news:[email protected]. .
    >
    >> Oh...and the flatbreads will be terrific...just brush with olive oil
    >> and cover with herbs before baking.

    >
    > Boron, I have been working with flatbreads for a wee while now. Indian
    >flatbreads ie Chapati and Roti. I cook them on a griddle and haven't come
    >across the baked ones (unless I am reading it wrong) Please can you explain
    >the ones you describe?
    >
    >
    >--



    Think of them as pizza crusts, although about 2-4 times as thick. You
    can put anything onto them.

    http://www.flickr.com/photos/2564880...7624473575626/

    Boron

  7. #7
    Ophelia Guest

    Default Re: I think my sourdough starter died :(



    "zxcvbob" <[email protected]> wrote in message
    news:[email protected]..
    > On 10/1/2012 3:10 PM, Ophelia wrote:
    >>
    >>
    >> "Boron Elgar" <[email protected]> wrote in message
    >> news:[email protected]..
    >>
    >>> Oh...and the flatbreads will be terrific...just brush with olive oil
    >>> and cover with herbs before baking.

    >>
    >> Boron, I have been working with flatbreads for a wee while now. Indian
    >> flatbreads ie Chapati and Roti. I cook them on a griddle and haven't come
    >> across the baked ones (unless I am reading it wrong) Please can you
    >> explain
    >> the ones you describe?
    >>
    >>

    >
    >
    >
    > Baked on a griddle, maybe? That's the way I read it.


    ahh ok, thanks I was thinking she meant in an oven!
    --
    --

    http://www.shop.helpforheroes.org.uk/


  8. #8
    Ophelia Guest

    Default Re: I think my sourdough starter died :(



    "Boron Elgar" <[email protected]> wrote in message
    news:[email protected]..
    > On Mon, 1 Oct 2012 21:10:50 +0100, "Ophelia" <[email protected]>
    > wrote:
    >
    >>
    >>
    >>"Boron Elgar" <[email protected]> wrote in message
    >>news:[email protected] ..
    >>
    >>> Oh...and the flatbreads will be terrific...just brush with olive oil
    >>> and cover with herbs before baking.

    >>
    >> Boron, I have been working with flatbreads for a wee while now. Indian
    >>flatbreads ie Chapati and Roti. I cook them on a griddle and haven't come
    >>across the baked ones (unless I am reading it wrong) Please can you
    >>explain
    >>the ones you describe?
    >>
    >>
    >>--

    >
    >
    > Think of them as pizza crusts, although about 2-4 times as thick. You
    > can put anything onto them.
    >
    > http://www.flickr.com/photos/2564880...7624473575626/


    Whoa!!!! That is something different Are you actually using pizza crust?
    I am making Indian roti ... wholewheat flour, oil and water.
    --
    --

    http://www.shop.helpforheroes.org.uk/


  9. #9
    Boron Elgar Guest

    Default Re: I think my sourdough starter died :(

    On Mon, 1 Oct 2012 22:10:55 +0100, "Ophelia" <[email protected]>
    wrote:

    >
    >
    >"Boron Elgar" <[email protected]> wrote in message
    >news:[email protected]. .
    >> On Mon, 1 Oct 2012 21:10:50 +0100, "Ophelia" <[email protected]>
    >> wrote:
    >>
    >>>
    >>>
    >>>"Boron Elgar" <[email protected]> wrote in message
    >>>news:[email protected] ...
    >>>
    >>>> Oh...and the flatbreads will be terrific...just brush with olive oil
    >>>> and cover with herbs before baking.
    >>>
    >>> Boron, I have been working with flatbreads for a wee while now. Indian
    >>>flatbreads ie Chapati and Roti. I cook them on a griddle and haven't come
    >>>across the baked ones (unless I am reading it wrong) Please can you
    >>>explain
    >>>the ones you describe?
    >>>
    >>>
    >>>--

    >>
    >>
    >> Think of them as pizza crusts, although about 2-4 times as thick. You
    >> can put anything onto them.
    >>
    >> http://www.flickr.com/photos/2564880...7624473575626/

    >
    >Whoa!!!! That is something different Are you actually using pizza crust?
    >I am making Indian roti ... wholewheat flour, oil and water.
    >--


    Starter, flour, water, salt and a bit of olive oil. The starter will
    give it a bit of oomph - or a lot of oomph. You can use this to make
    loaves, foccacia or flatbreads.

