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Showing 1 of 42 conversations about:
MatchaLatte
12
Dec 14, 2017
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Anyone else have heritage sourdough starter squirreled away in the corner of the fridge? I have a jar full that my grandmother gave me years ago when I first started baking, allegedly she's had it since my father was a kid!
Dec 14, 2017
Dr.McCoy
345
Dec 14, 2017
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MatchaLatteI've tried making a starter like 3 times now. They always seem to randomly die me. Well, it's probably because I move so much. At any rate kudos to your family having a heritage starter!
Dec 14, 2017
b9d9ffdad3ac59e7f6f
135
Dec 14, 2017
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MatchaLatteI have a container from a friend who has since passed away. It's simultaneously poignant and life-affirming.
Dec 14, 2017
JohnfromMO
74
Dec 15, 2017
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b9d9ffdad3ac59e7f6fStarter is surprisingly resilient: it never really dies even if it has gotten all moldy and scary. I've brought back some scary looking starters--just take it out of the fridge, scrape it all up, stir it, discard 80% and add a few spoonfuls of flour (mix of whole wheat and regular or either) and some water to get it to something like the consistency of pancake batter. Keep it on your counter (covered), and keep doing this for several days. Eventually, you will have a fresh smelling starter and can use it. The starter that your grandmother gave you probably has nothing left of the bacteria from when it started--the aactive bacteria in a sourdough starter is derived from the immediate environment and if you start with "San Francisco" starter in a few weeks it is really just whatever is in your environment. No need to worry about losing that distinctive bacteria of wherever or whenever the original came from: researchers have found that it's really just the bacteria in San Francisco or Missouri (where I come from) anyway.
Dec 15, 2017
Chef_Scot
231
Culinary Professional
Dec 16, 2017
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MatchaLatteI have three different starters, named them all: Roxanne is a multi- grain that I have had sense 2003. Blanch is supposedly an 1916 Alaska starter from the gold rush, my mom got it while teaching school in the 60’s and then a white wine bigga that has been going strong sense 2011 and it’s name is Big Jake
Dec 16, 2017
MatchaLatte
12
Dec 16, 2017
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Chef_ScotI love that you name them! What's results does BigJake produce?
Dec 16, 2017
Chef_Scot
231
Culinary Professional
Dec 16, 2017
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MatchaLatteWhen I refresh the starter I do 50/50 white wine and water to 100% flour. The wine does give some flavor but the idea is that the higher alcohol produces and environment that a different set of bacteria like. It has a very sharp crisp flavor profile
Dec 16, 2017
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