I have been having a bit of difficulty reviving my dehydrated sourdough starter recently.
Actually, I’ve given up for the time being. I have started an amazingly robust starter using rye flour that I bought about 4 months ago, thinking to make some rye bread. Well, let me tell you how vigorous this starter has become.
I started with 25g each water, and rye flour, putting it in a small jar with a cheesecloth covering. After 24 hours, it had risen about 1/4 of the jar, as I had expected. The next morning, all I did was stir it, to give it more oxygen. (Starters really appreciate oxygen. Don’t we all.) So, on the 3rd morning I reserved 10g, discarded the rest, and fed it 20g each water, and rye flour. This morning, it had risen almost to the top of the small jar, and was full of bubbles.
Well, thank you Jesus. I have since done some research into sourdough starters, and using them in bread recipes using all-purpose, Einkorn, and rye flours, and I can use the rye starter with each of these, not having to switch the flour in the starter.
Having learned that, I’m going to feed my rye flour starter quite vigorously over the next week, or two, and dehydrate a good amount of it, just in case of an emergency. What a relief. I can make sourdough bread, and don’t have to try to do any more reviving of the old stuff. Looking back on the starter I dehydrated, I know now that it wasn’t even close to being ready to use, much less reserve. Alcohol plays terrible tricks on ones mind.
Until next time, stay happy, and healthy in the Lord.