Lost it after 2 years - an old friend~

[deltadoc]

After two years of nurturing and caring for my starter, based on info from KyleW, I was refreshing it after the long winter in Minnesota, and kept taking a cup out, discarding the rest, adding a cup of water and a cup of organic bread flour (like it was used to eating), did this several days in a row, really wasn't getting the doubling/tripling effect, read about leaving it on the counter, so I did, went back to it after a week, and it absolutely wrenched like worse than the worst toe jam you ever could imagine. The wife went nuts, got like really angry, and poured draino down the drain after it to kill the smell.

Now I gots to start all over! Wonder what happened though....


doc

[Kelleybean]

EWW! I guess it's not caled sour dough for nothing. That has alwways been one of my biggest fears and the main reason why I never tried to make it.

[GreaseChef]

I feel your pain.

I had two starters that I made from scratch, one with rye flour, the other with raisins. They were 18 months old when I cancelled the lease on my restaurant and the owner locked me out 24 hours early (With my starter still inside.)

Perhaps we could both buy a little good starter from somebody here? Anybody willing to mail a little ziplock of good starter?

[deltadoc]

On another website, egullet.org, they have for sale starter that "has been all the way around the world".

I've thought about looking into buying some of theirs, rather than go to all the trouble to start from scratch again. That organic bread flour isn't very cheap!

doc

[castironchef]

I'd love to send all of you some of my starter, but I'm leary of sending white powders or pastes in the mail. Drug and terror paranoia, and all that.

However, there's a very good commercial starter, under the Gold Rush label, that I have had success with. With shipping, it's less than $6.

http://www.madeincalifornia.net/Merc...Category_Code=