Comments on: It’s Alive!

By: ivy

ivy — Mon, 15 Dec 2008 17:59:15 +0000

What coincidence that I found this site…… I am on day 6 of a new sourdough starter; well, it is an Amish Friendship Starter, actually…..

Had a King Arthur’s starter years ago, but it up and died almost immediately. Guess it didn’t like Yonkers much. I now live in Putnam County NY, and the new starter seems to be going strong. Love the idea of drying out after the holidays instead of starting a new starter…. thanks!

anyone still active in your staters? How is the Italian starter doing? Has it Americanized to our California breezes yet?

By: Carol

Carol — Tue, 28 Oct 2008 15:33:41 +0000

Hey Nicole! I just learned last week that you can store your starter (assuming a live one) dried and in the freezer for an indefinite amount of time. I haven’t done it yet with mine but plan on doing it this weekend, hopefully. The method is to smear a thin layer of the starter on parchment paper and let it dry completely. Then crumble it and store in a freezer ziploc bag, air removed, and them freeze until you need it again. I hope it works.

By: RSA online

RSA online — Sat, 20 Sep 2008 08:21:12 +0000

Is yeast a plan or an animal. I guess it must be a plant. Hold on, it’s a fungus according to wikipedia.

It eats sugar and oxygen and gives off carbon dioxide, and in some cases, alcohol.

By: Jeff Hertzberg

Jeff Hertzberg — Wed, 13 Aug 2008 02:43:30 +0000

You eventually get a mixture of wild yeast and also bacteria (harmless ones). And yes, it is alive. Jeff Hertzberg http://www.artisanbreadinfive.com

By: Australian Web Directory

Australian Web Directory — Wed, 13 Aug 2008 00:14:16 +0000

Is it really alive? I guess it must be. It would interesting to find out what organisms live in it.

By: Deviled

Deviled — Wed, 30 Jul 2008 05:14:32 +0000

I love it!

By: John

John — Fri, 04 Apr 2008 02:26:09 +0000

That’s a fantastic story. You’ve inspired me! I’ve been using the same sourdough starter here in Thailand for three years – and I am about to move back to Canada. I would never have considered bringing it back with me – but, maybe I will give it a try!

I think I will freeze it solid and pack it in checked luggage. See what happens!

Thanks for the inspiration,

John

By: Jeff Hertzberg

Jeff Hertzberg — Sun, 30 Dec 2007 02:18:51 +0000

Thanks for trying our method, Amanda. I’m Jeff Hertzberg, one of the co-authors of “Artisan Bread in Five Minutes a Day.” We maintain that our approach (storing high-moisture dough for two weeks), makes using a starter unnecessary. More at our website: http://www.artisanbreadinfive.com.

Jeff Hertzberg

By: Nicole

Nicole — Sun, 02 Dec 2007 21:34:43 +0000

Hi Marty! If you’re willing to drive up to Escondido, I’d be more than willing to part with a cup of my starter. It’s still going strong!

By: Marty Copeland

Marty Copeland — Sun, 02 Dec 2007 20:57:48 +0000

I live in San Diego and my starter is dead. I really need to get a good starter from someone before my son arrives for Xmas. We always have sourdough pancakes on Christmas morning. Help, anyone!