GW's Sourdough Starter From Flakes

[Engrossed]

I've never been a bread maker, and have never used sourdough starter, but was excited to try Galley Wench's 1973 San Francisco sourdough starter flakes! How did the story go? I think she found the dried starter in a book in her attic? Sooo Cool! This was fun because it was like doing a science experiment, and you're bringing something back from the dead. Awesome! I LOVE it extra sour, so used the optional rye flour. I also didn't have bread flour on hand, but read that you can add a tablespoon of gluten for every cup of all-purpose flour for a substitute, so that is what I used. Everything seemed to go as planned, but when I tried to increase my starter a few days later with half whole-wheat flour it seemed to die...I'm not sure if it got too warm or I left it out too long or what. I did dry some right after I finished the first batch, but I'm pretty sure I spread it too thick. I hope it will still work to start again. Overall this is an excellent set of instructions for what to do with dried sourdough flakes, and if a novice like me could do it, anyone can! Thanks for the experience GW!

GW, let me know which photos, if any you would like me to post to the recipe.

http://www.recipezazz.com/recipe/sourdo ... ment-22138

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also posted in the bread forum: http://www.recipezazz.com/viewforums/vi ... f=7&t=2415

[Galley_Wench]

The flakes do look a little thick, must have been hard to dry. I usually only make a couple tablespoons extra and then use the back of spoon or spatula and spread REALLY thin. If it doesn't respond after the first feeding, dump out all but two tablespoons and add 1/2 cup flour (and a little rye) and feed again. If the room is cool, it may take a little longer. Or, if you have a gas oven (pilot light) you can place in there to ferment. Some electric ovens work with just the light, but mine I think is too hot...that will kill it!