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Author Topic: May the best culture win  (Read 640 times)

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Offline Jon in Albany

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Re: May the best culture win
« Reply #20 on: April 13, 2019, 10:32:11 AM »
It wouldnt be pizza without a dissenting opinion....

https://breadtopia.com/drying-sourdough-starter-for-long-term-storage/

Im hoping it is ok in the freezer because I bought Ischia some time ago and then never did anything with it other than put it in the freezer. I threaten to give it a shot every now and then.

Offline halfprice

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Re: May the best culture win
« Reply #21 on: April 13, 2019, 11:26:13 AM »
I think I'll take my dried ischia out of the frezzer and try to revive it. If it works I'll know freezing it is OK. If it doesn't then I won't do that again. 

I think its time anyways to dry some more just in case I kill my active starter

I'll start a new thread to keep track.  Seems we hijacked Craigs thread enough

Will probably start next weekend. Out of town now for a few days

Jerry

Offline Jersey Pie Boy

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Re: May the best culture win
« Reply #22 on: April 13, 2019, 11:57:40 AM »
Sounds good Jerry..I'll see you at new thread. Will be good to know

Offline corkd

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Re: May the best culture win
« Reply #23 on: April 13, 2019, 04:55:36 PM »
I was told to spread a thin layer of starter on parchment paper, place it in the oven with the light on and let it dry.  I did this with my starter.  Cant remember how long it took to dry.  But after drying I used my Foodsaver to seal it and put it in the freezer.   Its been there for a couple years.   Ive never tried to revive it.   I keep a back up starter so if both should die then Ill see how the dried one does.

Jerry
This is how I did it.

Offline TXCraig1

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Re: May the best culture win
« Reply #24 on: April 18, 2019, 10:43:29 AM »
Based on the smell of the culture after nearly two weeks of daily feedings, I'd say the original Ischia won.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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