Post by NevadaBill on Jan 7, 2021 13:17:40 GMT -5
Hey Bill, my limited experience indicates that the higher quality a starter is, the longer it will keep. The starter I mentioned earlier has kept three years in the fridge without me touching it. Granted I had to feed it sugar for a couple days before it was ready to work, it still performed the same as it has for decades.
Randy, I logged this afternoon just to amend this old thread. And tell you that I am of the same mind as you right now.
It is a waste of time trying to create and maintain a starter.
After more than a dozen loaves of mostly really good bread, a ton of rolls, and almost as many awesome sourdough pizzas, I lost my self-made starter earlier this week.
I honestly don't know what I did wrong. Maybe too much fridge time without feedings... I tried shocking it with sugar, for which it sort of responded to, but my last feeding was just ignored...
So it is gone.
And while the taste is unquestionably better than store bought breads (save a few local artisans), it is a lot of work. The proper keeping, feeding and maintenance schedule for a starter ultimately became too much work for me.
My SFO sourdough (bought) starter is still limping along but he is so slow to gathering froth after feeding that I am fearing of losing it as well. Not sure what to do really. He used to eat 2 hours after removal from fridge. Now it might take him 6 hours to get interested in food. Perhaps the fridge is too cold. Not sure. Honestly I paid more attention to my self-made starter and it died (for all intense purposes)...
I am kind of happy for the break actually. Long live the sourdough!
My home made starter efforts died after a short time much like you've described. Good riddance.
Wise words, Randy! I just wish that I had listened. Oh well, experience best teacher. Time to move on. I just feel bad because it was something I cared about I guess. I'll get over it.
Thanks again for imparting wisdom!