    When I says "flat" I do not mean roti or naan thickness, but more
    structured than that.

    The nice thing is that it needn't be too poofy at all. I mix and let
    it retard in the fridge overnight, at which point it has risen, then I
    deflate, scale it, roll it out, brush with more olive oil, and
    sprinkle with anything from dry or fresh herbs, seeds, cheese, bits of
    fruit or veggies and bake at a high heat on a stone. It gets quite an
    oven spring.

    Again, you can also shape it into loaves or pat it into focaccia or
    fougasse shapes and let it rise again, too, before baking

    Yummy stuff.

    Boron

  10. #10
    Ophelia Guest

    Default Re: I think my sourdough starter died :(



    "Boron Elgar" <[email protected]> wrote in message
    news:[email protected]..
    > On Mon, 1 Oct 2012 22:10:55 +0100, "Ophelia" <[email protected]>
    > wrote:
    >
    >>
    >>
    >>"Boron Elgar" <[email protected]> wrote in message
    >>news:[email protected] ..
    >>> On Mon, 1 Oct 2012 21:10:50 +0100, "Ophelia" <[email protected]>
    >>> wrote:
    >>>
    >>>>
    >>>>
    >>>>"Boron Elgar" <[email protected]> wrote in message
    >>>>news:[email protected] m...
    >>>>
    >>>>> Oh...and the flatbreads will be terrific...just brush with olive oil
    >>>>> and cover with herbs before baking.
    >>>>
    >>>> Boron, I have been working with flatbreads for a wee while now. Indian
    >>>>flatbreads ie Chapati and Roti. I cook them on a griddle and haven't
    >>>>come
    >>>>across the baked ones (unless I am reading it wrong) Please can you
    >>>>explain
    >>>>the ones you describe?
    >>>>
    >>>>
    >>>>--
    >>>
    >>>
    >>> Think of them as pizza crusts, although about 2-4 times as thick. You
    >>> can put anything onto them.
    >>>
    >>> http://www.flickr.com/photos/2564880...7624473575626/

    >>
    >>Whoa!!!! That is something different Are you actually using pizza
    >>crust?
    >>I am making Indian roti ... wholewheat flour, oil and water.
    >>--

    >
    > Starter, flour, water, salt and a bit of olive oil. The starter will
    > give it a bit of oomph - or a lot of oomph. You can use this to make
    > loaves, foccacia or flatbreads.
    >
    > When I says "flat" I do not mean roti or naan thickness, but more
    > structured than that.
    >
    > The nice thing is that it needn't be too poofy at all. I mix and let
    > it retard in the fridge overnight, at which point it has risen, then I
    > deflate, scale it, roll it out, brush with more olive oil, and
    > sprinkle with anything from dry or fresh herbs, seeds, cheese, bits of
    > fruit or veggies and bake at a high heat on a stone. It gets quite an
    > oven spring.
    >
    > Again, you can also shape it into loaves or pat it into focaccia or
    > fougasse shapes and let it rise again, too, before baking
    >
    > Yummy stuff.


    Dear Lady I do know about starters and what they can do, but thank you
    for the reminder) I hadn't thought to use it in Indian flatbreads.

    This is the kind of thing I am working with ...

    http://www.manjulaskitchen.com/2007/...-indian-bread/

    Any comments or advice from you would be more than welcome


    --
    --

    http://www.shop.helpforheroes.org.uk/


  11. #11
    Cheryl Guest

    Default Re: I think my sourdough starter died :(

    On 10/1/2012 4:36 PM, Boron Elgar wrote:
    > On Mon, 1 Oct 2012 21:10:50 +0100, "Ophelia" <[email protected]>
    > wrote:
    >
    >>
    >>
    >> "Boron Elgar" <[email protected]> wrote in message
    >> news:[email protected]..
    >>
    >>> Oh...and the flatbreads will be terrific...just brush with olive oil
    >>> and cover with herbs before baking.

