Here's an update to the post from Thursday in which I attempted to revive the starter that my grandma used for her rye bread and my mom stored in the freezer a decade or so ago. Either to everyone's or no one's surprise (opinions in the comments varied) the microbes survived the deep freeze.
This is the starter about 20 hours after I fed it with rye flour. The bubbles are small and frothy probably because my starter is on the wetter side. It's still going slow, and I'll keep feeding it to see if it's going to pick up some speed. If it looks good at the end of today, I might bake with it tomorrow! Although I have this feeling that I'll need to keep feeding it for a couple days more.
by Nuppusauruss
5 Comments
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Congratulations! Weird, wild, wonderful stuff.
That’s awesome!! If it continues making good progress, you should totally make a shelf-stable backup of it. I’m a fan of the method where you spread a bit of it on a baking sheet/parchment paper, and let it dry. Then just put those shards in a container and stick that in the pantry somewhere.
THATS AWESOME
How exciting. Thank you for your science work!