Hello,
Like countless others, I am baking and cooking more than ever.
I have tried to make starter from scratch (and just got discouraged after the 2nd week), then attempted to revive an old starter donated 3 years ago.
If anyone in the Cincinnati OH area would be so generous to share their starter, I would be most appreciative. I could pick up from a driveway or anywhere (with masks on and at least 6 ft away).
Thank you in advance.
tm
If you're on Facebook or Nextdoor, you could ask there too. Good luck!
Good tip! I don't do either but will use my husband's account. :)
Try a local bakery or pizza parlor. Operating or not, they will need to maintain their starters.
If you want some dried starter that you can add water to and activate, just send me a private message, and I will mail it to you. I find it extremely easy to activate a dried starter, though here are directions. https://www.culturedfoodlife.com/recipe/dehydrating-and-activating-your-sourdough-starter/
Thank you so much for the offer, which I will take.
That's a good suggestion. I never thought of that. I will look for one.
Thank you.
Cakediva
Bill, I will send it out, probably will go out Monday.
Refreshed the starter, dried it , and packed it ,it will go in the mail on Monday. I originally bought the culture from Sourdough International , it is his San Francisco culture, though I have had mine for years, using whole wheat, and so it may be different that what I originally bought , though it still works fine. https://sourdo.com/product/original-san-francisco-culture/ My understanding is that you are free to share with others, but that you can not sell it. I have purchased a number of starters from Ed and have been happy with each. Note that his activation instructions are different than what you will need to do with what I sent you . Just add equal weights of water and flour, and refresh twice a day, and you should be up and running in a day or two. Barry.
Hello,
I am in a similar situation. I tried starting my own starter but it died when I moved and I am curious about the San Francisco and the Italian if you got them from Sourdo.com. I am desperate to get back into this but would also greatly appreciate your input in San Francisco vs Italian?
Would you still be willing to share some?
Sure, if you are interested in the SF, I just refreshed some from dried the other day. It took 2 refreshes to get it back to working. Shoot me a pm with your address. If I have an extra dried, I will send it out in a few days, if I don't , it will take a few extra days to make some more.