    >>
    >> Boron, I have been working with flatbreads for a wee while now. Indian
    >> flatbreads ie Chapati and Roti. I cook them on a griddle and haven't come
    >> across the baked ones (unless I am reading it wrong) Please can you explain
    >> the ones you describe?
    >>
    >>
    >> --

    >
    >
    > Think of them as pizza crusts, although about 2-4 times as thick. You
    > can put anything onto them.
    >
    > http://www.flickr.com/photos/2564880...7624473575626/
    >

    Beautiful photos and ideas!




  12. #12
    Boron Elgar Guest

    Default Re: I think my sourdough starter died :(

    On Tue, 2 Oct 2012 00:04:13 +0100, "Ophelia" <[email protected]>
    wrote:

    >
    >
    >"Boron Elgar" <[email protected]> wrote in message
    >news:[email protected]. .
    >> On Mon, 1 Oct 2012 22:10:55 +0100, "Ophelia" <[email protected]>
    >> wrote:
    >>
    >>>
    >>>
    >>>"Boron Elgar" <[email protected]> wrote in message
    >>>news:[email protected] ...
    >>>> On Mon, 1 Oct 2012 21:10:50 +0100, "Ophelia" <[email protected]>
    >>>> wrote:
    >>>>
    >>>>>
    >>>>>
    >>>>>"Boron Elgar" <[email protected]> wrote in message
    >>>>>news:[email protected] om...
    >>>>>
    >>>>>> Oh...and the flatbreads will be terrific...just brush with olive oil
    >>>>>> and cover with herbs before baking.
    >>>>>
    >>>>> Boron, I have been working with flatbreads for a wee while now. Indian
    >>>>>flatbreads ie Chapati and Roti. I cook them on a griddle and haven't
    >>>>>come
    >>>>>across the baked ones (unless I am reading it wrong) Please can you
    >>>>>explain
    >>>>>the ones you describe?
    >>>>>
    >>>>>
    >>>>>--
    >>>>
    >>>>
    >>>> Think of them as pizza crusts, although about 2-4 times as thick. You
    >>>> can put anything onto them.
    >>>>
    >>>> http://www.flickr.com/photos/2564880...7624473575626/
    >>>
    >>>Whoa!!!! That is something different Are you actually using pizza
    >>>crust?
    >>>I am making Indian roti ... wholewheat flour, oil and water.
    >>>--

    >>
    >> Starter, flour, water, salt and a bit of olive oil. The starter will
    >> give it a bit of oomph - or a lot of oomph. You can use this to make
    >> loaves, foccacia or flatbreads.
    >>
    >> When I says "flat" I do not mean roti or naan thickness, but more
    >> structured than that.
    >>
    >> The nice thing is that it needn't be too poofy at all. I mix and let
    >> it retard in the fridge overnight, at which point it has risen, then I
    >> deflate, scale it, roll it out, brush with more olive oil, and
    >> sprinkle with anything from dry or fresh herbs, seeds, cheese, bits of
    >> fruit or veggies and bake at a high heat on a stone. It gets quite an
    >> oven spring.
    >>
    >> Again, you can also shape it into loaves or pat it into focaccia or
    >> fougasse shapes and let it rise again, too, before baking
    >>
    >> Yummy stuff.

    >
    >Dear Lady I do know about starters and what they can do, but thank you
    >for the reminder) I hadn't thought to use it in Indian flatbreads.
    >
    >This is the kind of thing I am working with ...
    >
    >http://www.manjulaskitchen.com/2007/...-indian-bread/
    >
    >Any comments or advice from you would be more than welcome
    >
    >
    >--

    I have only the advice I take myself when I get the desire for Indian
    breads.....I go out to eat at one of the many fine restaurants nearby.

    I have not really worked on Indian breads, so have no experience to
    share. You will have to be my guide when the spirit hits.

