Carl's Starter Questions
Brown1Dog
I'm getting ready to reactivate my treasure from the incredibly generous
Carl, and I want to do it right. Carl calls for 3/4 cup water and flour,
48 hours fermentation, and then 1 cup flour and 1 cup water or potato
water.
Questions: 1. The second feeding is not double the first. Why?
2. I boil my potatoes in New York City water, which has been chlorinated.
Is this boiled potato water ok? Why the potatoes? Are they necessary to
reactivate this starter?
3. If I wanted to keep half the dried starter in the freezer, how long can
I expect it to last?
4. What is the function of the cider vinegar Carl recommends if the
starter gets sluggish? He says the starter likes the acid environment. I
thought acid killed both the yeast and the lactobacilli, hence the concept
behind the high dilution rate for reactivation.
Thanks in advance for your replies and guidance.
Robert Schonfeld
brown1dog@aol
Carl Griffith
Brown1Dog wrote:
>
> Carl, and I want to do it right. Carl calls for 3/4 cup water and flour,
> 48 hours fermentation,
Hi - the first fermentation is to activate the yeast spores and
it may do it in 12 hours, but if it hasn't done it in 48 better start
over.
and then 1 cup flour and 1 cup water or potato
> water.
>
The potato water is not necessary but adds some food to the mix.
Dried mashed potato buds work as well (1 Tablespoon full)
> Questions: 1. The second feeding is not double the first. Why?
I don't know of any reason any feeding needs be of a given
size. In this case the second feeding is really the first for benefit
of the bacteria. The starter really needs several feedings before use
and tastes right.
> 2. I boil my potatoes in New York City water, which has been chlorinated.
> Is this boiled potato water ok? Why the potatoes? Are they necessary to
> reactivate this starter?
No, just a different food. Remember the history of sourdough -
basic food, flour and water but a shot of potato water or dried potatoes
gives it a little extra spurt once in awhile. An ounce of cider
vinigar helps about once a month also to add to the acid qualitl of the
starter.
>
> 3. If I wanted to keep half the dried starter in the freezer, how long can
> I expect it to last? Probably years. I have some that is at
least five years old.
>
> 4. What is the function of the cider vinegar Carl recommends if the
> starter gets sluggish? He says the starter likes the acid environment. I
> thought acid killed both the yeast and the lactobacilli, hence the concept
> behind the high dilution rate for reactivation.
The beasties live best in an acid environment which is a low PH.
I don't know what you are referring to "high dilution rate for
reactivation". The dried starter is dissolved in water to get rid of
the drying and flour added for reactivating the spores and feed the
bacillus. Chlorinated water is not good for the bacillus -- bottled
spring water is best.
> Thanks in advance for your replies and guidance.
>
Carl.
--
grif...@olympus.net
Carl Griffith
322 Ravens Ridge Road
Sequim, WA 98382