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Old 01-25-2010, 10:51 PM   #31
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I have made a couple loaves with it. While I use it is is still getting better.

Of course I may just have to make bread tomorrow. Oh the horror!
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Old 01-26-2010, 07:09 PM   #32
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I have made a couple loaves with it. While I use it is is still getting better.

Of course I may just have to make bread tomorrow. Oh the horror!
It was definitely yummy! The starter sincerely gives it the sourdough flavor at this point. Prior to the last week, it was still good, but just tasted like white bread.

~Kathleen
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Old 01-26-2010, 08:20 PM   #33
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Cool! I'm going to do mine tomorrow!
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Old 02-01-2010, 12:52 PM   #34
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Hey Alix how's the starter? How was the bread?
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Old 02-02-2010, 09:40 AM   #35
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It DIED the day before I went to use it. Working on round #4 now. Will post when I FINALLY make bread with it. I think I either didn't feed it right or it was too cold.
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Old 02-02-2010, 09:44 AM   #36
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Oh poor thing.. did you give it a proper burial?
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Old 02-02-2010, 10:06 PM   #37
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I gave it the same burial I gave about a dozen stupid fish! *FLUUUUUSH!!!*
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Old 02-06-2010, 04:08 PM   #38
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It DIED the day before I went to use it. Working on round #4 now. Will post when I FINALLY make bread with it. I think I either didn't feed it right or it was too cold.

Can you describe what it looked and smelled like when you say that it died. It is nearly impossible to kill a starter with cold, just warmth and a little flour and water will start it bubbling again. You can store it in the refrigerator between uses. You may think that it has died because it has separated and there is a layer of liquid on top of the flour.just add more flour and water, it should be thick, and it will start again to ferment. Think of it as a collection of hungry bugs that go dormant when they have eaten all that is available, Feed them some more and they revive.
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Old 02-06-2010, 08:08 PM   #39
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Dina, I fed it and nothing. It stayed separated. Tried again with feeding...nada. C'est la vie. I also realized I used tap water instead of distilled and the chlorine might have done it in.
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Old 02-10-2010, 10:36 AM   #40
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i've read of tap water being harmful to sourdoughs, but i've pretty much always used it myself without the starter dying.

i'm wondering how warm or cold your kitchen is at this time of year. if you're sure the starter was active before, it could be that your cool kitchen was just making it take longer to work.

if worse comes to worst:

Classic Fresh Sourdough Starter - 1 oz.
French Sourdough Starter - 5g
or
Sourdough Cultures


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let me make sure that wine's ok before i use it.
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