    Boron

  13. #13
    sf Guest

    Default Re: I think my sourdough starter died :(

    On Mon, 1 Oct 2012 22:09:06 +0100, "Ophelia" <[email protected]>
    wrote:

    >
    >
    > "zxcvbob" <[email protected]> wrote in message
    > news:[email protected]..
    > > On 10/1/2012 3:10 PM, Ophelia wrote:
    > >>
    > >>
    > >> "Boron Elgar" <[email protected]> wrote in message
    > >> news:[email protected]..
    > >>
    > >>> Oh...and the flatbreads will be terrific...just brush with olive oil
    > >>> and cover with herbs before baking.
    > >>
    > >> Boron, I have been working with flatbreads for a wee while now. Indian
    > >> flatbreads ie Chapati and Roti. I cook them on a griddle and haven't come
    > >> across the baked ones (unless I am reading it wrong) Please can you
    > >> explain
    > >> the ones you describe?
    > >>
    > >>

    > >
    > >
    > >
    > > Baked on a griddle, maybe? That's the way I read it.

    >
    > ahh ok, thanks I was thinking she meant in an oven!
    > --

    What term do you use for cooking them on a griddle? Not a
    challenge... I don't cook flat breads.

    --
    I take life with a grain of salt, a slice of lemon and a shot of tequila

  14. #14
    Ophelia Guest

    Default Re: I think my sourdough starter died :(



    "Boron Elgar" <[email protected]> wrote in message
    news:[email protected]..

    > I have only the advice I take myself when I get the desire for Indian
    > breads.....I go out to eat at one of the many fine restaurants nearby.
    >
    > I have not really worked on Indian breads, so have no experience to
    > share. You will have to be my guide when the spirit hits.


    I'll do my very best
    --
    --

    http://www.shop.helpforheroes.org.uk/


  15. #15
    [email protected] Guest

    Default Re: I think my sourdough starter died :(

    On Mon, 01 Oct 2012 11:26:01 -0500, zxcvbob <[email protected]> wrote:

    >It's like the yeast died but the lactic bacteria is still there. Not


    Funerals are very expensive. You might consider cremation for your
    sourdough starter instead.



  16. #16
    Shadow Guest

    Default Re: I think my sourdough starter died :(

    On Mon, 01 Oct 2012 11:26:01 -0500, zxcvbob <[email protected]>
    wrote:

    >
    >It's like the yeast died but the lactic bacteria is still there. Not
    >sure if I should keep feeding it, or start a new batch.


    Just re feed it, and keep it at around 30c. As soon as it
    wakes up, "wash it". (see FAQs)
    []'s
    --
    Don't be evil - Google 2004
    We have a new policy - Google 2012

  17. #17
    zxcvbob Guest

    Default Re: I think my sourdough starter died :(

    Shadow wrote:
    > On Mon, 01 Oct 2012 11:26:01 -0500, zxcvbob <[email protected]>
    > wrote:
    >
    >> It's like the yeast died but the lactic bacteria is still there. Not
    >> sure if I should keep feeding it, or start a new batch.

    >
    > Just re feed it, and keep it at around 30c. As soon as it
    > wakes up, "wash it". (see FAQs)
    > []'s
    > --
    > Don't be evil - Google 2004
    > We have a new policy - Google 2012



    I think the starter has awakened. By Sunday or Monday I should be
    baking bread again.

    I didn't see anything in the FAQ about "washing" the starter, but I did
    read about feeding the starter and I've been doing it wrong all this
    time (not throwing out enough, and not adding enough new flour and
    water, so the starter is always inhibited by its own acid.)

    --
    Bob

  18. #18
    merryb Guest

    Default Re: I think my sourdough starter died :(

    On Oct 5, 9:15*am, zxcvbob <zxcv...@charter.net> wrote:
    > Shadow wrote:
    > > On Mon, 01 Oct 2012 11:26:01 -0500, zxcvbob <zxcv...@charter.net>
    > > wrote:

    >
    > >> It's like the yeast died but the lactic bacteria is still there. *Not
    > >> sure if I should keep feeding it, or start a new batch.

