Thank You!
Bookmarked for a later try!
You are welcome, I thought he had an interesting page, but as you may have guessed, I do all things on a large scale and see no reason to keep only the scrapings in a bowl to restart your starter with.
I fed mine, let it set out till it worked, then put it in the refrigerator and it was ready to remove a week later or sooner and use as soon as it warmed up.
You can also freeze it, which I did, if I went a week without using it.
My last starter, I got about 25 + years ago, I was lucky enough to be invited to the Woman’s Circle meeting at the Mormon Church and Sharon was teaching a sour dough class, with a starter that was then over 120 years old, from the gold fields in Alaska.
She shared her starter with us.
I lost mine about 10 years ago, but maybe, there will still be a cup of it in the freezer, some place.
I didn’t last long enough to dig for it, but did find a bag of my whole wheat flour and raisins, that I had ordered from Walton’s 4 years ago, so did finally get a good loaf of bread and am enjoying the raisins, by the hand full.
Walton Feed.com sells about a 20# box of raisins, that I like and they freeze wonderfully.
Are you still baking?