Reviving my dried frozen Ischia

[halfprice]

After hijacking Craig's starter thread, sorry Craig   I decided to start this one

Three years ago I dried and froze some of my Ischia just in case I killed the one I use

What I did was get a big piece of parchment paper, spread a thin later of starter on top, and placed it in the cold oven with the light on

I don't remember how long it took but I checked it every couple hours.  I think it took over night.

After it was dry I folded the parchment paper and vacuum sealed  it. Then put it in the freezer.   Craig's post inspired me to try to revive it.

I have several trips planed for the next few weeks but I'm not busy this week.  So today is day 1 of the revival


I weighed the dry starter, 47 grams.  I added 94 grams water.  My thought was to match the dry to make a 100% hydration.  47 for starter and 47 added.   Let it soak for a while, mixing it up every so often. When it was fairly liquid I added 47 grams of kaap

It looked pretty good.   After 2 hours or so I had some bubbles.   I'll see and post his its doing in the morning. Hopefully I'll see some more activity

Jerry

[foreplease]

Nice demonstration. Looking forward to more as the days go by.

[Jersey Pie Boy]

Jerry, I'm looking forward to seeing it too...After your initial post on Craig's thread, it got m thinking so I tried reviving my dried Moby. Wasn't frozen but kept at RT in a Ziploc bag. Didn't chronicle or take pix, but in about 30 hours it was good to go and I baked a loaf of bread with it.


I was concerned because an article on King Arthur website said the dried starter needed to be stored airtight. Mine wasn't. But I guess neither was the starter from  pioneer and covered wagon days 

[halfprice]

Jerry, I'm looking forward to seeing it too...After your initial post on Craig's thread, it got m thinking so I tried reviving my dried Moby. Wasn't frozen but kept at RT in a Ziploc bag. Didn't chronicle or take pix, but in about 30 hours it was good to go and I baked a loaf of bread with it.


I was concerned because an article on King Arthur website said the dried starter needed to be stored airtight. Mine wasn't. But I guess neither was the starter from  pioneer and covered wagon days 

Bill
How old was the Moby or should I say how long was it dried and stored
Jerry

[halfprice]

So roughly 14 hours later the starter is bubbling away and it rose. I threw away most of it but kept 50 grams. Added 50 grams each of water and kaap. Next feeding in 12 hours

Last pic is after feeding

Jerry

[Jersey Pie Boy]

  50 grand must have bought lots of KAAP.


Looking good. Mine was from December 2017

[halfprice]

50 grand must have bought lots of KAAP.


Looking good. Mine was from December 2017

Posting from my phone.  SO either fat fingers or auto correct

[Jersey Pie Boy]

I can't count how many times auto -correct has burned me!

[halfprice]

Nine hours after feeding. It more than doubled and seems pretty hearty.  Pretty surprised since its only been fed once after the initial re hydration

I'll keep feeding it and maybe make a couple of loaves of bread Thursday for a Friday morning bake

Jerry

Pic one right after feeding. Pic two nine hours later

[halfprice]

So I fed the starter twice a day.  On Thursdays I made some dough and this morning I made two loaves

They are a 60-40% kabf and kaww

So I guess drying and freezing your starter for a back up will work fine

Jerry

[Jersey Pie Boy]

Id say that covers it..thanks for the work, Jerry.Great news!

[foreplease]

Id say that covers it..thanks for the work, Jerry.Great news!

Not so fast  . Based on Jerry’s bread above. It seems there is now cause for a study to determine if drying and freezing, then reconstituting a starter enhances its performance.

[halfprice]

Not so fast  . Based on Jerry’s bread above. It seems there is now cause for a study to determine if drying and freezing, then reconstituting a starter enhances its performance.

I don't know about enhancing it but it tastes good. Although anything I bake could be enhanced.  Actually the starter was still a little weak IMO. I only fed it 5 times total before making the bread. I only made it now because I'm short on time. We leave this afternoon on a mexico cruise.

Its not as good as my normal tartine but that's on me not the starter. Running out of kabf and upping the kaww changed from what I'm used to

Jerry

[corkd]

I don't know about enhancing it but it tastes good. Although anything I bake could be enhanced.  Actually the starter was still a little weak IMO. I only fed it 5 times total before making the bread. I only made it now because I'm short on time. We leave this afternoon on a mexico cruise.

Its not as good as my normal tartine but that's on me not the starter. Running out of kabf and upping the kaww changed from what I'm used to

Jerry

I did the same with my starter and it worked great, and now i always keep a plastic pill bottle in the freezer with freeze/dried starter as a 2nd backup...