    >
    > > * *Just re feed it, and keep it at around 30c. As soon as it
    > > wakes up, "wash it". (see FAQs)
    > > * *[]'s
    > > --
    > > Don't be evil - Google 2004
    > > We have a new policy - Google 2012

    >
    > I think the starter has awakened. *By Sunday or Monday I should be
    > baking bread again.
    >
    > I didn't see anything in the FAQ about "washing" the starter, but I did
    > read about feeding the starter and I've been doing it wrong all this
    > time (not throwing out enough, and not adding enough new flour and
    > water, so the starter is always inhibited by its own acid.)
    >
    > --
    > Bob


    Your post made me try to refresh my dried starter- I only used about a
    TBLS and have been feeding it for the last few days. I think it's
    waking up!

  19. #19
    Shadow Guest

    Default Re: I think my sourdough starter died :(

    On Fri, 05 Oct 2012 11:14:56 -0500, zxcvbob <[email protected]>
    wrote:

    >Shadow wrote:
    >> On Mon, 01 Oct 2012 11:26:01 -0500, zxcvbob <[email protected]>
    >> wrote:
    >>
    >>> It's like the yeast died but the lactic bacteria is still there. Not
    >>> sure if I should keep feeding it, or start a new batch.

    >>
    >> Just re feed it, and keep it at around 30c. As soon as it
    >> wakes up, "wash it". (see FAQs)
    >> []'s
    >> --
    >> Don't be evil - Google 2004
    >> We have a new policy - Google 2012

    >
    >
    >I think the starter has awakened. By Sunday or Monday I should be
    >baking bread again.
    >
    >I didn't see anything in the FAQ about "washing" the starter, but I did
    >read about feeding the starter and I've been doing it wrong all this
    >time (not throwing out enough, and not adding enough new flour and
    >water, so the starter is always inhibited by its own acid.)


    I always chuck the hooch ...

    BTW, though I don't agree to everything there, this is a great
    site for beginners:

    http://www.sourdoughhome.com

    Read this article:

    http://www.sourdoughhome.com/revivingastarter.html

    []'s
    --
    Don't be evil - Google 2004
    We have a new policy - Google 2012

  20. #20
    merryb Guest

    Default Re: I think my sourdough starter died :(

    On Oct 5, 9:27*am, Shadow <S...@dow.br> wrote:
    > On Fri, 05 Oct 2012 11:14:56 -0500, zxcvbob <zxcv...@charter.net>
    > wrote:
    >
    >
    >
    >
    >
    >
    >
    >
    >
    > >Shadow wrote:
    > >> On Mon, 01 Oct 2012 11:26:01 -0500, zxcvbob <zxcv...@charter.net>
    > >> wrote:

    >
    > >>> It's like the yeast died but the lactic bacteria is still there. *Not
    > >>> sure if I should keep feeding it, or start a new batch.

    >
    > >> * * * *Just re feed it, and keep it at around 30c. As soon as it
    > >> wakes up, "wash it". (see FAQs)
    > >> * * * *[]'s
    > >> --
    > >> Don't be evil - Google 2004
    > >> We have a new policy - Google 2012

    >
    > >I think the starter has awakened. *By Sunday or Monday I should be
    > >baking bread again.

    >
    > >I didn't see anything in the FAQ about "washing" the starter, but I did
    > >read about feeding the starter and I've been doing it wrong all this
    > >time (not throwing out enough, and not adding enough new flour and
    > >water, so the starter is always inhibited by its own acid.)

    >
    > * * * * I always chuck the hooch ...
    >
    > * * * * BTW, though I don't agree to everything there, this is a great
    > site for beginners:
    >
    > * * * *http://www.sourdoughhome.com
    >
    > * * * * Read this article:
    >
    > * * * *http://www.sourdoughhome.com/revivingastarter.html
    >
    > * * * * []'s
    > --
    > Don't be evil - Google 2004
    > We have a new policy - Google 2012


    Good info- thanks!

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