Question about the italian cultures

[abatardi]

After the washing it looks like it's not going to come back.  It's been about 48 hours now and feeding it every 12 hours and no sign of activity.  Oh well.  Back to IDY I guess.

- Aaron

[WOMBAT]

abatardi
TRY AGAIN..  AS THEY SAY "ROME WASNT BUILT IN A DAY"    ^-^

I JUST STARTED MY 2ND BATCH BUILT A PROOFING BOX AND EVERYTHING LOOKS GOOD. MY FIRST BATCH WAS A LOST

[varasano]

I agree, try again.  This time don't feed it unless you see some activity. Otherwise you are just diluting whatever is alive in there.

[abatardi]

Okay Okay I kept it going.  I was seeing a little activity.

I decided to pour out a little more this time than i normally was and fed it with 1 c flour and 3/4 c water and set it up in my oven with a 25w light in there to go overnight at 87-89 degrees. 

This morning it had about 1/4-1/2" of bubbles on the top (more activity than I have seen in the last couple days), and the culture looked low.  No hooch.  Then I saw where the rest of it had gone...all over the bottom of my oven. 

So what happened?  Is this a good thing or a bad thing?  Did it go crazy and overflow out of the jar?  The jar was only about 1/2 full (maybe a little less).

- Aaron

[WOMBAT]

WELL IT DOESNT SOUND LIKE A GOOD THING   I TALKED TO ED TODAY HE SAID TO KEEP WASHING IT EVERY 6-12 HOURS AND YOU SHOULD BE GOOD AFTER A FEW WASHES I AM GOING TO GO HOME AND DO THE SAME THING
HOPE IT WORKS

[abatardi]

Yeah... I've already washed it like 3 or 4 times and compared to when i started washing it it seems okay.  I dunno though.. no hooch except sometimes a very thing layer on the top, and no more bad smell.  I'll see what it does today I guess.  Instead of dumping some down the sink the next time I feed it, I'll make a small batch of dough with it and see what happens. 

Thanks for your help.

- Aaron